© Recipe and photo: the American Egg Board.
Egg Salad Florentine
© Recipe: Patterson Watkins, catering manager, Children's Hospital of Philadelphia. Photo: Idaho Potato Commission.
Irish Style Nachos
© Recipe: Mark Newton, executive chef, Ohio State University, Columbus, OH.
Parmesan Fried Potatoes
© Recipe: Jorge De La Torre, dean of Culinary Education, Johnson & Wales University, Denver, Colo. Photo: Idaho Potato Commission.
Fully Loaded Potato Gnocchi Fritti
© Recipe and photo: Dole.
Spinach Salad with Grilled Peaches and Goat Cheese Toast
© Recipe and photo: Pacific Northwest Canned Pears
Pear Stuffed Sweet Potatoes
© Recipe and photo: Robert Jackson, catering executive chef, Drexel University, Philadelphia
Roasted Vidalia Onion Stuffed with Shoe Peg Corn and Lobster Mashed Potatoes
A good side dish can make or break a meal. By using fresh, seasonal ingredients, onsite chefs find sides don't need as much butter, oil or salt to satisfy customer cravings for bolder, fresher flavor
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