CRAFT Magazine Volume 12

SIX 2026 for

this is our

CRAFT

*Note that the allergen information provided in each of these recipes is specific to the ingredients mentioned.

Any substitution or variation in brands may alter the allergen content of the final dish. Please carefully review the listed ingredients and cross-check them with your individual allergen sensitivities or dietary restrictions.

Always exercise caution and consult with a healthcare professional if you have concerns about specific allergens.

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When asked to describe today’s college students, you may conjure up words like adventurous, multi-cultural, authentic, and health-conscious. And you’d be right!

Because our teams interact with students every day, we’ve found that all of those descriptions are true and capture what today’s students want from their campus dining experience. They want opportunities to enjoy meals that are just like them…personal, comforting, healthy, and a little self-indulgent when stressful times call for a treat.

And the incredible culinary innovators at Sodexo are here for all of it! This edition of Craft Magazine showcases how we’re seizing the moment to serve up dishes that inspire connection, invite curiosity, foster friendships, and create unforgettable, shared experiences around the table in 2026.

Our teams collaborate with organizations across each of our campuses to celebrate cultures and create connections through food, while also ensuring that meals have the balanced nutrition to power students through exams, study sessions, and late-night hangouts. We’ve given the beverage scene a major glow up with Mindful Mocktails, boba bars, and hightech dispensers that serve up custom cold creations. We’re imagining a world where there is personalization for all; our future looks bright with AI and other high-tech solutions helping to create experiences as unique as each campus and its students. And we’re indulging them with quirky snacks and next-level sweets that take the edge off tough days.

I hope you enjoy this artful exploration of the six food trends that are inspiring Sodexo’s master chefs to create a flavorful playground where cultures connect, creativity rules, and everyone is invited to the table. Grab your fork (and maybe a pickle) and join the fun!

Sincerely,

Jennifer Di Francesco Director of Culinary Innovation Sodexo Campus

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GLOBAL BITES UNITE sharing homecooked comfort

Having access to dining experiences that cross cultural boundaries is more important than ever for today’s students who are striving to thrive in an increasingly multicultural world.

From piri piri to gochujang sauce, they find value in sharing unique tastes from around the world and turning daily culinary exchanges into opportunities to foster deeper understanding, broaden perspectives, and create lasting connections among their peers.

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STORIES & SMILES AT FRAMINGHAM STATE UNIVERSITY’S HISPANIC HERITAGE CELEBRATION Turning the campus dining hall into a full-on fiesta for Framingham State University’s annual Hispanic Heritage Month dinner was easy work once the FSU Dining team partnered with the university’s student-led Latinos Unidos N' Acción (LUNA) group. Together they brought the vibrant spirit of Hispanic and Latin cultures to life through bold flavors, heartfelt stories, and plenty of community energy. They rolled out a menu inspired by the dishes the dining team grew up eating — recipes passed down, perfected, and proudly cooked in their own homes. Every plate, from treasured family staples to beloved regional favorites, showcased the delicious diversity of Latin cuisine.

LUNA kept the energy high by interviewing students about their heritage, asking what makes them proud to be Hispanic and what they appreciate most about their culture. Their reflections added warmth, meaning, and a personal touch to the night — reminding everyone just how much beauty and strength lives within cultural identity.

UBE TOAST TAKEOVER AT TREVECCA NAZARENE UNIVERSITY Lunchtime at Trevecca Nazarene University got a tasty upgrade with an exclusive celebrity chef event featuring the university’s very own Director of Leadership and Community Engagement, Justin Jose. Jose is a huge foodie and loves whipping up all kinds of dishes at home, especially Filipino recipes from his roots. Hailing from San Diego and proud of his Filipino heritage, he wanted to participate in efforts to bring more tasty, culture-fueled events to campus.

Stepping up to the dining hall’s Showcase Station right when lunchtime was in full swing, Jose showed off his signature ube French toast — brioche and challah bread soaked in purple ube goodness, then pan-fried until golden. Yum! More than 200 students got a taste (and some even came back for seconds and thirds). It’s safe to say that ube became the hands-down, most popular themed event on campus for the semester.

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FROM NEPAL TO NASHVILLE: FISK UNIVERSITY CELEBRATES CULTURE THROUGH FOOD Fisk University Dining’s student workers from Nepal recently had the opportunity to share a taste of home with their classmates during a special cultural dining event. The idea emerged after dining surveys showed strong student interest in Nepali cuisine — paired with enthusiastic requests from international student workers who call Nepal home.

