March 2014: Recipes

Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens.

Dan Dan Mian - Feast at Rieber, University of California, Los Angeles

This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.

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Beef Szechuan Bang Bang - University of Illinois at Urbana-Champaign

Beef takes center stage in this hot-and-spicy Szechuan recipe.

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Vegan Chicken Szechuan Bang Bang - University of Illinois at Urbana-Champaign

Add some kick to your lunch and dinner options with this hot-and-spicy Szechuan recipe. 

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Chicken Szechuan - University of Illinois at Urbana-Champaign

Change up your usual chicken dish with this flavorful and colorful Szechuan recipe.

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Sauce Szechuan - University of Illinois at Urbana-Champaign

This sauce complements many dishes and allows you to adjust the heat as needed.

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Tofu with Szechuan Green Beans - University of Illinois at Urbana-Champaign

Meatless Mondays have become a hit during the past few years. This dish is simple and quick to whip up for a weekly special.

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Szechwan Chicken Wings - Microsoft

These chicken wings are filled with spice and end with a crunch of sesame seeds.

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White Bean and Kale Soup - UW Health, University of Wisconsin-Madison

This soup is filled with protein, veggies and greens for a healthy lunch or dinner option.

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Lentil Stew with Mustard Greens and Sausage - Vanderbilt University

This hearty soup features sausage, sweet potatoes and greens for a great warm-up.

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The Roasted - UW Health, University of Wisconsin-Madison

This simple, on-the-go recipe is perfect for a grab-and-go lunch or snack item.

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Quinoa Salad - UW Health, University of Wisconsin-Madison

This salad features veggies, greens and quinoa, hitting multiple flavor notes in each bite.

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Winter Salad - UW Health, University of Wisconsin-Madison

Don’t let the name fool you. This salad is great for any season with housemade dressing and fresh ingredients. 

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Broccoli & Tortellini Salad with Arugula Pesto - Vanderbilt University

This pasta salad is filled with color, flavor and crunch.

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Farro Salad - North Shore University Hospital, Vernon Hills, Ill.

This simple salad recipe is filled with flavor and great for lunch and dinner. 

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Mediterranean Rice Salad - MARS Foodservices/Uncle Ben’s

This simple salad features rice, beans, greens and peppers for a fresh lunch or dinner option.

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Milk Chocolate Mousse - Brigham Young University

Bring on the chocolate. This double-dose of chocolate makes for a rich dessert.

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Sweet Apple Crispers - Knouse Foods

Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heating until warmed through and crunchy. 

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Salted Carmel Budino - Rush University Medical Center

Sweeten up your dessert options with this flavorful and delicate dish. 

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Bite-Size Red Velvet Cupcakes - The Hershey Co.

Red velvet is a high-demand flavor across many segments. These bite-size cupcakes will add a pop of color and semi-sweet flavor to your dessert selection.

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Mini Semi-Sweet Chocolate Pudding Tart - MARS Foodservices

Sophistication never had so much fun. Semi-sweet graham cracker crumbs are combined with butter and sugar to create a crunchy crust, then topped with light and creamy chocolate pudding, a generous sprinkling of M&M’S Mini Semi-Sweet Chocolate Candies and a dollop of refreshing crème fraiche sweetened with whipped cream and vanilla.

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Screamwiches - MARS Foodservices

You scream, I scream, they all scream when they see what you’ve done with ice cream. Sandwich a small scoop of vanilla ice cream between two mini chocolate chip cookies and roll the sides in M&M’S Minis Milk Chocolate Candies for a handheld treat patrons won’t want to put down.

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Vanilla-Bourbon Milkshake with Pecan Tartlet - California Milk Advisory Board

This milkshake is a treat in itself and paired with a pecan tartlet makes it even better.

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