Health Care Culinary Contest recipe database

Health Care Culinary Contest

 

Want to take your menus to new levels in creativity and flavor? Check out and recreate more than 100 plant-forward recipes submitted by hospital chefs nationwide.

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Coctel de verduras

Chef
Paul Ruszat
Hospital
CentraCare St. Cloud Hospital
Cook time
30 minutes
Recipe type
Plant-based
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Chickpea and mushroom stuffed winter carnival squash

Chef
Jessica Carrol
Hospital
Waldo County General Hospital
Cook time
45 minutes
Recipe type
Plant-based
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Vegetable korma

Chef
Lisa Bote
Hospital
UW Health
Cook time
35 minutes
Recipe type
Plant-based
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Butternut squash farotto with toasted sunflower seed and sage pesto

Chef
Jeffrey Held
Hospital
NYU Lagone Health
Cook time
40 minutes
Recipe type
Plant-based
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Pea risotto with balsamic roasted brussel sprouts, sweet potato, and candied pine nuts

Chef
Josh Shultz
Hospital
Mary Immaculate Hospital
Prep time
15 minutes
Cook time
45 minutes
Recipe type
Plant-based
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Savory breakfast hash and squash fritters

Chef
D'arcy Rea
Hospital
Martinsburg VA Hispital
Cook time
1 hour 30 minutes
Recipe type
Plant-based
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Butternut black rice bowl

Chef
Megan Morris
Hospital
Spaulding Rehabilitation Hospital
Cook time
1 hour
Recipe type
Plant-based
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Vegetarian poke bowl

Chef
Andy Nguyen
Hospital
Peace Health Saint Joseph
Cook time
1 hour 30 minutes
Recipe type
Plant-based
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Lemongrass tofu

Chef
Justin Searle
Hospital
Sharp Chula Vista Medical Center
Cook time
1 hour
Recipe type
Plant-based
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Tomato and persimmon orzo with roast kabucha squash

Hospital
Washington Hospital Healthcare System
Cook time
1 hour
Recipe type
Plant-based

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