menu development

Tofu and Almond-Sesame Vinaigrette Salad
Ramp up a salad’s nutritive value by dressing it with high-protein ingredients. Chef Harlan blends two plant proteins—almond butter and soy-based silken tofu—to create a creamy salad dressing for greens and oranges.
Eggs Benedict with Veggie Sausage and Zucchini Potato Cakes
To make classic eggs benedict vegetarian-friendly, Chef Sikkila uses patties made with vegetable protein instead of sausage, then updates the brunch favorite by subbing veggie-forward zucchini potato cakes for the standard English muffins. Eggs add to the protein on the plate.
Clarkson University students are protesting what they deem poor food quality and high prices.
Michigan State University is beefing up chef training with an 18-month program.
Asian Tuna Wrap
Seared fresh tuna makes a welcome alternative to tuna salad in a sandwich wrap. Even though each wrap uses just one-third cup of vegetable mixture, the recipe yields enough to cover lunch service. Any surplus can be stored in the refrigerator for the next day.
The goal is to shift away from meat-centric menus, officials say.
lobster fried rice
Classic fried rice tends to be salty, but Chef Fang reduced the sodium in this version by increasing the aromatic vegetables and herbs and decreasing the soy sauce. Lobster makes for an elegant presentation, but shrimp or clams can easily be substituted to lower food costs.
The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.
As fans and foodies look ahead to opening day of the 2016 MLB season on Sunday, FoodService Director scanned the menus of baseball’s biggest parks to check out some of the craziest dishes in the...
burger gochujang aioli
Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch.