Menu

A collection of menu planning ideas for foodservice operators.

Menu

Baja Trout

Baja TroutClear Springs FoodYield: 12 servings 3/4 cup cumin seeds6 whole limes, zested, juiced1/3 cup ancho chile seasoning blend (not ancho chili powder)1 1/2 tsp. salt6 tbsp. extra virgin oliv...

Menu

Menu Makeover

A community partnership has helped 8,500-student Peninsula School District redevelop menus to be healthier.

With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in today’s health-conscious marketplace.

From cheese steak to meatloaf, customers still crave comfort—and operators give it to them, sometimes with a healthy twist. Ask anyone to define comfort foods and the answer will vary widely. Fo...

Despite challenges with allergies, there’s no denying nuts’ nutritional value. Packed with antioxidants and rich in energy, protein, vitamins, minerals and omega-3 fatty acids, nuts provide...

Vegetarian Peanut Loaf Southern Peanut Growers Canton, Ga. 2 tbsp. olive oil 1 cup Spanish onion, ¼-in. dice 1 ½ cups cultivated mushrooms, ¼-in. dice ¼ cup green bell pepper, ...

Pat Farris’ new home focuses on nutrition education. COVINGTON, La.—In 36,500-student St. Tammany Parish Public Schools, Pat Farris has found a new home. After 16 years as director of schoo...

Health and global influences have caused a revival in specialty and artisan breads. Whole-grain breads are among the oldest foods, dating back 10,000 years or more. Today, as people become ...

As the temperature drops, the desire for soup heats up in cafés across the country. Soup is popular, no matter the season, but as the colder weather descends on the U.S., many operators ratchet...

Colorado district pilots from-scratch program. EAGLE COUNTY, Colo.—At 6,000-student Eagle County Schools, a made-from-scratch program called Fresh Approach is being piloted at Brush Creek ...

  • Page 226