Chocolate, strawberries, passion fruit and other foods can spark romance and fit the bill for Valentine’s Day celebrations. These iconic ingredients are scattered among these five recipes, along with unexpected hearts of palm and ruby-red pomegranates.
Chef Joshua Ingraham of Go Buddha Meals + Eatery gives crab cakes a plant-forward spin by making them over with hearts of palm, artichoke hearts and other veggies.
Strawberry shortcake's contrasting layers of a tender, buttery base topped with ripe, juicy berries and billows of whipped cream make for a craveable dessert. For the base, chef Kathy Casey bakes up a honey-lemon scone, which can double as a breakfast treat when served as is.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
