This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
Americans have embraced the Canadian invention of poutine, making it our own with some unique touches. Typically, french fries are topped with cheese curds and gravy. Here, scrambled eggs and turkey sausage are added to make a hearty breakfast dish.
The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.
Meal plan prices at six Minnesota universities will rise nearly 11 percent next school year as student demand for healthy, vegan and organic options grows.
Kent State University in Ohio and Maine-based Bowdoin College claim the top two spots in College Rank’s list for colleges with the best dining experience.
