The National Association of College & University Food Services (NACUFS) announced UConn Dining Services as the recipient of a distinguished NACUFS Nutrition Award. Dining Services received gold in the category of Best Special Diet Recipe. The NACUFS Nutrition Awards recognize the outstanding nutrition and wellness programs implemented within collegiate food service programs to meet the needs of a dynamic student population.

The winning recipe, Butternut Cauliflower Creamy Pasta Bake, is gluten-free and vegan and a favorite among students.

“We have always been very proud of our dietary program here at UConn Dining Services and have seen a huge increase in the number of students diagnosed with dietary needs and food allergies, says Robert Landolphi Assistant Director of Culinary Development for UConn Dining Services. “In 2001 we had around 20 students with food allergies, and we now have well over 1200 students with dietary needs and allergens, about ten percent of our meal plan population. Tracking food allergies and dietary needs has assisted us in adjusting recipes and our menus in residential dining, retail, and catering to meet the ever-changing needs of the students and community members who dine with us. We appreciate all our customers and take the steps to source safe ingredients used to prepare delicious allergy-friendly dishes.”

NACUFS member institutions across North America submitted entries in three categories – Wellness and Nutrition Program of the Year, Special Diet Program of the Year, and Special Diet Recipe of the Year.

UConn Dining has received over 20 awards from NACUFS in the last 15 years for recipes, dining hall renovations, gluten-free options, culinary challenges, catering, and sustainability initiatives.

Want to try the recipe at home? Find a printable recipe and demo at dining.uconn.edu/recipes.

The National Association of College & University Food Services was founded in 1958 by a group of college and university foodservice professionals from across the United States. Since its inception, NACUFS has focused on its mission to support and promote excellence in collegiate dining by providing members with the programs and resources they need to excel, from benchmarking and best practices to educational programming and professional networking.

NACUFS institutional members range from private colleges to large public universities, including two-year and four-year institutions, spanning the United States, Canada, United Kingdom and beyond. Industry members include food and equipment manufacturers, distributors, brokers, food service support companies, councils, boards, trade associations, advisory commissions and other professional groups. For more information, visit NACUFS.org.

We have won GOLD!

NACUFS – National Association of College & University Food Services Best Local Foods Recipe Contest.

Bibimbap Steak and Egg Burrito

The Bibimbap Steak and Egg Burrito, was served at our “Food for Thought” Food Truck on campus. We wanted students to experience an item with authentic Korean flavors, but made with local ingredients. Though usually served in a bowl, this hand-held version of Bibimbap is easy to eat while walking across campus. This was a special for a short period and will be available again next fall.

The local ingredients include:

The Beef Shoulder Tender used in our recipe is raised 40 miles from campus at a family owned farm, Four Mile Rive Farm http://fourmileriverfarm.com/. They produce grass fed, antibiotic and hormone free Angus, Hereford and Charolais steer.

Asian Pears: Lyman Orchards, Middlefield, CT, located about 30 miles from campus specializing in producing over seven varieties of pears. http://lymanorchards.com/.

UConn Eggs: UConn Poultry Farm on campus. https://animalscience.cahnr.uconn.edu/poultry-show/

UConn Honey: Apiaries on campus. http://dining.uconn.edu/apiaries/

Garlic, Spinach, Carrots and Onions: Spring Valley Student Farm, our student run farm on campus. http://springvalleyfarm.blogspot.com/. UConn students who are members of the Eco House Living and Learning Community can opt to live on Spring Valley Student Farm, where they learn about organic farming during their time enrolled at UConn.

Shitake Mushrooms: Chatfield Hollow Farm, Killingworth, CT, located about 35 miles from campus. http://www.chatfieldfarm.com/

Vegan Crab Cakes

UConn will be recognized during the Loyal E. Horton Dining Awards Luncheon, taking place on Saturday July 16 at 1pm in Anaheim, CA. The Loyal E. Horton Dining Awards is the ultimate professional tribute in college and university culinary arts. The award, named after a NACUFS founder, past president, and highly regarded innovator, celebrates exemplary menus, presentations, special event planning, and new dining concepts. NACUFS celebrates the innovative ideas and successful implementation of these programs. 

Find this recipe and others at dining.uconn.edu/recipes

UConn Dining Services has won the Gold Award for the Best Local Foods Recipe in the 2015 NACUFS (National Association of College and Food Service) Nutrition Awards contest! Open to all institutional members of the association, the goal of the Best Local Foods Recipe Contest is to recognize and encourage the use of locally produced foods in the menus of NACUFS member institutions. The winning recipe, served at Chuck & Augie’s, is “Sweet Potato Gnocchi with Applewood Smoked Bacon, Green Peas, Granny Smith Apples and Cremini Mushrooms”.

Sweet Potato Gnocchi

Makes 25 servings

6 pounds sweet potatoes (local)

6 pounds russet potatoes (local)

8 cups all-purpose flour

4 eggs (local)

1 cup maple syrup (local)

1 tablespoon kosher salt

Directions:

1) Place potatoes on sheet pan and roast in 400-degree oven until a fork easily pierces center, about 1 hour.

2) Scoop out potato flesh and press through ricer into large bowl.

(Working in half batches)

3) Spread ½ the flour onto clean work surface, and place riced potatoes onto flour.

4) Add 2 eggs, ½ cup maple syrup and half the salt.

5) Using your hands, mix together ingredients until combined into a dough.

6) Scoop dough into pastry bag and pipe out into ropes on floured surface.

7) Cut each rope into half-inch pieces, and using fork, mark sides of gnocchi. (Repeat with second batch of gnocchi dough ingredients.)

8) Store gnocchi on flour dusted baking sheet pan until ready to cook, or freeze on sheet pan, place in plastic bags and freeze for up to two weeks.

Shallot and Thyme Butter

Makes 5 pounds

• 4 pounds unsalted butter, softened
• 1 pound shallots (local)
• 1 cup fresh thyme (local)
• 2 teaspoons kosher salt
• 1 teaspoon coarse-ground black pepper

Directions:

1) Place shallots and thyme in a food processor and process until finely chopped.

2) Add butter, salt, and pepper, blending until combined.

3) Store refrigerated in an airtight container.

Prepare

7 Granny Smith apples (about 2 pounds), peeled, cored, and diced (local)

2 ¼ pounds green peas (local)

¾ pound cremini mushrooms, sliced thin (local)

¾ pound Applewood smoked bacon, cooked and chopped (local)

6 ounces Parmesan Reggiano cheese, grated

Directions:

(Bring large pot of water to boil over high heat. Add gnocchi and cook until it floats to top, remove with strainer and add to sauté pan in step 3)

1) Melt shallot –thyme butter in sauté pan over medium-high heat.

2) Add mushrooms and sauté until tender; add peas, bacon, and apples cooking until hot.

3) Add gnocchi and toss until ingredients are heated through.

4) Place on plate and sprinkle with parmesan cheese.