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Bon Appétit at CWRU, 11473 Euclid Avenue, Cleveland, OH (2025)

10/10/2025

For a big impact on your health and the environment, consider being a sometimes vegetarian! 🌱

Here's why this one small change can help you get big results:
❤️ Research has linked vegan and vegetarian diets to better heart health, reduced risk of some cancers, and better blood sugar control.
🚗 If every American went meatless just one more meal per week, it would be the environmental equivalent of taking over 19 million cars off the road.

Even if you’re not interested in giving up meat completely (we hear you!), consider these small changes you can make to better your body and the planet. ⬇️
1️⃣ Go halfsies. Think about reducing, not removing, your favorite animal foods from your plate. Consider blending beef or turkey with mushrooms or lentils, serving a smaller portion of fish or chicken than usual, and adding chickpeas or edamame to your grain bowl or salad.
2️⃣ Make one more meal vegetarian. Choose one meal per week that you will commit to going meatless.
3️⃣ Flip your plate. Build your plate by starting with the plants, then consider animal protein for your side — instead of as the main event.
4️⃣ Swap it out. Often animal foods are used to enhance flavor and texture, so consider some plant-based swaps (like blending beans to thicken your soup) you can make to bring more plants to your plate.

Get ideas, recipes, and more on the Wellness tab on cafebonappetit.com.

10/08/2025

This plant-based, protein-packed recipe for crispy citrus-glazed chickpea and vegetable skillet is a great way to kick off your alt-protein journey! 💚

Makes 4 servings

INGREDIENTS
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons oil, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 red onion, sliced
1 cup mushrooms, sliced
1 small zucchini, sliced into half moons
Zest of 1 orange
Juice of 1 orange (about 1/4 cup)
Juice of 1/2 lemon
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon soy sauce
Optional garnish: Fresh herbs like cilantro, parsley, or basil; and quinoa, rice, or toasted pita

DIRECTIONS

In a bowl, toss the chickpeas with 1 tablespoon oil, smoked paprika, garlic powder, salt, and pepper.

Heat skillet over medium heat. Once hot, add the chickpeas and cook for 8–10 minutes, stirring occasionally, until crispy and golden. Remove from skillet and set aside.

In the same skillet, add the remaining oil and sauté the red onion for 2–3 minutes. Add sliced mushrooms and zucchini. Cook for about 5–7 minutes until tender and charred in spots.

While the vegetables cook, prepare the citrus glaze by whisking the orange zest, orange juice, lemon juice, maple syrup, Dijon mustard, and soy sauce together in a small bowl.

Add the chickpeas back into the skillet with the vegetables. Pour in the citrus glaze, stir, then simmer for 2-3 minutes until the glaze thickens. Garnish with fresh herbs and serve warm over grains or with toasted pita on the side (optional).

10/07/2025

Looking forward to trying quesabirrias, which is trending on socials? Join us at today at Local Taco (inside Tomlinson) from 11AM-2PM as we and learn what all the buzz is about. 😋

Enjoy 3 quesabirrias served with consommé, chips and salsa, and a beverage for just $11.00! Or, purchase using a meal swipe (available through walk-up only).

10/06/2025

Have you ever wanted to try quesabirria? Now you can! Join us tomorrow, Tuesday, October 7th at Local Taco for lunch! Chef Chris will be preparing this crave-worthy social media trend from 11AM-2PM.

Enjoy 3 quesabirrias served with consommé, chips and salsa, and a beverage for just $11.00! Or, purchase using a meal swipe (available through walk-up only).

10/06/2025

In the era of algae-based tuna and lab-grown chicken, it's no longer a question of if you are getting enough protein, but how! Rethink protein with us to make the right choice for health, taste, and the planet. 🤔

The protein problem: Traditional livestock farming is a major contributor to greenhouse gas emissions, deforestation, water pollution, and biodiversity loss.
The good news is alternative proteins are hitting the market, and they are tastier and more accessible than ever.

What are "alternative proteins?" Alt-proteins, for short, are food products that replace or mimic animal proteins. In addition to being a good source of iron, zinc, vitamin B12, and/or calcium, alt-proteins include similar levels of protein per serving. These are the four main categories:
1️⃣ Plant-based proteins include everything from legumes and grains to seeds and nuts. They tend to be high in fiber and phytonutrients.
2️⃣ Fermented and mycoproteins, which are protein-rich foods created through microbes, fungi, and koji. They boast high digestibility, natural umami, and all the gut-perks of fermentation.
3️⃣ Cultivated meats are lab-grown from cultured animal cells in a controlled environment without ever raising or slaughtering livestock.
4️⃣ Insect proteins are nutrient-dense and extremely sustainable. Although popular globally, they are often relegated to novelty snacks and protein powders in the western world.

Alt-proteins are usually more sustainable than animal products.
➡️ Plant-based foods use significantly less land, water, and energy, and emit fewer greenhouse gases than livestock.
➡️ Although still in development, cultivated meats could reduce land and water use by 90% over their animal counterparts, but their energy demands are still being assessed.

