Sebastian's Café, the cafeteria at the Harvard School of Public Health
Recipes
These food service quantity recipes are from Sebastian's Café, the cafeteria at the Harvard School of Public Health. They reflect the tenets of the Healthy Eating Pyramid, a simple, science-based, trustworthy guide created by the Department of Nutrition at Harvard School of Public Health.
The recipes adhere to the following guidelines:
- Fresh whole foods with great flavor are vital.
- Unsaturated fats, such as those found in vegetable oils, are preferred.
- Whenever possible, added sugars are kept to a minimum.
- Trans fatty acids from partially hydrogenated vegetable oils are eliminated.
- Whole grains are an important part of menu planning.
- Fruits and vegetables, especially leafy greens, are featured.
Each recipe yields 100 servings and includes single-serving nutrition information.
Entrées
- Oven-Roasted Catfish with a Spicy Creole Tomato Sauce
- Rosemary-Seared Breast of Chicken with Mushrooms, Spinach, and Artichoke Hearts
- Seared Cod Fillets with Roasted Vegetable–Chili Broth and Sage Pesto
- Steamed Salmon Filet with Fresh Dill and Lemon
- Tuscan-Style Roasted Chicken with Basil, White Beans, and Tomatoes
- Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs
Soups
- Chicken Escarole Soup
- French Onion Soup with Beef Broth
- Roasted Butternut Squash Soup
- Tofu-Ginger Vegetable Soup
- Turkey Noodle Soup
- White Bean, Wheat Berry, and Escarole Soup
Healthy Eating Resources for Food Service
These documents offer tips for for making healthy, delicious foods available in schools and at work sites.
- What's for Lunch at HSPH? (PDF): A cafeteria brochure with healthy eating guidelines, from the Dept. of Nutrition at HSPH
- Delicious & Nutritious Food Choices for Conferences (PDF): Trans fat-free, healthy menus for breakfast, lunch, and dinner, designed for meeting and event organizers; developed by the Dept. of Nutrition at Brigham and Women's Hospital, working with the Dept. of Nutrition at HSPH
- Cafeteria Audit (PDF): Checklist to help employers assess availability of healthy choices in worksite cafeterias; excerpt from Promoting Better Nutrition in the Workplace: Employer Strategies, National Business Group on Health, 2004.
- Community Action to Change School Food Policy (PDF): Organizing kit that helps parents and school officials create policies to bar soda and junk food sales in schools; developed by the Massachusetts Public Health Association
- Center for Science in the Public Interest School Foods Tool Kit: Resources for improving the nutritional quality of foods and beverages in school cafeterias, vending machines, and other venues.