Papaya salad is a classic in Thai and Vietnamese cuisine, traditionally made with matchstick-size pieces of green or unripe papaya. Chef Kho adds juicy mango, cucumber strips and fresh herbs for a refreshing twist on this iconic dish. Tomato salsa balances the salad with spicy notes.
With a filling of curried sweet potatoes, these crunchy wontons provide a healthy dose of vegetables along with a craveable snack. At the casual Publik Draft House, these appear both on the late-night and appetizer menus to cover a range of snacking opportunities.
A couple of these meatballs are enough to soothe a few hunger pangs; add a couple more for a filling mid-afternoon or early evening snack. Chef Watz flavors the recipe with Spanish ingredients, such as smoked paprika and manchego cheese, but adds red curry paste for a touch of Thai.
This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.
David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make...
“Forbidden Rice Salad is a top seller at Market 64,” says nutritionist Elizabeth Shaw, R.D. “Packed with health-promoting antioxidants, this brown rice mainstay got a makeover, using a close cousin, forbidden—a.k.a black—rice.”