Additional information
| RECIPE TYPE | CULINARY COMPETITION FINALIST |
|---|---|
| NUTRITIONALS | 10-20g fat, 500-700cal/portion, 500-750mg sodium |
Southwestern Ancho Pork with Yukon Gold Mash, Sauteed Baby Carrots and Broccolini, topped with Jicama and Pear Slaw
2019 AHF Culinary Competition Bronze Medalist
Timothy Schoonmaker, CEC, System Executive Chef & Director and Jon Smith, Operations Manager
Centra Health
(Lynchburg, Virginia)
Yield: 6 portions
Download Recipe & Nutritionals Below
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