Vanilla Bean Cheesecake Pie with Honey Crust
Chef Guas gives this comfort dessert a twist with a crust made with clover honey and whole-wheat flour. The flavor is echoed in the creamy vanilla filling, which uses alfalfa honey, another varietal.
Apple-Raisin Tartlets with Cheddar and Calvados Sour Cream
Chef Birnbaum also bakes up these mini-indulgences to include on sampler plates for the table to share. Cheddar cheese and fresh ginger provide a welcome savory balance to the sweet apple filling.
St. Luke's Hospital and Health Network reduced the price on the salad-bar items by 25 percent to help promote proper nutrition and healthful eating...
healthy minestrone soup
To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.
Housemade pork broth gives this rich pho its distinctive flavor.
Tofu Potato Hash
This curry-spiced hash can span the dayparts, serving as a side or main dish at breakfast, brunch, lunch or dinner. Potatoes add heartiness, spinach and tofu boost nutrition, and pimientos, red onion and jalapenos contribute contrasting color and flavor.
Spicy Taco Mix
The Burrowing Owl, a casual vegan spot, uses this meatless mix in tacos, salads and burritos. Textured soy protein stands in for ground beef or turkey and vegan cheese tops the burrito.
Pear and Sweet Potato Thai Red Curry
Nutrient-dense sweet potatoes partner with pears, carrots, onions and bell peppers in this colorful Thai-inspired dish. Served over rice, it makes for a well-balanced vegetarian meal that hits popular ethnic flavor notes.
Fruited Quinoa Salad
Quinoa helps meet the challenge that meatless eaters sometimes face: getting enough protein into meals. The ancient grain delivers a protein punch in this salad, balanced by a variety of winter fruits and a lemony vinaigrette.
strawberry agua
Use fresh, seasonal fruits to create a base for agua fresca, smoothies and raspados [Mexican shaved ice]. You can choose in-season, local fruit.