Blog: Recipe

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Cajun Tofu Burger. Spice up your meat-free barbecue options and impress your vegetarian friends. Makes 6 to 8 burgers.

We are all familiar with the traditional version, and we wouldn’t dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.

In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This crab and scallop bake recipe from Roger Williams University Executive Chef Bob Lavoie is just the thing for a chilly fall night.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! Bored with tuna salad? Try this recipe smoked bluefish salad with hot peppers and honey from Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.

Although farmers planted corn in record numbers this year — the most acres since 1937 — the current drought affecting the Midwest means yields are predicted to be well below last year’s. However, very little of the corn planted in the Midwest is edible: most of it goes to feed animals or for fuel. But there are farmers who grow against the grain, so to speak. Last year, when Bon Appétit District Manager Sam Currie discovered Hutterian Brethren Farms had a surplus of the sweetest corn he’d ever had, he jumped at the opportunity to find a way for our accounts to use it.