1. Scratch has a new website, new design, and a more interactive interface! But don’t worry, it still has the same great content! Check it out at scratchfoodblog.com

     
  2. Dinner for 6

    Making dinner for your friends can be expensive and time consuming. Keep it simple and fresh. This dinner includes pan seared tilapia, fresh italian bread, fresh basil pesto, caprese, Port Salut, and salad. For dessert, a sweet honeydew melon.

    Pan Seared Tilapia

    Create a dry-rub of smoked paprika, cayenne pepper, salt, black pepper, dried oregano, and fresh thyme. Cover the fish with the spice rub, and heat a skillet with olive oil. Sear the tilapia (or other whitefish) on both sides for about one minute (on each side) on high heat. 

    Caprese

    Medallions of fresh tomatoes and mozzarella. Drizzle with olive oil, salt, pepper, and your fresh pesto

     
  3. Tomato Soup 

    This tomato soup consists of 4 basic ingredients. It has no cream, no store-bought stock, and it tastes fresh because it’s made from Scratch. 

    Ingredients

    • 6 med-large carrots (chopped)
    • 1 head of celery(chopped)
    • 2 sweet onions (chopped)
    • 11-12 tomatoes (blanched)
    • 2 cloves of garlic (peeled)
    • Olive oil, salt, pepper

    Directions

    Before you begin, blanch your tomatoes and peel the skin off once they cool. Sauté the celery, carrot, and onion (mirepoix) in a large pot, with olive oil, salt, pepper, until the onion is translucent. Then, take your blanched tomatoes and add them to the pot by squeezing them and breaking them apart. Stir and let simmer for 5 minutes. Add salt and pepper as you go. Add 4-5 cups of water and 2 peeled cloves of garlic. Bring pot to a boil and then let simmer for 30 min. Take pot of stove and blend the soup in a food processor or with an immersion blender. Serve with sliced avocado and fresh basil. Enjoy!

     
  4. Salmon Fish Tacos (Lettuce Cups)

    At most restaurants, fish tacos are fried and served in tortillas with a mayo-based taco sauce. Here’s a healthier version for one of my favorite Southwest foods. 

    Although this recipe looks complicated, it’s really not. Feel free to use fresh tortillas or substitute any of the ingredients to your liking. You can use mahi mahi or any other white fish for this recipe. 

    Ingredients

    • Sweet Onion (1/2 sliced)
    • Red Bell Pepper (1/2 sliced)
    • Avocado (6 thin slices)
    • Salmon (4oz) (cook beforehand in the oven with some olive oil, salt, pepper, smoked paprika)
    • Radish Sprouts (handful)
    • Fresh Basil (chopped)
    • Tomato (1/2 chopped)
    • Chili paste (1 tsp)
    • Butter lettuce (2 whole leaves)
    • Scallion (Chopped)

    Taco Sauce 

    • 3 tbsp of labneh (leben), or crema Mexicana, or sour cream. 
    • Fresh Parsley (1 tbsp chopped) 
    • 1 lime (juiced)
    • Pinch of salt
    • Pinch of cumin and chili powder

    Directions:

    Sauté sliced onion with olive oil, salt, pepper for a couple minutes (med-high heat). Then add the bell peppers. Sauté with some smoked paprika. Once the onions have lightly browned, move them to the side of the pan and add a little olive oil. Sear your precooked salmon on all sides for about a minute total. Take pan off the heat. 

    Assembling your tacos

    Chop half a tomato and toss it with the chili paste and chopped scallions. Take 2 butter lettuce leaves and place 2-3 cubes of salmon per lettuce cup. Add your sautéd onion and pepper on top. Place your sliced avocado, tomato, and chopped basil. Drizzle taco sauce on top of that. Garnish with some fresh radish sprouts, and they are ready to serve!

     
  5. Grilled Flatbread Pizza 

    Dough:

    • 1 packet of dry yeast (2 tsp)
    • 1/2 cup of warm water
    • 2 cups of cold water
    • 2 tsp salt
    • 1 tbsp honey
    • 6 cups of flour

    Directions:

    Combine yeast and warm water in a bowl. Let it stand for 5 minutes. Stir in the salt and honey, then add the cold water. Slowly add the flour as you mix. When the dough is combined, sprinkle flour on a board and knead by hand. Form into a ball and place dough into a bowl greased with canola oil. Cover with a damp dish towel and let it rise for 2 hours. 

