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Collard Greens
Collard Greens are a leafy green vegetable commonly used in Southern cooking. Part of the same plant group as kale, turnip greens, and mustard greens, they are typically prepared the same way. Make sure to remove collard green stems, wash the leaves thoroughly and, depending on your recipe, chop the greens into one-inch pieces.
Collard greens are full of vitamin K, which is great for your bones. On average, women need 90 micrograms (mcg) of vitamin K per day and men 120 mcg per day. Boiled collard greens have 530 mcg per half cup.
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Sweet Onions
Sweet onions contain less sulfur than regular onions. Sulfur, which increases pungency, is the reason why our eyes sting and we cry when we chop onions. When buying sweet onions, purchase firm bulbs with no soft spots or bruises that are tightly closed. If you plan to use them within a week or so, you can leave them out on the counter. The mild flavor of sweet onions makes them perfect for using raw in salads or chopped as a garnish. If you want to cook them, they taste amazing as onion rings!
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Chef Alec’s Recipe
Chef Alec Costa is the shift lead at Ed Hall Café. During his junior and senior year in high school, Alec attended a culinary vocational school, where his passion for cooking blossomed. He then attended the esteemed Johnson & Wales University in Providence, R.I., where he received an associate’s degree in Culinary Arts and a bachelor’s degree in Food Service Management. Alec is dedicated to building relationships with our students, faculty, and staff and to cooking delicious meals for all to enjoy!
Cajun Chicken Pasta
Serving Size: 4 people
Cajun Seasoning
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
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Chicken & Pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb boneless, skinless chicken breast
- 1 yellow onion, diced
- 8 oz penne pasta
- 15 oz fire-roasted diced tomatoes
- 2 cups chicken broth
- 2 oz cream cheese
- 3 green onions, sliced
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Preparation:
- Combine the ingredients for the Cajun seasoning in a small bowl.
- Cut the chicken into 1/2- to 3/4-inch cubes and place the cubed chicken into the seasoning.
- Coat each chicken piece in the spices.
- Put the olive oil and butter in a large deep skillet on medium heat until the butter is melted.
- Add the seasoned chicken to the skillet and cook for a few minutes on each side; the chicken does not need to be cooked through at this point.
- Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes or until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
- Next, add the pasta, diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top, and allow the broth to come to a boil.
- Once boiling, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
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Want Your Recipe Featured in the Dining Digest?
Dining Services would love to include recipes from faculty, staff, and students in our upcoming issues! If you have a recipe that you would like to share, please send the recipe, your photo, and a little information about yourself to Dianna Potente at dpotente@nyit.edu.
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March 9: National Meatball Day
- Metro and Riland Cafés will have a special meatball bar.
- Salten Café will offer a meatball grilled cheese sandwich.
- SAC Café will serve meatball parm heroes.
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Staff Spotlight: Employees of the Quarter
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Ramon Martinez
Cook, SAC/ Catering
Ramon has been a dedicated member of our team for more than three years. During this time, he has proven to be an exemplary employee and an all-around fantastic colleague. Ramon goes above and beyond to ensure his work is done exceptionally and is always one of the first to lend a helping hand to make sure his co-workers and the department is set up for success. Ramon’s work ethic, professionalism, reliability, and friendly demeanor can be seen by anyone around him. Congratulations, Ramon! Thank you for all you do for the team, our customers, and the department!
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Kristi Macdonald
Sous Chef, NYIT de Seversky Mansion
Kristi joined the NYIT de Seversky culinary team in December 2018. Since her start, she has been a tremendous asset. Kristi is a passionate culinarian with exceptional business acumen. She has proven herself to be a strong leader within the culinary team and also within other areas of the department. She is forward thinking and is always excited to share new ideas to bring the department to the next level of success. Additionally, like Ramon, Kristi is a fantastic teammate and is always willing to lend a helping hand to her colleagues. Kristi’s intelligence, creativity, dedication, and enthusiasm is infectious and admirable. Congratulations, Kristi! Thank you for all you do!
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Avenue C - Winter Menu
We hope everyone is enjoying the new Avenue C location in Anna Rubin Hall! Below is a list of seasonal menu options until the end of March, then we will have the spring selections available.
BREAKFAST
- Chorizo Breakfast Burrito*
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Turkey Sausage, Egg & Provolone with Spinach on Flatbread*
LUNCH/DINNER
Sandwiches
- Black Forest Ham & Smoked Gouda on Seed’licious*
- Cajun Pretzel Club
- Peanut Butter & Jelly on Seed'licious
- Roast Beef & Cheddar with Horseradish Mayo on a Pretzel Roll*
- Roast Turkey and Havarti on 9-Grain*
- Spicy Deviled Egg Salad on Hearty White (V)
Wraps
- Zesty Italian Wrap with Italian Dressing*
- Buffalo Chicken Salad Wrap with Buffalo Dipping Sauce*
Salads
- Classic Cobb Salad with Red Wine Vinaigrette
SNACK
- Premium Meat & Cheese Tray with Grapes and Crackers
*Tastes Great When Heated
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Vegan & Vegetarian Options
We are working towards expanding our vegan and vegetarian selections in all of our cafés. Please see the new delicious options below:
- Plant Based Burgers available at SAC & Riland Cafés
- Vegan Chicken Fingers available at Salten, Riland, & Metro Cafés.
- Vegan Chicken & Beef available at SAC, Riland, & Metro Cafés. Please make sure to check our menus daily for these options on our hot buffet).
- Vegetable & Chicken Breakfast Sausage available at Salten Hall.
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Follow us on Instagram to stay up to date on our daily menus!
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Campus Catering
The dining team would like to offer its services, support, and expertise in planning your meetings and events, large or small, at the Long Island or New York City campuses, or off premise. Our chefs and event planners from the NYIT de Seversky Mansion and Campus Catering collaborate on many events, and we can customize menus from a continental breakfast to a seated event.
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Access our catering menu and request form or call us at 516.686.1466 for more information.
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Campus Dining Wants Your Feedback
We’d love to hear from you! Please visit our web page to submit your feedback and suggestions so we can better serve the New York Tech community.
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