Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.
Avocado, grapes, crisp apples, peanuts and whole-grain quinoa tossed with mixed greens and a blueberry-balsamic vinaigrette.
Shredded zucchini and carrot, feta and red onion tossed with a tangy vinaigrette.
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
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.
This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.