Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Ryder’s Salad
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
Chilled Cucumber Avocado Soup
Peach Salsa
Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Grilled Peach Arugula Salad
Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.
Summer Zucchini Slaw
Shredded zucchini and carrot, feta and red onion tossed with a tangy vinaigrette.
Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Thai Peanut Noodle Salad
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Spicy Black Bean Cakes
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
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.