Care.Connection.Community with Chef Alex Trimble

Wednesday, Apr 15, 2020

Jackfruit Tacos
From Chef Alex Trimble

Ingredients
  • In front of a group, Chef Alex Trimble teaches how to make a recipe using lentils. In front of him is a bowl of shredded vegetables and containers of legumes.

    Chef Alex Trimble leads a Teaching Kitchen at the organization, HomeFront.
    February 2019
    Princeton University, Office of Communications, Denise Applewhite (2018)

    1 lb jackfruit canned in brine
  • 4 oz avocado, cubed
  • 5 flour tortillas
  • 4 oz cabbage, diced
  • 8 oz plum tomatoes, diced
  • 1 oz scallions, diced
  • 4 oz cheddar cheese, shredded
  • 1 oz sour cream
  • pinch of salt
  • 2 oz lime juice
Directions

Heat jackfruit on stove top until it has reached 145°F. 
Combine fresh avocado with jackfruit, scoop onto tortillas.
Top with cabbage, tomatoes, scallions, cheese, sour cream, salt and lime juice to taste.

 

Chef Alex works to plate the salad course, roasted pear over mixed greens topped with gorgonzola, candied walnuts, pomegranate seeds, and apple cider vinaigrette. Salads are lined up in rows on white plates.

Chef Alex Trimble (right) plates the roasted pear salad course for the Ivy Plus Dining Directors Conference dinner, hosted by Princeton University.
March 2019

 

 

 

 

 

 

 

 


A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
dining@princeton.edu