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Aug. 19, 2016
Use watermelon instead of tomato for an unusual twist to traditional gazpacho. Served chilled, this soup is refreshing as an appetizer or on a hot day.
Aug. 18, 2016
Neapolitan Bean Bisque
Aug. 17, 2016
Tortellini with Three Sauces
A great way to serve this popular pasta. Large cheese tortellini with creamy shrimp-garlic sauce, marinara sauce and pesto sauce.
Aug. 16, 2016
Grilled slices of eggplant are layered with tomato sauce and penne pasta, then baked with a bechamel sauce on top for a warm and comforting meal.
Aug. 15, 2016
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.
Aug. 15, 2016
Catalan Bread Salad
Aug. 12, 2016
A combination of cranberries, red cabbage and red onion give this dish its name. Sweet, sour and crunchy tastes and textures make this is a terrific side.
Aug. 11, 2016
Crab Salad Roll
A simple crab salad with red onion, celery and fresh dill, served in a hot dog bun with chips and pickles.
Aug. 10, 2016
Stormy Day Breakfast Bread Pudding
Moving from the dessert menu to the breakfast table, this low-fat bread pudding mixes brown sugar, cinnamon, granola and pears into a sweet wake-up call.
Aug. 8, 2016
Caramelized Pear Panini
Although chef Franz developed this panini as a lunch item, the combo of bacon jam, pears and blue cheese could be just as appropriate for breakfast or brunch. Both the jam and caramelized pears can be made ahead of time to speed up the prep. ...
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Top 100 noncommercial operators