Our Campus Cooks staff have been keeping busy by making delicious meals during these times of social distancing and self-quarantine. Take a look at last week’s entries using these ingredients: Ground Beef or Poultry, Plum Tomatoes, Risotto, Bread Crumbs and Baby Greens.
Kaitlin Barber, Regional Supervisor for University of Kentucky, University of Tennessee & Hanover College
Arancini Stuffed with Ground Beef and Ground Sausage over a Plum Tomato Marinara, Arugula, Parmesan and Balsamic Glaze
Paul Fortier, Regional Supervisor for Worcester Polytechnic Institute & University of Virginia
Classic Italian Meatball, Parmesan Pearl Couscous Risotto, Arugula and Fire-Roasted Plum Tomatoes
Derek Gibbs, Chef on Demand
Ground Beef and Veal with Sweet Peas and Risotto covered in Panko Breadcrumbs garnished with Plum Tomatoes, Baby Arugula and a Spinach Mix
Click here to view the entries for last week’s Campus Cooks Chopped Challenge: Vegetarian.
** Campus Cooks is committed to the health and safety of all our clients and team members. Please stay safe and follow all health directions given by the CDC and Local Health Agencies. To read our full statement regarding the Coronavirus (COVID-19) click here.
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