The Market Café
Radish Greens Chimichurri
Don’t let perfectly good tender tops go to waste – transform them into a bright chimichurri sauce.
The Buzz: Food Upcycling
Is upcycling food just a trendy buzz or is it a legitimate way to reduce food waste?
Surprisingly Edible Plant Parts
Upcycle these delicious (and nutritious!) often-tossed plant parts.
Celebrate National Nutrition Month® with Our Dietitian Dream Team
We’re celebrating 20+ years of serving up wellness at Bon Appétit!
Avocado-Pistachio Pesto “Zoodles”
Personalize the way you eat plants by enjoying this meal warm or cold!
Plant-Based Eating Your Way
It’s not all or nothing when it comes to adding plant-based meals – choose what works for you.
Homemade Flaxseed Crisps
Perfect crunchy snack to eat solo or with your favorite dip or spread.
5 Tips to Plan Nourishing Snacks
Plan ahead for nourishing snacks ahead of time with these top tips.
Turmeric, Potato, and Cauliflower Coconut Curry Soup
Warm up with this immune-supporting soup with just the right amount of spice.
The Buzz: Turmeric
Food as medicine could not be more true for the inflammation-busting spice turmeric. What does the science say?
7 Lesser-Known Spices You Need in Your Pantry
Try your hand at adding new spices to elevate the savor factor of your next meal.
Explore Plant-Based Recipes from the Food Heaven Dietitians
4 Plant-Based Recipes to Try This Month
Digging Into Black Plant-Based Food History, and Future
The roots of traditionally Black foods are abundant in plants
Bon Appétit Celebrates Black History Month with Dietitians Jessica Jones and Wendy Lopez
Get to know the Food Heaven Made Easy Dietitians
Lunar New Year Recipes from Chef Jet Tila
Bon Appétit has long partnered with Chef Jet Tila to train our teams in authentic Chinese, Thai, and pan-Asian cooking techniques. This Lunar New Year, we’re thrilled to partner...
- Small Bowl$2.50
cooked to a medium rare,vegetable stock, bay leaf, onion, garlic, cornstarch
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Bon Appetit at USF
Special Diet? WE GOT YOU
Guaranteed vegetarian options at ALL meal periods. Average of five vegan specials per meal period!
Farm to Fork at USF
Farm to Fork is a companywide initiative to buy locally, formalized in 1999. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius...
Tell Us What You Think
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?