During the Lenten season, which began Wednesday, seafood gains popularity with operators and customers. These fish and shellfish dishes make tasty menu additions.
Salmon pairs well with Middle Eastern flavors in this meatless take on shawarma. Chef Bob Bankert at UMass Dining serves it over turmeric basmati rice topped with an onion-cucumber salad and a side of herbed green tahini sauce.
Photo courtesy of California Table Grape Commission
Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions
Shrimp is paired with grapes, cabbage and pickled onions in these tacos for a burst of sweet, smoky and tart flavors in each bite. Crema or sour cream blended with Peruvian aji amarillo paste tops each taco off with a mellow yellow drizzle.
Blue Ribbon’s clam stew is a heartier take on the classic chowder, incorporating potatoes, onions, carrots, green beans and tomatoes. Serve with garlic bread for a complete seafood meal in a bowl.
Pesto is traditionally tossed with pasta, but here, it enhances grilled fish. Chef Dominic Iannarelli pumps up the color and texture of his pesto by blending the ingredients with edamame.
Seafood salads make a welcome starter, small plate or light entree. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.
Last summer, a group of college and university chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.
School-based therapy company, ProCare Therapy, ranked which states have the healthiest school meals based on five different factors, including NSLP participation and participation in farm-to-school.