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University’s shipping container farm to supply produce to dining halls
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Honey Chevre Panna Cotta with Dried Cherry-Pear-Thyme Compote
Chilled Pea and Mint Soup
Breakfast Protein Bowl
Middle Eastern Carrot Spread with Carrot Top Pesto and Carrot Jam
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Asian-Style BBQ Duck Wings
Chef Tran starts with packaged duck wings—now available for foodservice—marinating them in Asian flavors including oyster sauce, ginger, garlic and a little crushed red pepper for heat.
Grilled Mahi-Mahi Sandwich with Mango Slaw
This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.
Sautéed Green & Yellow Wax Beans with Garlic
This dish makes a great side to traditional entrées. Green beans and yellow wax beans are tossed with garlic and red onion for a healthy and savory side dish.
Beet and Watermelon Salad
This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.
Banh Mi Sandwich with Lemongrass Chicken
The term "banh mi" actually just refers to bread, but this sandwich has a lot going on between the slices with lemongrass chicken and a garlic-based mayonnaise...
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Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of they have the option to choose how they would like their taco to be complemented, says Coschignano.
Chicken and Warm Zucchini Salad with Lentils
Featuring chicken, zucchini and other veggies, this dish is a great combination of a main dish with a side salad component.
Pan Seared Salmon with Greenwheat Freekheh
Spice up your fish selection with this unique salmon dish from El Camino Hospital in California.
Zucchini and Quinoa Salad with Green Beans
Quinoa takes a lead role in this salad recipe. Also featuring zucchini and green beans, this salad is filled with healthy ingredients.
Lentil, Bulgur Wheat and Spinach Salad
Filled with greens and veggies, this salad is perfect as a dinner and lunch main or side dish.
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