The bottom line:
➡️ Alt-proteins are valued for their flavor and flexibility. There is just a spectrum of choices, and it's up to you to pick what works best for you.
➡️ Alternative proteins are a great way to reduce your reliance on animal proteins and meet your protein needs.

10/03/2025

It’s Oktoberfest! Help us celebrate tonight at Leutner and Fribley Commons with our take on authentic German dishes including kartoffelpuffer, German-style potato pancakes, pork brat burger on a pretzel bun, and so much more. Head to the link in our bio or to our website to view the full menus! Come hungry! 🥨😋

10/03/2025

Enjoy a sweet treat to celebrate Hispanic Heritage Month! 😍 This recipe for Salvadoran Plantain Empanadas from Sindy Dominguez is just one of many recipes from Buen Provecho, our Hispanic Heritage Month cookbook. For Sindy, the empanadas are "a reminder of my grandmother’s love, and a way to keep her close through the flavors and aromas of her cooking even though she is far away."
Check it out now at the link in our bio and save this recipe to try this month. 👇

INGREDIENTS
For the dough:
4 to 5 very ripe plantains (with black skins)
1 teaspoon ground cinnamon (optional)
1 teaspoon sugar (optional, if plantains are not sweet enough)
Oil, for frying

For the filling (choose one):
Option 1: Sweet Custard (Leche Poleada)
2 cups milk
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt

Option 2: Refried Beans
1 cup thick refried beans (black or red beans, mashed and cooked)

DIRECTIONS
Prepare the dough: Peel and cut the ripe plantains into large chunks. Boil in water for 15 to 20 minutes until very soft. Drain and mash into a thick, smooth purée using a fork or food processor. Add cinnamon and sugar, if desired. Let the dough cool completely before handling.
Make the filling (custard): In a saucepan, combine the milk, sugar, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Let cool before using.

Assemble the empanadas: Grease your hands with oil. Take a portion of plantain dough and flatten it into a thick disc. Place a spoonful of filling in the center. Gently fold and seal the edges to form an empanada.

Fry: Heat oil in a pan over medium-high heat. Fry each empanada until golden brown on both sides. Transfer to paper towels to absorb excess oil.

Serve: Sprinkle with sugar if desired. Best enjoyed warm, with coffee or atoll (a traditional hot corn drink).

10/01/2025

Get a taste of the savory recipes within Buen Provecho, our Hispanic Heritage Month cookbook, with this Traditional Dominican Sancocho by Virginia Santos! Virginia Santos was inspired to cook by helping her mother in the kitchen, and this traditional Dominican sancocho is a tribute to those cherished memories. 🫶

INGREDIENTS
1 tablespoon vinegar
Salt and black pepper, to taste
1 pound bone-in beef
1 pound bone-in, skinless chicken
3 garlic cloves, crushed
1 tablespoon oregano
1 onion, chopped
1 green bell pepper, chopped
1 bouillon cube
1/2 pound smoked ham
10 cups water (approximately)
2 green plantains, peeled and chopped
1 white malanga, peeled and chopped
1 yam, peeled and chopped
1 sweet potato, peeled and chopped
1/2 squash, peeled and chopped
1 corn on the cob, sliced into rounds
Fresh cilantro, chopped, for garnish

DIRECTIONS
Coat the beef and chicken with vinegar and salt. Let marinate for two hours, then rinse well. Season with garlic, oregano, onion, green bell pepper, black pepper, and the bouillon cube. Let rest for at least 15 minutes.

In a large pot, sauté the beef, chicken, and smoked ham over medium heat until well seared. Add water as needed and continue cooking until the meats are tender, about 1 hour or more. Add approximately 10 cups of water to the pot and bring to a boil.

Peel and chop the vegetables. Add the plantains, yam, corn, and squash first, followed by sweet potato and malanga. Simmer until tender.

To thicken the stew, remove a few pieces of cooked squash and plantain, mash them, and return them to the pot. Taste and adjust salt and pepper as needed. Stir in chopped cilantro just before serving.

Serve hot, ideally with white rice, avocado, and a touch of spice if desired.

09/30/2025

You’ve seen the buzz on social media, now try it live!
Tomlinson Marketplace invites you to taste the quesabirria trend at Local Taco on Tuesday, October 7th for lunch! 🌮 11AM-2PM.

Enjoy 3 quesabirrias served with consommé, chips and salsa, and a beverage for just $11.00! Or, purchase using a meal swipe (available through walk-up only).

09/29/2025

For Hispanic Heritage Month, we're thrilled to recognize and celebrate the diverse histories, cultures, and contributions of Hispanic and Latinx communities with Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx.

Why "Buen Provecho"? The title means simply to wish someone a good meal, something that we strive to provide to our guests every day at Bon Appétit.
All of the recipes submitted have deep personal significance; many being passed down for generations or sparking memories of family and community.

From savory tamales and pozole to sweet empanadas and tembleque, this cookbook offers an insightful look at the rich culinary traditions across Central and South America to the Caribbean and beyond. Dive into the cookbook now at the link in our bio! Buen provecho!

Bon Appétit at CWRU

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