This vegetarian sandwich gets an extra punch of flavor from roasted onion aioli and herbed goat cheese. Both serve as a creamy counterpoint to the crunchy slices of raw cucumber, red onion rings, shredded carrots and red bell peppers.
Soy-based mayonnaise, Parmesan cheese, tofu and edamame give vegans a colorful salad with a high-protein nutritional profile. To pump up the flavor, chef Rush makes liberal use of smoked salt, smoked paprika, mustard and garlic powder.
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...
Deconstructed fajitas create a colorful salad that’s packed with contrasting textures and flavors. The protein choices can be varied—chicken, steak and shrimp all work equally well—and grilled vegetables, pinto beans, creamy avocados, crisp tortilla strips and a zingy serrano vinaigrette round out...
Chicken sandwiches are a popular lunch item, but they can get monotonous. In this version, the bread and spread set the sandwich apart from the flock. Focaccia stands in for ordinary sliced bread or rolls and the honey-blue cheese butter delivers a bold burst of flavor.
Jason Morse, executive chef for Douglas County School District, in Castle Rock, Colo., and owner and executive chef of 5280 Culinary Consulting, created this recipe for the Colorado Department of Agriculture for use in school meals.
These ravioli do not have a speck of pasta in the recipe. Instead, Chef Connelly sandwiches thin rounds of cooked yellow beets with goat cheese to create the “ravioli,” and serves them on a bed of red beet puree.