As fall turns into winter, squash is appearing on more and more menus. According to Technomic’s Winter 2016 Season’s Eatings report, the vegetable will be the focus of menu items such as tarts and cobblers, grain salads and starchy dishes. Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four noncommercial operations are implementing this fall favorite.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.