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.
Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
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.
Ramen Noodle & Vegetable Bowl with Chicken
This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.
Strawberry Johnny Cakes
Caramel Apple Pecan Parfait
Vanilla yogurt with roasted caramel apple & pecans
Whole Wheat Pumpkin White Chocolate Chip Cookies
Roasted Corn Chowder
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
Watermelon Agua Fresca
A refreshing drink made with fresh watermelon, lime juice and a little sugar.
Strawberry Chia Shortcake
Fresh strawberries and whole wheat cake layered with honey chia yogurt