Made in Peirce: Mixology

Photo by Greg Sailor ’08

Here, The Thrill presents a few recipes to spice up your mealtimes using only ingredients found within the Peirce servery. This week we’re concentrating on food items that require the blending of multiple liquid ingredients. Sounds appealing, right? See what we’re eating this week after the jump.

Mustard Vinaigrette

Ingredients: Dijon mustard, balsamic vinegar, olive oil, pepper.

Grab a fork and put it in your back pocket. Grab a bowl from under the salad bar. Then, cut the entire sandwich line and take the bottle labeled “Dijon mustard” from the condiment well. Squeeze a quarter- to half dollar-sized (arcane, I know) amount of mustard into the bottom of your bowl. Next, cut the entire salad bar line. Add both a splash of balsamic vinegar and a splash of olive oil to the bowl of mustard in your hands. Take the fork from your back pocket and stir the three ingredients until fully emulsified. Add whatever salad leaves, vegetables and toppings you’re into (I recommend spring mix with white beans, green peas, shredded carrots and grated parmesan from the pasta line) and top with a shake or two of black pepper at your table.

Green Drank

This recipe is courtesy of beverage visionary Ally Schmalling ’14.

Ingredients: Ice, Mountain Blast Powerade, Mello Yello, seltzer.

Pry a single cup from the cup tray and add ice. Next, fill the cup halfway with Mountain Blast (blue) Powerade and halfway with Mello Yello, making sure to reserve an inch of space to top your concoction with seltzer. Finally, terrorize your peers with the glowing, fizzing, iridescent drink that is now in your possession.

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