noreaster potato salad
This simple potato salad gets its name and flavor from the Old bay seasoning Chef Aaron Rothgeb adds.
vegan potato salad kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
noreaster potato salad
Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.
Packing a pasta dish with veggies is a great way to get consumers to glady meet their nutritional goals.
brunch potato salad
Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes.
omni hotels Peanut Hummus
Chef Lewis gives hummus a southern twist by subbing boiled peanuts for the chickpeas and adding roasted peanuts as a garnish. This protein-rich dip can move seamlessly from mid-morning to afternoon for a nutritious nibble with flatbread or raw veggies.
Mango & Brie Quesadilla
A quesadilla is a snack that works in every segment—school foodservice, college and university, quick service and casual dining. This three-ingredient version is easy to put together, and the mango adds juicy contrast and nutritive value.
Japanese-Style Potato Croquettes
Crispy potato croquettes get an Asian accent with the addition of oyster sauce to the vegetable-potato mixture and a spicy tonkatsu dipping sauce on the side. It’s the kind of late-night snack you might find on the streets of Tokyo.
whole wheat sausage
Southeastern Texas, where this suburban Houston school district is located, has a strong Czech/German heritage, says Brent Trudeau, the district’s executive chef.
ricotta spaetzle chicken sausage
Iraj Fernando says this pairing of sausage with pasta is a popular dish in the company’s executive dining room.