A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.
Spanakopita Mushrooms
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Autumn Fruit Salad with Maple Cinnamon Yogurt
Fresh diced apples, pears, grapes and pecans tossed with maple cinnamon yogurt.
Grilled Salmon Sandwich with Spicy Remoulade
A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
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.
Sweet Potato Cake
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
Loaded Fish Tacos
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.
Greek Salad Pita Sandwich
Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.
Haymaker Punch
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 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.