Cranberry Upside-Down Cake
Greg Harris, Vice President of University Advancement

Instructions:
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature (see Tip)
1/3 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup low-fat milk, at room temperature
Whipped cream for garnish

Preheat oven to 350°F.

Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.

Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

Cauliflower Rice
Mary Ellen Leffard, Director of Alumni Relations

Ingredients:
1 large head cauliflower, cut into florets
3 tablespoons ghee or clarified butter
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon minced cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper

To “rice” the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. (Don’t over-crowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.

In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.

Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you’ve arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)

Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with salt and pepper.

True Food Kitchen's Tuscan Kale Salad
Kelsey Donaldson, Alumni Relations Coordinator

Ingredients:
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1/2 teaspoon salt
Pinch of red pepper flakes
2 bunches Tuscan kale, ribs removed and sliced into 1/4-inch shreds
1/2 cup finely grated Parmigano-Reggiano cheese
2 tablespoons toasted whole wheat bread crumbs
Parmigano-Reggiano cheese shavings for garnish

In a salad bowl, whisk together oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

Garnish with cheese shavings before serving. Cover any leftovers and refrigerate for up to two days.