Take these quick and easy recipes — taught to Ohio State graduate students in a class at the Ohio Union — for a spin tonight.
The Ohio Union is home to an instructional kitchen where students can learn how to make a good meal — quickly and economically. We followed along during a class taught by Chef David Wolf, who developed instruction and recipes specifically for graduate students with hectic schedules. After making these dishes ourselves, we can attest they’re delicious for anyone.
- 8 ounces baby spinach
- 2 cups mixed seasonal berries
- 1/2 cup pecans, chopped
- 4 ounces goat cheese, crumbled
- 3 tablespoons sunflower seeds, toasted
- 3 tablespoons white balsamic vinegar
- 1/2 cup olive oil
- 3 tablespoons honey
- Salt and pepper to taste
- Divide the spinach equally among six plates or bowls, or place it all in a serving bowl or platter.
- Scatter the berries on the salads or family-style bowl, followed by the pecans, sunflower seeds and goat cheese.
- In a stainless steel bowl, whisk the dressing ingredients and drizzle over the salad.
- Serve chilled.
- FOR THE SAUCE
- 1/2 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek (chili-garlic sauce, available in international aisles at grocery stores)
- 2 teaspoons cornstarch
- FOR THE STIR-FRY
- 2 tablespoons toasted sesame oil
- 2 -inch section of fresh ginger, peeled and very thinly julienned
- 2 garlic cloves, finely chopped
- 5 scallions, greens and whites separated and sliced into 1-inch lengths
- 8 ounces snow peas, sliced lengthwise on a diagonal
- 4 ounces sliced water chestnuts, drained
- 10 ounces peeled and deveined 26-30 shrimp, preferably wild caught
- Juice of one lime
- (Optional) 1 package soba noodles, prepared according to package instructions and tossed with just enough toasted sesame seed oil to coat
- In a small bowl, whisk together the vegetable broth, soy sauce, sambal oelek and cornstarch. Set aside.
- In a 12-inch nonstick skillet or wok, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1-2 minutes, or until it has softened considerably. Add the garlic and the white ends of the scallions, and sauté, stirring frequently. Add the snow peas and sauté until they are just beginning to soften and ginger is beginning to lightly caramelize.
- Add the shrimp and cook, stirring frequently, until the shrimp start to turn pink, but are not cooked through.
- Add the soy-broth mixture and continue to cook until the sauce has thickened and the shrimp have cooked all the way through. Add the scallion greens, the drained water chestnuts and the lime juice to the pan, season to taste with salt and pepper.
- Serve the stir fry on its own or serve atop warm soba noodles.
- GRAHAM CRACKER CRUST
- 4 tablespoons unsalted butter, melted
- 1 cup graham crackers, crushed (or use prepared graham cracker crumbs)
- 2 tablespoons light brown sugar
- ⅛ teaspoon cinnamon
- CHOCOLATE MOUSSE
- 6 egg yolks (reserve 4 whites for marshmallow topping)
- 2 tablespoons granulated sugar
- 2 cups heavy cream, divided
- 6 ounces semi-sweet chocolate chips
- MARSHMALLOW TOPPING
- 4 egg whites
- 2 teaspoons cream of tartar
- 4 tablespoons sugar
- 1 tablespoon vanilla extract
- For the Chocolate Mousse: Combine egg yolks and sugar in a stainless bowl and whisk briskly until thickened.
- Meanwhile, warm 1 cup of the heavy cream in a medium saucepan.
- Add a splash of the warm cream to the thickened egg mixture and stir gently. Add the egg mixture to the sauce pan. Cook mixture over low heat until thickened, stirring constantly.
- Add chocolate to saucepan and stir until melted, remove from the heat and cool over ice, stirring constantly, until the mixture is tepid. Meanwhile, add reserved 1 cup heavy cream to the stand mixer with the whisk attachment. Whisk cream until soft peaks form. With a spatula, gently fold the whipped heavy cream into the chocolate mixture. Chill until ready to assemble.
- For the Marshmallow Topping: In the stainless bowl of a stand mixer with the whisk attachment, whisk the whites and cream of tartar until soft peaks are formed. Gradually add sugar, followed by the vanilla. Whisk at high speed until glossy.
- For the Graham Cracker Crust: Combine all of the ingredients in a small bowl with a fork until combined.
- To assemble: Press 1-2 tablespoons of graham cracker crust in the bottom of six small glasses or ramekins. Divide mousse evenly in each dish, pipe or spoon on the marshmallow topping. Toast the meringues with a kitchen torch. Serve immediately.