Vegetables

Cold Asian Noodle Salad
05-22-2012
Sweet-and-Sour Tofu Salad with Broccoli and Himalayan Red Rice
05-22-2012
Caramelized Cauliflower with Lemon Zest, Red Chilies and Parsley
05-22-2012
Brussels Sprouts Salad
05-21-2012
Cabbage Patch Meals
05-17-2012
Cruciferous vegetables add flavor, nutrition and a “bite” to meal service.
Curried Red Lentil Salad
05-17-2012
Recipes from Home: Potato Gnocchi with Portobello and Lamb
05-16-2012
Smoked Turkey, Baby Arugula and Toasted Quinoa Salad
05-14-2012
Quick Kimchee with Grilled Shrimp
05-10-2012
Farfalle Veggie “Mac and Cheese” with Carrot Purée
05-01-2012
Mediterranean Couscous Cabbage Rolls
04-25-2012
Onion Bhaji
04-22-2012
Vegetable Pakora
04-22-2012
Curried Sweet Potato Soup
04-22-2012
Aloo Matar
04-22-2012
Baingan Bharta (North Indian Eggplant)
04-22-2012
Braised Kale, Union Public Schools
04-18-2012
Tulsa district has developed recipes featuring red, orange and leafy green vegetables.
Crispy Brussels Sprouts
04-03-2012
Confetti California Avocado Slaw
04-03-2012
Arugula Salad with Pickled Strawberries, Candied Pistachios and Crumbled Blue Cheese
04-03-2012

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