2 International Drive

Rye Brook, NY 10573

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January 1, 2009


  • 1/4 cup Gochujang

  • 1/4 cup Rice Wine Vinegar

  • 1 Tablespoon Light Soy Sauce

  • 1 teaspoon Fish Sauce

  • 2 Tablespoons Honey

  • 1 teaspoon Sesame Seeds

  • 1 teaspoon Finely Minced Garlic

  • 1/4 cup Canola Oil

  • 2 teaspoons Sesame Oil


  1. Combine gochujang, rice wine vinegar, light soy sauce, fish sauce, honey, sesame seeds and garlic in a bowl with whisk until loosely combined.

  2. In measuring cup combine oils and slowly drizzle into gochujang mixture while vigorously whisking until well emulsified.

Recipe by Eddie M., Flik Independent School Dining Foodservice Director

January 1, 2009


  • 1 lb. roasted red peppers, cleaned and skin removed

  • ½ lb. feta cheese, crumbled

  • 2 Tbsp. garlic, chopped

  • 5 sprigs of oregano, roughly chopped

  • ¼ cup olive oil

  • Salt & pepper to taste


  1. Put all ingredients into a food processor and pulse until smooth, but still slightly chunky.  Adjust seasonings, with salt and pepper taste.

Suggested uses: over grilled chicken for an entree; tossed with green beans; added to leftover mashed potatoes, chicken breast marinated in the pesto and grilled for a sandwich;  used as a dressing to be drizzled over a garden salad.

Recipe by Robert W., Flik Independent School Dining Executive Chef

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