The innovation mitigates the “lunch crush” factor that hampers participation when large numbers must be served in a very short time, while providing quickly identifiable meal choices in an appealing way.
Chef Neal Plazio and Executive Director Jeff Brady discuss how the dining program at University of Buffalo showcases cultural diversity through food a variety of choices and customizable options....More
Chauhan of the Food Network’s “Chopped” hosted a culinary chopped-style competition featuring Boston Children’s head chefs and Chef Brendan Pelley of the Fox show “Hell’s Kitchen” to break in the space
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More
YIELD: 4 servings
4 salmon filets, skinned and boned, 6-oz. each
1 Tbsp. minced garlic
1 Tbsp. minced ginger
¾ cup orange juice
¼ cup soy sauce
2 Tbsps. pure maple syrup
1 Tbsp. cornstarch combined with 1 Tbsp. water...More