Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Baked Stuffed Eggplant
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Pozole Rojo
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
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.
Juicy Fruits: Why We’re Eating Orange This Summer
Plenty of orange foods are ripe for the picking (or just as delicious!) in July and August.
Summer Zucchini Slaw
Shredded zucchini and carrot, feta and red onion tossed with a tangy 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.
Sautéed Swiss Chard
Swiss chard sautéed with red onion, garlic and seasoning.
Chef Alahya’s Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash