July 30th, 2014

Segment: Colleges & Universities

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“Melted” Gains Following

01-17-2012  Ideas and Innovation

A bold take on the classic grilled cheese sandwich is paying big dividends for the dining service program at Northern Michigan University.

Pear & Sage Cheddar Salad, University of New Hampshire

01-17-2012  Menu Development

Using products from a campus garden and other local sources creates opportunities for lots of new, fresh flavors.

Grilled Chicken with Feta Spinach Sauce, University of Georgia

01-17-2012  Menu Development

This healthy grilled chicken is served with a seemingly decadent cheese sauce at the University of Georgia, in Athens.

Wakame Turkey Burger

01-17-2012  Menu Development

At 30,000-student University of Kansas in Lawrence, Executive Chef Janna Traver created a new twist on their turkey burger by addi

Zucchini Corn Quesadilla

01-17-2012  Menu Development

At Pennsylvania State University, in State College, Executive Chef Mark Kowalski created this zucchini corn quesadilla to satisfy

Summer Fruit and Pasta Salad with Grilled Chicken

01-16-2012  Menu Development

At Ball State University, Bill Kimes, general manager for Catering, developed this recipe as an alternative to heavy pasta salads

Green Chile Cheese Quesadillas

01-16-2012  Menu Development

At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write

Healthy-Style Eggplant Parm

01-16-2012  Menu Development

Mark D'Abundo, executive chef for Gourmet Dining Services at Kean University in Union, N.J., makes a version of eggplant P

Baked Chicken Tenders

01-16-2012  Menu Development

At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alter

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