We are continuing to work with suppliers to co-develop recipes that are healthy, well balanced and tasty using grains, legumes and pulses. They appear on menus as individual items kicked up with fresh aromatics and work their way into full recipes, such as a quinoa, edamame and apple salad. We’re also doing Chia Pudding with fresh mango and pineapple finished with mandarin orange and Tahini Portobello Salad featuring marinated and grilled local portobello mushrooms topped with fresh massaged kale slaw and sunflower seeds.
—Travis Johnson, University of Notre Dame/Levy