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Recipe Search

Recipe Search

  • Bodacious Beans and Bass

    This dish was actually created as an entry for the Association for Healthcare Foodservice’s Culinary Competition in Orlando last month.

  • Shrimp & Grits

    This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.

  • Louisiana Crawfish Etouffee

    Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee.

  • Black Quinoa Salad with Grilled Lemon Garlic Shrimp

    Featuring flavorful and colorful shrimp, this salad is a healthy option for lunch or dinner. Plus, its combination of veggies and quinoa makes for a colorful dish.

  • 5 Way Baked Beans

    Featuring five different types of beans, this recipe pairs well with multiple entrée dishes. Tom Stewart, director of dining at the Florida Institute of Technology, shares that this recipe is one of his favorites at the school. This dish is a hit with students and makes for a flavorful side dish.

  • Plant-based Southwestern Baked Beans

    This plant-based recipe doesn’t include any meat, dairy, salt or oil. According to Michael Mooney, manager for epicurean feast at Blue Cross & Blue Shield of Rhode Island, the plant-based diet is very popular at this B&I location.

  • Calico Beans

    This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.

  • Farro Burger With Avocado

    Veggie burgers have grown in scope and creativity over the years, as they’ve evolved into a more popular choice for vegetarians and meat eaters alike. At Little Bear, the kitchen blends farro with beans and mushrooms to form a patty that cooks and looks a lot like meat. The topping is vegan, too,...

  • Garden Wonder Pasta

    Getting enough protein can be a challenge for vegans and vegetarians, but in this dish, quinoa, whole grain pasta and garbanzo beans combine to provide complete protein without the addition of meat or dairy products. An assortment of other vegetables—zucchini, mushrooms, corn, tomatoes, celery and...

  • Mushroom Barley Soup

    Mark Bittman is author of the cookbook "VB6," which advocates eating a vegetarian diet every day until 6 p.m. and vegetable-centric meals in the evening. This flexitarian approach appeals to Americans who are not ready to give up their meat—they can still have a steak or roast chicken for...

  • Garden Focaccia

    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.

  • Pickled Lentil Salad

    Pickling is one of the top trends of the year, according to the National Restaurant Association’s 2014 culinary forecast. Chef Leventhal lives in the heart of dry pea and lentil country in Eastern Washington state and makes the most of these high-protein crops in her recipe development. Here, she...
  • grape flatbread

    Grape Flatbread

    Flatbreads topped with vegetables or fruits make a lighter, healthy snack or starter. Chef Wolff contrasts flavors and textures in this vegetarian recipe, with crunchy hazelnuts, juicy grapes and soft ricotta topping naan bread.

  • Vegan Creamy Parmesan Salad

    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.

  • Vegan Brownie Sundae

    Vegans choose to forego dairy, which includes cream, butter and other indulgent ingredients that go into most desserts. At The Root, pastry chef Davis creates a decadent sundae with coconut ice milk that’s sauced with caramel made from coconut milk. It’s become a summer favorite at the restaurant.

  • Cocoa Rubbed Drapper Valley Chicken

    Featuring espresso and cocoa powder, this chicken dish is great for any coffee lover and for grilling season.

  • Chocolate Braised Beef Brisket

    This chocolate-braised brisket is great for grilling and for a dinner menu option. Plus, it pairs well with potatoes and polenta.

  • Pork Loin with Kenyan Coffee BBQ

    Featuring chocolate chips and coffee, this gluten-free pork loin dish has a balance of sweet and savory.

  • Short Ribs with Chocolate

    This dish offers a new take on savory and sweet. With bacon pancetta, short ribs and chocolate, this dish provides a perfect flavor balance.

  • Basil "Marshmellow"

    Marshmellows aren’t just for campfires. The University of Maryland food truck features this savory dessert made from scratch.

  • Braised Lamb Shoulder

    Featuring lemon grass, lamb shoulders and pickled carrots, this savory dish is filled with flavor and spices.

  • Roasted Tomato Soup

    This soup recipe is a great menu option for food trucks and dining halls because it’s easy to make and filled with flavor. Plus, it pairs well with housemade beignets.

  • Coffee Bronzed Pork Tenderloin over Southern Style Farro, Apple & Pecan Salad

    This pork and salad recipe makes for a great entree dish for any season.

  • Whole-grain Crusted Pork Loin with Cranberry Mustard Sauce

    The grain crust, moistness of the pork and the cranberry mustard are a great combination of sweet and spicy in this pork loin recipe.

  • BBQ Pork Noodle Soup

    “What makes this dish in particular a signature plate for us would be that all of the items, including the noodles, are scratch prepared with all of the recipes being developed in house,” says Joshua Scott, executive chef with Compass Group at Microsoft.

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