recipes

This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack.
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.
Housemade lamb sausage separates this breakfast sandwich from the pack. Forming the sausage mixture into a patty makes it easy to pick up and eat on the go.
These handheld pies may have originated in Britain, but here they pick up an Indian accent with their vindaloo-spiced pork filling. They can be eaten hot or at room temperature. ...
Chef Jeffrey Quasha of Morrison Healthcare jumps on the toast trend with a topping of fruit, cheese, honey and crunchy seeds. The healthy combo makes a satisfying morning or afternoon snack.
A tantalizing mix of pork and seasonings is enveloped in a cornmeal based crust. These pockets of goodness are baked to golden perfection.
This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.
Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color.
Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes.

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