Recipedia

A library of recipes for hospitals, senior living, schools, colleges and businesses
  • Chef Perrini tops beef sliders with thin wedges of crisp baked potatoes, then treats them to classic garnishes of sour cream, grated cheese, chives and cooked bacon.
  • At Bareburger, a growing better-burger concept, chef Levin mixes ground boar with fresh oyster mushrooms and white mushrooms, seasoning the blend with ginger and tamari.
  • At the Passport Café, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich.
  • The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories.
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  • 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.
  • This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.
  • 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.
  • This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.
  • 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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