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Salad
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Grilled Baby Octopus & Cumin-White Bean Salad
08-23-2010
Grilled Chicken Fajita Salad with Chipotle Ranch Dressing
08-23-2010
Grilled Sirloin Steak Salad
08-23-2010
Roasted Potato Salad with Ancho-Cumin Vinaigrette
08-23-2010
Banana Blossom Salad
08-23-2010
Crab Wonton Salad
08-23-2010
Thai Crab Meat Salad
08-23-2010
Warm Thai Pork Salad with Asian Dressing
08-23-2010
Venison Caprese Salad
08-23-2010
Potato Poke Salad
08-23-2010
BBQ Chicken and Pear Salad
08-23-2010
Alfresco Chicken-Wild Rice Salad
08-23-2010
Warm Skate Salad Niçoise
08-23-2010
Salad of Sweet Corn, Peas, and Spelt
08-23-2010
Grain Salad with California Ripe Olives
08-23-2010
Rock Shrimp and Tomato Salad
08-23-2010
Endives with Serrano Ham, Cabrales, and Clementines
08-23-2010
Duck Confit Salad
08-23-2010
Greek Edamame Salad with Lemon Tofu Dressing
08-23-2010
Curried Radiatore Salad with Raita
08-23-2010
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May 2013: Recipes
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FSD Magazine Issue
FoodService Director | May 2013
Five Questions
On sustainability teams, for Mark Petrino
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Under 30
Katie DeCamp
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Melissa Parmer, R.D.
Recipe Revamp
Chicken Soft Tacos
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Cafe Matou: Executive Chef Charlie Socher
Reel Chefs
Kennesaw State University named Innovator of the Year at #
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. Also honored for sustainability at Innovation awards.
- fsdeditor
11:34am on May 20, 2013
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