Fisk University Dining Marketing Manager Ben Ramirez wanted to not only bring authentic dishes to campus but to also create a sense of belonging. “For many, sharing familiar foods offers comfort and a meaningful connection to home,” he said. “By including more cultural food options, we hope to nurture feelings of happiness, belonging, and safety for all students.”

Ramirez collaborated with the district dietitian, district chef, and Nepali student workers to match the students’ family-favorite dishes with existing Sodexo recipes, then enhanced them with authentic Nepali sauces and sides. The team created a fully immersive dining experience by spotlighting Nepali student dining staff on TV monitors, filling the space with traditional Nepali music, and transforming the vegan/vegetarian station with curries, momo, and other Nepali favorites.

Shruti Timalsina Fisk Dining Student Worker 6

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For a moment, I wasn’t just sharing food — I was sharing a piece of my identity, my culture, my home. Seeing people appreciate it, savor it, and try to say each name with care made me feel seen and included in a way words can't quite describe.

Food has that quiet kind of magic; it connects people without needing translation. Today, Nepal didn’t just fill the café with flavor — it filled it with warmth, understanding, and belonging.

UNIVERSITY OF MARY WASHINGTON’S PASSPORT TO ADVENTURE To help students taste their way around the world without leaving campus, the University of Mary Washington’s dining team, student cultural clubs, and the university’s James Farmer Multicultural Center join forces each year to plan unforgettable, culturally authentic dining events that highlight rich and distinctive cuisines from around the world. From vibrant Latino, Asian, Jewish, and Native American bashes in the fall, to epic Black History Month and Islamic cultural events in the spring, there’s always something exciting cooking.

And here’s the best part: students from each of the university’s clubs help create the menus, share treasured family recipes, pick out jam-worthy music, and welcome fellow students with fun conversation tables where they can learn about new cultures and all of the awesome activities happening on campus. It’s a tasty passport to adventure, and everyone’s invited!

Students have savored Cherokee slaw and Three Sisters salad at the Native American dinner, and piled sweet noodle kugel and smoked beef brisket on their plates at the Jewish cultural feast. To satisfy those craving something bold, the students dove into dan dan noodle bowls and pandan cake at the Asian celebration, and scooped up some chupín de pescado (a zesty whitefish stew) at the Latino Melting Pot bash.

Other cultural celebrations featured beef suqar from Somalia and nasi goreng Indonesian fried rice.

Hundreds of students, faculty, staff — and even members of the surrounding community — have attended these epic campus feasts because they enjoy learning more about other cultures and exploring the many diverse, and sometimes exotic, global cuisines they find on the menu.

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SERVING UP CULTURAL CONNECTIONS AT LEHIGH UNIVERSITY Sodexo uses its knack for dining innovation to help students gain cultural confidence, develop critical life skills, and build new friendships in a fun, flavorful way. A great example is the collaboration between Lehigh University’s Dining Services team, marketing staff, and Professor Wandi Wang’s Asian Studies class.

Lehigh Dining Marketing Manager Erin Foertsch worked closely with Professor Wang and Executive Chef Charlie Kresge to do some creative cross-departmental planning, after which Chef Kresge invited students into the kitchen — and back in time. Chef Kresge guided the students in a centuries-old noodle-making practice to create pagoda leaf noodles, a green-hued dining staple that originated from a 13th century Chinese cookbook and is still used in numerous cuisines around the world.

Chef Kresge worked with each student to help them properly combine the authentic ingredients, mix the dough, and craft the noodles while describing the cultural history behind the dish.

While they learned a skill and gained a new appreciation for Asian culture, the icing on the cake for students came with the real end result…a savory, hand-made meal prepared alongside new friends.

They also left with dough, noodles, and copies of the recipe to add to their home menu line-up!

Erin Foertsch Lehigh University Dining Marketing Manager 8

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Campus dining plays an important role in supporting cultural diversity because food is one of the most universal ways to share, celebrate, and learn about different cultures.

And since we operate within a college environment, integrating education into our dining program is essential. Our work complements classroom learning by offering hands-on, experiential opportunities.

PAGODA LEAF NOODLES Makes 4 servings | Recipe by Executive Chef Charlie Kresge Known allergens* |

Sesame

Soy

INGREDIENTS 3 cups fresh spinach 1 teaspoon salt 2 tablespoons water 3 ½ cups all-purpose flour 2 teaspoons sugar 1 tablespoon cilantro, chopped 1 tablespoon scallions, chopped 1 teaspoon vinegar 1 teaspoon soy sauce 1 teaspoon fermented black beans 1 teaspoon sesame oil 1 cucumber or bok choy

Wheat

PREPARATION 1.

