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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Roasted tomato soup with kale pesto avocado toast

Chef
Laura Inukai
Hospital
St. John's Health
Cook time
6 hours
Recipe type
Plant Forward
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Chimichurri portabello cauliflower rice bowl

Chef
Jay Ziobrowski
Hospital
Atrium Health Rehab Center
Prep time
40 minutes
Cook time
20 minutes
Recipe type
Plant-based
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Middle Eastern stew

Chef
Joseph Kraft
Hospital
Mayo Clinci Arizona
Cook time
45 minutes
Recipe type
Plant Forward
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Asian vegan "crab" salad rice bowl

Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Recipe type
Plant-based
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Farro and chickpea soup

Chef
David Hutchinson
Hospital
Mount Sinai Hospital
Cook time
45 minutes
Recipe type
Plant-based
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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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California chickpea po'boy

Chef
Robert Combs and Phil Goguen
Hospital
Waldo County Hospital
Cook time
45 minutes
Recipe type
Plant Forward
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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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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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Baked "beetballs" with pesto zucchini noodles and balsamic glaze

Chef
Richard Duclos
Hospital
Brigman and Women's Health
Cook time
30 minutes
Recipe type
Plant-based

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