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...
Grain bowls, noodle bowls, acai bowls and pitaya bowls are hotter than ever. Here’s how to make bowls that get noticed with bright colors and knockout flavors.
