Recipes - Table of Contents
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Vegetables
- Asparagus with Warm Tarragon–Pecan Vinaigrette — Mollie Katzen
- Asparagus Spears with Mandarin Orange — Harvard University Dining Services
- Fresh Spinach with Sesame Seeds — Harvard University Dining Services
- Green Beans with Dried Cherries — Harvard University Dining Services
- Green Beans with Chili Garlic Sauce — Harvard University Dining Services
- Kale with Caramelized Onions — Harvard University Dining Services
- Roasted Brussels Sprouts — Harvard University Dining Services
- Roasted Beets with Balsamic Vinegar — Harvard University Dining Services
- Roasted Balsamic Vegetables — Harvard University Dining Services
- Ruby Chard Decorated with Itself — Mollie Katzen
- Sauteed Rainbow Swiss Chard — Harvard University Dining Services
- Spicy Broccolini with Red Pepper — Nina Simonds
- Sugar Snap Peas with Fresh Mint — Harvard University Dining Services
- Tunisian Carrot Salad — Nancy Harmon Jenkins
Whole Grains
- Bulgur Pilaf — Harvard University Dining Services
- Couscous with Mint and Pine Nuts — Harvard University Dining Services
- Couscous–Quinoa Tabouli — Mollie Katzen
- Forbidden Rice with Scallions — Harvard University Dining Services
- Hearty Whole Grain Bread — Liesbeth Smit
- Mediterranean Rice — Harvard University Dining Services
- Mixed Up Grains — Harvard University Dining Services
- Mushroom Barley Risotto — Harvard University Dining Services
- Spicy Coconut Rice with Limes — Harvard University Dining Services
- Wheatberries and Chives — Harvard University Dining Services
- Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America
Healthy Fats & Oils
- Guacamole — The Culinary Institute of America
- Hot Pepper Vinaigrette — Joyce Goldstein
- Mint Vinaigrette — Joyce Goldstein
- Oregano Garlic Vinaigrette — Joyce Goldstein
Nuts, Seeds, Beans & Tofu
- Asian Trail Mix — The Culinary Institute of America
- Mushroom Tofu Veggie Burger — John Ash
- Spicy Lemongrass Tofu with Asian Basil — adapted from Mai Pham
- Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America
Fish & Seafood
- Cod and Littleneck Clams — Richard Vellante
- Crawfish Étouffe — Susan Guillory
- Fish Creole — Susan Guillory
- Pan-Roasted Salmon Served with Minty Snap Peas — Nina Simonds
- Shaved Fennel Salad with Coriander Crusted Hamachi — Ming Tsai
- Shrimp and Chicken Gumbo — Susan Guillory
- Wild Salmon Salad — Richard Vellante
Poultry
- Chicken, Shrimp, and Fruit Salad — Madhur Jaffrey
- Lemongrass Marinated Chicken Breast with Olive Couscous — Ming Tsai
- Spicy Chicken Kebabs with Moorish Flavors — The Culinary Institute of America
Beverages
- Fruit Cooler —The Nutrition Source
- Sparkling Iced Tea with Lemon, Cucumber and Mint — Liesbeth Smit