Tomatoes, peaches and berries are in abundant supply this time of year and ready to freshen up the menu. These five recipes showcase the best of summer’s bounty.
Photo courtesy of National Watermelon Promotion Board
Zucchini Cakes with Tzatziki Watermelon Salsa
This plant-forward snack, developed at University of Massachusetts, makes use of the abundance of zucchini now on the market, as well as both the flesh and rind of the watermelon.
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.
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.