For Your Nourishment - Recipe Collection

Recipe Collection

To Our Compass Family,

This cookbook takes the guesswork out of the question, “What should I make to eat today?” For Your Nourishment features scrumptious and easy-to-prepare options sure to please any palate!

The Diversity, Equity & Inclusion team partnered with a variety of culinarians throughout the Compass Group enterprise to create a collection of more than 25 recipes around superfoods linked to promoting personal health and wellness.

Whether you’re in the mood for soup, salad, entrée, or dessert, For Your Nourishment has you deliciously covered.

Here’s to your nutritional health, Compass Group North America Diversity, Equity and Inclusion Team

Arugula WalnutPesto

Ingredients

Serves 6-8

2 packed Cups

1 packed Cup

4 Tbsp.

1/2 Cup 1/2 Cup

Instructions

Fresh Arugula

Fresh Spinach

Fresh Basil, rough chopped

Shelled Walnuts

Golden Raisins, hydrated

Nicholas Hunter

Regional Executive Chef

Morrison Living

1/2 Cup

7 Cloves

1 Tsp.

1 2/3 Cup

Fresh Parmesan

Fresh Garlic

Dijon Mustard

Lemon, zested

Olive Oil

Take 5 of the garlic cloves and put into a small pan with the olive oil.

Slowly heat and let poach until the garlic is golden brown and tender (20 minutes).

Remove garlic, set to the side and let cool. In a food processor add all ingredients putting your leafy greens on top.

Add 1/2 of the cooled olive oil and pulse to blend while adding the remaining olive oil.

Season with 1 Tsp. of salt and black pepper.

Ensaladang pako

Filipino Fiddlehead Fern Salad

Ingredients

Serves 4

2 Cups

3

1

2

2 Tbsp.

1 Tbsp

To Taste

Instructions

Fiddlehead Fern

Tomatoes Medium, sliced thin

White Onion Large, julienne Eggs Salted, medium diced

Coconut Vinegar

Agave Nectar

Fresh Ground Pepper

Alexander Cramm

Executive Chef Unidine

Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.

In a small bowl, mix agave in vinegar and add fresh ground pepper. Set aside.

In a big bowl, mix the fern, tomatoes, and onions.

Pour in vinegar mixture and toss until well mixed.

Add the salted eggs and toss one last time.

Calamansi BBQ Shrimp noodle bowl

Alexander Cramm Executive Chef Unidine

Serves 4

Shrimp Marinade:

11 2 lb. 31/40

2 Oz.

1 Tbsp.

1 Cup

1/3 Cup

Raw Shrimp, peeled, deveined

Shallot, minced

Toasted Cracked Black Peppercorns

Extra Virgin Olive Oil

Calamansi Juice (may be substituted for 50/50 blend of Lemon and Lime Juice.)

Lemon Zest

2 Tbsp. Pinch

Ingredients Instructions

Salt

Noodle Bowl:

2 4 Oz. 4 Oz.

8 Oz.

1 Tbsp.

2 Tbsp.

1/2 Tbsp. Garnish

Carrots Medium, peeled, grated

Snow Peas, cleaned, blanched

Red Onion, julienne

Rice Vermicelli Noodles (soaked in cold water till tender, then drained)

Fish Sauce

Coconut Vinegar (may be substituted for rice vinegar)

Oyster Sauce

Sliced Scallions

Mix marinade together and toss with shrimp. Marinatein refridgerator for up to 8 hours.

Remove shrimp from marinade and grill.

Cook to internal temp of 120F.

Chill or keep warm.

In a separate bowl toss all remaining ingredients except the rice noodles together and add shrimp. Toss with soaked rice noodles and garnish with sliced scallions.

Tinola Soup

Filipino Ginger-Garlic Chicken

Ingredients

Serves 6

1 36 Oz. 1/2 Piece

1 Tbsp.

1

1 Thumb

2 Tbsp. 1 Cup 1/4 Tsp.

Instructions

Whole Chicken, cut into serving pieces

Rice Washing (liquid from washing rice)

Green Papaya, cut into wedges

Garlic, minced

Onion, chopped

Ginger, cut into strips

Fish Sauce

Hot Pepper Leaves

Ground Black Pepper

Alexander Cramm Executive Chef Unidine

Sauté the garlic, onion, and ginger.

Put in the chicken and cook until color turns light brown and is cooked to temperature.

Add the fish sauce. Stir.

Pour rice washing into the cooking pot. Let boil.

Cover the pot and simmer for 45 minutes. Note: add water if needed.

Add green papaya. Cook for 5 minutes.

Add the hot pepper leaves. Stir and cook for 1 minute.

Season with ground black pepper. You can also add fish sauce or salt if needed.

Transfer to a serving bowl. Serve hot.

Egyptianblack beANS

Ingredients

Serves 6

1 lb.

1 1/2 Tbsp.

3/4 Tsp.

1 1/2 Tbsp.

3/4 Tbsp. 1 3

Instructions

Faba Beans, large, dried

Fresh Garlic, minced

Ground Cumin

Lemon Juice

Fresh Lemon Zest, grated

Fresh Lemon, wedged

Pita Bread, whole wheat, halved

Michael Truong

District Chef Unidine

Place beans in container, submerged with water and soak overnight.

Place beans in pot submerged with water by 2 inches.

Bring to boil, and reduce to simmer, cook for 60-90 minutes.

While beans are cooking, sauté onions, over medium heat until caramelized, about 8-10 minutes. Add garlic, cumin, zest, and juice and cook for another 5 minutes. Remove from heat and set aside.

