Entrees

This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.

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

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

Roasted Asparagus and Mushroom Polenta Bowl Polenta1 cup Quaker® cornmeal4 cups water2 tsp extra virgin olive oil1 tsp saltChipotle Yogurt Sauce4 oz nonfat plain Greek yogurt2 Tbsp extra virgin olive oil2 tsp lemon juice1/2 Tbsp chipotle en adobo1 ea garlic cloveRoasted Asparagus and Mushroom Polenta Bowl1 cup cooked polenta1.5 oz roasted asparagus (cut into 1"

Baked Lemon Mediterranean Pasta Salad 1 lb pasta (lentil or chickpea)1 ea lemon (sliced)2 cups chickpeas (canned, rinsed, drained)1 ea red onion (thinly sliced)1 cup cherry tomatoes (halved)1/2 cup parsley (chopped)1/2 cup tahini1 Tbsp lemon juice2 Tbsp olive oilsalt and pepper (to taste) Bring a large pot of salted water to a boil. Add pasta

Split Pea Avocado Mash Tostadas 1 cup split peas (cooked, cooled)2 ea avocado (pitted, peeled)1 ea garlic clove (peeled, minced)1/3 ea onion (sliced)2 Tbsp cilantro (chopped)1 ea lime (juiced)2 ea radishes (sliced)1 ea cucumber (sliced)8 ea small tortillas (of choice) Preheat oven to 450 degrees and line a baking tray with parchment paper.Spray the tortillas

Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth

Sheet pan fajitas are a busy cook’s best friend. They’re easy to prepare, quick to bake in the oven and cleanup is a snap. Serve chicken and veggie filling family-style in warm tortillas with your favorite toppings.

Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.