As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.
Chef and registered dietitian Brenda Wattles works with a number of districts to elevate school lunch. This plant-based bowl was a winner with both students and foodservice directors, and it’s easy to pack into a takeout container.
Photo courtesy of California Table Grape Commission
Herb-Grilled Chicken Sandwich with Brie and Caramelized Grapes
Chicken sandwiches are a popular option in every operation, but Chef Jeffrey Quasha gives the staple a sophisticated twist for Morrison’s senior living and healthcare diners. Caramelized grapes add a juicy counterpoint to the herb-grilled chicken.
This hearty bowl can double as a breakfast or lunch item, with its combo of Italian sausage, bacon, eggs, pears and rice. In his K-12 school district, Chef Robert Schram serves it in a covered container for those looking for a to-go solution.
Chef Jason Hernandez takes his popular charcuterie boards served at Blade & Tine catered events and transforms them into personal-sized boxes for his Graze Street AMI shop.
For a more elegant but easy lunch, Chef Scott Mullen of Shenandoah Crossing Resort marinates individual portions of salmon ahead and cooks them in minutes to order. Quinoa makes a quick accompaniment.
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.