Nourish X Stanford Residential & Dining Enterprises (R&DE)

AAPI Heritage Month 2023

Nourish is a Stanford Medicine program committed to providing healthy meal options while preserving the cultural significance and flavor of the food. This May, we are excited to collaborate with Stanford Residential & Dining Enterprises (R&DE) and celebrate the Asian American and Pacific Islander (AAPI) Heritage Month by introducing a range of healthy, culturally meaningful recipes. With this objective in mind, we curated a collection of quick and easy-to-follow recipes that can be enjoyed at residential dining halls, Tasting Tables, and at home. These recipes were carefully selected by our team of AAPI student members, who are dedicated to promoting nutrition education among their student community through engaging and fun recipes that travel down generations in their families.

We hope to continue providing nutritious and culturally significant food options to the Stanford community. Your feedback will help us to continually improve our offerings. To get involved, please take a short survey about the recipes:

Thank you for your time!

Our Collaboration Team

Dr. Shirley J. Everett, Ed.D., MBA

Dr. Everett is the Senior Associate Vice Provost for Stanford University’s Residential and Dining Enterprises (R&DE) with responsibility for a $3 billion asset portfolio and a $310 million annual budget. She leads a diverse team of 750 FTEs that houses 14,000 students and serves over 6 million nutritious meals annually.

R&DE provides stewardship for more than 7 million square feet, comprising over one-third of Stanford University’s physical plant. R&DE comprises Student Housing, Stanford Dining, Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations & Capital Projects, and four support divisions including Finance & Administration, Human Resources, Information Technology, and Strategic Communications.

Dr. Everett serves as a member of the President’s Full Cabinet, as Senior Advisor to the Provost on Equity and Inclusion, and as a Senior Advisor to the IDEAL Advisory Committee. She also serves on the President’s Black Community Council, the Enterprise Risk Management, Ethics and Compliance (EEC) Steering Committee, the Stanford Affordability Task Force Steering Committee, and the University Public Health Committee. Dr. Everett was elected to the Stanford FCU Board in 2016 and appointed Chair in 2022.

She earned both her doctorate in Educational Leadership and a Master of Business Administration from Saint Mary’s College of California. She has received numerous awards including the 2022 Kenneth M. Cuthbertson Award for Exceptional Service to Stanford University, the 2022 President’s Award for Excellence Through Diversity, and the 2021 Keith L. Guy Award for Exemplary Service.

Robert Coles, M.S.

Robert Coles, Senior Director of Creative and Digital Services at R&DE, is an award-winning creative professional with over 20 years of design and marketing experience. In his role in R&DE he has developed key campaigns including the launch campaigns for Escondido Village Graduate Residences (EVGR), Stanford Redwood City Cardinal Café, Stanford StudentLiving, and the Stanford Staff DEIB mark and messaging. In 2022 he served as a mentor and visiting presenter during Stanford’s Medical Humanities Summer Scholars Program. Robert sits on the IDEAL Staff Advisory Committee. He also is a co-founder of the Stanford Black Male Wellness Group, and strategic advisor to Stanford’s Black Coalition.

Robert received an M.S. in Marketing and Communications from Franklin University, a B.F.A. in Retail Advertising from Columbus College of Art & Design (CCAD), he has a Certification in Social Media Strategy from MIT’s Sloan School of Executive Management, and is a graduate of the Leadership@Stanford Program. Robert is the benefactor of the Coles Diversity Impact Endowed Scholarship Fund, a full-tuition award focused on strengthening access and opportunities for incoming students at CCAD.

Additionally, Robert is a published children’s book illustrator and has illustrated six BIPOC books, each whose main protagonist is a person of color. His children’s illustrations utilize vector design, which allows for an emphasis to be placed on graphic shapes and solid color arrangements. His rendered illustrations are based on hyperrealism and his subject matter ranges from portraits, figurative art, and narrative scenes. His hyperrealist style is much more literal than photorealism, as it emphasizes life on a social and cultural level. Presenting human faces in a cultural context is a key to his work.

Frank Larteri III, MBA

Frank Larteri III, MBA is Residential & Dining Enterprises’ (R&DE) Senior Manager for Diversity, Equity, Inclusion, Belonging and Special Projects in the office of the Senior Associate Vice Provost and Senior Adviser to the Provost on Equity and inclusion, Dr. Shirley J. Everett.

Frank started working in R&DE in the summer of 2006 as a Fire Safety Technician for R&DE’s Maintenance Operations & Capital Projects (MCP) division to ensure the fire safety and protection of Stanford students, faculty and staff. He then began working for R&DE’s Student Housing Operations (SHO) as a Building Inspector to further this goal. He later worked in R&DE’s Human Resources department as an Instructor for R&DE’s Stepping Stones to Success (SSTS) program and helped the program quintuple in size by expanding the breadth and scope of the classes to include staff at Stanford’s Department of Athletics, Physical Education and Recreation (DAPER), Land, Buildings & Real Estate (LBRE), Stanford Linear Accelerator (SLAC), Stanford Health Care (SHC) and Lucile Packard Children’s Hospital (LPCH).

Throughout his tenure at Stanford University, Frank has demonstrated a continued commitment to embracing diversity, advancing equity and cultivating a sense of inclusion for all members of the Stanford community. He earned both a bachelor’s degree in Spanish and Mandarin Chinese & Cultural Studies as well as a Master of Business Administration from California State University, East Bay.

