Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
This dish features protein-packed chicken in a sweet and zesty citrus sauce rich in vitamin C.
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
Got leftovers? Try this favorite “smash” sandwich with sweet potato, goat cheese, cranberry sauce and arugula on a whole grain ciabatta.
Roasted butternut squash tossed with extra virgin olive oil, lemon juice, honey, parsley and cumin.
It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.
Stuck with a few leftover hardboiled eggs? Try Aramark Chef Stacy Wiroll’s twist on the classic egg salad. Swap mayo with avocado for healthy fats and fuller flavor.