Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Seafood Carbonara - University of Maine
From bacon crumbles to shrimp and scallops, this pasta dish is great for a special entrée option.
Lobster Paella - University of Maine
Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.
Lemon Grass Steamed Mussels - University of Maine
This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.
Mussels with Saffron, Dill and Tortillas - Olive Blue Catering (Tulane, Sodexo)
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
Baked Louisiana Oysters with Bacon and Fresh Thyme - Olive Blue Catering (Tulane, Sodexo)
It’s true; bacon can be added to almost everything, including this oyster dish. Featuring fresh mozzarella and bacon, this seafood dish is great for a special menu item.
Citrus Scallops - Allegro
These Citrus Scallops bring a unique taste to the classic scallop dish. Featuring blood orange juice and Key lime juice, these scallops make for a flavorful seasonal dish.
Basil Ginger Mussels - Allegro
Amp up your seafood selection with these mild and flavorful mussels.
Asian Grilled Shrimp with Pear Relish - Pacific Northwest Canned Pear Service
Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.
Deviled Eggs with Louisiana Jumbo Lump Crab - Olive Blue Catering (Tulane, Sodexo)
The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Chilled Mango-Caramelized Onion Soup with Shrimp - National Onion Association
Spring into your new seasonal menu with this chilled seafood soup.
Rabbit Cannelloni - Ariccia Trattoria & Bar The Hotel at Auburn University
Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.
Whole Grain Mac and Cheese with Peas and Ham - Stouffer's
Stouffer’s Whole Grain Macaroni and Cheese is tossed with chunks of ham and sweet green peas baked in a gratin dish until hot and bubbly.
Macaroni Baked Peppadew Ched Sauce - Michigan State University
Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness.
Jambalaya Pasta Bake - Michigan State University
Add a little spice to your menu with this Jambalaya Pasta Bake. Featuring chicken, shrimp and sausage, this dish is filling and flavorful.
Butternut Squash, Bacon, and Kale Three Cheese Pasta - Penn State University
From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.
Beef Pastitsio - UC Berkeley/Cal Dining
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
Lobster Ravioli - University of Maine
This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée.
Pesto-Onion-Ricotta Lasagna Rolls - National Onion Association
These lasagna rolls are packed with three types of cheese, fresh veggies and tomatoes, making it a favorite for pasta night.
Caramel Mocha Recipe - Cherry Creek School District
Spice up your beverage selection with this semi-sweet Caramel Mocha Recipe. Due to limited time and high volume, Cherry Creek uses the all in one Franke Pura machine and designed this recipe the way the staff had to program it in the machine.