Cumin-Spiced Roasted Butternut Squash

Roasted butternut squash tossed with extra virgin olive oil, lemon juice, honey, parsley and cumin.

It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.

Hearty and tasty, you won’t miss the meat on this burger! These savory Portobello mushrooms absorb the smoky flavors from the grill.

Especially delicious served right off the grill, this salmon stays moist inside, with a slightly crispy, smoky outside. Coat the grill rack with oil or cooking spray before adding the fish for an easier flip and serve.

Experiment with different ingredients to kick a traditional slaw into high gear. High in fiber and essential vitamins, this recipe includes dried apricots and Brussels sprouts—another cabbage cousin! It’s all tossed in a light and flavorful Dijon mustard vinaigrette.

Not everyone is a fan of the cabbage-only slaw, and that’s A-OK. This recipe goes beyond the usual green and purple stuff and makes some room for cabbage’s crispy (and crazy popular) cousin, kale. You’ve likely heard it called a superfood and all for good reason. Kale has a phenomenal nutrition profile with one cup

Stuck with a few leftover hardboiled eggs? Try Aramark Chef Stacy Wiroll’s twist on the classic egg salad. Swap mayo with avocado for healthy fats and fuller flavor.

Creamy, delicious, and easy! This recipe makes about 3/4 cup. See notes for Chipotle Mayo and 1000 Island Dressing variations.

Grilled Pineapple Salsa 1 pineapple (fresh, peeled, cored and sliced ½”)1/3 cup red pepper (seeded and diced)1/3 cup green pepper (seeded and diced)1-2 green onion (scallions)3 Tbsp brown sugar2 Tbsp lime juice (fresh)1/8 tsp kosher salt Preheat char-grill or stovetop grill pan coated with cooking spray to medium.Cook pineapple slices until lightly browned, 4 to