When beans are fully cooked, reserve half of liquid and discard the rest. Add onion mixture to beans. Mix well.

Serve with pita and lemon wedge.

Apple Lemon Breakfast Bowl

Ingredients

Serves 6

18

18

1/2 Cup

1/3 Cup

2 Tbsp.

Instructions

Red Delicious Apples, diced

Whole Dates, pitted

Lemon Juice

Walnuts

Ground Cinnamon

Michael Truong District Chef Unidine

Place dates, half of the lemon juice, walnuts, cinnamon, and three quarters apples into the bowl of a food processor.

Puree until finely ground, scrape down the sides of the bowl as needed.

Add remainder of the apples and lemon juice and pulse until apples are shredded and the date mixture is evenly distributed.

Serve cold.

Blueberry + 3 bean chili

Ingredients

Yield 6

3/4 Cup

3/4 Cup

3/4 Cup

1

1 2 1/2

3 Cloves

Instructions

Black Beans, dried

Kidney Beans, dried

Pinto Beans, dried

Jalapeno Pepper, diced

Red Pepper, diced

Green Peppers, diced

Yellow Onion, chopped

Fresh Garlic, crushed

1 lb.

5 Fl. Oz.

2/3 Tbsp.

1/2 Tbsp.

1/2 Tbsp.

2/3 Cup

1 1/2 Cup

1/2 Tbsp.

2/3 Tbsp.

3/4 Tsp.

2/3 Tsp.

Michael Truong District Chef Unidine

Roma Tomatoes, diced

Vegetable Broth

Smoked Paprika

Dark Brown Sugar

Worcestershire Sauce

Frozen Corn, whole kernel

Fresh Blue Berries

Whole Grain Mustard

Olive Oil

Ground Cumin

Dried Coriander

Soak beans in separate bowl overnight.

Cook beans in separate pot until tender.

Wash, cut in half, seed, and chop jalapeno, green and red bell pepper.

Peel and chop onion. Peel and crush garlic.

Wash, cut in half, and roast tomatoes at 375F for 10-15 minutes and chop the tomatoes.

In a large pot, heat oil on medium heat.

Stir in jalapeno, bell peppers and onion. Cook it until soften.

Stir in garlic, add spice and cook on low for 30 seconds.

Add roasted tomatoes, beans, worcestershire or coconut amino and cover with vegetable stock.

Simmer for 20 minutes.

Add blueberry, corn, sugar and amino, bring to a boil. Simmer, stirring occasionally for 15 minutes or until blueberry burst.

Add mustard bring to a simmer.

Check for seasoning and serve with chives.

Heirloom

Tomato + watermelon salad

Ingredients

Serves 4

Avocado Mousse:

2 1 Oz.

1 Tsp.

To Taste

1 Tsp.

1 Oz.

Instructions

Fresh Avocados

Lime Juice

Cayenne Pepper

Sea Salt

Chop Cilantro

Low Fat Cream Cheese

1 Cup

1 Cup

1/4 Cup

12

1/2 Cup

1 Tsp.

1 Tsp.

1 Oz.

To Taste

Renato Gerena Regional Executive Chef Morrison Healthcare

Assorted Heirloom Tomato, diced

Waterdmelon, diced

Crumbled Feta Cheese

Mint Leaves, torn

Baby Arugula

Extra Virgin Olive Oil

Red Wine Vinegar

Avocado Mousse

Salt & Pepper

Cut the watermelon and tomatoes into half inch wedges then dice them. Mix the extra virgin olive oil and red wine vinegar.

Toss the watermelon, tomato, mint, arugula, vinegar and oil.

Add the crumbled feta cheese on top.

Use pastry bag to apply the avocado mousse and add sea salt and pepper to taste.

Avocado Mousse:

Cut the avocados, remove the pits, and add the avocados to food processor.

Chop the Cilantro and add to the food processor.

Add the Lime juice, Low fat cream cheese sea salt to the food processor.

Blend ingredients until smooth.

Kale Caesar salad

Ingredients

Serves 2

2 1 Cup 3 Tsp.

1/2 Cup

1 Tsp.

2 Tsp.

To Taste

Instructions

Kale, blanched with stems removed,1 in. chopped

Parmesan Cheese, finely shredded

Roasted Garlic

Oven Roasted Chickpeas

Preserved Lemon (see recipe below)

Extra Virgin Olive Oil

Salt & Pepper

Remove stems from Kale.

Chop kale into 1-inch pieces.

Renato Gerena

Regional Executive Chef

Morrison Healthcare

Preserved Lemon

8-10

1/2 Cup

1/2 Cup 3

Whole Lemons

Sea Salt

Granulated Sugar

Sugar Cane Sticks (3 inches long)

Blanch the kale by placing in hot water for 1 minute. Then remove and place the kale in ice water.

Strain the kale and remove excess water.

Roast chopped garlic until golden brown.

Roast chickpeas in oven coat with olive oil and sea salt.

Toss kale, roasted garlic, chickpeas, and parmesan cheese, with salt and pepper.

Layer preserved lemon and sprinkle extra parmesan cheese on top of the kale.

Preserved Lemon:

Cut off the top and bottom of each lemon.

Split all lemons lengthwise into 1/4 quarters or slice lemons into 1/4 inch slices.

Transfer to a large bowl. Toss with sea salt, sugar and sugar cane sticks.

Cover with plastic and refrigerate overnight.

