Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
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.
Plenty of orange foods are ripe for the picking (or just as delicious!) in July and August.
Shredded zucchini and carrot, feta and red onion tossed with a tangy vinaigrette.
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.
Swiss chard sautéed with red onion, garlic and seasoning.
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash