korean bbq meatballs
Trend forecasters have called gochujang “the next Sriracha,” and chefs are using the spicy Korean sauce in much the same way. Noodles & Company, the fast-casual concept with a global menu, adds gochujang to a bold barbecue sauce. The meatballs combine ground chicken and beef.
bbq chicken thighs
White miso is a versatile ingredient in the Asian pantry. Here, it's combined with ginger, garlic and several condiments to make a marinade, but miso also can be the base for soups and salad dressings. ...
shake up salad
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.
breakfast poutine
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.
greek quinoa salad
Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
green leaf clover griddle cakes
Green, shamrock-shaped pancakes for breakfast make a fun start to St. Patrick’s Day. Mint and basil go into the batter, adding the signature color.
green oats ham
Oatmeal is a typical Irish breakfast food, but here it’s given a savory spin by combining the cooked oats with sauteed ham, garlic, kale and spinach.