Campus Food Security Initiative (CFSI) Recipes
The CFSI student research team creates plant-based recipes, under the guidance of a culinary specialist, utilizing locally grown produce in season.
Some of the recipes featured on this page are vegetarian and may include dairy products and/or eggs. They are mostly included in the desserts and breads section. The vegetarian recipes are labeled accordingly: 
Recipe Finder
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Vegetables
Salads & Entrees
Pasta & Pizzas
Soups & Rice
Sauces
Vinaigrettes & Dressings
Desserts & Breads
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Vegetables
Cabbage Wraps with Quinoa & Mushrooms
Carrots with Sesame Seeds
Glazed Carrots
Gnocchi di Patate-Italian (Dumplings)
Green Papaya with Nigella Seeds
Kohlrabi Creamy Slaw with Fage
Kohlrabi Slaw with Lemon & Herbs
Krautsalat (Green Cabbage Slaw)
Marinated Onion
Muhammara-Red Pepper and Walnut Dip
Mushroom-Lima Bean Cassoulet
Street Corn with Poblano Peppers
Salads & Entrees
Baked Corn Chips
Basil, Tomato, Corn Salad
Beet & Fermented Cucumber (Pickle) Salad
Couscous Salad
Creamy Beetroot Salad
Cucumber Salad
Frijoles Charros sin Carne
Garbanzo (Chickpea) Salad
Green Salad Mimosa
Green Salad
Jalapeños Rellenos con Queso Fresco
Jicama-Cucumber Salad
Pasta & Pizzas
Cabbage with Pasta
Kale Pesto with Pasta
Soups & Rice
Bloody Beet Soup
Cilantro-Lime Rice with Sun-dried Tomatoes
Green Rice with Garbanzo
Lecso-Hungarian Tomato-Pepper Stew
Savory Lentil Soup
Sauces
Arrabbiata Sauce-Classic Spicy Marinara
Fresh Tomato Salsa
Mango-Tomato Salsa
Vinaigrettes & Dressings
Basil Salad Dressing
Classic Vinaigrette
Desserts & Bread
Apple Muffins
Banana Split for the Fit
Cinnamon Coffee Cake
Classic Pie Dough
Corn Bread-Zucchini-Carrot-Chives
Kefir-Plum Cakes
Lemon-Orange Bars
Mango Muffins
Mini Cherry Clafoutis with Fage
Mini Pumpkin Pies
Find ingredients to make these recipes at the UTRGV Student Food Pantry