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.

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oversized portions

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One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

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We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources