There is plenty of seasonal, local produce to make Super Bowl as much about the food, if not more than it is about the game.
Recipe: Tomato and Caramelized Onion Cassoulet
Caramelizing the onions in olive oil provides rich flavor and helps boost absorption of lycopene, a cancer-preventing compound found in tomatoes. Crispy, garlicky breadcrumbs top it off perfectly.
Recipe: Tea-Infused Tofu and Bok Choy Soup
Tea-Infused Tofu and Bok Choy Soup. The tea, tofu, and greens are rich in nutrients and antioxidants to nourish you during hectic times. Serves 6.
Recipe: Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle
Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle. These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors. Makes 18-20 muffins.
Recipe: North African Brown Rice and Lentils with Gremolata
North African Brown Rice and Lentils with Gremolata. Sautéed onion and an eclectic blend of spices contribute plenty of flavor to this simple rice and lentil dish topped with a zesty blend of olives, lemon, and herbs. Serves 4.
Recipe: D’anjou Pear Streusel
D’anjou Pear Streusel. Tender bites of pear and juicy pieces of blackberry are irresistible with a streusel topping. Try local varieties of pear, if available, for a fresher, more robust flavor.
Four Bon Appétit Schools Make Princeton Review’s Best College Food List
The students have spoken — all 126,000 of them! And according to the Princeton Review’s surveys, four of the 12 campuses with the Best College Food are operated by Bon Appétit Management Company! Congrats to our teams at Wheaton College, St. Olaf, Wash U, and Claremont McKenna.
Recipe: Edamame Burgers Topped with Sumac-Spiced Carrot Peels
This burger made of millet and edamame is a nutritious and planet-friendly alternative to ground beef. Using carrot peels as a topping also helps to avoid unnecessary food waste.