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.
Fried Egg Flatbreads with Nduja and Mustard Greens – test
Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well. Give them a taste before you decide how much to put on.
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.
Caprese Avocado Toast
Open-faced sandwich with avocado-basil spread, mozzarella, arugula and tomato