Wash the spinach thoroughly, remove the roots, then place in a blender with 2 tablespoons of water. Blend the mixture into a juice.

2. In a separate bowl, add 1 teaspoon of salt to the flour, then pour the spinach juice mixture into the bowl.

3. Knead the mixture into a dough until it no longer sticks to your hands and feels slightly firm. Add water as necessary to achieve desired consistency.

4. Roll out the dough into a sheet, cut it into strips, and stretch them out like hand-pulled noodles.

5. Cook the noodles in boiling water until about 70-80% done, then remove and rinse under cold water.

6. To make the sauce, combine the sugar, chopped cilantro, and scallions in a separate bowl.

7. Add vinegar, soy sauce, sesame oil, and fermented black beans (douchi) to taste. If you like your noodle dishes spicy, add spicy sauce (Lao Gan Ma) or red chili peppers.

8. Combine the noodles and sauce, then pour the mixture over chopped cucumber or bok choy.

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POURING INNOVATION the beverage revolution

The days of specialty coffee aren’t over, but Gen Z is taking their beverage demands to the next level by prioritizing a wider variety of flavors and a healthier range of benefits in their daily drinks.

Today’s students are shifting toward conscious consumption as they seek out beverages that support both enjoyment and well-being. Rather than sticking to a single favorite, they enjoy mixing up their drink selections to include options like customized smoothies, plant-based beverages, and functional drinks infused with vitamins or adaptogens.

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MOCKTAIL MAGIC AT MONROE COMMUNITY COLLEGE Happy Hour doesn't need to have alcohol to still be a happy time with friends and colleagues.

Enjoying a hand-crafted beverage that is balanced, garnished, and has a depth of flavors checks all the boxes for a tasty, enjoyable, and experimental gathering!

And students across campuses nationwide are soaking up the fun at specialty drink events. Whether it's a cheerful boba pop-up experience, or a Mindful Mocktails party like the one held at Monroe Community College, students are experimenting with flavors and tasting their way to wow-factor beverages to share with friends. MCC students crafted a booze-free blackberry bramble that tasted so good, no one missed the real thing!

BLACKBERRY BRAMBLE MOCKTAIL Makes 4 servings | Recipe by Executive Chef Aaron Furtner Known allergens* | None

INGREDIENTS 1 cup fresh blackberries, rinsed 1 cup white sugar 1 cup water 1 ounce Old Fashioned syrup (optional)* 2 rosemary sprigs 2 mint leaves 2 tablespoons ginger, peeled and thinly sliced 4 tablespoons fresh lemon juice 4 lemon slices 24 ounces ginger beer

PREPARATION 1.

In a sauce pot, combine blackberries, sugar, water, Old Fashioned syrup, rosemary, mint leaves, and ginger. Bring to a boil, then reduce to a simmer.

2. Simmer for 20 minutes, stirring occasionally.

3. Pour hot mixture through a fine mesh sieve into a bowl, pressing the berry juices through with a spatula. Cool syrup in the refrigerator.

4. To prepare the mocktail, fill a cup with ice, add 1 tablespoon of lemon juice, 6 ounces of ginger beer, and 2 ounces of the refrigerated syrup. Garnish with blackberries and lemons.

* Be sure to read the label on the Old Fashioned syrup as some products may contain trace amounts of alcohol.

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At SUNY Delhi, the user-friendly Botrista beverage machine quickly became a campus favorite, serving more than 50 drinks per day on average. Not wanting to be left out of the cold beverage craze, Colorado Mesa University installed Botrista in its Take 5 grab-and-go retail location and quickly served up more than 5,000 beverages in spring 2024, including more than 1,400 boba drinks.

Scan or click to learn more.

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With the increasing student demand for iced and blended drinks, it can be challenging to produce and serve a wide enough variety of craft beverages to meet expectations. Fortunately, Sodexo’s introduction of Botrista to its campuses provides a full craft beverage platform that blends tech innovation with fresh flavors to expand and upgrade campus drink offerings. Using patented automation technology, Botrista dispenses individual ingredients, like matcha powder, cane sugar, and fruit purees, to create thousands of cold drinks with endless flavor combinations.

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PERSONALIZED PLATES for everyone Using technology to personalize everyday experiences is no longer considered revolutionary but par-for-thecourse by today’s sophisticated student foodies.