Lemons will have released a lot of liquid. Transfer contents to a sterilized mason jar, pressing lemons down firmly until they are completely submerged in liquid.

Seal jars and store in refrigerator.

Fasolia Wa Riz

Lebanese Beef & Bean Stew

Ingredients

Serves 6

Rice:

3 Cups 1/4 Cup 1/2 Tsp. 1 Tbsp.

Rice

Vermicelli

Salt

Butter

Fasolia Beef Stew:

1 lb.

2 Cups

6 Tsp.

10 Cloves

1 1/2 Cup 1/2 Tsp.

1 Tsp. 1/3 Tsp. 1/2 Tsp.

4

1 Tsp.

Lean Beef Stew Meat, cut into cubes

Red Beans

Tomato Paste

Garlic, chopped

Onion, finely chopped

Cup Olive Oil

Salt

Mayssoun Hamade Regional Director of Operations TouchPoint

Lebanese 7 Spices (blend equal amounts: Allspice, Ground Cardamom, Ground Black Pepper, Ground Nutmeg, Ground Cinnamon, Ground Ginger)

Black Pepper

Ground Cinnamon, Ground

Cinnamon Sticks, (optional)

Cilantro Leaves, dried or fresh

Instructions

Cooking the Fasolia Beans:

Soak the beans in water for 6 hours or overnight to help soften them. When ready to cook, rinse the beans and then add to a cooking pot with 6-7 cups of fresh water on high heat.

Once boiling, lower heat to simmer and cook for 40-60 minutes or until the beans soften and are easy to smash.

As the beans are about to finish their simmer, in a separate deep cooking pot, add 1 finely chopped onion and lightly fry it with 3-4 tablespoons of olive oil on medium heat while stirring.

Cut meat into small cubes (1 inch) and add to the pot along with the 7-spice blend, black pepper, cinnamon, salt.

Stir well for a few minutes until the meat turns light brown.

Add the minced garlic and cilantro leaves, and sauté for 5 minutes more. Add 3 cups of warm water to the meat pot, stir well and bring to a boil.

Making

the Vemicelli Rice:

Add 1 cup chopped vermicelli and lightly fry them with a 1 tbsp of butter.

Add the vermicelli in a pot with 3 cups of rice, 6 cups of water, and a dash of salt. Heat the rice on medium heat until it reaches a boil.

Next, lower the heat, cover the pot, and simmer for 15 minutes.

Serve the beef bean stew hot in a deep plate on the side of or on top of the vermicelli rice.

Combining the Stew:

Pour the cooked beans with their water on top of the meat pot.

Add the tomato paste, stir well, and let simmer on low heat for another 20 minutes while stirring occasionally.

The stew is now ready.

Bacalhoada `a Moda Brasileira

Brazilian Cod Fish

Ingredients

Serves 8

2 lb.

2 1 1/2 1/2

1/2

1/4 Cup

Instructions

Codfish, cooked and shredded (big pieces)

Tomatoes, large dice

White or Yellow Onion, julienne

Green Pepper, julienne

Yellow Pepper, julienne

Red Pepper, julienne

Kalamata Olives

2 Tsp. 1 lb.

2 Tsp

3 Tbsp.

1 Cup

3 1/4 Cup

Moab Kibler

Production Cook

TouchPoint Support Services

Salt

Russet Potatoes, peeled, sliced 1/8 inch thick, cooked al dente

Black Pepper

Garlic, minced

Olive Oil

Hardboiled Eggs, chopped

Parsley and Cilantro, chopped

Toss the cod fish with the tomatoes, onions, peppers, and olives.

Season with salt and pepper.

Take an oven safe casserole dish and rub it with olive oil.

Layer the bottom of the pan with some of the cod mixture then add the potatoes.

Drizzle olive oil and garlic on each layer. Repeat one more time.

Cover with foil and put in oven for 30 minutes at 350 F.

Take foil off and sprinkle with chopped egg.

Cook an additional 5 minutes.

Garnish with parsley and cilantro. Serve with steamed rice.

Gambian Peanut stew

Ingredients

Serves 6

1 1/4 Tbsp.

1/2 lb.

2/3 Tbsp.

2/3 Tbsp.

1/2 Tsp.

2/3 Tbsp.

1 Tsp.

1/4 Tsp.

Instructions

Olive Oil

White Onion, fresh diced

Fresh Garlic, chopped

Fresh Ginger Root, chopped

Jalapeno Peppers, diced

Tomato Paste

Ground Cumin

Ground Cinnamon

Wash, peel and dice the sweet potato.

Wash, remove hard stem, and chop the kale.

1/8 Tsp.

2/3 Tsp.

1 Tsp.

2/3 Tsp.

1 lb.

1/2 Cup 2/3 lb.

1/2 Qt.

2/3 lb.

1/2 Cup

1 1/2 Tsp.

Michael Truong

District Chef Unidine

Ground Cloves

Kosher Salt

Ground Coriander

Thyme, fresh chopped

Sweet Potato, fresh, peeled, diced

Smooth Peanut Butter

Canned Garbanzo Beans

Crushed Tomatoes, drained

Fresh Kale, chopped

Fresh Cilantro, chopped

Lemon Juice

Wash and chop cilantro. Peel and chop garlic. Peel and dice onion.

Wash, peel, and grate the ginger.

Wash and dice jalapeno.

Heat a large pot on medium high heat, add olive oil when hot add onion and sautéed until golden brown about 5 minutes.

Add ginger, garlic, and jalapeno. Cook for 2 minutes stirring frequently.

Add tomato paste, cumin, coriander, cinnamon, cloves, salt, and pepper. Stir frequently for 2 minutes. If necessary, add some water to prevent from drying or burning.

Pour vegetable broth, stir then add thyme, sweet potato, peanut butter, and beans stir well.

Add crushed tomatoes and combine well.

Bring mixture to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, or until the sweet potato is soft and tender, stirring occasionally.

Add chopped kale and simmer for 3-5 minutes, or until wilted.

Stir in lemon juice and cilantro. Season to taste, adding more salt and pepper if needed.

Deconstructed peach parfait

Ingredients

Serves 4

8 Oz. 4 Oz.

8 Oz.

4 Tsp.

1. 8 Slices. 4 Oz.

4 Tsp.

4 Tsp.

28

Instructions

Parfait:

Plain Yogurt

Peach Yogurt

House-Made Pecan Granola

Dehydrated Blueberries

Peach, cut into 8 slices

Dehydrated Peach

Pureed Fresh Peaches

Chia Seeds

Honey

Peach Pearls (optional)

Renato Gerena

Regional Executive Chef

Morison Healthcare

Pecan Granola:

4 Cups

1/2 Cup

1/2 Cup

2 Tsp.

1/3 Cup

2/3 Cup

1/4 Tsp.

1/2 Cup

Old-Fashioned Oats

Chopped Pecans

Ground Chia Seed

Ground Cinnamon

Canola Oil

Pure Maple Syrup

Salt

Dehydrated Blueberries

In a mixing bowl combine the yogurts. Spread yogurt on the base of each plate. Then sprinkle with granola. Add the dehydrated blueberries, fresh peach slices, dehydrated peach slices, & chia seeds to the plates. Put a 1 oz. dollop of peach puree on the right-hand corner of each plate.

Drizzle with 1 tsp. honey and sprinkle with 7 peach pearls.

Pecan Granola:

Preheat the oven to 300F.

Mix oats, pecans, chia seeds, and cinnamon in a large bowl.

Stir canola oil, maple syrup, and salt in a small bowl. Pour over the oat mixture. Stir to coat evenly.

Spread the oat mixture evenly onto the prepared baking sheet.

Bake until lightly browned, about 30 minutes.

Remove from the oven and stir in the dehydrated blueberries. Cool on baking rack.

Grilled Peaches

Bee Pollen Ricotta

Honey Gastrique

Ingredients

Serves 4

Skillet Cornbread cut into 1/2 inch pieces (recipe included)

Peaches, cut into 16 wedges

Honey

Apple Juice

Whole Milk Ricotta

Bee Pollen

Mint Leaves

Edible Flowers (optional)

Renato Gerena

Regional Executive Chef

Morison Healthcare

1 Cup

Self-Rising Flour

Cornmeal

Fine Salt

Cayenne Pepper

Butter

Honey

Cage Free Eggs

Buttermilk

Skillet Cornbread Croutons:

Instructions

Grilled Peaches & Honey Gastrique:

Bring your grill to a medium heat.

Lightly spray with cooking spray and add the peach slices.

Grill peach slices about 1 minute on each side, adding grill marks, then remove from heat.

Make the honey gastrique by combining the honey and juice in bowl.

Spread 1/4 cup ricotta cheese around the base of each dessert plate.

Top with 4 slices of grilled peaches.

Arrange 4 grilled cornbread croutons around each plate.

Sprinkle with 1/2 tsp. bee pollen, 5 mint leaves, a couple of edible flowers and drizzle with honey qastrique.

Skillet Cornbread Croutons:

Preheat the oven to 350F.

Lightly coat a cast iron pan with cooking oil.

In a mixing bowl, combine the flour, cornmeal, salt, and cayenne. In another mixing bowl combine the butter and honey, whip until fluffy and then whip in the eggs.

Begin folding in half of the flour mixture, then half of the buttermilk, repeating until all ingredients are combined. Do not over mix.

Pour into prepared pan and bake for 45 minutes. Insert a toothpick into the center. If the toothpick comes out clean, the cornbread is ready.

Cool on rack for 5 minutes.

When cool, dice needed amount into 1/2 inch cubes.

Roasted Southern Sweet potATOES

With Collard Green Pesto, Feta, & PIckled Onions

Ingredients

Serves 4

Renato Gerena

Regional Executive Chef

Morison Healthcare

Sweet Potatoes: Collard Green Pesto:

8

Sweet Potatoes

5 Cups

8 Oz.

8 Oz.

4 Oz.

4 Oz.

4 Tsp.

Goat Cheese

Collard Green Pesto (see recipe)

Pickled Red Onions (see recipe)

Fresh Dill

Extra Virgin Olive Oil

Pickled Onions:

1/2 Cup

2 Tbsp..

1 Tsp.

2 1

Apple Cider Vinegar

Sugar

Kosher Salt

Cinnamon Sticks

Red Onion, Thinly Sliced Rings

3 Cloves 1/4 Cup 1/2 Cup 1/3 Cup 1/2 Tsp.

Packaged Fresh Collard Greens, washed, trimmed, chopped

Garlic

Cup Pecans

Olive Oil

Grated Parmesan Cheese

Sea Salt

Instructions

Sweet Potatoes:

Season sweet potatoes with sea salt and oil and roast in oven at 400F for 45 mins.

Make your collard green pesto and pickled red onions (see recipes below).

Drizzle plate with olive oil, then place the fresh dill and pesto on the plate.

Add your sweet potato dressed with crumbled goat cheese and top with the pickled onions.

Collard Green Pesto

Sauté greens 3.5 to 4 minutes or until tender and drain.

Plunge into ice water and drain well.

Process garlic & pecans in a food processor until finely ground.

Add in the greens, extra virgin oil, cheese, and sea salt.

Process 2 to 3 seconds or until smooth.

Pickled Onions

Combine apple cider vinegar, sugar, salt, and cinnamon sticks over high heat and bring to a boil. Place the liquid in a mason jar, add the red onions. Keep airtight in the refrigerator.

Chickpea salad

Ingredients

Yield 6-8

1/4 Cup 3/4 Cup

1 1 Tsp.

1 Tsp.

1 Tsp. 1 Tsp.

1 Tsp.

Mayo Plain Greek Yogurt

Juiced Lemons

Dijon

Minced Thyme

Minced Sage

Minced Rosemary

Minced Chive

Instructions

Mix all ingredients thoroughly and chill to serve.

Season with kosher salt and pepper to taste.

1 Tsp.

1 Qt. 2 1/4 Cup 3/4 Cup

1 Cup 1/2 Cup

To Taste

Nicholas Hunter

Regional Executive Chef

Morrison Living

Minced Dill

Rinsed Chickpeas, canned

Small Diced Celery Ribs

Minced Shallots

Slivered Almonds

Halved Red Grapes

Dried Cranberries

Kosher Salt & Pepper

Butternut Squash + Apple

Bisque

Ingredients

Yield 6, 8 Oz. Portions

2

1 1/2

1/2 Cup

1/2 Cup

1/2 Cup

4

2 Tbsp.

Butternut Squash, large halved, roasted, scooped

Granny Smith Apples, peeled, rough chopped

Yellow Onions, rough diced

Celery, rough chopped

Jumbo Carrots, peeled, chopped

Garlic Cloves, roasted

Garlic Oil, roasted

Instructions

Sauté apples, garlic, onion, celery, carrots and bay leaf in roasted garlic oil until tender.

Deglaze with Brandy.

Nicholas Hunter

Regional Executive Chef Morrison Living

1 Tbsp.

1

1/4 Tsp.

2 Oz.

To Taste

3/4 Gal. (& as needed)

1/2 Cup

Picked Thyme

Bay leaf

Cinnamon

Calvados, port or brandy (brandy is ideal)

Salt & Pepper

Chicken Broth (Vegetable Broth for vegetarian option)

Heavy Cream/Whole Milk (optional)

Add squash, thyme, and cinnamon and incorporate. Add vegetable stock just to the top of dry ingredients and mix, stirring occasionally until simmering. Blend with stick blender until smooth, adding stock until desired consistency.

Season and then run through the blender in small batches until velvety smooth.

Finish with cream for a richer bisque.

Sunflower Crusted Chicken SUperfood salad

With Greek Yogurt “Caesar Style” Dressing

Patricia Schwartz Senior Executive Chef

Eurest

Ingredients

Serves 4

1 Cup

1/2 Cup

1/2 Tsp.

1/2 Tsp.

1 Tbsp.

2

4 (4 Oz.)

Dressing:

1/2 Cup

1/4 Cup

1/4 Cup

2 Tsp.

1-2 Cloves

Sunflower Seeds

Sesame Seeds

Black Pepper

Sea Salt

Fresh Thyme, chopped

Eggs, lightly beaten

Chicken Breasts, lightly pounded

1 Cup

4 Cups

2 Cups

1 Cup

1/2 Cup

2 Tbsp.

1/4 Cup

Greek Yogurt, Whole Milk or 2%

Extra Virgin Olive Oil

Freshly Grated Parmesan Cheese

Anchovy Paste

Garlic

Sunflower Sprouts, or other micro greens, plus more for garnish

Baby Kale

Brussels Sprouts, quartered, roasted

Black, Purple or Red Grapes, quartered

Red Quinoa, cooked and cooled

Toasted Sunflower Seeds, for garnish

Shaved Parmesan Cheese, for garnish

1 Tbsp.

1 Tsp.

1 Tsp.

2 Tbsp.

To Taste

Fresh Lemon Juice

Dijon Mustard

Worcestershire Sauce

Milk

Freshly Ground Black Pepper and Salt

Instructions

Combine dressing ingredients in a bowl.

Refrigerate while you proceed.

Preheat oven to 350F.

Line a baking tray with baking paper.

Place sunflower seeds in a food processor and whiz for 20 seconds or until finely crumbled.

Add sesame, salt, pepper and thyme and pulse to combine. Transfer to a bowl.

Place eggs in a separate bowl.

Coat chicken in the crumb, then dip in the egg, then coat again in crumb.

Place on the prepared tray.

Cook in oven for 20 minutes, turning the chicken over at the halfway mark.

Cook until golden or until the chicken reaches an internal temperature of 165F.

Toss the kale, brussels sprouts, grapes, and sunflower sprouts with half of the dressing.

Divide amount into 4 salad bowls.

Sprinkle the quinoa over the greens.

Slice the chicken breasts and arrange over the greens.

Drizzle with a bit more dressing, and sprinkle shaved parmesan and toasted sunflower seeds on top.

Garnish with sunflower sprouts and serve.

Ajiaco Santafereño

Ingredients

Serves 8-10

3 12 Cups

3 4 2

1/4 Bunch

1 lb.

Instructions

Skinless Chicken Breast

Chicken Stock

Corn on the Cob cut in half

Green Onion

Garlic Cloves

Cilantro

Papa Criolla (similar to yellow dutch potatoes)

1 lb.

