Recipes

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Dave Woolley

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Mole-Style Beans with Shredded Chicken Tacos

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Burnt Honey-Lime Cauliflower Tacos

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Chimayo Chile Grassfed Australian Beef with New Mexico Farmhouse Salad

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Duck Fat Crisped Idaho® Fingerlings

Tags: Kitchen Collaborative Dave Woolley

Kitchen Collaborative | Recipe

1.Grilled Cheese With Boursin®, Apples & Fig Jam

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.Barilla Sausage & Spinach Orecchiette

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage

Tags: Jeremy Lett

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Jeremy Lett

Tags: Jeremy Lett

Kitchen Collaborative | Recipe

1.California Queso Patacones

Tags: Mary Grace Viado

Kitchen Collaborative | Recipe

1.Thrice-Baked Cheesy Idaho® Potatoes

Tags: Mary Grace Viado

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Chorizo Birria Stacked Tacos

Tags: Mary Grace Viado

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Chef Mary Grace Viado

Tags: Mary Grace Viado

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Justin Fields

Tags: Justin Fields

Kitchen Collaborative | Recipe

1.Wildflower Honey-Turmeric Greek Yogurt Dip

Tags: Justin Fields, National Honey Board

Kitchen Collaborative | Recipe

2.Smoky Mezcal Watermelon Mojito Recipe

Tags: Justin Fields

Kitchen Collaborative | Recipe

1.Chiles Rellenos Stuffed with California Queso Fresco and Elote Recipe

Tags: Justin Fields

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Quinn Adkins

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Honey-infused “Super Muesli” recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Spinach and Kale Salad with Baked Bean “Caviar” recipe

Tags: Kitchen Collaborative Quinn Adkins

Kitchen Collaborative | Recipe

1.Tyson Foodservice: Pulled Chicken On Southwest Stacked Salad

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Crispy Prosciutto Watermelon Poppers

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Toasted Orzo Salad with Citrus-Seared Salmon

Tags: Kitchen Collaborative Pam Smith

Chefs | Kitchen Collaborative | Recipe

1.Kitchen Collaborative: Pam Smith

Tags: Kitchen Collaborative Pam Smith

Kitchen Collaborative | Recipe

1.Idaho® Potato Bialys with Tomato Chutney

Tags: Brad Kent

Kitchen Collaborative | Recipe

1.Boursin® Bagel Bites

Tags: Brad Kent

Kitchen Collaborative | Recipe

1.Roasted Vegetables with Dairy Free Boursin® Crema

Tags: Bel Brands

Kitchen Collaborative | Recipe

1.Indian Spiced Baked Beans Dal

Tags: Bush Beans

Kitchen Collaborative | Recipe

1.Cheesy Cal-Mex Spinach & Artichoke Enchiladas

Tags: CMAB

Kitchen Collaborative | Recipe

1.Idaho® Potato Braised Vegetable Shepherd’s Pie

Tags: IPC

Kitchen Collaborative | Recipe

1.Australian Grassfed Beef Tartare with Kimchi and Furikake

Tags: MLA

Kitchen Collaborative | Recipe

1.Tyson Pulled Chicken Long Rice

Tags: Tyson

Kitchen Collaborative | Recipe

1.Smoky Watermelon and Carnitas Tacos

Tags: National Watermelon Board

Kitchen Collaborative | Recipe

1.Toasted Orzo with Citrus-Seared Salmon

Tags:

