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.
Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.
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.
Fresh blend of strawberries, mango, lime juice, jalapeno and cilantro.
Swiss chard sautéed with red onion, garlic and seasoning.
Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette