What does “Produced With Care” Mean?

Sourced locally (produced and processed within 250 miles or less)

Produced in a sustainable manner

Less than 1.5 oz of meat per serving or vegetarian/vegan

Meats and poultry raised without the routine use of antibiotics

Food Day 2016 Recipe Challenge Participants were required to choose food that met at least one criteria but

many chose two or more!

Cheese Tortellini with Primavera Sauce and Parmesan Herbed Garlic Bread

Submitted by Edward Campbell, Associate Director of Food and Nutrition Ascension Health

Yields: 48 servingsPortion size 8 oz.

Ingredients

• 3 cups fresh chopped yellow Onions• 1/2 cup fresh garlic cloves, peeled and minced• 3 cups fresh green bell peppers, sliced• 3 cups fresh red bell peppers, sliced• 1 Cup black olives, pitted and sliced• 1 tbsp. dried oregano• 1-1/2 can of marinara sauce• 10 lbs. of tri-color cheese tortellini, frozen• 1 cup grated Parmesan cheese

Method

1. Over medium heat, heat oil in large pot or stockpot. Add onions and garlic. Sauté until mixture browns. 2. Add both bell peppers to mixture and sauté until vegetables are ten-der.3. Add oregano, black olives and Marinara sauce and blend well. Simmer until sauce reaches an internal temperature of 165F. If sauce becomes too thick, think with red wine. 4. Cook tortellini according to directions on the package and internal temperature reaches 140F.5. Portion 4 oz. of sauce on each serving dish. Spoon 4 oz. of tortellini on top of sauce. Garnish with sprinkling of Parmesan cheese.

Shrimp Bisque

submitted by Executive Chef John Filler

Alexian Brothers Medical Center, IL

We used sustainable shrimp from Supreme Lobster, our vendor

“The bisque Is a beautiful color and sells well as we start to get colder in the Chicago area.”

Portobello Sloppy Joe

submitted by Executive Chef John Filler

Alexian Brothers Medical Center, IL

Locally sourced portabellO Mushrooms

“We did rough chop on the mushrooms then added red peppers to the sauce. This made for a heaping

sandwich”

Herb Crusted Trout served with a Quinoa Pilaf and Stuffed Cabbage Rolls

Submitted by Monica Schmitt, Assistant Clinical Nutrition Manager

Lenox Hill Hospital, NY

Ingredients were sourced from the following local farms: • Hepworth Farms • Eckerton Hill Farms • Satur Farms • Pell Farms • Mollinelli • Red Jacket Orchard • Norwich Meadow

Farms • Hudson River Fruit • Petrongolo

We hosted a Farmer’s Market in the Cafeteria at Lenox Hill Hospital which was full of local produce from farms within

250 miles of New York City. Our Chef and his team created a variety of recipes to showcase these locally sourced fruits and vegetables. Our featured recipe was a locally sourced

trout and was accompanied with vegetables from local farms in the area. The food was prepared at a live action station in

the cafeteria hosted by our Executive Chef, Michael Nardilla. The entree was also served with freshly made straw-

berry lemonade. Other recipes served to patrons that day included: Iranian Stuffed Tomatoes, Wild Rice Mushroom

Soup, Asparagus and Ricotta Quesadillas, and a Bean and Kale Soup.

Sautéed Spinach with Red Onion and Peppers

Submitted by Catherine Bastian, Senior Director of Sustainability

Geisinger Health System, PA

Yields 12 Servings

Ingredients

• 1 lb. Red onion• 2 tbsp. + 2 tsp. olive oil• 1 Tbsp. + 2 1/2 tsp. garlic cloves, minced• 3/4 cup + 2 tbsp. + 2 tsp roasted red peppers, canned • 2 lbs 5 oz. fresh spinach• 3/4 tsp. kosher salt• 1/2 tsp. ground pepper• 1/2 tsp. paprika• 1/4 tsp. garlic powder• 1/2 tsp. Dried thyme• 1/8 tsp. Dried rosemary

Method

1. Julienne red onion and mince garlic2. Heat 2 3/4 tsp oil in pan and sauté red onion until caramelized. Add garlic and cook for additional 30 seconds. 3. Add remaining oil and roasted red peppers and sauté for 30 seconds more. Add Spinach and cook until just wilted, about 2-4 minutes. Season with remaining ingredients and serve immediately

Nutrition information (per * cup portion): Calories 83, carbohydrates 11.4 gm, protein 3.7 gm, fat 3.5 gm, cholesterol

O mg, sodium 2344 mg, fiber 4 gm

Pig Served Nose to TailSubmitted by Executive Chef Patty Sobol

Northern Westchester Hospital, NY

The pig was from a local producer, Meiller Farms in Southern Valley, New York and was raised pastured,

without harm and without antibiotics.

To celebrate Food Day our kitchen at Northern Westchester Hospital, part of the Northwell Health System, served a whole pig nose to tail in our cafeteria on October 24th. We prepared pork dishes with fresh and local produce that highlighted the diversity of our kitchen team.

From Malaysia to Calabria and South Carolina to Columbia we will be crossing many borders and serving our best entrees. We used all of the animal to feed our cafeteria. We were dedicated to celebrate the animal’s entire ability to feed us well.

The Pig is from a local farm: Meiller Farms- in Southern Valley New York and was raised without harm and without antibiotics. We received it whole. Chef Patty & Chef Chris taught our cooks how to butcher it here in our kitchen doing the butchering ourselves.

It is amazing how much happiness that one animal has brought into this kitchen. Stories and childhood food memories allowed us all to bond in a deeper way all thanks to this pig. Our cooks worked hard at creating special food for all of you. We hope you enjoy it. ~ Chef Patty

Menu

• Torchon slider wasabi, spicy mustard, pickled cherries, bibb lettuce pork belly steamed bun pickled cucumbers, hoisin, sriracha • Columbian chicharron salad arugula, cherry tomatoes, red onion, cilantro lime dressing • Southern bbq pulled pork hocks or tails collard greens • pork pernil arroz con gandules puerco & vegetarian empanadas • Malaysian ribs chef Jenny smothered pork chops chef Nooch • Upon Request: Crispy Pig Ears Chef’s Center Cut Pork Chops

Herb-Roasted Turkey Breast with Seasonal Vegetables

Submitted by Katie Wickman, Sustainability Manager

Advocate Health Care, IL

The Turkey Breast was Raised without Routine Antibiotics. Our vegetable sides of butternut squash, Brussels sprouts, cauliflower were locally-sourced.

Herb-Roasted Turkey BreastColemen Natural Turkey Breast

USDA Process-Verified “No Antibiotics Ever”

During conventional farming, healthy animals are often given unnecessary antibiotics to promote growth and prevent disease, which contributes to the problem of antibiotic resistance. Meat raised without antibiotics preserves antibiotics for those who truly need it: sick people and animals.

Butternut Squash, Brussel Sprouts, & Cauliflower Locally- and seasonally-sourced

Freshly picked, seasonal produce is at its peak for flavor and nutrition. Buying locally supports our local economy and protects the environment by reducing transportation needs from farm to table.

Our Food Day Entrée:Herb-Roasted Turkey Breast with

locally-grown, seasonal vegetables

Greek White Bean Ciabatta

Submitted by Danielle Gehrke

University of Chicago Medical, IL

Vegetarian sandwich with local produce from our vendor produce vendor Christina’s

“I sampled the filling of the Greek White Bean Ciabatta. This is one of our Eat Well items at the deli

and happens to also be vegetarian which ties into Food Day by helping encourage customers to think

about sustainable food practices. I handed out brochures on Meatless Monday explaining why

cutting out the meat once a week is beneficial to your health and the environment. Also handed out one of our Aramark HFL newsletters which gives tips on how to increase produce in your diet. There was a good

amount of interest in the sample/handouts and many customers said they would go into the café and order

the Greek White Bean Ciabatta!. “

Tropical Green JuiceSubmitted by Sarah Thorntonn, Clinical Nutrition

Manager, MPH, RD, LD

Sacred Heart Hospital on the Emerald Coast, FL

• ½ cup Fresh Pineapple juice from about 1/3 medium pineapple, peeled• ½ cup Fresh Spinach juice from about 8 ounces of fresh spinach• 2 tbsp. Fresh Apple juice from about 1 large apple, peeled and pitted• Fresh Lime juice from 1 to 2 limes, peeled”

1. Juice the ingredients in the order listed for maximum yield. If your juicer has multiple speeds, juice the spinach, pineapple and lime on a slower speed. 2. Stir juices together thoroughly, divide between two glasses, and serve immediately.

Crazy for Cranberries JuiceSubmitted by Shawn Lynn,

Retail Manager

Sacred Heart Hospital on the Emerald Coast, FL

• “1 cup• 5 Fresh Cranberries• Carrots• 1-2 Large Oranges

1. Wash all produce well.2. Peel the oranges.3. Add all ingredients through juicer and enjoy!

Food Day at University of California Davis Medical Center

Submitted by Jet Aguirre Food Service Manager

Butternut Squash Mac and CheeseThe butternut squash and yellow onions from Yeung Farms in Yolo county are toasted with oil, thyme, salt, and pepper then

roasted in the oven until they start to carmelize. Cheese sauce is made with Smokehouse Jack from Sierra Nevada cheese com-pany in Willows, CA paired with mild cheddar and heavy cream

from Clover Dairy in Petaluma, CA. The flavor of the smokehouse jack cheese gave it the yumminess of bacon while still making

this dish vegetarian and vegan. It is a simple dish but also one of the top selling items for the day.

Spiced Pork Loin with Apple Chutney Pork is locally farmed in California and rubbed with garlic,

ginger, oregano, cumin, coriander, and thyme. We picked up our gold delicious apples from Apple Hill farms in Placerville. Sweet potatoes for the mash were sourced locally from Yeung Farms in Yolo County. Green and yellow bean came from Dwelley Farms

in Brentwood.

Fresh Honey Balsamic ChickenThe chicken is farmed in California without the routine use of any nontherapeutic antibiotics. The balsamic vinegar from Sparrow

Lane, Modesto was reduced down to give the chicken a nice glaze on the top. The starch of choice is the Tri-Color Quinoa Pi-laf which contains quinoa from Lundberg Farms in Richvale, CA. The oyster mushrooms are from Dragon Gourmet Mushrooms in Sloughhouse, CA is what really brought all the flavors together in this dish. A flavorful Herb Roasted Vegetable Medley which

contained vegetables from Yeung Farms in Yolo County comple-mented the other flavors as well.

All items were sourced locally within 100 miles of Sacramento. Patients, guests, and staff were in for a treat a bit earlier before

Halloween and took advantage of our menu selections. We look forward to featuring these recipes in the menu in the café.

Baby Kale and Quiona “Tabbouleh” with Organic Tofu and Cranberry Coleslaw

Submitted by Enver Stermilli, Executive Chef

St. Vincent’s Medical Center Clay County, FL

“One my favorite food is middle eastern, so took a traditional middle eastern dish which is tabbouleh and I put

my own twist on it. Real Tabbouleh has a lot of parsley which I substituted with organic baby kale, has burgul which I used

triple color quinoa instead, diced tomatoes which I used some beautiful baby heirloom tomatoes, chopped

cucumbers, red onions, usually they just use oil and lemon but I made a very light fresh squeezed lemon vinaigrette. Some restaurants they top their Tabbouleh salad with feta

cheese but I used some Beautiful Organic Tofu to go with it. And the finish touch drizzle of home made aged balsamic reduction. Also we made a Fruity coleslaw with our super

food of the month “Cranberry. We served it in our Café and we had great feedback from a lot of our guests, especially

the ‘healthy’ diners.”

Roasted Acorn Squash with Wild Rice, Black Beans and Cranberries

Submitted by Sandy Christoffel-Brewer, Clinical Nutrition Manager

Columbia-St Mary’s Hospital Ozaukee, WI

Our Acorn Squash comes from local Meyers Farms on Long Island. This fourth generation family farm grows in both

Nassau and Suffolk Counties and has a very successful farm stand and greenhouse in Woodbury.

INGREDIENTS• 4 medium acorn squash• Kosher salt, to taste• Ground black pepper, to taste• Extra virgin olive oil

DIRECTIONS1. Preheat oven to 375°F.2. Cut the acorn squash into half-moons by cutting ¾ inch rings and then again in half.3. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste.4. Roast in the oven for 25 minutes.

