The document provides recipes and descriptions of dishes submitted by various hospitals and organizations for Food Day 2016. Many of the recipes highlight ingredients sourced locally or sustainably within 250 miles, including vegetables, meats, cheeses and other ingredients. One summary describes serving a whole pig raised locally and processed without antibiotics to celebrate using all parts of the animal. Overall the document emphasizes using seasonal, local ingredients in dishes and educating about sustainable food practices.

2. 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!

3. Cheese Tortellini with Primavera Sauce
and Parmesan Herbed Garlic Bread
Submitted by Edward Campbell, Associate Director of Food and Nutrition
Ascension Health
Yields: 48 servings
Portion 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.

4. 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”

5. 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.

6. 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 garlic
2. 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

7. Pig Served Nose to Tail
Submitted 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

8. 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 Breast
Colemen 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

9. 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!. “

10. Tropical Green Juice
Submitted 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 Juice
Submitted 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!

11. Food Day at University of California
Davis Medical Center
Submitted by Jet Aguirre Food Service Manager
Butternut Squash Mac and Cheese
The 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 Chicken
The 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.

12. 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.”

13. 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
DIRECTIONS
1. 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) .

14. 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 water
20. Heat fryer to 300 degrees
21. In batches, place potatoes
into fryer and cook until golden
brown
22. Remove and place chips into
a paper towel lined hotel pan and
allow to drain
23. Sprinkle kosher salt on top
24. 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 side
7. Flip burger and cook on other side
8. Remove burgers from pan and
place feta cheese on top
9. Reserve and hot hold till needed
on the line
10. 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 buns
13. Apply a healthy amount of
tzatziki sauce on both top and bottom
of bread
14. Place burger with feta cheese
on bottom burger bun
15. Place red onion on top of
burger
16. Place arugula on top of the red
onion
17. Place top bun on top the
burger
18. Serve with Housemade potato
chip

16. 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. ”

17. 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

18. Vegetarian Thai Massaman Curry
Submitted 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

19. 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.”

20. 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
DIRECTIONS
1. 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.

21. 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.”

22. 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!