    Sauce: 

    • 8 tomatoes
    • 4-5 cloves of fresh garlic.
    • olive oil, salt pepper

    Directions: 

    Blanch tomatoes, peel skin, combine in a food processor (a few pulses) with the rest of the ingredients. Transfer ingredients to a pan on high heat. Bring sauce to a boil, then lower heat. Let it simmer until it reduces. Feel free to add oregano or basil. 

    Pizza

    Take a metal baking sheet and drizzle olive oil on it. Stretch a baseball-sized piece of dough out on the pan. Spread sauce, fresh mozzarella, and fresh basil. Place pan on a high-heated grill for 7-10 minutes (until bottom is crispy).

    Also try making a goat cheese - arugula pizza. Enjoy!

     
  6. Grilled Salmon Skewers

    Ingredients:

    • Fresh salmon
    •  Red Onion (1) 
    • Bell Peppers (2)
    • Box of Cherry Tomatoes (1)
    • Olive Oil, Salt, Pepper, Paprika

    Directions:

    Preheat grill on high. Chop the onion and peppers into big squares and cube the salmon without the skin.  You can also add any other type of vegetable you prefer. Skewer the vegetables and salmon. Drizzle olive oil, kosher salt, ground black pepper, and paprika. Place on grill for no more than 10 minutes. 

    Enjoy!

     
  7. Pasta from Scratc

    What you need: A pasta roller

    Ingredients:

    • Flour (2 cups)
    • Eggs (3)
    • Olive Oil (1 tsp)
    • A pinch of salt

    Directions: 

    • Create a well in the flour with your fist. (sprinkle a pinch of salt)
    • Crack three eggs in the middle and add a tsp of olive oil
    • Whisk the eggs with a fork, slowly adding in the flour
    • Knead the dough with your hands and form it into a ball. (let it rest covered for a few minutes)
    • Flatten the dough with a rolling pin
    • Then roll the pasta dough through the roller at the highest number
    • Gradually reduce the number as you roll (fold the pasta sheet over a couple times in the process)
    • Once you’ve rolled it through the lowest number, cut it with the linguine option
    • Keep strands separated on a type of rack in order that the pasta doesn’t clump together
    • Boil in salty water until the linguine floats to the top
    • Add sauce of your choosing

    Enjoy!                                                                          *This recipe serves 3

     
  8. Summer Arugula Salad

    Ingredients:

    • Baby Arugula
    • 1/2 yellow bell pepper
    • 1/4 sliced red onion
    • 1 sliced tomato
    • 5 slices of fresh mozzarella 
    • 3 chopped fresh basil leaves
    • Olive Oil, red wine or balsamic vinegar, S&P
     
  9. Seared Ahi Tuna 

    Sometimes, on a hot summer day, a steak is too much to eat, and you just want something light. Ahi tuna is a perfect, and healthy, substitute for steak. It tastes amazing when prepared correctly. I like to serve it with garlic aioli as well. 

    Ingredients:

    • 1 fresh tuna steak
    • Salt, Pepper
    • Dijon Mustard (2 tbsp)
    • Olive Oil (1/4 cup)
    • Sesame Oil (2 tbsp)

    Aioli: Mayonaise (6 tbsp), Olive Oil (2 tbsp), 1 lemon (juiced), 3-5 garlic cloves, S&P. -combine in food processor

    Directions: Ahi Tuna

    With a sharp knife, slice the ahi steak horizontally into two thinner pieces. Then cut those in half. Generously season each side of the ahi steak with kosher salt and fresh ground pepper. In a separate bowl, whisk the olive oil, sesame oil, and dijon mustard together. Pour in pan on high heat. Then place tuna in the pan and sear on both sides for 10-20 seconds. Make sure to keep the center raw. 

    Serve with freshly sliced avocado, arugula (or alfalfa sprouts), and garlic aioli. Enjoy!

     
  10. Tomato Summer Salad

    Ingredients:

    • Freshly sliced tomatoes
    • Sliced Onions
    • Sliced Fresh basil
    • Olive Oil, Salt, Pepper
     
  11.  
  12. Mushroom - Onion Quiche

    Ingredients: 

    Red Onion - sliced (1 cup)

    Cremini Mushrooms - sliced (1 cup)

    Cherry Tomatoes - halved (1 cup)

    Baby Spinach (a few large handfuls)

    Ricotta Cheese (1 cup)

    Sharp Cheddar (shredded)

    Eggs - beaten (3)

    Olive Oil, Salt, Pepper

    Directions: 

    1. Sautee red onion and mushrooms with olive oil, salt, and pepper for 5 minutes on high heat. Take pan off the stove and mix in the spinach.

    2. In a large bowl, combine the ricotta cheese, egg, cheddar, tomatoes, and sautéed ingredients. (Add a pinch of S&P)

    3. Pour into pie dish and bake at 345˚ for 45-60 min (until top is golden brown) *Use a store-bought pie shell or follow the recipe below:

    Quiche Shell: 

    Flour (1 cup)

    Olive Oil (1/4 cup)

    Salt (1/2 teaspoon)

    Cold Water (1/4 cup)

    -Mix dry and wet ingredients separately. Combine them, form dough, place in pan, and bake in the oven at 345 for five minutes before using. 

     
  13. My friend and I often find ourselves wandering around campus searching for ingredients to make something better than what the dining hall has to offer..We came up with this. Feel free to substitute any other vegetables you have on hand. 

    Roasted Vegetable Soup

    Ingredients:

    -Carrots (2 large or a bag of mini)
    -3 Celery sticks
    -1 Red Onion (sliced)
    -Broccoli (1 head)
    -Cherry Tomatoes (a small box)
    -Garlic (1 head)
    -Mushrooms (1 box)
    -Corn (2 Ears)
    -Fresh oregano, chives, and golden thyme (small handful)
    -lemon juice (half a lemon)
    -Olive Oil, Salt, Pepper

    Directions

    Roast all the vegetables (including garlic) in the oven for 30-40 minutes at 400˚. Turn the stove on high, add the vegetables to a large pot, cover the ingredients with water, add the thyme, sage, lemon and salt and pepper to taste. Add a splash of cream once the water reduces a little and then take off of stove to cool. Blend the soup in whatever food processor you have. Enjoy with a dollop of sour cream and fresh chives for garnish.  

    *Credit to Ariel Gomberg-Culinary House, Union College

     
  14. "When life gives you herbs, make pesto."

    Pesto sauces do not have to be made solely from basil. You can use almost any herb to make pesto. Pesto comes from the Genoese word pesta, which means to pound or crush. 

    I recently went on an adventure around my college campus and discovered a whole bunch of herbs that I used to make a pesto. 

    Basil, Chives, Thyme, and Oregano Pesto Pasta

    Ingredients:

    -A handful of fresh Basil, chives, oregano, and thyme.

    -Toasted Almonds (1/2 cup)

    -Sharp Cheddar Cheese (1/2 cup)

    -3-4 cloves of fresh garlic

    -Olive Oil, salt, and pepper

    -Cherry Tomatoes (2 cups)

    -1/2 pound of pasta

    Directions: 

    Combine all ingredients (except tomatoes) in a blender or food processor. Add olive oil as it blends until it is smooth. In a pan, sauté halved cherry tomatoes with olive oil, salt, and pepper. After you boil the pasta, strain it, and combine the pesto with the cherry tomatoes. Enjoy!

     
  15. Caprese Salad with Marinated Artichoke Hearts

    This is a great springtime salad, and It’s easy to make because the only ingredient that needs slicing is the tomato. 

    Ingredients:

    Arugula

    Fresh Basil Leaves

    Marinated Artichoke Hearts

    Sliced Roma Tomatoes

    Mozzarella Balls

    Sliced Red Onion (optional)

    Olive Oil, Salt, and Pepper

    Directions: Place arugula on platter and assemble the rest. Drizzle good olive oil with coarse salt and pepper. For best results, use fresh basil!