Southwest black bean cake on mixed greens with cilantro-lime crema
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
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.
Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.