Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.
Northwest Nachos - Foodservice Solutions
Featuring pears, vegetables and spices, these sweet and spicy nachos are filled with flavor.
Chorizo & Apple Stuffed Quail with Sage-Pepper Jelly - University of Redlands (Bon Appétit Management Co.)
This stuffed quail recipe makes for a flavorful and filling dinner option.
Salsa Ahogada - Bon Appétit Management Co. at FM7 Café
This salsa is simple to make and has a perfect balance of flavors.
Red-Headed Stepchild - Bon Appétit Management Co. at FM7 Cafe
Filled with spice and ending with a kick, this recipe is a great hot sauce.
Green Monster - Bon Appétit Management Co. at FM7 Café
This recipe is mild but filled with flavor.
Furukaki Salmon - Virginia Mason Medical Center
This flavorful salmon recipe is simple and great for a lunch or dinner option.
Tailgate Pulled Pork Slider - Florida Blue
These creative sliders are great for a catering event.
Chicken Long Rice - Dorothy Love Retirement Community
Filled with veggies, poultry and shrimp, this dish is colorful and filled with protein.
Ancho Cider BBQ Sauce - Mckay Dee Hospital, Utah
Switch up your classic barbecue sauce with this flavorful recipe.
Cucumber, Pineapple Salad with Thai Chili - Mckay Dee Hospital, Utah
Featuring fruits and vegetables, this salad also adds a kick with Thai chili.
Jalapeño Shrimp Pico de Gallo - Mckay Dee Hospital, Utah
This pico de gallo features shrimp and jalapeños for endless flavor in every bite.
Smoked Salmon with Blueberry Compote - Cal Dining – University of California, Berkeley
This salmon dish gets a flavor boost from blueberries and brown sugar.