1 lb.

1 Bunch

1 Cup

1/2 Cup To Taste

Leo Jimenez Executive Chef TouchPoint Support Services

Papa Sabanera (red bliss)

Papa Pastusa (russet potatoes)

Guasca

Heavy Cream

Capers

Salt & Pepper

Simmer the chicken, corn, green onions, garlic, cilantro in the stock for about 35-45 min.

Remove the chicken when it’s tender and shred it, then set aside for later.

Keep cooking the corn for about 30 min, then discard the green onion.

Add on red and white potatoes (preferably 1 in. diced) and the guascas. Cook for 30 min.

By this time, the potatoes would become a creamy potato soup. Add on yellow potatoes, cook 30 minutes, season with salt & pepper.

Add the shredded chicken, serve with heavy cream on the side and capers. You can also add a slice of fresh avocado & white rice.

Lime Cilantro Chicken

kale & quinoa bowl

Ingredients

Serves 6

Chicken:

1.5 lb.

1/8 Cup

1/8 Cup

1/8 Cup

1 Tbsp.

1/2 Tsp.

1/4 Tsp.

1/4 Tsp.

12 Oz.

12 Oz.

3 Cups

Chicken, thigh, boneless

Canola Oil

Lime Juice

Water

Fresh Cilantro

Ground Cumin

Kosher Salt

Black Pepper

Roasted Spiced Sweet Potato (see recipe)

Sauteed Kale (see recipe)

Quinoa Pilaf (see recipe)

Sauteed Kale:

1.5 lb.

1/8 Cup 1/3 Tsp.

1/3 Tsp.

1/4 Cup

Kale, fresh, chopped, bite size

Vegetable Oil

Kosher Salt

Black Pepper

Vegetable Broth

Renato Gerena Regional Executive Chef Morison Healthcare

1.5 Tbsp.

1/2 Cup

1/2 Tbsp.

1/4 Cup

3/4 Cup

1/4 Tsp.

1/4 Tsp.

1 Tbsp.

12 Fl. Oz.

Olive Olive

Yellow Onion, diced

Garlic, fresh, minced

Sweet Red Peppers, fresh, diced

Quinoa, raw, dry

Kosher Salt

Black Pepper

Oregano, dry

Vegetable Broth

Roasted Spiced Sweet Potato:

Quinoa Pilaf: 1.5 lb.

Sweet Potatoes Peeled

Olive Oil

Kosher Salt

Black Pepper

Chili Powder

Paprika

Instructions

Chicken:

Toss and coat trimmed chicken until completely coated with all ingredients. Marinate for 2 hours.

Grill on a hot grill to get diamond grill marks on both sides of the chicken. Place marked chicken on a lined sheet pan and bake at 350F for 10-15 minutes or until internal temperature reaches 165F.

Qunioa Pilaf:

Heat oil in a large stock pot, sauté onions, garlic, and bell peppers until onions are translucent. Add quinoa, salt, pepper and oregano to the pot and fold in until the quinoa is well coated and toasted. (add extra oil if needed)

Add the vegetable stock to the quinoa and bring to a simmer.

Cook until the quinoa absorbs the stock almost completely and then immediately remove from heat. Cover the pan off heat for 5-10 minutes until all liquid is absorbed.

Fluff pilaf with spoon.

Sauteed Kale:

Heat the oil in a pan and sauté the kale.

Season with salt and pepper to taste.

Deglaze with vegetable stock and slightly wilt the kale.

Quickly remove from heat.

Roasted Spcied Sweet Potatoes:

Peel and cut potatoes in half, then cut halves into quarter-inch moons.

Toss sweet potatoes with oil and seasoning.

Arrange in a single layer on sheet pans.

Roast at 350F for 25 minutes or until tender.

Per serving:

1/2 Cup Quinoa Pilaf 1/4 Cup Sautéed Kale

1/4 Cup Roasted Sweet Potatoes 4 Oz. Sliced Cilantro Lime Chicken

Braised Chicken

With Vegetables

Ingredients

Serves 6

6

1/6 Cup

2 Oz.

6 Oz.

1 Tbsp.

1/2 Tbsp.

1.5 Tbsp.

Instructions

Chicken Leg, quarter

Canola Oil

Yellow Onions, fresh, diced

Celery, fresh, diced

Garlic, fresh, minced

Thyme, fresh, chopped

Sauce Demi-Glace

1.5 Cups

1.5 Cups

1.5 Oz.

6 Oz.

6 Oz.

6 Oz.

Jeffery Morrow

Project Manager

Unidine

Wine, Sauterne

Chicken Broth

Carrot, fresh, diced

Rutabaga, fresh, whole diced

Turnip, fresh, whole diced

Chard, swiss fresh chopped

Season the chicken with salt and pepper and dust lightly with flour.

In a braising pan, warm the oil.

Sear the chicken in batches until golden brown all over, about 6 minutes per batch.

Transfer the chicken to a plate.

Peel and dice onions, celery, carrots, rutabaga and turnips.

Add the onion and celery to the pot and sauté, stirring occasionally, until softened, about 5 minutes.

Add the garlic, tomato paste, thyme and demi-glace and cook, stirring constantly, for 1 minute.

Add the wine and simmer for 2 minutes.

Add the chicken and broth and place the carrots, rutabagas, and turnips on top.

Season with salt and pepper.

Cover, and cook over low to medium heat for about 35-40 minutes until chicken is cooked and vegetables are tender.

Add the chard. Stir until the chard is wilted, about 2 minutes.

