Paired here with summer veggies, this pork meatball recipe was created by Executive Chef Bill Desoto with Restaurant Associates at The New York Times. The smoky pork is spiced up with Sriracha and made rich with manchego cheese.
The Mushroom Council’s Blend the Rules competition challenged K-12 foodservice staff and students to come up with creative ways to reduce the amount of meat and increase the plant-based component in entrees that kids will love. Here’s...
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...
Ingredients½ cup vegetable oil½ cup honey2 eggs1 tsp. vanilla extract¼ - ½ tsp. baking powder1½ cup unbleached flour (whole wheat is fine)1 cup dry oatmeal½ cup dandelion flowers, yellow part only
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