Recipe report: Get healthy

health wellness apple salad

In this first week of the new year, many of your customers are trying hard to stick to their resolution to eat healthier. Help them get off to a successful start with recipes that incorporate healthy ingredients, lean cooking techniques and exciting flavors. 

Pan-Seared Halibut with Red Curry and Basmati Rice

pan seared halibut slide

Elite runners Ryan and Sara Hall developed this high-protein, heart-healthy seafood dish as a dinner entree. The Thai ingredients impart bold flavor to the mild-tasting halibut without adding extra fat, and the bowl format jumps on a popular and easy-to-execute trend.

Click here for the recipe.

Jicama-Stuffed Avocado and Citrus

jicama stuffed avocado citrus

This recipe was created for University of Michigan’s annual Super Foods Week promotion to offer vegan and gluten-free diners a nutrient-rich option. The fresh avocado and colorful presentation have turned the item into a student favorite.

Click here for the recipe.

Dynamo Power Salad

blueberry chopped salad dynamo

The combination of dark leafy greens, blueberries and quinoa turns this salad into a nutrition powerhouse. If customers are suffering from kale and quinoa fatigue, use chard or spinach instead and substitute cooked farro or sorghum for the grain.

Click here for the recipe.

The Flipped Plate

flipped plate

At Brown’s, a retail dining location at UC Berkeley, the menu encourages students to eat a more plant-forward diet. Chef LePean created the seasonally changing Flipped Plate, which includes two entree-sized portions of plant-based food with a smaller side portion of meat. He felt that students would prefer a small portion of a great sustainable meat versus a meat-plant hybrid, and it worked—it has become one of the most popular menu items on campus. Here, hummus and lentil salad share the plate with grass-fed sirloin.

Click here for the recipe.

Lower-Fat Ranch Dressing

ranch dressing

In a switch from supplier-purchased product to making the school district’s salad dressings from scratch, chef Augustine created a ranch dressing with cleaner, healthier ingredients. A combo of light mayonnaise and low-fat yogurt forms the dressing’s base, and the addition of dill, mustard and extra tarragon makes up for the reduced salt.

Click here for the recipe.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Ideas and Innovation

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources