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The Dining Digest: February 2020
February Seasonal Foods
Grapefruit is a citrus hybrid that originated in Barbados as an accidental mix between a sweet orange and a pomelo. The name references how the fruit grows in clusters on the tree, resembling grapes.

Grapefruit is low in calories but very rich in nutrients. It is an excellent source of vitamins A and C, which will assist with weight loss and the formation of collagen. This fruit is also about 90% water, which helps hydrate the body.

Grapefruit should be firm and heavy for their size: Make sure to look for ones with shiny skins. They should be stored at room temperature for a few days if you are going to eat them right away, or put them in the refrigerator to save them for a longer period of time.
Endive is a member of the cichorium family, which includes radicchio and escarole. Many people confuse escarole and endive; however, endive has curly, narrow leaves, while escarole has smooth, flat leaves. Low in sugar and sodium, endive has a crisp texture and a sweet flavor with a little bitterness. Its leaves are high in fiber, calcium, and vitamins A, C, and E.

Endive makes a delicious appetizer as a healthy alternative to chips, and it works very well in salads. Another tasty way to prepare endive is to sauté it and add a little balsamic vinegar.
Food Holidays
February 5: National Nutella Day

  • Metro, SAC, and Ed Hall Cafes will be serving their variations of Nutella Pizza.
  • Salten Hall will serve Nutella Banana Crêpes.
  • Riland Café will have a Nutella Smoothie Special.
Chocolate Covered Strawberry
February 14: Valentine’s Day

All cafes will serve chocolate-covered strawberries.
Beyond Burger
New Offerings

You can now purchase Beyond Meat plant-based burgers at SAC and Riland Cafes!
  • Regular Beyond Burger: $7.99
  • Cheese Beyond Burger: $8.50
  • Regular Beyond Burger Platter with Fries: $8.99
  • Cheese Beyond Burger Platter with Fries: $9.50
Robert Rizzuto
Valentine’s Day Meal for Two
February 14 is quickly approaching, and Dining Services would like to dedicate this month’s recipes to all those preparing a special meal for their loved ones. There is nothing like a home-cooked meal to show how much you care. Remember to pair your meal with a nice sparkling wine and a decadent chocolate desert of your choice!

Director Robert Rizzuto featured recipes for three favorite dishes in 2003 in The Boulevard newspaper that are perfect for Valentine’s Day. We hope everyone has an evening full of love and beautiful memories!

Mesclun Greens with Apple, Gorgonzola, and Champagne Vinaigrette

For the Salad:
  • 8 oz. Mesclun Greens
  • 1 tsp. Fresh Chopped Thyme
  • 1 tsp. Fresh Chopped Chives
  • 3 oz. Gorgonzola Cheese
  • 2 Tbsp. Sliced Almonds
  • ½ Apple, Sliced Thin (Granny Smith or Golden Delicious)
For the Champagne Vinaigrette:
  • 3 oz. Extra Virgin Olive Oil
  • 1 oz. Champagne Vinegar
  • ¼ Shallot (minced)
  • ½ Clove Garlic (mashed)
  • 1 tsp. Italian Parsley (chopped fine)
  • Kosher Salt and Pepper
Combine the vinegar, shallots, garlic, and parsley into a mixing bowl. Slowly add the olive oil until incorporated. Season with kosher salt and fresh pepper

Place the mesclun greens, thyme, chives and gorgonzola cheese in a mixing bowl. Whisk the dressing together and add to the salad greens. Season with salt and pepper. Place on a chilled salad plate and sprinkle with sliced almonds and apple slices.

Roast Rack of Lamb for Two
  • 1 ea Rack of Lamb, Frenched
  • 2 tbsp. Dijon Mustard
  • 8 oz. Seasoned Breadcrumbs
  • Salt and Pepper
Salt and pepper the lamb and let it sit at room temperature for 30 minutes. Heat a sauce pan with a little bit of oil. Brown the lamb on both sides until golden. Once done, cool the lamb to room temperature and brush the Dijon mustard on with a pastry brush. Place the breadcrumbs on top and set aside until ready to roast. (You can do this procedure a day in advance)

Preheat the oven to 375 degrees, and place the rack of lamb and roast for 25-30 minutes for medium rare or longer depending how you like meat cooked. Set aside for 10-15 minutes and then slice the rack into eight chops, running the knife along the bone.

Oven-Roasted Potatoes
  • 2 ea Yukon Gold Potatoes, peeled and diced into two-inch pieces
  • 1 oz. Olive Oil
  • 1 tsp. Fresh Thyme, chopped
  • Salt and Pepper
Preheat oven to 400 degrees. On the stovetop, place the olive oil in a sauce pan. Heat the oil and add potatoes in until lightly browned, then put the potatoes in the oven and roast for about 20 minutes.

Remove and season with salt, pepper, and thyme.
Want Your Recipe Featured in the Dining Digest?
Dining Services would love to include recipes from faculty, staff, and students in our upcoming issues! If you have a recipe that you would like to share, please send the recipe, your photo, and a little information about yourself to Dianna Potente at
Six Surprising Facts about Valentine’s Day

Have you ever wondered why we celebrate Valentine’s Day or how this day came to be? Here are six things you may not know:
  1. The St. Valentine who inspired the holiday may have been two different people.
  2. In all, there are about a dozen St. Valentines.
  3. Valentine is the patron saint of beekeepers, among many other things.
  4. You can find Valentine’s skull in Rome.
  5. The medieval English poet Geoffrey Chaucer may have invented Valentine’s Day.
  6. You can celebrate Valentine’s Day several times a year.
Get more information from History.com
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Campus Catering
We are making additions to our catering menu! You will soon see a vegan and vegetarian section as well as a variety of Halal options. We look forward to hearing your thoughts and ideas about these delicious new dishes!

The dining team would like to offer its services, support, and expertise in planning your meetings and events, large or small, at the Long Island or New York City campuses, or off premise. Our chefs and event planners from the NYIT de Seversky Mansion and Campus Catering collaborate on many events, and we can customize menus from a continental breakfast to a seated event.
Request Catering
Access our catering menu and request form or call us at 516.686.1466 for more information.