Additional information
RECIPE TYPE | CULINARY COMPETITION FINALIST |
---|---|
NUTRITIONALS | <10g fat, <300cal/portion, <500mg sodium |
AHF is the authoritative voice of the self-operated healthcare foodservice and senior dining industries, empowering self-operators to achieve success.
AHF is the authoritative voice of the self-operated healthcare foodservice and senior dining industries, empowering self-operators to achieve success.
2019 AHF Culinary Competition Finalist Team
Kris Ankeny, MS, RDN, LD, Director of Food and Nutrition Services and Dugan Wetzel, Chef
Reid Health
(Richmond, Indiana)
Pan seared honey and miso glazed tenderloin sits on top of a rutabaga, yellow tomato and green onion hash. Accompanied by a toasted sesame seasoned yellow tomato and yellow beet puree. Steamed rainbow carrots seasoned with Berbere spice and garnished with sliced radishes and Parsley
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Yield: 6 portions
Download Nutritionals: PDF
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RECIPE TYPE | CULINARY COMPETITION FINALIST |
---|---|
NUTRITIONALS | <10g fat, <300cal/portion, <500mg sodium |