Southwest black bean cake on mixed greens with cilantro-lime crema
Avocado & Corn Quinoa Salad
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
Lemon-Basil Barley Salad
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Hearty Macaroni Bake
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
Baked Stuffed Eggplant
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.
Peach Salsa
Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Grilled Peach Arugula Salad
Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.
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.