Recipedia Archive

Blackened Steak and Blue Potato Spinach Salad
04-01-2013

This upscale deli salad features blue potatoes, flat iron steak, Vidalia onions, garlic and spinach.

Screaming Eagle Steak and Cheese Sub
04-01-2013

THE signature item at Boston College, the Screaming Eagle features shaved beef, white american cheese, peppers, onions and a chipotle mayonnaise.

California Avocado Chicken Pita Pocket with Quinoa Salad and Yogurt Mint Dressing
03-28-2013

This pita pocket features baby spinach, California avocados, yogurt mint dressing and a quinoa salad made with scallions, tamari and sun-dried cranberries.

South Paws™ Pangasius Corn Bread Sliders with Roasted Red Peppers and Spinach
03-28-2013

Hush puppy coated seafood and corn bread make the perfect appetizer or entrée. It’s the trendy upgrade from beef sliders.

South Paws™ Shrimp with a Green Apple Salad and Balsamic Reduction
03-28-2013

Make America’s favorite seafood sophisticated by serving it with a frisee and green apple salad. Finish it off with a poached egg.

South Paws™ Flounder Fillet Sandwich with Avocado and Bacon
03-28-2013

Put a new twist on your menu with hush puppy coated seafood. Deep fried flounder topped with avocado, bacon and southwestern aioli.

South Paws™ Pollock Nugget with Sweet Potato/Chipotle Mashed and Celery Root Slaw
03-28-2013

Hush puppy seafood nuggets become an upmarket entrée when served with a sweet and savory vegetable slaw.

Avocado Citrus Salad with Marinated Onions
03-25-2013

Refreshing and healthy, this citrus salad features oranges, grapefruit and onions marinated in vinegar and honey.

Crunchy Chicken Cheddar Wrap
03-24-2013

Famous on the University of Kansas campus, this wrap features fried chicken tenders, cheese, lettuce, tomatoes and ranch dressing, wrapped up in a jalapeño-cheddar tortilla.

The Dagwood Sandwich
03-24-2013

Served in the University of Southern California's full-service restaurant, Moreton Fig, The Dagwood features bacon, herb-roasted turkey, roast beef, French ham, tomatoes, red onion, lettuce and Gruyère cheese.