April 22 is officially designated as Earth Day, but many operations are planning related programs throughout the month. A good place to start is with the menu, adding earth-friendly recipes that minimize waste, promote sustainability and reduce impact on the environment. These five dishes fit the bill.
Photo courtesy of National Watermelon Promotion Board
Charred Watermelon Soup with Chile-Lime Shrimp, Pickled Watermelon Rind and Jalapeno Crema
This refreshing, zero-waste watermelon soup uses every part of a seedless melon. The fruit forms the base of the soup and the rind is pickled and used as a topping. For more complex flavor, chef Drew Ward grills the watermelon quarters until they’re slightly charred. The smoky melon is then pureed with olive oil and chilled.
Cookbook author and culinary instructor Ellie Krieger created this recipe for Sodexo’s Mindful Eating collection. Mindful by Sodexo promotes wellness and sustainability through healthy eating, sourcing and living. This plant-based Asian noodle salad fits the criteria—the whole vegetables are used to reduce waste and it even adapts well to using odds and ends of vegetables that are usually tossed.
GM Jeremy Fry of Menno Haven Retirement Community developed a partnership with Spiral Path Farms to source organic produce. Each week, the chefs at Menno Haven, which is managed by Cura, incorporate some of the produce into weekly menu specials, like this dish.
Photo courtesy of Alaska Seafood Marketing Institute
Pan-Seared Halibut with Red Curry and Basmati Rice
Wild halibut is a sustainably-sourced fish that is responsibly caught off the Alaska coast. Elite runners Ryan and Sara Hall developed this high-protein, heart-healthy seafood dish. 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.
Mnazaleh is a Middle Eastern dish featuring warm spices, braised eggplant, tomatoes and chickpeas with a mix of herbs for a pop of color and freshness. Chef Matt Harding of Piada Italian Street Food pairs the combo with chickpea casarecce, a short pasta noodle with curled edges and a groove down the middle.