10 recipes from Big Ten chefs

Earlier this year, chefs from across the Big Ten Conference came together at Rutgers University for two days of education, inspiration and recipe development. These dishes are a sampling of what came out of the kitchen as the chefs got creative with products from event sponsors King’s Hawaiian, Land O’Lakes, Impossible Foods and the National Honey Board, with recipes compiled by Galley Solutions. 

These sliders elevate comfort food with a sweet, tart twist. Green apple and onions add crunch, while cheese and a smooth cream sauce round out the flavors.

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Classic Bolognese gets a plant-based makeover that will appeal to all kinds of diners.

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This sweet treat comes together easily, and orange zest and fresh mint add pops of color to the plate. 

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Flat iron steak gets some flavor contrast thanks to a tangy glaze and a sweet yet spicy vegetable side. 

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This flavor-forward crostini would make a great starter for dinner or a catered event. 

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This meatless take on Asian street food serves up some spice, thanks to scratch-made chili oil. Its heat is calmed by a cucumber quick pickle served on top.

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A breakfast staple is taken to another level with some decadent touches, including orange blossom honey and pecans.

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This plant-based take on a Minneapolis specialty is comfort food at its finest. 

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Salmon gets brightened up with notes of orange and lime, and a hint of spice. 

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This dessert packs a surprise punch, with pepper cheese dip as a base ingredient. 

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