Italian Sampler Platter
Plum Borough School District, Pittsburgh
High school students like to see school lunch items that mimic those they can find outside campus. This entrée does just that, by being similar to a dish found at Olive Garden. According to Maryann Lazzaro, R.D., food service director, “Lunch sales skyrocket this day as students flock to lunch for one of our signature dishes.”
Italian Burrito
Florida Blue, Jacksonville, Fla.
According to Tom Sewell, executive chef with Sodexo at Florida Blue, this Italian Burrito is run as an action station. The recipe is taken a riff on the operation’s pasta station. To create the burrito, the chef simply removes the pasta and put the ingredients in a burrito. Guest can select from one of three proteins: chicken, Italian sausage or shrimp. Sauce toppings are hot Parmesan Alfredo or marinara sauce or cold basil pesto or red pepper ranch. Veggie toppings are: diced tomatoes, roasted red peppers, red onions, cucumbers, black olives, artichokes, bacon, braised kale and spinach. Cheese toppings are Parmesan or mozzarella. This recipe is a version of the sausage burrito.
Grilled Chicken Pappardelle
This pasta uses grilled chicken, Italian seasoning, exotic mushrooms and basil pesto to create a comforting dish for any customer.
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.
Stracciatella Gelato
Aravalli at Devon Energy Center
This housemade gelato is a great way to cool off this summer and to add to your dessert menu options.