Recipedia Archive

Short Rib Melt
03-24-2013

Somewhere between a melt and French dip, this sandwich is all kinds of delicious with its red wine braised-boneless short rib, red onion, arugula, Saint-André cheese and a garlic aioli.

Platings: Chicken Salad Sandwich with Walnuts, Roasted Tomatoes, Pickled Red Onions and Frisée
03-21-2013

Director of Food and Beverage Mike Barbera oversees the menu at ’wichcraft, a soup, salad and sandwich restaurant with 16 locations in New York City. He gives his sandwiches a fine-dining spin with farm-to-table, seasonal ingredients, housemade condiments and...

Bistro Potato Salad with Caramelized Onions
03-21-2013

Potato salad gets a pick-me-up from caramelized onions, fresh dill, Dijon mustard and lemon juice.

Mediterranean Grilled Idaho® Potato Salad with Seafood
03-20-2013

Shrimp and scallops blend beautifully with the natural taste and texture of grilled Idaho® Russets, green beans and onion rings. The proof is in the plate – health and enjoyment can go hand in hand.

Minty Tropical Salsa
03-20-2013

Colorful and refreshing, use Minty Tropical Salsa to boost flavor and trim calories. For a lean, low fat entrée, pair it with grilled seafood or poultry.

Red Potato Salad with Kronos Greek Yogurt
03-20-2013

Menu transparencies make Kronos Nonfat Greek Yogurt the perfect 1:1 recipe substitute for mayo and sour cream. Its thick, creamy texture delivers multiple health benefits and endless menu options. Here, it replaced mayo for a healthy twist.

Cream of Chicken Soup
03-19-2013

Gluten-free soup and sauce bases make a tasty starting point for made-from-scratch soups and entrees. They provide an opportunity for kitchens to easily expand menu selections for celiac customers and others who are avoiding gluten. Here, fresh vegetables and chicken add...

Mango Quinoa Salad
03-19-2013

Quinoa looks and acts like a grain but it’s technically a grass—with no trace of gluten. Chef Ehrline Karnaga, of Valhalla Table in Costa Mesa, Calif., takes advantage of quinoa’s lineage by using it as a base for a hearty salad—much like one...

Gluten-Free Blueberry Pancakes
03-18-2013

Chef Beth Hilson, author of Gluten-Free Makeover, developed a light, self-rising flour blend using sorghum and amaranth flours—both of which contain protein to help add structure to gluten-free items—blended with rice flour, tapioca starch and...

Plantain-Avocado Rolls
03-18-2013

This global take on spring rolls incorporates ripe plantains and ripe avocado into the filling for a Latin twist. The spring roll wrappers themselves are naturally gluten-free—most are made with rice flour and tapioca starch. Chef Dwayne Allen, of The Breadfruit,...