Sautéed Zucchini and Yellow Squash in a Homemade Basil Pesto Sauce

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2 zucchini
2 yellow squash
1 tablespoon olive oil
½ onion, thinly sliced
½ cup basil pesto (see below for basil pesto ingredients)
Salt and pepper to taste

Basil Pesto: Yield 4 cups
½ cup pine nuts
2 large bunches fresh basil leaves, washed and stemmed
3 garlic cloves, coarsely chopped
2 cups olive oil
Pinch of salt and pepper
½ cup freshly grated Pecorino Romano cheese


Preheat the oven for 400 degrees. Roast the pine nuts on a baking sheet in the oven until golden, about 5 minutes. Place the basil in the work bowl of a food processor and begin processing. Add the garlic, then pine nuts, and continue processing. When the mixture has a grainy, paste like consistency, begin adding the oil a little at a time, continuing to process. Wait until the oil is absorbed before adding the next small amount. Add salt and pepper. When the oil is added and absorbed, add the cheese. As soon as the cheese is mixed in, stop processing; if you over process, the cheese will melt.

Wipe zucchini and squash with a damp towel. Cut the zucchini and yellow squash in half lengthwise, then cut them into 1/4″ thick slices. Heat the olive oil in the saucepan and saute the onions over medium heat until translucent. Add the sliced zucchini and squash and cook for about 3 minutes. Add the pesto and salt and pepper to taste, toss, and continue cooking for another 2 minutes. Remove from heat, let cool, and enjoy this wonderful vegetarian dish!

Tips: Place pesto in containers, seal, and label. You can use your pesto immediately after making it or store it up to 6 months in the freezer. Pesto stored in the refrigerator will last up to 1 month.

Homemade Chicken Soup

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This homemade recipe originates from the soup lesson of our culinary training program. Under the guidance of our chef instructors, students follow the recipe and learn the key techniques of soup making. Chicken soup is a staple of the fall season, and as the weather begins to cool, we are pleased to share our unique take on a comforting classic!


1 whole chicken (approx. 3 pounds)
4 carrots, halved
4 celery stalks, halved
1 large onion, halved
4 gallons chicken broth
salt & pepper to taste


Combine the chicken, carrots, celery, and onion in a large pot and cover with cold water. Place on a stove top on low heat, and simmer uncovered until the chicken meat falls off the bones, making sure to skim off the foam that forms on top of the mixture every few minutes.

Remove the pot from the stove top, and strain the contents to separate the broth. Set the pot containing the broth back on the stove top to simmer, and place the rest of the mixture in a large bowl allowing it to cool. Pick the meat off the bones, and chop the carrots, celery, and onion. Season the broth with salt, pepper, and chicken bouillon to taste. Add the chicken, carrots, celery and onion back into the pot. Stir all ingredients together, and then remove the finished soup from the stove top. Serve, and enjoy!

Chef Marcell’s Shrimp Salad with Lemon Aioli

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We’re pleased to present an original take on a summer classic, courtesy of Chef Marcell. The creative force behind many of our catering creations, Marcell is both a graduate of our program and the head chef of our Philadelphia kitchen. We are grateful for his contribution to the team and commitment to the men we serve, and we hope you enjoy this delicious display of his culinary talents.


(makes 12 servings)

Lemon Aioli

  • 1 cup mayonnaise
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon white pepper
  • 1 pinch cayenne
  • 1 pinch granulated garlic
  • ¼ cup chopped parsley

Shrimp Salad

  • 2 pounds shrimp
  • ½ lemon
  • ½ c celery, finely diced
  • 3 heads of lettuce or 12 mini sandwich rolls


Fill a medium saucepan halfway with water. Add a pinch of salt, squeeze and add the juice of half a lemon, and bring to a boil.

While waiting for the water to boil, make the lemon aioli by combining the mayonnaise, fresh lemon juice, lemon zest, white pepper, cayenne pepper, and granulated garlic in a blender until smooth. Manually mix in the parsley and place in the refrigerator.

Add shrimp to the boiling water, and cook thoroughly. Drain away the boiling water, shock by shrimp by submerging them briefly in ice water, and drain again. Peel the shrimp, and chop into bite sized pieces.

Mix lemon aioli and diced celery with the chopped shrimp, and place in the refrigerator for 2 hours. Remove the mixture from the refrigerator, and either wrap in leaves of lettuce or place on mini sandwich rolls. Serve and enjoy!

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Recipe Alert: Brussels Sprouts with Bacon and Onion


At The Doe Fund, we believe in pursuing a life of balance in mind, body, and soul. Accordingly, we believe in both the importance of a healthy diet and in the value treating ourselves once in a while. We hope our recipe for Brussels sprouts with bacon and onion, both healthy and indulgent, will stand as a delicious example of such balance. While Brussels sprouts often get a bad reputation, the addition of bacon and onion elevates their earthy undertones and yields a balanced yet decadent winter dish.

(Makes 4 servings)

4 cups Brussels sprouts
1 cup uncooked diced bacon
1 onion, diced
Salt and black pepper


Cook the Brussels sprouts in a large pot of boiling salted water for 6-8 minutes. Drain and set aside. Cook the bacon at a low temperate, rendering until golden. Remove the bacon from the fat, and discard the fat. In the same pan, sauté the onion until golden. Add the bacon and Brussels sprouts and season with salt and pepper to taste. Continue cooking for 4-6 minutes or until thoroughly heated. Serve heated and enjoy!

RECIPE ALERT: Creamy Corn Chowder

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Corn is in abundance throughout the summer and can be prepared in a variety of ways to enhance its natural sweetness. One of its most popular uses is in corn chowder. Corn chowder is traditionally a comfort food indigenous to New England. Our creamy corn chowder recipe, however, transcends the boundaries of the Northeast and can be enjoyed anywhere at any time! While corn is a summer staple, the beginning of fall is the perfect time to make use of the remaining harvest. Enjoy as much as you desire now, and then keep the rest frozen for use all year long.


(24 servings)

1 pounds of corn
1 whole onion, diced
2 whole carrots, diced
2 ½ pounds potatoes, diced
½ quart heavy cream
1 quart chicken stock (or vegetable stock)
2 ounces corn starch
2 ounces water
1 bay leaf
1 ½ cups basil, shredded
Salt, to taste
Pepper, to taste


Sauté the onions and carrots in olive oil until golden brown. Add the chicken stock, and bring to a boil. Reduce the heat, and let the soup simmer. Add potatoes and bay leafs, and let simmer for 40 minutes. Add the cream, and bring the soup to a boil. Reduce the heat, and let the soup simmer for 10 minutes. Puree ½ of the vegetables, and add back to the soup. Add basil, and thicken the soup with dissolved corn starch. Add salt and pepper to taste, and serve hot. Enjoy, now and later!

RECIPE ALERT: Black Bean Soup



As the fall weather sets in and cool chill fills the air, there’s nothing like a hearty vegetable soup to warm your soul. Our hearty black bean vegetable soup is the perfect standalone meal or side dish for vegetarians and omnivores alike.


(6 servings)

1 tablespoon virgin olive oil
2 cups black beans, soaked overnight in water
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 leeks (white part only) diced
2 quarts chicken stock (or vegetable stock)
1 bay leaf
1 cup chopped cilantro
1 tablespoon salt
2 teaspoons black pepper
1chopped red onion
2 cups sour cream

Heat olive oil in a large stockpot and add onion, garlic, celery, carrots and leeks. Sauté the mixture until the onion is translucent. Drain and rinse the black beans, and add to the vegetables. Add the stock, bay leaf, cilantro, salt and pepper. Simmer 1 ½ hours, until the beans are soft. Remove half of the beans and puree them in a blender or food processor. Return the puree to the soup and stir. Garnish with chopped red onion and sour cream to your liking. Serve warm and enjoy!

RECIPE ALERT: Zucchini Bread

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Nowadays, carbs are gaining a bad reputation. Typically categorized as unhealthy, breads are viewed as containing empty calories and lacking nutritional value. This development has put bread on many people’s list of foods to be avoided. However, our zucchini bread is anything but unhealthy, containing over 2 servings of vegetables. Despite its vegetable base, though, ours doesn’t taste healthy. Our zucchini bread is the perfect guilt-free treat that will have even the most devout carb naysayer indulging in the bread basket.


Makes 3 9 inch loaves
1 ½ cups oil 
3 cups whole milk 
12 whole eggs 
9 cups all-purpose flour 
3 cups sugar 
1 cup brown sugar 
1 tablespoon baking powder
1 tablespoon baking soda  
1 tablespoon salt 
6 cups shredded zucchini 


Preheat oven to 350 degrees. Mix all wet ingredients in a medium-sized bowl. Mix all dry ingredients in a separate bowl, and add the shredded zucchini. Combine the wet and dry mixes into a smooth batter. Be careful not to over-mix, as it could affect the quality of the bread. Grease the loaf pan and fill the pan halfway with the batter. Place the pan into the oven and bake for 30 minutes. To test for doneness, place a toothpick into the center of the bread and remove it. Bake until the toothpick comes out clean. Remove the bread from oven, and let it cool. If desired, dust with powdered sugar to your liking. Slice and enjoy, free of remorse!