Many of us are eating more at home than we have in many years! We’re interested in what recipes you have discovered (or maybe rediscovered) that are serving you well during this time, and the story behind it. For inspiration, we asked a few people on campus to share theirs.
Have a recipe to share? Email us with the recipe and a photo of yourself!
University First Lady Nancy Kuncl shared this recipe for pasta with spinach, nutmeg and shrimp. She says it is an easy-to-prepare “go to” for her and our President, Dr. Ralph Kuncl.
Former VP for Student Life Char Burgess ’69, ’70 shared her mother’s meatloaf recipe, which she has made into an easy full meal by adding vegetables which cook for the same time and at the same temperature. This allows her to enjoy a cocktail with husband and Trustee Larry ‘67. He shares his recipe for a Rye Manhattan here.
This cocktail, adapted from the Dapper Dan, was enjoyed on a U of R alumni trip to NYC with UR alumni and administrators and submitted by Chris Alvarez '07, '18. Perhaps an ingredient list most folks don't possess in their home bar, but it's well worth the investment!
While breakfast doesn’t have to be so on-the-go anymore, Alison Roedl ’10, ’20, has enjoyed baking Mini Dutch Baby Pancakes, as adapted by The Kitchn – one of her favorite food blogs and Instagram accounts.
U of R Philanthropic Advisor Katie Cure '97 shares her take on traditional chicken noodle soup - blending veggies into the broth and calling them flavor crystals was her trick to get her kids to eat their veggies!
Marilyn Bassford '59 shares a recipe for no-bake cookies made with peanut butter, chocolate chips, and corn flakes. She discovered in a children's magazine at age 5 and has been making ever since!
