Recipe report: Spring produce on the plate

shaved asparagus pizza

There still may be the chance of a snowstorm in some parts of the country, but Spring has officially arrived. The earliest local salad greens, asparagus, berries and other seasonal vegetables and fruits also are arriving to freshen up menus. So the timing is right to incorporate some spring produce into the lineup, starting with these recipes.

Smoked Salmon Cakes with Grilled Asparagus and Lemon Caper Sauce

salmon cakes

Add the taste of spring to your menu with smoked salmon cakes sided by grilled asparagus and topped with a fresh lemon caper sauce. Serve the dish as a starter or small plate to welcome the season.

Click here for the recipe.

Avocado-Shrimp Spring Rolls

avocado shrimp spring rolls

Health-conscious eaters are seeking lighter snacks that will fill them up without filling them out. The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories. As a bonus, they offer a generous serving of veggies.

Click here for the recipe.

Egg, Spinach, Mushroom and Brie Telera

egg telera

At the Passport Café in the Carole Weinstein International Center at the University of Richmond, in Virginia, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich. For the egg portion, Kourkoulis starts by making omelets, which get halved and added to each sandwich. They can even be used for the next day’s sandwich building. 

Click here for the recipe.

Mozzarella and Fresh Fruit Salad

strawberry mozzarella salad

Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular salad. “It is easy to make, and is very refreshing,” Prete says. “This salad is very bright to the eye and draws customers in immediately.” The salad features a raspberry balsamic vinegar dressing and fresh mint. Field greens and baby spinach play host to grapefruit, oranges and strawberries. Prete says any local, ripe fruit can be substituted in place of the strawberries—he suggests watermelon when it’s in season.

Click here for the recipe.

Fresh Fruit & Toasted Walnut Bruschetta

berry pound cake

Bruschetta for dessert—why not? Fresh fruit and crunchy walnuts partner up to make a healthy but craveable topping for toasted pound cake. Chef Curry developed this recipe for a chef competition, and it’s a winner as a sweet ending to a meal or an anytime snack. The whipped cream is optional.

Click here for the recipe.

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources