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Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular. “It is easy to make, and is very refreshing,” he says.
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.
Burgers made of bison meat have been a menu signature at Ted’s Montana Grill since it was founded 15 years ago. The Avalon burger is one of the chain’s best sellers.
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.

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