Menu Development

sunny spuds

Potatoes are made to shine in this artful combination of ingredients including eggs, ham, cheese, avocado and oranges. Pretty to look at and...

Menu StrategiesView All
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Despite the proximity to St. Louis and Kansas City, Chicago-style barbecue is not a thing. And yet barbecue concepts do just fine here, as it is everywhere.

Recipe SnapshotView All

Click through snapshots of all the recipes featured in the June 2015 issue.

Click through snapshots of all the recipes featured in the May 2015 issue.

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

IngredientsView All

Published in FSD Update

University of Montana’s executive chef says flexibility is key when storing local produce for winter.

Creating Healthier MenusView All
zucchini

Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.

Healthy Recipe RevampView More Recipes

After several requests from café guests, this dish was created specifically to provide a healthier option for students.