These food service quantity recipes are from Sebastian’s Café, the cafeteria at the Harvard T.H. Chan School of Public Health. They reflect the Department of Nutrition’s science-based, trustworthy guidance on healthy eating, and adhere to the following principles:
- 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.
- 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
- 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
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