What's Cookin', Mustangs

What's Cookin', Mustangs

The teaching kitchen is back, and like seemingly everything else, it’s gone virtual. What’s Cookin’, Mustangs gives everyone a chance to take a class with Campus Dining’s executive chefs. Each month we’ll post a video of one of our executive chef’s giving step-by-step instructions, mixed in with a few culinary tips and tricks, how to make a new dish.

Kale and Citrus Salad

Today we’re learning how to put together a quick and healthful homemade Kale and Citrus salad that will help to fill your gullet and possibly impress a friend with your skills and healthiness.

First, we’re going to need the ingredients. These are all available in a prepared package at Village Market (while supplies last).


  • 1 cup kale, shredded
  • 1 mandarin orange, segmented
  • 1/8 cup dried craisins
  • 1/8 cup pumpkin seeds


  • 1/3 tsp salt
  • 1/3 tsp black pepper
  • 1 tsp balsamic vinegar
  • 2 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1/3 tsp mustard
  • 1/8 tsp olive oil

Now you can follow along with Chef Rensford.


  1. De-stem the kale and shred. Add it to a mixing bowl.
  2. If you’re using a whole mandarin, cut it into segments. If you’re using canned mandarins, drain excess juice.
  3. Add half of each topping to the mixing bowl.
  4. In a small bowl, add all dressing ingredients.
  5. Whisk the dressing until all of the mustard is mixed in.
  6. Add the dressing to the salad and toss.
  7. Add the rest of the toppings to the salad and serve.

We hope that you found this video helpful. Please join us next month.

Overnight Oats

With a little planning and preparation, you can wake up to a delicious, heart-healthy breakfast of overnight oats. Today, Executive Chef Chris Dunham is giving step-by-step instructions that can easily be followed from your kitchen or your dorm.

First, we’re going to need the ingredients.


  • 1 cup orange juice
  • 1 cup rolled oats
  • 1 cup vanilla unsweetened almond milk
  • 1/2 Teaspoon vanilla
  • 1 Tablespoon chia seeds
  • Dash of cinnamon
  • 1 Tablespoon chopped pecans
  • 1/2 teaspoon orange zest

Now you can follow along with Chef Chris.


  1. Place all ingredients in a container except chopped pecans and orange zest
  2. Stir until well combined
  3. Seal with a lid or plastic wrap
  4. Place in the fridge overnight (about 8 hours)
  5. Take out of the fridge in the morning and stir
  6. Top oats with chopped pecans and orange zest
  7. Enjoy!

We hope that you found this video helpful. Please join us next month.