Christina Betondo

Christina, the Senior Associate Director of Student Culinary Excellence, joined the R&DE Stanford Dining back in 2013. Since then, she has been a leader in the department, from supporting the needs of Stanford Dining and R&DE Stanford Hospitality & Auxiliaries as Executive Chef of the Central Production Kitchen, to co-creating the Stanford Flavor Lab, and inspiring the next generation of culinarians in the Teaching Kitchen @Stanford.

As Senior Associate Director of Student Culinary Excellence, she oversees culinary innovation and recipe development for Stanford Dining - showcasing the many talents of the Stanford Dining chef team and empowering them to continuously elevate the dining experience at Stanford. She is dedicated to supporting the wide range of dietary needs in the Stanford community, and enhancing the residential experience for students by providing the highest quality dining programs and services.

Alice Pyo

Alice Pyo is a Sous Chef in the Stanford Flavor Lab, Residential & Dining Enterprises (R&DE) Stanford Dining, Hospitality & Auxiliaries’ research and development kitchen. Prior to starting this role, Alice Pyo trained at the International Culinary Center in Campbell, CA, and worked in some of the top kitchens in the Bay Area, including Vina Enoteca and Hachi Ju Hachi.

As a Sous Chef in the Stanford Flavor Lab, she develops exciting new recipes that support Stanford Residential & Dining Enterprises’ culinary, nutrition, and sustainable food ethos and values. She works in constant support of Stanford’s academic mission to promote a holistic approach to improving what people eat, how we access food, and the role that food plays in our lives.

How it Began

To celebrate Black Heritage Month, Stanford R&DE curated a special menu that highlighted traditional African-American cuisine, including delectable dishes such as gumbo, fried catfish, and collard greens, throughout the month of February. Similarly, Dr. Malathi Srinivasan had a vision for AAPI Heritage Month in May, and she brought it to Dr. Minal Moharir, Clinical Assistant Professor of Medicine at Stanford University and Co-founder of Stanford’s Nourish Project, to bring the project to life. In April 2023, with the support of Shirley J. Everett, Ed.D., MBA, Senior Associate Vice Provost for R&DE, the Nourish team met with Robert Coles, Senior Director of Creative and Digital Services at R&DE, and Frank Larteri III, Senior Manager for Diversity, Equity, Inclusion, and Belonging (DEIB) and Special Projects, to explore the potential synergy between Nourish and R&DE. Christina Betondo, Senior Associate Director of Student Culinary Excellence at R&DE also brought her culinary expertise to the effort.

Nourish’s team of dedicated interns, comprised of project leads Stephanie Ibe, Sania Srivastava alongside Shilu Wang, Angela Nyguen, Kristen Apolinario, Shreeya Moharir, and our Chef Intern Kevin Bach, meticulously curated a list of more than 100 delicious Nourish recipes. These recipes represented a diverse range of dishes from six major Asian cuisines, including entrees, sides, snacks, desserts, and beverages, from Vegan Palak Tofu in Indian cuisine to the beloved Filipino Make-it-yourself Chicken ‘Ado-bowl.'

After a thorough evaluation of their nutritional value, taste, and visual appeal, six recipes were chosen that met our rigorous standards for serving at the R&DE Tasting Tables hosted by Chef Alice Pyo, Sous Chef of Athletic Dining, the Flavor Lab, and special projects. Alongside their amazing taste and texture, every recipe was carefully designed and selected to showcase unique flavors and culinary traditions of each culture.  

We look forward to presenting these carefully curated recipes and are excited to bring these delicious recipes to you!

Menu Recipe

Ginger Pepper Sweet Corn Soup

Arrillaga Family Dining Commons

May 10th, 12:30pm - 1:30pm


Category: Vegetarian

Cuisine: Indian

Cook Time: 20 minutes

Yield: 4 servings

Have you tried sweet corn from a can? They can be a yummy and time-saving alternative if you do not have time to cook fresh corn. Canned vegetables are typically harvested when they are ripe, and can be just as tasty as fresh!


  • 3 cups water
  • 1 cup frozen mixed carrots, green beans, and peas
  • 1/2 cup corn
  • 1/2 cup pureed corn
  • 1 Tbsp of unsalted butter
  • 1 Tbsp cornstarch
  • 2 green onions chopped
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp of chopped ginger



  1. Peel ginger root, and mince finely. Combine with water to make a slurry.
  2.  Heat butter in a saucepan. Add frozen mixed carrots, green beans, and peas. Sauté briskly.
  3. Add chopped ginger, white parts of green onions, salt and pepper. Sauté for 2 to 3 minutes stirring frequently.
  4. Add Canned Pureed Corn and water and bring to a boil. Simmer for 5 to 7 minutes to develop flavors.
  5. Add Cornstarch slurry and stir well to mix. Bring to a boil and simmer for 2 minutes.
  6. Serve with chopped green onions on top.


Recipe Story:

Growing up in India, there are two foods I always associate with rain — pakoras and sweet corn soup. Between sliding off my slippery raincoat and wet socks, my mom would always rush towards me with a towel and hot steaming corn soup. In a way, it has become a tradition in our house to quickly make some masala-filled corn soup when we get home after a long rainy day. It is super easy to make, and is a very tasty and nutritious way to add some veggies to your day! — Sania Srivastava

The recipe is from our Nourish Cookbook!