Bon Appétit Management Company

Delightful and filling make-ahead lentil salad recipe that’s perfect for lunch.

This roasted sweet potato stuffed with quinoa and kale, then topped with tahini dressing is a balanced meal made up of fiber, protein, and fat, but can be topped with roasted turkey for those looking to accent their meal with meat.  

To celebrate these last days of summer, I would like to share a recipe for the peach dessert we enjoyed during our gathering. I hope you get to enjoy it on a sunny day, with someone you think is a peach.

An earthy and sophisticated salad for the beet lovers in your life.

This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day. Feel free to substitute any vegetables you have on hand that sound good!

This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.

In honor of Stop Food Waste Day (April 28), we asked our chefs to submit creative food-waste-fighting recipes. Here are the top three.

A panisse inspired by surplus hummus forms the basis of this hearty dish.

An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime,

For her Stop Food Waste recipe inspiration, Pastry Chef Jenn Bullard had to look no further than her Northern California back yard — and her childhood sibling memories.