These recipes were develop by campus chefs at colleges in New England for use by food service professionals at schools, colleges, hospitals and other institutions in New England.
Baked Fish with Cracker Crumb & Lemon
Balsamic Kale
Blackened Redfish
Blueberry Lemon Bread
BLUEBERRY-RHUBARB CRISP
Butternut Squash Bisque
Catch of the Day with Brown Butter & Capers
CELERIAC GRATIN
Chopped Veggie Salad with Watermelon & Feta
Crumb Baked Haddock
Dijon Herb Crusted Fish
FILIPINO ADOBO CHICKEN (OR TOFU)
Ginger Honey Carrots
Grilled Corn & Applewood Bacon Chowder
Hake Oscar
HERB & GREEN SALAD WITH CREAMY CHIVE DRESSING
Jane's Vegan Frosting
LOCAL GREENS & CELERIAC WITH BUCKWHEAT PLOYES
Roast Butternut Squash & Apple Tart
ROASTED HAKE WITH NETTLE BUTTER, ASPARAGUS & CREAMY POLENTA
Scallops with Bacon & Polenta
Seafood Boat
Seafood Ceviche
Seafood Stuffing
Skate Wing Tacos
Smoked Mussels on Crostini
SPINACH MUSHROOM QUICHE
Thai Kelp & Tofu Salad
VEGAN BAKED CRACKED OATS