Transfer the chicken and vegetables to a serving bowl and spoon some of the sauce on top.

Serve immediately

Salmon, Apples + Maple

Brussels sprouts salad

Ingredients

Serves 6

1 lb. 1/4 lb.

1/2 Oz.

1/2 lb.

1/2 Tbsp.

1/3 Cup

1/4 lb.

Brussels Sprouts, fresh, shaved

Red Onions, sliced

Parsley, chopped

Granny

Smith Apple

Thyme, chopped

Dried Cranberries

Bacon,1in., diced

Michael Truong

District Chef

Unidine

Maple Syrup, bulk

Cider Vinegar

Olive Oil

Dijon Mustard

Kosher Salt

Black Pepper

Salmon Fillet, fresh

Instructions

Combine brussels sprouts, onion, cranberries, and parsley. Keep cool and set aside.

Julienne apple and cover with cold water and lemon juice to prevent oxidation.

For dressing, combine fresh thyme, salt, dijon, cider vinegar and maple syrup.

While blending with a hand wand, slowly add extra virgin olive oil until emulsification.

Cut and cook bacon until crispy and drain fat.

Portion salmon into 4 oz. portions, season with salt and pepper, and sear until golden brown.

Top salad with salmon, apples, bacon, 1.5 Fl. Oz. of dressing and serve.

Brown Rice Salsa Bowl

Ingredients

Serves 6

6 Oz.

3/4 lb.

3/4

3/4 lb.

1/2 lb.

3/4 Cup

6 Oz.

6 Oz.

Instructions

Salsa: Bowl:

Brown Rice

Corn, frozen, whole kernel

Avocado, fresh, sliced

Green Cabbage, fresh, shaved

Kale, fresh

Salsa Fresh (recipe below)

Black Beans, canned

Pumpkin Seeds

Salsa:

6 Oz.

1/8 Cup

1/2 Tbsp.

1/8 Cup

1.5 Tbsp.

1 Tbsp.

1/2 Tbsp.

1/3 Tsp.

1/8 Tsp.

1/4 Tsp.

Combine all ingredients and hold overnight before service.

CHristopher Hsieh Project Manager

Unidine

Tomato, fresh, medium, diced

Tomato, canned, diced

Garlic, fresh, minced

Green Pepper, diced

Red Onions, diced

Cilantro, chopped

Lime Juice

Black Pepper

Kosher Salt

Ground Cumin

Cook the brown rice according to the directions.

Rip the kale leaves off into small, bite-sized chunks. Dice the stems.

Steam the stems and the leaves for a couple minutes, until lightly wilted.

Heat the corn until room temperature.

Dice the red pepper and mix it in with the corn.

Season with salt and pepper to taste.

Dice the green cabbage into small strips.

Cut the avocado lengthwise.

Add the steamed kale to a serving bowl.

Pile on the rice, beans, and veggies. Sprinkle pumpkin seeds and optional ingredients on top.

Add salt and pepper to taste with a scoop of salsa.

Orange Mustardsalmon

Ingredients

Serves 6

1 Tbsp.

24 Oz.

1 Tbsp.

1 Tbsp. 1/16 Tsp.

Instructions

Unsalted Butter

Salmon Fillet

Orange Juice, fresh

Orange Zest, fresh, grated

Mustard, dry, powder

1 Tbsp.

1 Tbsp.

1 Tbsp. 1/2 Tbsp.

dylan Beeson Director of Dining Services

Unidine

Soy Sauce, low sodium

Honey

Rice Wine Vinegar

Toasted Sesame Seeds

Portion salmon into 4 oz. servings.

Heat butter in a cast iron skillet and add the salmon filets skin side down.

Cook the salmon for 4-5 minutes until the skin is slightly crispy.

Whisk together the orange juice, zest, mustard, soy sauce, honey, vinegar and salt in a small bowl and add it to the pan.

Bring this to a quick boil and simmer the sauce for 2-3 minutes until it thickens up.

Gently flip the salmon and coat it with sauce. Using a spoon for this step may help.

Top with sesame seeds and serve immediately.

Apple Turkey Lentil

Stuffed Cabbage

Ingredients

Serves 6

1/2 Tbsp.

6 Oz.

1/3 Tsp.

1/2 Oz.

3 Oz.

3 Oz.

Olive Oil

Ground Turkey

Garlic, fresh chopped

Celery, fresh, diced

White Onion, fresh, diced

Granny Smith Apple, peeled, diced

Marinara Sauce:

1.5 Tbsp.

1 Tbsp.

1/2 Tbsp.

1/2 Tbsp.

1/2 Tbsp. 1/4 Tsp.

Yellow Onions, diced

Green Peppers, fresh, medium

Carrot, fresh

Garlic, fresh

Olive Oil

Parsley, dried

Luis Urquilla Executive Chef

Unidine

Salt

Black Pepper

Brown Rice, cooked

Lentils, cooked

Green Cabbage Leaves

Marinara Sauce (see recipe)

Kosher Salt

Black Pepper

Tomato, Paste

Tomato, Crushed

Water

Basil, dried leaves

Instructions

Heat olive oil in a large skillet and add cook turkey until fully cooked. Pour out most of the fat.

Add garlic, onion, celery, and apple. Season with salt and pepper.

Sauté until onions are translucent.

Transfer to a mixing bowl and gently stir in the cooked brown rice and lentils. Adjust seasoning. Bring a large pot of salted water to a boil.

