February 2014: Recipes

Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

Northwest Nachos - Foodservice Solutions

Featuring pears, vegetables and spices, these sweet and spicy nachos are filled with flavor. 

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Chorizo & Apple Stuffed Quail with Sage-Pepper Jelly - University of Redlands (Bon Appétit Management Co.)

This stuffed quail recipe makes for a flavorful and filling dinner option.

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Salsa Ahogada - Bon Appétit Management Co. at FM7 Café

This salsa is simple to make and has a perfect balance of flavors.

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Red-Headed Stepchild - Bon Appétit Management Co. at FM7 Cafe

Filled with spice and ending with a kick, this recipe is a great hot sauce. 

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Green Monster - Bon Appétit Management Co. at FM7 Café

This recipe is mild but filled with flavor.

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Furukaki Salmon - Virginia Mason Medical Center

This flavorful salmon recipe is simple and great for a lunch or dinner option.

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Tailgate Pulled Pork Slider - Florida Blue

These creative sliders are great for a catering event.

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Chicken Long Rice - Dorothy Love Retirement Community

Filled with veggies, poultry and shrimp, this dish is colorful and filled with protein.

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Ancho Cider BBQ Sauce - Mckay Dee Hospital, Utah

Switch up your classic barbecue sauce with this flavorful recipe.

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Cucumber, Pineapple Salad with Thai Chili - Mckay Dee Hospital, Utah

Featuring fruits and vegetables, this salad also adds a kick with Thai chili.

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Jalapeño Shrimp Pico de Gallo - Mckay Dee Hospital, Utah

This pico de gallo features shrimp and jalapeños for endless flavor in every bite.

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Smoked Salmon with Blueberry Compote - Cal Dining – University of California, Berkeley

This salmon dish gets a flavor boost from blueberries and brown sugar.

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