Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
Herbed Orange Chicken
All natural chicken breast marinated in orange juice, garlic, basil and thyme
Wholesome Fruit and Nut Salad
Avocado, grapes, crisp apples, peanuts and whole-grain quinoa tossed with mixed greens and a blueberry-balsamic vinaigrette.
Grilled Garlic-Herb Salmon
Salmon fillet marinated with orange juice, garlic, basil and thyme.
Thai Peanut Noodle Salad
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Spicy Black Bean Cakes
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
Roasted Squash with Frizzled Onions
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.
Ramen Noodle & Vegetable Bowl with Chicken
This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.
Chef Alahya’s Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey