Swiss chard sautéed with red onion, garlic and seasoning.
Battered and baked cauliflower florets
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
Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!
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.