with campus executive chef Tom BartonAs you may know by now, the Northeastern dining team has been heavily engaged in Menus of Change. Our latest initiatives include finding ways to move vegetables and legumes to the center of the plate as well as including more globally inspired plant based recipes.
Legumes are packed full of flavor, contain plant protein and fiber and, from an environmental perspective, produce an impressive amount of protein per acre. Some examples of current menu offerings include lentil bolognese, a healthier take on the classic dish made with traditional meat sauce, a delicious Cajun lentil stew, and a refreshing lentil couscous that is perfect for spring time. Many grains and legumes can also be found on the salad and vegetarian stations. Try "hacking" your meal by adding any of them to just about any soup to create a heartier version or try infusing them into some of the brown rice dishes!
We have also been applying some techniques and recipes that have traditionally been used with meat and applying them to vegetables such as slow braising turnips "osso bucco" and Vindaloo of sweet potatoes and spinach. Other plant-based strategies include offering a burger that is blended with mushrooms for added flavor and juiciness and our "Plantiful" grain and vegetable-based bowls. Growing plants for food generally have less of a negative impact on the environment.
We continue to embrace the principles of Menus of Change with the health and nutrition of our students, faculty and staff in the front of our minds as we continue our menu development.
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