Recipe

0.Adjarian Khachapuri

Tags: Breakfast, Eggs

Recipe

2.Idaho® Potato Curry and Noodles

Tags: Entrées, Potatoes

Recipe

2.Idaho® Potato Larder Latkes & Koji Cultured Cream

Tags: Entrées, Potatoes

Recipe

2.Idaho® Potato Samosadilla and Cilantro Lime Chutney

Recipe

1.Crispy Lemon & Herb Idaho® Fingerling Potatoes

Tags: Potatoes, Side Dishes

Recipe

2.Idaho® Potato Mexican Tamale Sphere

Tags: Entrées, Mexican, Potatoes, Tamales

Recipe

4.Vegan Deviled Idaho® Red Potatoes

Tags: Entrées, Potatoes, Vegan

Recipe

3.Idaho® Potato Gnocchi with Peas

Tags: Entrées, Gnocchi, Potatoes

Recipe

3.Smashed Idaho® Fingerling Potatoes with BBQ Butter

Tags: BBQ, Entrées, Potatoes

Recipe

3.Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper

Tags: Dinner, Lunch, Salmon

Recipe

3.Thai Curry “Quick” Alaska Cod with Instant Basmati Rice

Tags: Entrées, Seafood

Recipe

2.Wild Alaska Salmon with Masa Crunchies Breakfast Burrito

Tags: Breakfast, Burritos, Salmon

Recipe

3.Lemon-Sumac Alaska Pink Salmon Bowl

Tags: Lunch, Salad, Salmon, Seafood

Recipe

4.Buffalo Chicken and Avocado Blue Cheese Sandwich

Tags: Buffalo Chicken, Lunch, Sandwich

Recipe

3.Campfire Fingerling Potatoes

Tags: Duck Fat, Entrées, Potatoes

Recipe

3.Lamb Scottadito with Walnut Anchovy Salsa and Broccolini

Tags: Dinner, Lamb, Lunch

Recipe

3.Grilled Mango & Goat Cheese Salad

Tags: Dinner, Lunch, Mango, Salad

Recipe

4.Middle Eastern Alaska Fish Cakes With Green Tahini Sauce

Tags: Middle Eastern, Seafood

Recipe

2.Aussie Grassfed Beef Banh Mi

Tags: Banh Mi, Lunch

Recipe

2.Black Soy Bean Burgers

Tags: Burgers, Lunch, Plant-based Burger, Vegetarian

Recipe

4.Pambazo Idaho Potatoes Sandwich

Tags: Entrée, Lunch, Sandwich

Recipe

3.Bulgogi Marinated Cheesesteak with Oaxaca Cheese

Tags: Entrée, Lunch, Sandwich

Recipe

3.Honey Tandoori Chicken Flatbread Sandwich

Tags: Entrée, Lunch, Sandwich

Recipe

3.Spanish-Style Striped Bass Sandwich with Walnut Harissa

Tags: Entrée, Lunch, Sandwich, Striped bass

Recipe

4.Tex-Mex Steak Torta

Tags: Entrée, Lunch, Steak

Recipe

3.Wild Alaska Salmon Banh Mi

Tags: Banh Mi, Entrée, Lunch, Salmon

Recipe

4.Idaho® Potato Chorizo Au Gratin

Tags: Entrée, Potatoes, Side dish

Recipe

3.Idaho® Potato Hash Baes

Tags: Appetizer, Bar Snacks, Potatoes

Recipe

3.Idaho® Potato Wrap Spring Rolls

Tags: Dinner, Lunch, Potatoes, Salmon

Recipe

4.Idaho® Potato Dahi Puri

Tags: Appetizer, Potatoes

Recipe

2.Roasted Lebanese Potato Shawarma

Tags: Entrée, Middle Eastern, Potatoes, Vegetarian

Recipe

4.Savory Rice Waffles

Tags: Breakfast, Potatoes, Rice, Waffles

Recipe

4.Roasted Pear, Spinach & Gorgonzola Omelet

Tags: Entrée, Omelet, Pears

Recipe

3.Blueberry Breakfast Smoothie Bowl

Tags: Blueberries, Breakfast

Recipe

2.Fresh Mango & Sweet Potato Breakfast Hash

Tags: Breakfast, Mango

Recipe

2.Loaded Hash Brown Packets

Tags: Breakfast, Potatoes

Recipe

2.Avocado Chicharrones with Steak & Eggs

Tags: Avocado, Breakfast

Recipe

2.Wild Alaska Salmon and Egg Breakfast Tacos

Tags: Breakfast, Egg, Salmon, Seafood, Taco

Recipe

5.Bacon, Maine Lobster and Tomato Sliders

Tags: Appetizer, Bar Snacks, Lobster

Recipe

3.Beer Braised German Bratwurst With Onions in a Tortilla

Tags: Bratwurst, German

Recipe

2.Hotel Allegro Short Rib Potato Hash

Tags: Brunch, Potatoes

Recipe

2.Idaho Potato Pig Fries

Tags: Appetizer, Bar Snacks, Spanish

Recipe

3.Butchertown Gnocchi with Wild Mushrooms

Tags: Entrée, Italian, Potatoes, Side dish

Recipe

4.Chicken Vesuvio

Tags: Chicken, Entrée, Italian

Recipe

3.Paella With Chicken, Chorizo, Clams And Shirred Eggs

Tags: Chicken, Eggs, Entrée, Latin, Mexican, Spanish

Recipe

6.Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella

Tags: Breakfast, Egg, Entrée, Mediterranean

Recipe

4.Pear Shrimp Salad with Cilantro Yogurt Dressing

Tags: Pear, Salad, Seafood, Shrimp

Recipe

4.Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews

Tags: Avocado, Salad

Recipe

2.Crab and Avocado Quesadilla

Tags: Appetizer, Avocado, Crab, Latin, Mexican, Seafood

Recipe

6.Crispy Microbrew Onion Rings

Tags: Appetizer, Bar Snacks, Onions

Recipe

3.Yamhattan Cocktail

Tags: Beverage, Sweet Potato

Recipe

2.Fluffy Sweet Potato Bourbon Pie

Tags: Dessert, Sweet Potatoes

Recipe

2.Garlic Grilled Salmon Salad