We took out the pecans and substituted black beans. We chose this due to our new menu set to launch in two weeks. We sold out at lunch service in one hour 45 minutes after opening the doors ( we still had one hour, 15 minutes left of cafeteria hot service) .

Submitted by Cindy Parkey, Food Director

Yakima Valley Memorial Hospital, WA

We grew our potatoes for the event. We had a large garden where we grew in excess of 4000 lbs of produce which we used in our café, tray line, and catering menus. That amount of food also saved us around $4,700 from

our budget (before adjusting for labor and other single expenses)

Housemade potato chipS 19. Slice potatoes thinly on man-dolin into a large container of water20. Heat fryer to 300 degrees21. In batches, place potatoes into fryer and cook until golden brown22. Remove and place chips into a paper towel lined hotel pan and allow to drain23. Sprinkle kosher salt on top24. Continue till all the potatoes are done

Tzatziki Sauce• 3 containers Greek yogurt• 6-8 each cucumbers, seeded and grated on cheese grater• ¼ cup salt• 3 cup sour cream• ¼ cup white wine vinegar• ¾ cup Lemon Juice• ¼ cup olive oil• 1 T minced garlic• Dill, salt, pepper to taste.

Lamb Burgers

1. Measure out 5 cups of diced on-ions and put into robot coup. Add 3 bunches parsley (leaves only) and pulse in robot coup till finely minced (you may need to scrape down the sides to get it all. 2. Place 30 lbs ground lamb and mixture into a mixing bowl and the paddle attachment. 3. Add ½ cup dried oregano to the mix and start mixer to combine all ingredients. 4. Add 3 tablespoons salt and 1 table-spoon ground pepper to mix. Make a small sample and put it on grill to taste seasoning, and adjust seasoning as needed.5. Weigh lamb mixture into 4 oz amounts, and form into patties and put into walk in till needed.6. Cook lamb burgers on flat top on one side7. Flip burger and cook on other side8. Remove burgers from pan and place feta cheese on top

9. Reserve and hot hold till needed on the line10. Put red onions and arugula into cold holding containers and place on line next to steam wells. 11. Have tzatziki sauce ready in a squeeze bottles

To assemble:

12. Toast burger buns13. Apply a healthy amount of tzatziki sauce on both top and bottom of bread14. Place burger with feta cheese on bottom burger bun15. Place red onion on top of burger16. Place arugula on top of the red onion17. Place top bun on top the burger18. Serve with Housemade potato chip

Roasted Vegetable Pita

submitted by Jacob Prusacki

St. John Medical Center, OK

Vegetarian Antipasti Pita w/Roasted Portabella,Olives, Red Peppers, Sun Dried Tomatoes.

Baharat Stuffed Portabella Mushroom

submitted by Executive Chef Jen Manola

Amita Health: Adventist Medical Center, IL

“We also did a fruit and vegetable bar with yogurt dipping sauces and two different hummus. ”

Grilled Chicken with Quinoa Pilaf and Summer Vegetables

Jill Shriver, Clinical Nutrition Manager

Via Christi Hospital (Pittsburg), KS

“We are showcasing grill chicken with quinoa pilaf and roasted zucchini. We are creating a display and

providing free samples of the quinoa to expose customers to this grain. We had a display with recipe cards and nutrition information while providing free

samples of the quinoa pilaf to introduce customers to the grain.”

Turkey Burger

submitted by Jean Weiler, Manager, food Service & Clinical Dietitians

Hudson Hospital, WI

Petersen’s free range turkeys, We will also serve Barley Butternut Risotto, and Cabbage Roll Casserole, and

Vegetable Beef soup. All items will include some local

ingredients

Balsamic Roasted Baby Tomatoes on Crostini

submitted by Shayna Bourassa, Lead Dietitian

Ascension Health

Quinoa and Farro Power Bowl with Edamame Beans, Sliced Scallions, and

Oblique Carrots in a Ginger Carrot Sesame Vinaigrette

submitted by Executive Chef Joseph Syngjellari

Phelps Memorial Hospital in New York

Ingredients sourced from Hanover Farms, Westchester, NY

Vegetarian Thai Massaman CurrySubmitted by Shane Dunne, Project Manager, Sustainability

