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Thought you couldn’t improve on the BLT? Morrison Healthcare R&D Chef
Jeffery Quasha has taken the sandwich to the South with fried green tomatoes.
Another great Southern dish from Jeffery Quasha of Morrison Healthcare, this breakfast bowl even includes pimento cheese. Perfection!
The Blueberry Bomber is layered with Brie and Cheddar, short ribs, braised onion and blueberry compote, and was created by Executive Chef Joe Sweeney, at the New College of Florida in Sarasota, a Metz account.
This quiche from the California Avocado Commission veers more towards Tex-Mex than classic French.
Turning shepherd’s pie into a meatless dish is accomplished with the meatiness of mushrooms. Caramelized onions also add to the umami factor in this recipe from the Idaho Potato Commission.
Honey makes everything better, including this twist on the classic pot roast from the National Honey Board.
Creativity with the secret ingredient—chocolate—helped make this a winning dish for Lindsey K. Clinton, CDM, CFPP, executive chef, Cura Hospitality at Messiah Village.
These aren’t your grandma’s meatballs: they’re salmon! This recipe is created by Anthony Jung, chef de cuisine, UMass Dining, in collaboration with the Alaska Seafood Marketing Institute.
This recipe from the National Peanut Board has all the things that are great about this classic dessert—the crackling crust, the creamy interior—but combined with the flavors of a PB&J.
The Waldorf Salad is an old-school dish with new-school cool, in this recipe from California Walnuts.
Oh, hi, Joe, is that you? This recipe from the USA Dry Pea and Lentil Council is both healthier and less sloppy!
Panzanella, the classic Italian bread salad, gets even better with grapes in this recipe from the California Table Grape Commission.
