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Recipes

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

Vegan Blueberry Quinoa Cake

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Farm to Institution New England
15 Linden Road
Hartland, VT 05048
[email protected]

A project of TSNE MissionWorks

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