recipes

Blending mushrooms with ground beef gives this bowl a more plant-forward spin.
Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular. “It is easy to make, and is very refreshing,” he says.
At the Passport Café, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich.
The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories.

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