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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Spicy lentils with honey walnut cauliflower

Chef
Joseph Moreno
Hospital
Stanford Health
Cook time
35 minutes
Recipe type
Plant-based
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Stuffed poblano pepper with ancho chile carrot sauce

Chef
Santiago Garcia Avalos
Hospital
Glenbrook Hospital
Recipe type
Plant Forward
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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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Halloween pasta

Chef
Amber Smith
Hospital
Froedtert Hospital
Cook time
45 minutes
Recipe type
Plant-based
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Chickpea spinach tomato stew

Chef
Raymond Wesolowski
Hospital
University of Pittsburgh Medical Center, Presbyterian Hospital
Recipe type
Plant-based
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Stuffed acorn squash with pumpkin chili

Chef
Ariel Cacciaglia
Hospital
University of Florida Health Jacksonville
Recipe type
Plant-based
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Human beans on toast

Chef
Jon Polley
Hospital
UPMC McGee Women's Hospital
Prep time
1 hour
Cook time
1 hour
Recipe type
Plant Forward
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Food Day harvest salad

Hospital
St. Jude's Children's Hospital
Cook time
30 minutes
Recipe type
Plant-based
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Arepa corn cakes

Chef
Deborah Alexander
Hospital
Stanford Hospital
Cook time
1 hour
Recipe type
Plant-based
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Portobello burger

Chef
Trenton Shelton
Hospital
Klickitat Valley Health
Recipe type
Plant Forward

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