Created by The Culinary Institute of America (CIA) chefs with a group of school directors at the CIA’s Healthy Flavors Healthy Kids conference in San Antonio, this recipe blends mushrooms with ground meat and was tested by a focus group of local students.
Cupcake concepts might have peaked, but bite-size cupcakes are here to stay. The tiny treats feel like an indulgence but don’t add up to a lot of calories. At Babycakes, the carrot cupcakes crowned with creamy white frosting are best sellers.
A quesadilla is a snack that works in every segment—school foodservice, college and university, quick service and casual dining. This three-ingredient version is easy to put together, and the mango adds juicy contrast and nutritive value.
The juice bar competes with the cocktail bar at this cantina, which offers island-inspired food and beverages. This recipe is a specialty of Johnny Mango’s juice bar, where the juice from fresh whole fruits and vegetables is extracted and served as is or blended with other wholesome ingredients...