Entrees

White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.

Hearty macaroni, turkey, tomato, vegetable and herb casserole.

Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping

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.

All natural chicken breast marinated in orange juice, garlic, basil and thyme

Avocado, grapes, crisp apples, peanuts and whole-grain quinoa tossed with mixed greens and a blueberry-balsamic vinaigrette.

Salmon fillet marinated with orange juice, garlic, basil and thyme.

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.