Where Sodexo shines is by always taking cutting-edge tech to the next level and using it to personalize the dining experience to suit each individual preference, flavor hankering, and mood. With automated convenience stores, virtual restaurants, frictionless retail, and other automated food and beverage services, our integrated digital campus solutions generate excitement by expanding menu options and delivering on user-defined preferences, while also accelerating service and communication.

And the introduction of AI means that our campuses can expect the creative culinary minds at Sodexo to take personalized dining to yet another level. Plans are underway to introduce AI dining experiences that deliver prompt-powered, made-for-you meals that satisfy each student’s preferred flavor palette, current cravings, and dietary restrictions.

Given our culinary talent — and the creativity of our students — the options are limitless as we explore the endless ways to deliver generative gastronomic adventures that feel both special and perfectly suited to each diner.

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SODEXO x McCORMICK

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FLAVOR BOOSTERS Sodexo and McCormick aren’t just serving food. They’re on a mission to spice up your life, literally. They’ve joined forces with chefs and students, whipping up a selection of specialty spice blends to match multiple moods and flavor adventures.

Students selected their top six zesty favorites that will be coming to campuses this spring — so brace yourself for some seriously creative culinary experiments!

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SOCIAL MEDIA-SAVVY MEALS AT AUSTIN PEAY UNIVERSITY The Govs Dining team at Austin Peay State University keeps students engaged all semester long with an interactive “You Choose Mondays” series. Each week, a new dish is featured in the Food Hall — and the best part is, students get to use social media to decide what’s served!

By tagging @govsdining, students submit their favorite dishes, which are then added to a spinning wheel of options. Every Wednesday, Govs Dining intern Krislyn broadcasts live on Instagram as a dining team member spins the wheel to reveal the winning dishes for the upcoming Monday lunch meal. Submissions have included flavors from around the world such as pho, Japanese curry, hibachi, and more.

The scrolling, spinning, social media sensation has been a huge hit across campus, bringing excitement and variety to the menu while celebrating the diversity and creativity of the Govs community.

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INSTA-LICIOUS MEALTIME AT ROLLINS COLLEGE Rollins College basketball guard John Latimer lines up the perfect shot — on his phone — as friend and fellow teammate Ryan Renfro sinks his teeth into Ropa Vieja flatbread. Renfro chews thoughtfully, then leaps from his chair and dances around the dining hall, exclaiming, “Wow…wow…this is easily another 10!”

Renfro, Latimer, and the rest of the Rollins basketball team have put a new spin on crowdsourcing with @tarstool.hoops, a student-created, student-run Instagram page dedicated to rating the food at Rollins College. Each week, the students debut a new dining hall favorite, offering candid, enthusiastic reviews and encouraging fellow students to share photos and rate dining events.

The page now serves as a real-time celebration of the dining team's creativity, surprising students with unique experiences and catering to their tastes. Highlights include powering a snow cone machine with a humansized hamster wheel and creating crowd-pleasing baconglazed donuts on National Bacon Day. As Renfro said, “You never know what the kitchen will come up with next, but they have yet to disappoint.”

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AI-INSPIRED CHEFFING COMING TO CAMPUS SOON! Step aside, chatbots. It’s time to cook up some creativity! For 2026 we’re planning a culinary showdown, where innovative Sodexo chefs will become the human version of ChatGPT — armed not with code, but with ingredients, knives, spices, and serious kitchen skills.

Sodexo’s culinary innovators are unlocking a new era of interactive dining where student prompts drive fun culinary experiences. We’re imagining interactive, diningcentered events where students can submit wild, witty, or totally unexpected food prompts like, “craft a 67-inspired dish,” then vote for their favorite AI-generated recipe. The most popular recipe may even spark a live, head-to-head chef battle, with the winning dishes prepared and served in their dining hall.

This is prompt-powered creativity — real food, real chefs, and student imagination — coming soon to redefine the campus experience.

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SURPRISE + DELIGHT finding joy in feel-good splurges It just makes sense that Gen Z are strict adherents to treat culture, or the notion that coping with life’s daily trials and tribulations deserves small indulgences like sweet treats, decadent snacks, or other regular rewards that can soothe the day’s worries. And because this generation came of age during the “online unboxing” phenomenon, treats that surprise are even more appealing!

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STUFFED SURPRISE CRAZE SWEEPS UNIVERSITY OF HAWAI'I AT HILO What is square, crispy on the outside, soft on the inside, and absolutely blowing away all the other pastry options on campus? It’s the Crube of course!

This delectable puff pastry can be stuffed with sweet creams, fruit jellies, and savory fillings like garlic mashed potatoes, making it a popular choice for University of Hawai’i at Hilo students who are very enthusiastic about this cubed cuisine. Even though one Crube is big enough to share with friends, many diners decide to keep it all for themselves!

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TEXAS CHRISTIAN UNIVERSITY’S TREAT YOURSELF TRADITION The Texas Christian University Dining team are true believers in treating Gen Z with small indulgences that turn an ordinary day into something special. They’ve made it their mission to discover and share the most decadent, next-level sweet treats that help students de-stress after a long day. They highlight desserts that bring comfort and joy, from donuts and cheesecakes to perfectly baked cookies. Their shared love for good vibes and mouth-watering sweets shows that sometimes happiness really can be found in a small, delicious treat like this delectable cheesecake recipe.

CREAMY TCU CHEESECAKE Makes 4 servings | Recipe by Field Marketing Specialist Katelyn Whittenburg Known allergens* |

Eggs

Milk

INGREDIENTS 3 pounds cream cheese, softened 14 ounces sugar 4 egg yolks 7 whole eggs 1 tablespoon corn starch 2 tablespoons vanilla extract

PREPARATION 1.

Add the sugar to softened cream cheese and mix well.

2. Add egg yolks to the mixture one at a time.

3. In a separate bowl, mix the corn starch, whole eggs, and vanilla, then add it to the cream cheese mixture.

4. Prepare two 8-inch cake molds by placing parchment paper on the bottom of each mold, spray non-stick cooking oil on the side walls of the molds, then pour graham cracker crumbs into the bottom of each.

5. Fill both molds with the cheesecake mixture.

6. Add one inch of water in an oven-safe dish and place it on the rack beneath the cheesecake molds. * 7. Bake at 300 ° over water bath for 25 to 30 minutes, or until the center feels firm. * To ensure the cheesecake doesn’t dry out, make sure there is always water in the dish beneath the molds while baking.

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DONUT DISTURB! WINTER COMFORT IN SESSION AT UNIVERSITY OF NEW HAVEN When the chill of the Connecticut winter starts creeping in, students at the University of New Haven ensconce themselves in special pop-up bars in the resident dining hall’s Showcase Station to share a wide selection of fun comfort foods with friends. Exams and study sessions are that much easier when they’re treating themselves to warm apple cider donuts served with an optional scoop of vanilla ice cream, or going full tilt into indulgence by having their donuts dipped in French toast batter and grilled to a golden perfection for that extra touch of crunchy cinnamon warmth.

Either way, customization is key with choices of toppings that include chocolate sauce, caramel sauce, or whipped cream for the ultimate sweater-weather treat.

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NOURISH TO FLOURISH protein is gen z's pick

Whether they’re a student-athlete with strength training on their mind or just need to power through a two-hour study group, having access to meals and snacks that are good for the mind, body, and soul is essential for Gen Z. They prioritize those meals with essential nutrients but need them to be convenient and affordable so they can learn, stay active, and socialize at optimal levels while on-the-go.

Having the ability to power up with protein-rich meals made with customized, wholesome ingredients is paramount for this generation that is taking on the world.

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FALCONS FUEL-UP AT BENTLEY UNIVERSITY The Bentley University Dining team flexed its commitment to helping students “nourish to flourish” by making protein-rich eating convenient, affordable, and integral to student success. Through a close collaboration with Bentley Athletics, University Health Services, and Campus Dietitian Hayley Ruff RD, LDN, the Bentley Dining team launched the Falcon Fuel and Nutrition Wall in the university’s Dana Center.

This initiative helps students fuel both their bodies and minds through proper nutrition, with a strong emphasis on the importance of protein. The interactive display provides students with accessible, evidence-based tools to make smarter, more balanced food choices that fit their busy, on-thego lifestyles. Students can print interactive handouts and use QR codes to access information about balancing macronutrients before and after workouts, selecting affordable, protein-rich snacks across campus, and creating performance plates tailored to their personal goals.

To further elevate protein awareness and showcase convenient, high-protein snacks available on campus, Ruff hosted an All About Protein event where students could sample 3 Bees Protein Bites, a local partnership product that offers snacks in a variety of flavors.

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of undergraduate student-athletes prioritize eating lean protein and feel that it plays a significant role in muscle repair and recovery.1 of Americans reported increasing their protein intake in 2025.2

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26% 35%

PROTEIN BUZZ

Many Gen Z students ask me about how to get enough protein when following a vegetarian diet. They’re often worried that they’re falling short, so we discuss ways to incorporate a variety of plantbased proteins into meals and adding high-protein snacks to their routines. Many are surprised to learn how much protein they already get from whole grains and beans — both of which are abundant on our menus.

Robin Dagg MS, RD, LD, Certified Intuitive Eating Counselor

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1. 2024-2025 Sodexo Student Lifestyle Survey | 2. IFIC Spotlight Survey: Americans' Perceptions of Protein. July 2025

Z ON CAMPUS 66% taste 59% price 49% healthfulness 38% convenience

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I see Gen Z being much more intentional about how they fuel, and protein is a big part of that… not just because it supports muscle repair and strength goals, but because spacing protein throughout the day helps with focus, satiety, and overall energy. When students understand how to build plates with simple, affordable, protein-rich options, they feel more in control of their performance in the classroom, the weight room, and everywhere in between.

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Priorities for choosing protein sources:2

Eric Finley MS, RDN, LDN, CSSD

Protein is the macro that students ask about the most. Whether they’re NCAA athletes, club sport players, or just trying to feel their best, protein often tops their list. But what surprises many is that building strength and sustaining energy isn’t just about piling on protein — it’s about prioritizing carbohydrates and timing nutrition strategically.

Samantha Standish, MS, RDN, CDN, Certified Intuitive Eating Counselor

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IN MY AUDACIOUS PICKLE ERA a taste for the unconventional

Students are embracing all things pickled in creative and audacious ways. With the proliferation of innovative pickle-flavored snacks, desserts, and even drinks, the tangy treat has become a staple in resident dining halls and local eateries.

Pickle-themed events, such as tastings and festivals, draw crowds eager to sample the latest brined creations and share their love for the versatile snack.

This trend reflects Gen Z’s adventurous approach to food and their enjoyment of quirky, communal dining experiences that bring friends together over unique flavors.

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NEUMANN UNIVERSITY LAUNCHES A PICKLE PARADE After living, dining, and cooking around the world, Neumann University Dining’s Executive Chef Daniel Nolan noticed a trend that seemed to unite all cuisines. Pickles.

“My high school graduating class had 110 students and 72 nationalities,” Nolan said. “I was exposed to a lot of cultures, and everyone had their own form of preserved/pickled vegetables.”

After joining the Neumann team, Nolan saw that pickles were very popular with the students, so he decided to bring a few exciting new flavors to the dining hall with custom-made pickle creations that incorporate flavors from Vienna to Dubai and everywhere in between!

Nolan pickles the veggies himself using the lacto-fermented method and switches up the flavors at the deli station every week. While students were hesitant about sampling some of the more exotic varieties at first, they quickly realized they were addicted to the tangy treats! What started with wildly popular hot honey pickles quickly moved to habanero, horseradish bread, Arabic pickles, and pickled okra. The jalapenos on Taco Day have also been a big hit.

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Adding pickled shallots or red onions to any sandwich brightens it up.

And adding Mexican-style escabeche to street tacos adds depth, heat, and complexity to the dish.

Daniel Nolan Executive Chef

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HOT HONEY PICKLE CHIPS Makes 10 servings | Recipe by Executive Chef Daniel Nolan Known allergens* | None

TOOLS NEEDED Knife and cutting board Measuring cups and spoons Sauce pot 2 one-quart Mason jars Food thermometer

INGREDIENTS 2 English or 5 Kirby cucumbers, cut into 1/4-inch coins (Don’t peel them, just wash them well.)

1 cup honey 2 cloves garlic 1 habanero pepper (seeded and cut in quarters) ½ teaspoon red pepper flakes 3 cups water ½ cup kosher salt 1 cup white vinegar

PREPARATION 1.

Add honey, garlic, habanero, and red pepper to a sauce pot. Bring to a simmer for 3 minutes.

2. Add water, salt, and vinegar. Bring to a boil for 2 minutes, then set aside.

3. While the honey mixture is cooling, add cucumbers to the Mason jars, pressing them in so they fit tightly.

4. When the honey mix cools to 170 degrees, pour it over the cucumbers. Place the lid on the jars and flip the jars upside-down, letting them cool for an hour before refrigerating for 12 hours.

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Hungry for more? see how sodexo is elevating the dining experience on campus Scan or click to learn more.

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