Shredded jackfruit in a hearty stew of kidney beans, tomatoes, onions, peppers, garlic, and warm spices
Grilled Spiced Sweet Potatoes
Sweet potato slices grilled with ginger, nutmeg, cinnamon. and thyme.
Portobello Banh Mi
This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.
Spiced Salmon with Wasabi Snap Pea Puree
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
