Nobody puts pasta salad in a corner. The summer picnic star makes the most of the dreamy combination of cool pasta, crisp veggies, on-trend ingredients and punched-up sauces with flavor to spare. Here’s inspiration to start the season right.
Cauliflowers recently shot to veggie superstardom as a stand-in for everything from chicken wings to pizza dough and have only gained momentum. Check out three different takes on cauliflower: breaded like an Italian cutlet, paired with trendy...
From sweet to savory, the simple addition of crepes to a campus coffee shop has boosted participation by as much as 60 percent.
One of Tex-Mex’s defining delicacies, a plate of nachos can bring a major fiesta feeling to an ordinary meal.
Even when pizza is bad, it’s still pretty good. But why settle for “pretty good” when you can create primo pizzas with a few out-of-the-box ideas? Take it from Joe Pettit, nutrition services field officer at Charleston (SC)...
Bean Sprouts is designed to offer high-quality, nutritious, healthful—and kid-friendly—menu choices in family-centered venues like zoos and children’s museums. For a fully description of the concept, go here.
This mobile cold steel organic ice cream concept is designed especially for senior centers where its menu of frozen delights has special appeal either as part of a regular café rotation or a special event cart.
How do you encourage more plant-based dining without turning off traditionally minded customers with a loaded word like “vegan?” The Not Junk Food does it with meatless dishes that look like traditional meaty favorites.