Memorial Sloan Kettering Cancer Center, NY

Yields 4-6 Servings

Ingredients

Method

1. In a medium sized pot, combine the diced potatoes and carrots. Cover with water then bring to a boil just until the vegetables are tender, but not falling apart (10-12 minutes). Drain and shock with cold water.2. In a large sauté pan, heat the sesame oil over medium high heat. Once hot, add the tofu and sauté until lightly browned. 3. Add the zucchini, snap peas, peppers, potatoes, carrots and ginger. Stir and continue to cook till fragrant. 4. In a separate bowl, combine the cornstarch and about 2 tablespoons of coconut milk. Stir until combined. 5. Push the tofu and vegetables to one side of the hot pan and gently pour the remaining coconut milk while stirring in the curry paste until smooth. Add the vegetable stock then stir to combine everything. Continue to cook until the sauce thickens and the zucchini are tender. 6. Add in the cherry tomatoes then squeeze the juice from one of the limes. Slice the remaining into wedges to serve with the curry. Serve immediately over steamed rice.

Nutrition information (per * cup portion): Calories 83, carbohydrates 11.4 gm, protein 3.7 gm, fat 3.5 gm, cholesterol O mg,

sodium 2344 mg, fiber 4 gm

• 3 or 4 Yukon gold potatoes, peeled, then cut into bite sized cubes• 2 large carrots, peeled and sliced into ¼ inch rounds• 1 tablespoon sesame oil• 8 ounces semi-firm tofu, cut in bite sized pieces• 1 small zucchini, cut in half lengthwise, then sliced in half moons about ¼ inches thick• 15-20 sugar snap peas, trimmed• 1 small red bell pepper, ribs and seeds removed then cut in bite sized pieces

• 2 tablespoons fresh ginger, minced• 3 to 6 tablespoons red curry paste• One 13.66 ounce can coconut milk• 1 tablespoon cornstarch• ¾ cup low-sodium vegetable stock• 15 cherry tomatoes, halved• 2 limes• Salt, to taste

Celebrating Food Day at St. John’s Medical Center

submitted by LisaSmith, Nutrition Services Manager

St. John’s Medical Center, WY

To celebrate Food Day 2016, we featured Chili made from local 4-H meat raised in the valley and a meatless pasta dish

made with Vertical Harvest tomatoes and fresh basil. In addition, the pasta contained fresh kale from our SJMC garden! You can’t get any more local than that!

“We want to serve healthier foods produced with care for the environment! SJMC signed the Healthy Food in Health Care pledge in 2013 to move towards sourcing

healthy local foods and foods produced with fewer impacts on the environment and health care systems. We purchase meat raised without the routine use of

antibiotics or hormones.

Staff and visitors looking for a meatless alternative can count on a tasty special on Mondays. Our Meatless

Monday options are very popular. Having a meat free option lowers energy and water inputs in agriculture, leading to less energy used and fewer environmental

impacts.”

Roasted Acorn Squash

submitted by Michael Kiley Director of Dining

North Shore University Hospital, NY

Our Acorn Squash comes from local Meyers Farms on Long Island. This fourth generation family farm grows in both

Nassau and Suffolk Counties and has a very successful farm stand and greenhouse in Woodbury.

“Acorn squash contains vitamin A, niacin, folate, thiamine, and vitamin B6 however it is also a great

source of vitamin C which promotes a healthy immune system. Potassium and magnesium are also found in

acorn squash and they help regulate muscle contraction, lower blood pressure, strengthen bones

and teeth, and aid in proper energy metabolism.”

INGREDIENTS• 4 medium acorn squash• Kosher salt, to taste• Ground black pepper, to taste• Extra virgin olive oil

DIRECTIONS1. Preheat oven to 375°F.2. Cut the acorn squash into half-moons by cutting ¾ inch rings and then again in half.3. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste.4. Roast in the oven for 25 minutes.

Roasted Butternut Squash Kale Sauté

submitted by Tiffany Tobin, Director of Hospitality

Southwestern Vermont Medical Center, VT

“We Celebrated Food Day with a vegetarian entrée from Simply Recipes.”

More than 70 facilities Participated in Food Day 2016

That is tremendous Momentum for Healthy, Sustainable, and Delicious Food!

Let’s Make Food Day

Every Day!