Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.
Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.
Also known as Switchel, this is a deliciously refreshing non-alcoholic drink made with ginger and apple cider vinegar. Recipe courtesy of Aramark Chef Jules Botham.
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.
Open-faced sandwich with avocado-basil spread, mozzarella, arugula and tomato
Wheat toast smeared with fresh seasoned avocado, topped with a fried egg and a spicy lemon-Sriracha drizzle
A vibrant side dish with fresh veggies, crunchy sunflower seeds and dried cranberries.