Tags: Dinner, Healthy, Lunch, Pescatarian, Salad, Seafood

Recipe

6.Chili Garlic Pollock Fillet

Tags: Dinner, Entrée, Healthy, Lunch, Seafood

Recipe

5.Ceviche-Style Sole & Snow Crab Salad

Tags: Appetizer, Bar Snacks, Crab, Healthy Latin, Salad, Seafood

Recipe

6.Dukkah Dusted Rockfish

Tags: Entrée, Middle Eastern, Seafood

Recipe

3.Toasted Almond Gnocchi with Braised Chicken Thighs and Rapini

Tags: Almonds, Chicken, Dinner, Entrée, Italian, Lunch, Pasta

Recipe

7.Baked Goat Cheese with Almonds, Caramelized Onion, and Figs

Tags: Appetizer, Goat Cheese

Recipe

2.Almond Toffee Martini

Tags: Almonds, Beverage

Recipe

2.Honey Pot Cider

Tags: Beverage, Honey

Recipe

2.Honey Whiskey Popcorn

Tags: Honey, Snacks

Recipe

2.Gluten-Free Pumpkin Honey Spice Cookies

Tags: Dessert, Honey

Recipe

2.Breakfast Enchiladas

Tags: Breakfast, Entrée, Latin, Mexican

Recipe

4.Lamb Belly & Arugula on Flatbread

Tags: Appetizer, Bar Snacks, Lamb, Lunch

INSTAGRAM

getflavor

For his three Kitchen Collaborative recipes, Jerem

For his three Kitchen Collaborative recipes, Jeremey Lett, Corporate Executive Chef of Fleming’s Prime Steakhouse & Wine Bar, homed in on comfort while demonstrating a wide scope of field for inspiration. His Barilla Orecchiette with Sausage and Spinach is tossed in a lemon cream sauce and topped with toasted breadcrumbs, promising both familiar and out of the ordinary. He makes the homey grilled cheese into an elegant toasted sandwich with his Grilled Cheese with Boursin, Apples and Fig Jam, and with small, but impactful flavor moves, Lett’s Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage turns the tortilla into a signature brunch item.

Toasted white chocolate is still very much in its

Toasted white chocolate is still very much in its infancy as a trend, which gives chefs time for experimentation and thought about how this flavor could work in their operations. It also offers menu developers the opportunity to be on the leading edge in creating unique options using a familiar ingredient.

Mary Grace Viado is particularly deft at filtering

Mary Grace Viado is particularly deft at filtering today’s flavor trends so they resonate with her dining consumers at Village Tavern, a neighborhood restaurant concept based in Winston-Salem, N.C. Two of her recipes showcase the balance between broad appeal, bold flavor and global “newness.” Viado’s Tyson Foodservice Chorizo Birria Stacked Tacos takes the classic Mexican stew in a new flavor direction and her California Queso Patacones turn this Latin snack into a versatile handheld. Her third recipe, the Thrice-Baked Cheesy Idaho® Potatoes, reinforces the value of reinvention.

Working with commodity boards, writer Eliza Amari

Working with commodity boards, writer Eliza Amari highlights nine solution-oriented menu ideas, each ready for takeout and delivery, and primed with on-trend flavor. Story link in bio.

Justin Fields is the Corporate Executive Chef of B

Justin Fields is the Corporate Executive Chef of Bonefish Grill + BBI International, an American seafood restaurant chain in the Bloomin’ Brands family. When asked to develop recipes for Kitchen Collaborative, he drew inspiration from the star ingredients, positioning them in creative pairings and formats that are both surprising and inviting. His Smoky Mezcal Watermelon Mojito successfully hitches light with dark. Fields’ Chiles Rellenos Stuffed with California Queso Fresco and Elote sees a winning combination of two craveable Mexican favorites, and his Wildflower Honey-Turmeric Greek Yogurt Dip easily transforms three ingredients into a nutrient-rich and versatile menu item.

Tracey MacRae is the campus executive chef of Hous

Tracey MacRae is the campus executive chef of Housing and Food Services for the University of Washington in Seattle. When asked to share an inspiring flavor trifecta, she reached back 20 years, calling on three ingredients that she first put together when testing recipes at The Kingfish Café, Seattle’s once iconic, but now shuttered soul food restaurant.

“Htipiti literally means ‘beaten’ or ‘whip

“Htipiti literally means ‘beaten’ or ‘whipped’ in Greek. It is great as a dip with pita bread or crunchy vegetables, but is equally delicious in the role of a condiment,” says Michael Costa, concept chef at Zaytinya, a Mediterranean restaurant in Washington, D.C.

