District hosts Breakfast with a Hero event
University temporarily switches to plant-based burgers
District plants on-campus orchard
Teens pick their favorite restaurant chains
FSDs may face cost pressures from upstream supplier issues
When a cafeteria becomes a disaster shelter
Ensuring Food Safety
Food Pricing Database
FSO of the Month
The shifting K-12 landscape
3 trends chefs are watching
The foodservice director's ever-expanding role
Health & Wellness
Operators Share Their Best
Steal This Idea
C&U operations freshen the menu for spring
A student-driven take on curry is a menu hit
Chefs share ways they handled a kitchen disaster
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
3 tips for taking coffee service beyond the cafeteria
How to menu seafood dishes kids will eat
6 new ways to menu plant-based protein
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Tuscan Kale Salad
Green Garlic and Potato Soup
Green Bean and Moody Blue Salad
Roasted Seasonal Vegetables
Catalan Bread Salad
Pork Bolognese with Squash
A classic bolognese sauce is made even better by the touch of sweetness the butternut squash adds. A mouth-watering meal when served steaming over pasta.
Greek Edamame Salad with Lemon Tofu Dressing
Latin Corn Chowder with Cheese-Chili Toasts
A soul-satisfying soup that is spicy and full of corn. The melted cheese toast topping adds a great bit of crunch.
Mediterranean Pecan Chicken Salad
This salad features saffron rice and pecans tossed with grilled or roasted chicken and served atop a bed of mixed greens.
Curried Onion and Apple Soup
A combination of cranberries, red cabbage and red onion give this dish its name. Sweet, sour and crunchy tastes and textures make this is a terrific side.
Grilled slices of eggplant are layered with tomato sauce and penne pasta, then baked with a bechamel sauce on top for a warm and comforting meal.
California Steak Salad
Green Bean Sambal
Green beans take on a whole new life when stir fried with sambal bajak (fried chili-pepper relish) and other Asian seasonings. Serve garnished with sliced scallions.
Blueberry-Shrimp-Edamame Salad with Lemon Vinaigrette
For this dish, mixed salad greens are tossed with warm shrimp, walnuts, edamame, and blueberries, sprinkled with feta cheese and drizzled with Lemon Vinaigrette.
B.L.T. in a Bowl
This two-in-one dish combines the flavors of a BLT sandwich in a simple tomato soup with cheese tortellini, baby spinach and bacon bits.
Tempura Chicken and Veggies
A great appetizer, colorful and crisp. Tempura battered chicken, sweet potato, bell pepper, broccoli and cauliflower are fried and served with ketchup for dipping.
This dressy BLT has red and yellow tomatoes, assorted micro greens, aioli and thick-sliced bacon between two slices of challah. Served with Tri-Color Potato Salad.
Roasted Onion and Wild Rice Salad
Crisp Pierogies With Beet Dip
A fresh beet, orange juice, chive and sour cream sauce dress up frozen pierogies for an easy to put together treat.
Avocado-Spiked Corn Soup
This coarsely pureed corn soup has a cayenne zing, enhanced with sweet cubes of fresh avocado.
Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.
The mild taste of the polenta crust will offer up an entirely different flavor in this low-fat vegetarian pizza, topped with red and green bell peppers, spinach, mushrooms and Parmesan.
Thai Beef Salad
Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.
Adding vegetables to muffins has become a hit at Jefferson County Public Schools, with the introduction last year of the Harvest Muffin.
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