Skip to main content

Embracing "Menus of Change" In Our Kitchens



with campus executive chef Tom Barton

As 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.

Comments

Popular posts from this blog

National Nutrition Month 2017: Plant Power

If you follow food trends, you’ve surely noticed that plant-based foods, recipes and restaurants have been getting a larger share of the spotlight lately. Does this mean that more of us are becoming vegetarians? Should we be? Why more plants? Fruits, vegetables, whole grains, beans, peas, nuts and seeds are key features of some of the healthiest diets in the world. Plant based foods are a common theme in the Mediterranean Diet, the DASH Diet and most dietary guidelines. The balance of health promoting nutrients with moderate calories and less of the stuff we should be limiting make plant based foods an easy fit for most people. Looking beyond personal health, to the health of our planet, plant based foods tend to more sustainable and less taxing on the environment. What is a flexitarian? Or a pescatarian? With the expansion of plant foods on our plates has come an expansion of how we refer to the way we eat. Vegetarian still refers to people who don’t eat meat, fish or poultry, but the...

Are you a Healthy Shopper?

Does where you buy your food determine how healthy you are? A recent study suggests that there may be a link between the type of store where you do most of your food shopping and your weight and the health of your diet overall. Which stores were better? Some of the results were what you might expect. People who shopped often at convenience stores ate fewer fruits and vegetables. Convenience stores don’t tend to have large produce departments, so this makes sense. Fruits and vegetables were a bigger part of the diets of people who frequented supermarkets and specialty stores. Overall diet quality was highest in those who shopped at food co-ops. From a weight perspective, people who shopped at specialty stores and farmers markets tended to weigh less and people who shopped at food co-ops had smaller waists. Which comes first? Now the question is, do healthy people tend to shop at certain stores or do certain shopping habits make you healthier? This recent study isn’t able to say for sure...

Eat Right Live Well - December 2014