Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens.
Dan Dan Mian - Feast at Rieber, University of California, Los Angeles
This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.
Beef Szechuan Bang Bang - University of Illinois at Urbana-Champaign
Beef takes center stage in this hot-and-spicy Szechuan recipe.
Vegan Chicken Szechuan Bang Bang - University of Illinois at Urbana-Champaign
Add some kick to your lunch and dinner options with this hot-and-spicy Szechuan recipe.
Chicken Szechuan - University of Illinois at Urbana-Champaign
Change up your usual chicken dish with this flavorful and colorful Szechuan recipe.
Sauce Szechuan - University of Illinois at Urbana-Champaign
This sauce complements many dishes and allows you to adjust the heat as needed.
Tofu with Szechuan Green Beans - University of Illinois at Urbana-Champaign
Meatless Mondays have become a hit during the past few years. This dish is simple and quick to whip up for a weekly special.
Szechwan Chicken Wings - Microsoft
These chicken wings are filled with spice and end with a crunch of sesame seeds.
White Bean and Kale Soup - UW Health, University of Wisconsin-Madison
This soup is filled with protein, veggies and greens for a healthy lunch or dinner option.
Lentil Stew with Mustard Greens and Sausage - Vanderbilt University
This hearty soup features sausage, sweet potatoes and greens for a great warm-up.
The Roasted - UW Health, University of Wisconsin-Madison
This simple, on-the-go recipe is perfect for a grab-and-go lunch or snack item.
Quinoa Salad - UW Health, University of Wisconsin-Madison
This salad features veggies, greens and quinoa, hitting multiple flavor notes in each bite.
Winter Salad - UW Health, University of Wisconsin-Madison
Don’t let the name fool you. This salad is great for any season with housemade dressing and fresh ingredients.
Broccoli & Tortellini Salad with Arugula Pesto - Vanderbilt University
This pasta salad is filled with color, flavor and crunch.
Farro Salad - North Shore University Hospital, Vernon Hills, Ill.
This simple salad recipe is filled with flavor and great for lunch and dinner.
Mediterranean Rice Salad - MARS Foodservices/Uncle Ben’s
This simple salad features rice, beans, greens and peppers for a fresh lunch or dinner option.
Milk Chocolate Mousse - Brigham Young University
Bring on the chocolate. This double-dose of chocolate makes for a rich dessert.
Sweet Apple Crispers - Knouse Foods
Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heating until warmed through and crunchy.
Salted Carmel Budino - Rush University Medical Center
Sweeten up your dessert options with this flavorful and delicate dish.
Bite-Size Red Velvet Cupcakes - The Hershey Co.
Red velvet is a high-demand flavor across many segments. These bite-size cupcakes will add a pop of color and semi-sweet flavor to your dessert selection.
Mini Semi-Sweet Chocolate Pudding Tart - MARS Foodservices
Sophistication never had so much fun. Semi-sweet graham cracker crumbs are combined with butter and sugar to create a crunchy crust, then topped with light and creamy chocolate pudding, a generous sprinkling of M&M’S Mini Semi-Sweet Chocolate Candies and a dollop of refreshing crème fraiche sweetened with whipped cream and vanilla.
Screamwiches - MARS Foodservices
You scream, I scream, they all scream when they see what you’ve done with ice cream. Sandwich a small scoop of vanilla ice cream between two mini chocolate chip cookies and roll the sides in M&M’S Minis Milk Chocolate Candies for a handheld treat patrons won’t want to put down.
Vanilla-Bourbon Milkshake with Pecan Tartlet - California Milk Advisory Board
This milkshake is a treat in itself and paired with a pecan tartlet makes it even better.