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Vandy's Cooking: Small Bites, Big Flavor

Recipes by Jordan Rogers, Executive Chef 

Beet Chorizo Tacos

1.5lbs of Beets Diced

2 Tablespoons Olive Oil

2 Cloves Garlic minced

2 tbs Chili Powder

1 Tsp Oregano

1 tsp Smoked Paprika

1 tsp Cumin

½ tsp pepper

¼ tsp sugar

1tsp sale

6 oz. shredded spinach

6 oz. pico de gallo

6 oz. queso fresco

6 corn tortillas


Mexican Street Corn

2 Ears of Corn

1/3 Cup of Mayo

1/3 Cup of Cotija Cheese

Chili Powder

Chopped Cilantro

Lime Wedges


Pico de Gallo

1 cup finely chopped onion

1 finely chopped medium jalepeno

¼ cup lime juice

¾ tsp salt

4 large tomatoes chopped

½ cup finely chopped cilantro



3 medium hass avocados

1 lime (juiced)

1/3 cup minced red onion

1 clove minced garlic

1 tbsp chopped cilantro

Salt & pepper to taste


Black Bean Hummus

14 oz. can of black beans

1 clove of garlic

1 tsp tahini paste

¼ cup olive oil

¼ lemon juice

3 tbs cilantro

1 tsp coriander

1 tsp cumin

Salt to taste


Traditional Hummus

1 can garbanzo beans

¼ lemon juice

¼ cup water

1tsp tahini paste

Salt to taste

1 clove of garlic

1 tsp paprika

Fresh or dry herbs to garnish


If you would like to cook along with us, please have all of your ingredients pre-portioned and ready to combine.  We encourage you to stay physically active and to choose nutritious food whenever possible.  For more recipes, follow on Instagram at Vandy Campus Dining and like on Facebook at Vanderbilt Campus Dining.


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