menu development

tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.
The intriguing flavor of lavender perfumes this rich and creamy ice cream. Studded with figs and drizzled with lavender honey, it makes for a sophisticated dessert.
A Massachusetts district hopes its new committee will address parents’ foodservice complaints.
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside.
This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack.
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
lubys salad bar
A new University of Illinois study finds diners largely ignore nutrition labels. Here's how operators are menuing health without the halo...
Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.

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