Serious Eats: Talk
Canned Vegetable Dilemmas
I just started working at a place where we serve 3 meals a day to 20 people on a slim budget. We have access to various meats and a ridiculous endless supply of industrial sized canned vegetables (i.e. creamed corn, green beans, peas, kidney beans, mixed veg, etc...).
Does anyone have thoughts or a lead on how to make these things actually tempting.... that doesn't involve a casserole?