It’s not easy keeping things interesting when you’re serving thousands of meals daily, but Food and Nutrition Services is adding some extra variety with a summer full of special theme days.
In June, the cafeteria at Cox South began a rotation of events, ranging from “Meatless Mondays” to “Action Station Fridays.”
“We want to be healthy and offer healthy foods,” says Jason Bauer, assistant director of retail and production in Food and Nutrition Services. “And we want to have fun.”
The “Summer Promo” also includes outdoor grilling on Wednesdays and a partnership with local restaurants for lunch menus on Tuesdays.
Bauer had chosen a few restaurants with healthy menu items and then approached them to see if they’d share their recipes. Valentine’s, Ocean Zen, The Balanced Palate, Social Suppers, Tuscan Grill and The Argentina Steakhouse are among the restaurants that offered to share recipes. Over the last few months, Cox’s head chef visited the restaurants and learned the secrets to each of the dishes that will be served in the cafeteria.
“We always want to offer people healthy options and the restaurant partnership will show people the healthy alternatives that are available in the community,” Bauer says.
“It gives people the chance to try a restaurant maybe they haven’t sampled in the past.”
For this summer, the promo event will be only in the Cox South cafeteria, but Bauer says the department is working to standardize all three cafeterias. Healthier options, such as the regular “best bite” meals and Bauer’s own trail bars will be available at Cox North and Cox Walnut Lawn and during overnight shifts.
After the popularity of the summer specials, Bauer says he’s working on a fall promotion as well.
“People always like a tasty healthy option and they like the change and the variety.”
Dijon Pork Chops
5 servings
Ingredients:
1/3 cup Honey
2 1⁄2 Tablespoon Dijon Mustard
1 Tablespoon Orange Juice
1 teaspoon Fresh tarragon
1 teaspoon Cider vinegar
1⁄2 teaspoon Worcestershire sauce
1⁄2 teaspoon Onion powder
5 Center cut pork chops
Directions:
1. Mix together honey, Dijon mustard, orange juice, fresh tarragon, cider vinegar, Worcestershire sauce and onion powder.
2. Heat up grill.
3. Grill chops until 145 degrees for 15 seconds.
4. Brush occasionally with sauce.
TIP: Goes great with baby red potatoes and steamed California-style vegetables.
Creamy Piccata Chicken
4 servings
Ingredients:
4 5-oz. boneless, skinless chicken breasts
1/4 cup flour
1⁄2 cup egg substitute
2 tablespoons diced shallots
1 teaspoon fresh thyme
1/3 cup lemon juice
1 cup heavy cream
1⁄4 cup parmesan cheese, shredded
1 tablespoon parsley, chopped
1 teaspoon lemon zest
1⁄2 cup penne pasta, cooked
1⁄2 cup broccoli
Directions:
1. Dip chicken in flour, egg, then flour, coating well.
2. Spray 12-inch nonstick skillet with cooking oil. Heat over medium heat and sear chicken, turning once. Remove chicken from skillet and keep warm.
3. In the same skillet, cook shallots and thyme, stirring occasionally, until shallots are tender.
4. Stir in lemon juice and cook 1 minute. Stir in heavy cream and parmesan cheese.
5. Garnish with parsley and lemon peel.
6. Spoon sauce to cover chicken.
7. Serve with pasta.
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