Wrap the cabbage in saran wrap and microwave for 4-5 minutes. Allow to stand for an additional 4-5 minutes before unwrapping. Unwrap the cabbage and cut out the core.

Peel the leaves, trim stem as necessary, and boil until tender.

Drain on paper towels or in a perforated pan.

Place 3 oz. of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Repeat with remaining leaves and rice mixture.

With the seam sides down, place cabbage rolls in a shallow baking dish.

Pour marinara sauce over the top of cabbage rolls. Tightly cover baking dish with aluminum foil. Bake until rolls are tender.

Marinara Sauce:

Wash all produce under cool water and drain.

Sauté onions, pepper, carrot, and garlic in oil until tender.

Add remaining ingredients.

Bring to boil, then reduce to a simmer for 1 hour.

Cook to internal temperature of 165F and hold for 15 seconds.

Zucchini Noodle + GOlden Lentils

Ingredients

Serves 6

1/2 Cup

1.5 Oz. 1/2 Oz.

1 Cup.

3/4 Tsp.

1.5 Tsp.

Instructions

Lentil, golden or yellow

Green Onion, chopped

Basil, fresh, chopped

Water

Lemon Zest, fresh grated

Lemon Juice, fresh

1.5 Tbsp. 1/3 Tsp. 1/2 Cup 3/4 Tsp. 1/3 Tsp. 3 lb.

Philippe Zufferey Chef Unidine

Miso White

Maple Syrup

Sunflower Seeds

Sea Salt

Garlic Powder

Zucchini, fresh

Start by bringing a medium saucepan of water to a boil. Add the lentils to the water and stir. Bring the lentils back up to a simmer. Cook the lentils until slightly mushy, about 25 minutes.

Drain the lentils and transfer them to the bowl of a food processor.

Toss sunflower seeds, salt, garlic, and 1 tbsp. miso together are reserve.

Add the chopped spring onion, greens, basil, olive oil, water, lemon zest, lemon juice, 1/2 tbsp miso, maple syrup, salt, and pepper to a food processor.

Run the food processor on high until you have a smooth and creamy consistency, stopping to scrape the sides down a couple times.

Check the sauce for seasoning, adjust, and set aside.

Run the zucchinis through a spiralizer use a julienne peeler to create strands.

Steam noodles until tender.

Place zucchini noodles in a large bowl. Toss zucchini noodles with the spring onion miso sauce and some salt and pepper to taste.

Once noodles are coated, divide them among bowls evenly.

Top the creamy zucchini noodles with the cheesy sunflower sprinkle, roasted vegetables, and chopped basil.

Serve immediately.

Lentil Coconut Thai Curry

Ingredients

Serves 6

Curry:

1/2 Cup

1.5 Oz.

1/2 Oz. 1 Cup.

3/4 Tsp.

1.5 Tsp.

Instructions

Seasoned Lentils:

Seasoned Lentils (see recipe)

Swiss Chard, chopped

Olive Oil

Coconut Milk, canned

Thai Red Curry Paste

Tomato Paste

Kosher Salt

In stock pot, sauté vegetables and herbs in oil until carameliz.ed.

Deglaze pan with wine.

Add lentils.

Simmer until reduced by half.

Add broth and cook until lentils are soft and tender.

Drain any extra liquid.

Add cream and seasonings and bring to a simmer.

Curry:

Philippe Zufferey Chef Unidine

Seasoned Lentils:

Carrot, fresh, diced

Yellow Onions, diced

Celery, diced

Garlic, minced

Parsley, chopped

Thyme, chopped

Vegetable Oil

White Wine

Lentil Beans, dried

Stock Broth

Heavy Whipping Cream

Kosher Salt

Black Pepper

Heat oil in a skillet and sate the chard until soft, about 5 minutes.

Add the seasoned lentils, curry paste, tomato paste, and salt.

Cook and stir often until heated through to 165 F.

Lentil Bolognese with Cavatappi

Ingredients

Serves 6

1.5 lb.

1/6 Cup

1/6 Cup.

1 Tbsp.

1 Tbsp.

1 Tbsp.

Instructions

Cavatappi Pasta

Olive Oil

Yellow Onions, diced

Garlic, minced

Tomato Paste

Red Wine

18 Fl. Oz.

3/4 Cup

1 Tbsp.

1 Tbsp.

1 Tbsp.

1 Tbsp.

1 Tbsp.

Simone Burrows Chef Manager

Unidine

Vegetable Broth

Red Lentils, dry

Oregano, chopped

Thyme, chopped

Tomato, fresh, crushed

Balsamic Vinegar

Italian Parsley, chopped

Wash lentils well and soak for 20 minutes while preparing other ingredients.

Prepare pasta per package instructions.

Heat stock pot over medium high heat add in oil and onions stirring occasionally.

Cook onions until light brown fond starts to form on the surface of the pan. To prevent from burning, add in a few teaspoons of water and continue to cook until onions are softened. Add minced garlic, stirring frequently.

Stir in tomato paste and cook for 3 minutes to caramelize, stirring frequently until it’s dark red in color.

Pour red wine into the pan to deglaze, scrapping up any brown bits. Cook until all alcohol has burned off.

Pour vegetable broth into the pan.

Add in lentils and stir to incorporate heat mixture until it comes to a boil.

Reduce heat to medium low to maintain a simmer for about 20 minutes, stirring occasionally.

Add crushed tomatoes, oregano, and thyme and simmer for another 20 minutes.

Add in balsamic vinegar and turn off heat.

Combine bolognese with cooked hot pasta.

Garnish with chopped parsley and serve.