This football season, the Philadelphia Eagles have had a lot of wins on the field—and at the training table, too. A popular item on the Eagles’ training table menu, this sandwich was developed by Flik Hospitality Group’s team of...
Part of Morrison Healthcare’s Power of Food portfolio of recipes for nourishing the body, this vegan red dahl may not be exactly authentic to the letter, but it’s definitely rich in feel-good healthy foods like sweet potatoes, turmeric, lemon...
Playing into the “new Nordic” trend, the University of Richmond’s Passport Café came up with this open-faced roast beef sandwich that’s deceptively simple; the ingredients are familiar and accessible, but it’s the presentation and special touches...
These bean burrito cakes, created in the kitchens of Greeley-Evans Weld County School District 6 in Greeley, Colo., are the best of both worlds: a veggie burger that’s full of flavor and a bean burrito that’s super easy for younger...
This hoppy bread with a crunchy crust was recently part of the University of Richmond dining team’s Spider in the Kitchen cooking series, at a beer dinner that delighted attendees. The bread can be made without beer, too, by replacing...
Part of Aramark’s Patient Chef Series, this salad is available at several healthcare accounts across the country, and is similar to a version served on the retail side...
