Go Green Bowl

Menu Part: 
Cuisine Type: 
One serving

Grains and vegetables highlight this bowl at Oregon State University.


3 oz. yellow quinoa
2 oz. hominy, drained
2 oz. roasted broccoli
1 oz. cilantro lime slaw
1/3 of fresh avocado, diced
2 oz. blackened tempeh
1 oz. Cilantro Lime Dressing (recipe follows)
1 oz. Cilantro Lime Slaw (recipe follows)

Cilantro Lime Dressing
Yield: 35 ounces
3 oz. fresh cilantro
3 tbsp. honey
8 oz. extra-heavy mayonnaise
½ oz. garlic
½ tbsp. kosher salt
1 tsp. black pepper
½ tsp. powdered chile de árbol
8 oz. canola oil
4 fresh limes, juiced

Cilantro Lime Slaw
Yield: 42 ounces
¼ oz. minced garlic
4 oz. lime juice
2 oranges, juiced
1 tbsp. ground cumin
¼ tbsp. cayenne pepper
¼ tsp. black pepper
1 tbsp. honey
1 tbsp. kosher salt
2.6 oz. canola oil
15.5 oz. fresh green cabbage, finely shredded
10 oz. fresh red cabbage, finely shredded
15 oz. fresh tomato, julienned
1.5 oz. fresh cilantro


  1. Combine all ingredients in bowl except dressing.
  2. Place in dish and garnish with lime and dressing.

Cilantro Lime Dressing

  1. Combine all ingredients in blender except oil and lime juice. Blend fully to incorporate.
  2. Slowly add oil while blending. When incorporated, removed from blender and transfer to container.
  3. Whisk in lime juice and cover. Label, date and place in cooler for future use.

Cilantro Lime Slaw

  1. Combine garlic, juices, cumin, cayenne, pepper, honey and salt in mixing bowl. Whisk in oil.
  2. Add cabbage, tomato and cilantro and toss together. Set aside for service.
Source: Oregon State University

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources