Fresh, nutrient dense and fabulous, these menu items are powered up with spice blends, healthy salad dressings, sustainable seafood and of-the-moment superfood ingredients.
Could 2017 be the year of the cauliflower? The pale, crunchy cruciferous veggie has emerged into the culinary spotlight as a plant-based, low-carb alternative to everything from chicken wings to steak to fried rice and…grilled cheese...
To start the school year on a healthy and trendy note, Ohio State University will test the menu merits of zucchini, beets, squash and other vegetables cut into noodle-like spirals, inviting this fall’s crop of students to get spiralized...
We’ll wait while you do a double take. That’s not filet mignon…it’s porcini-dusted turnip steaks. Taking a giant leap for elegant plant-forward cuisine, Executive Chef David Kuzma of Yale University developed this recipe to mesh with Yale Dining’s...
