Sweet potato slices grilled with ginger, nutmeg, cinnamon. and thyme.
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.
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.
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.
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.
Vanilla yogurt with roasted caramel apple & pecans
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce