recipes

totchos
These loaded tater tots are topped with fresh tomato salsa, cheese and sour cream for a kid-friendly take on Tex-Mex nachos. Chef Crist sells them to-go from her food cart in Philadelphia.
Hopmonk Grilled Cheese
To expose young diners to a greater variety of cheeses, Chef Reid layers mild and sharp Cheddar with Swiss between the bread and adds grated Asiago to the breadcrumb coating of his grilled cheese sandwich.
Taste of the Tropics Mango Wrap
Chef Susser pairs chicken with sweet mango, crisp lettuce and tart yogurt, but customers can choose another protein to personalize their wrap.
BBQ Chicken Pizza with Grapes
Chef Samuel suggests topping the dough with barbecued chicken, mozzarella and fresh grapes, adding a serving of fruit to the pizza meal.
fruit salad
Lime, cilantro and agave add Southwest flair to this fruit-and-grain salad.
salad bar
We are creating recipe cards to display on our salad and sandwich bars to give customers ideas about salads and sandwiches they can assemble themselves.
lentil tacos
Turn Meatless Monday into Taco Tuesday by substituting lentils for ground beef. The lentils' small size make them the perfect filler...
farro orange salad
Grain salads are taking off. Combine farro, roasted beets, fresh greens, goat cheese and orange for a unique salad bursting with flavor.
tandoori chicken roulade
Give your guests some spice with this tandoori chicken dish. Take a step beyond ordinary chicken breasts by filling and rolling them with chicken mousse.
uiuc aracini di riso
Use fresh or leftover risotto to make delicious arancini. They key to this dish is a flavorful risotto base and proper frying technique.

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