JCCC chef apprentice Eleanore Crevier fashions a dish showcasing mussels from the Pacific Northwest. She adds an oyster mushroom bread pudding instead of toast and garnishes with rouille, a classic French sauce served with seafood stews.
Johnson County Community College chef apprentice Megan Fritcher lightens her meatloaf with ground turkey and adds cranberries and sage to give it a holiday twist. The result is her recipe for Turkey, Cranberry and Sage Meatloaf With Mushroom Gravy.
JCCC chef apprentice Luke Nestler takes a classic quiche and turns into his own by altering a few key ingredients. He likes salmon and broccoli, but if you’re not a fan, alter the ingredients to suit your tastes. Try his recipe for Salmon Quiche With Arugula Salad.