Opportunities for innovating this Mexican menu sta

Opportunities for innovating this Mexican menu stalwart are rooted in new cross-cultural flavor introductions and creative applications—all executed without losing sight of the flavor fundamentals inherent in this griddled classic. Story link in bio.

Sandwiches and burgers come to life through layers

Sandwiches and burgers come to life through layers of unexpected flavors and textures. The boom in fried chicken sandwiches has no doubt helped elevate the value of enhanced textural attributes in any sandwich build, and today, chefs are using additions of creative crispy ingredients as an added layer of flavor.

Brad Kent knows his way around dough. As co-founde

Brad Kent knows his way around dough. As co-founder and Chief Culinary Officer of Blaze Pizza, he has spent years perfecting classic, high-rise and keto-friendly pizza dough. He also has been tinkering with bagel dough because he’s developing a new pizza-by-the-slice and bagel shop slated to open later this year.

So it’s no surprise that Kent provided two recipes featuring well-crafted dough wrapped around his star ingredients. His Boursin® Bagel Bites are filled with savory, rich flavor and ideal for breakfast on the run. And his Idaho® Potato Bialys with Tomato Chutney spin this New York classic into an unexpected, but decidedly appealing handheld.

Jeffrey Quasha is the corporate executive R&D chef

Jeffrey Quasha is the corporate executive R&D chef at Morrison Healthcare, a division of Compass Group. He and his culinary team challenge the traditional hospital cafeteria model, having morphed the classic grill/deli/pizza formula into a food-hall type experience through clever, dynamic pop-up concepts. Implemented across 750-plus hospitals, each location runs a rotation of three to five trend-forward themes weekly or monthly, choosing from a current total of 42 pop-up concepts. Examples include the veg-centric Beet Root and the sustainable seafood-themed Tackle Box.

As a culinary nutritionist and menu/concept/flavor

As a culinary nutritionist and menu/concept/flavor consultant, Pam Smith, founder of Shaping America’s Plate, is often tasked with targeting wellness while keeping the crave factor dialed up. Her Toasted Orzo, Baby Spinach, Sweet Corn and Best Berries Salad with Citrus-Seared Salmon delivers flavor and promises immunity-boosting goodness. She offers a play on the classic prosciutto and melon with the Crispy Prosciutto Watermelon Poppers, and her Spiced Pulled Chicken on a Southwest Stacked Salad with Tomatillo Salsa Verde is a visual stunner.

Chef Quinn Adkins applies a laser focus on flavor

Chef Quinn Adkins applies a laser focus on flavor in everything he develops, clearly evident in the three recipes he developed for Kitchen Collaborative: a nutrient-rich Honey-infused “Super Muesli,” an elegant Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace, and a savory, flavorful Spinach and Kale Salad with Baked Bean “Caviar.” Story link in bio.

Kirsten and Mandy Dixon, the mother-daughter culin

Kirsten and Mandy Dixon, the mother-daughter culinary team running Within the Wild Alaska Adventure Lodges, demonstrate fresh seaweed’s incredible versatility through a variety of applications ranging from fritters to popcorn to pickles. "The seaweed introduces a salty, savory flavor,” says Dixon. Story link in bio.

"It's sparkling water with intent! Use hard seltze

"It's sparkling water with intent! Use hard seltzer as a pairing, branding or ingredient inclusion. Treat it much like you would sparkling water or champagne. Use the light body and carbonation of hard seltzer to cut through rich and decadent dishes, as well as offer a complimentary flavor pairing. If incorporating into recipes, use it in cold applications to maintain the delicate flavors of the products," says Chef Adam Moore, President of Flashpoint Innovation, a food and beverage innovation network located in Chicago.

"With more big/reputable brands stepping into this

"With more big/reputable brands stepping into this area, we could see consumers trying more plant-based dairy options. Coffee-based beverages and cocktails are the low-hanging fruit here, but there are many more options for innovation with plant-based dairy," says Chef Tony Pereyra of The Spirits In Motion, a Los Angeles-based beverage consultancy. (@thespiritsinmotion)

“We were already seeing a demand for functional

“We were already seeing a demand for functional ingredients before 2020,” says Mike Kostyo, trendologist with Datassential. “In fact, functional foods define what we call the Healthy 3.0 era of health and wellness, but last year upended that. Now, it’s all about immunity.”

Sandwiches are the ultimate takeout item, so think

Sandwiches are the ultimate takeout item, so thinking through the away-from-restaurant experience is crucial for success. Layers Sandwich Co., a food truck in Seattle, showcases sandwiches built for on-the-go occasions, while boasting serious culinary pedigree.

“We’re taking all of our fine-dining experience and putting it between two pieces of bread,” says chef Avery Hardin. “We’re offering our customers an upscale experience for an approachable price.”

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