recipes

Buena Vista Steak Club
The Buena Vista Steak Club features sauteed Philly-style steak strips, chimichurri sauce, black-bean aioli, sliced pickles and melted Gouda on a Cuban roll.
Roasted Sunchokes
Chef Qui infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Korean Lettuce Cups
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.
Salmon Falafel Pita
For a different spin on falafel, Chef Hines mixes up the chickpeas with salmon and pulls on the same Middle Eastern flavors and cooking techniques.
guacamole nogada
Candied walnuts and pomegranate seeds add a crunchy texture to this classic Mexican side dish, while minced habanero pepper kicks the heat up a notch.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.
indian bowl rice chicken
Student employees from India approached a manager at Murray State University and said they would like to do a hot line of authentic Indian food for everyone.
philly cheesesteak
To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.
achiote grilled fish
While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options.
shrimp etouffe
This recipe was inspired by Chef Krupp’s time spent honing her skills in New Orleans. While a classic etouffee is made with crawfish, this version uses shrimp.

Pages