Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Grilled Peach Arugula Salad
Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.
Spicy Black Bean Cakes
Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro
Roasted Squash with Frizzled Onions
Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.
Middle Eastern Chickpea Toast
Creamy hummus, tomato cucumber salad, spicy harissa and crispy chickpeas on toasted wheat bread
Spicy Avocado Egg Toast
Wheat toast smeared with fresh seasoned avocado, topped with a fried egg and a spicy lemon-Sriracha drizzle
Sautéed Swiss Chard
Swiss chard sautéed with red onion, garlic and seasoning.
Chef Alahya’s Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
Chicken Tagine
Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth