Connecting Through Food

Nutritious and well-balanced recipes crafted by CulinArt Group chefs from across the country

LETTER FROM THE

Editor

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FOOD IS MORE THAN JUST SOMETHING WE EAT – IT’S A WAY TO CONNECT

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Whether it’s a homemade meal with family, a special dish that celebrates culture, or even a quick snack with a friend, food has the power to bring people closer. It helps us share stories, learn about each other, and create lasting memories around the table.

That’s why CulinArt Group came together to create a cookbook that unites team members from all over the country. Through their shared love of cooking, CulinArt communities swapped stories, blended flavors, and crafted recipes that bring people together in exciting new ways.

Cooking, sharing, and enjoying food isn’t just about eating—it’s about building friendships, celebrating cultures, and creating something truly special. So, grab a plate and let’s dig in— because food is meant to be shared!

n a fm or D ie n a h p te S

MS, RDN

Director of Nutrition and Wellness

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TABLE OF CONTENTS BREAKFAST Rolled Oat-Coconut Pancakes Open-Faced Waffle Sandwich

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SIDES Black Bean and Spinach Stuffed Sweet Potato

SOUP Cream of Mushroom Soup

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DESSERTS Passionfruit Coconut Tarts

SALAD Farro and Tomato Salad

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STARTERS Beef Quinoa Picadillo

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ENTREES Chickpea and Wild Mushroom "Meatloaf" Singapore-Style Curried Rice Noodles with Tofu Soy Lemon Roasted Tofu SANDWICH/TACO Chicken Sandwich with Grilled Scallion Green Coleslaw Jerk Spiced Jackfruit Tacos

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PROLOGUE: A COOKBOOK THAT BROUGHT US TOGETHER This special cookbook, organized by Stephanie Dorfman, MS, RDN, Director of Nutrition and Wellness, united CulinArt team members from across the country. It gave our chefs, managers, and staff the chance to get creative and build wellness-focused recipes together! Each team let their ideas, traditions, and flavors shine. They mixed and mingled, met new colleagues and developed relationships that will last long after this book is shelved. They shared stories about family recipes, explored cultural ingredients, and found fun, healthy ways to bring their dishes to life.

But this isn’t just any cookbook! Along with each delicious recipe, you’ll find a description of its health benefits, making it easy to enjoy nutritious and well-balanced meals. Through teamwork, creativity, and a love for food, this cookbook is a celebration of flavor, wellness, and connection! Thank you to all who participated, helped organize and design, and supported our teams’ collaboration. CulinArt is a unique group of individuals who truly care about the well-being of people, planet and purpose.

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PARTICIPATING ACCOUNTS

BAY AREA STRYKER SAN JOSE STRYKER FREMONT

LOS ANGELES AREA ARCHER SCHOOL FOR GIRLS MARYMOUNT HIGH SCHOOL VILLAGE CHRISTIAN SCHOOL WINDWARD SCHOOL

SAN DIEGO AREA ARMY AND NAVY ACADEMY CATHEDRAL CATHOLIC HS FRANCIS PARKER SCHOOL MIRACOSTA COLLEGE

MASSACHUSETTS BROOKWOOD SCHOOL THE CAMBRIDGE SCHOOL OF WESTON

MICHIGAN

RHODE ISLAND

STRYKER HQ

THE WHEELER SCHOOL

CONNECTICUT MARYLAND/DC BRYN MAWR SCHOOL MARET SCHOOL MT. ST. JOSEPH HIGH SCHOOL

VIRGINIA HERITAGE HUNT GOLF & COUNTRY CLUB STUART HALL SCHOOL

CHARTER COMMUNICATIONS FORMAN SCHOOL WESTOVER SCHOOL

NEW YORK CULINART GROUP CATERING COLLECTION HUTCH METRO CENTER KEIO ACADEMY THE KNOX SCHOOL STONY BROOK SCHOOL UNITED NATIONS

NEW JERSEY STRYKER MAHWAH

PENNSYLVANIA

FLORIDA STRYKER WESTON

THE ELLIS SCHOOL FRIENDS CENTRAL SCHOOL FRIENDS SELECT SCHOOL GEORGE SCHOOL ICON CLINICAL RESEARCH MERION MERCY ACADEMY MT. ST. JOSEPH ACADEMY POINT PARK UNIVERSITY

VEGETARIAN

ROLLED OAT-COCONUT PANCAKES WITH CHOCOLATE HUMMUS, COCONUT AND FRESH STRAWBERRIES

Recipe prepared by CulinArt Group teams at: Stryker Fremont (CA), Stryker Kalamazoo (MI), Stryker Mahwah (NJ), Stryker San Jose (CA), Stryker Weston (FL) PREP TIME: 25 minutesS

COOK TIME: 5 minutes

SERVINGS: 5

PORTION: 3 pancakes / 1-1/2 tbsp hummus / 1 oz berries

A nutritious take on pancakes, made with fiber-rich rolled oats and coconut, topped with creamy chocolate hummus, toasted coconut flakes, and strawberries. A naturally sweet, satisfying breakfast, with antioxidants and plant-based protein.

INGREDIENTS For the Chocolate Hummus: • 6 oz Black beans, canned, drained, rinsed • 1 tbsp Baking cocoa • 3 tbsp Honey • 1/2 tsp Pure vanilla extract • 2 tbsp Coconut oil For the Strawberries: • 2 tsp Pure maple syrup • 5 oz Fresh strawberries, sliced For the Pancakes: • 8 oz Coconut milk • 1/4 cup 2% Greek yogurt • 2 each Fresh eggs, beaten • 1 tsp Pure maple syrup • 2 tbsp Olive oil • 1 tsp Pure vanilla extract • 2-1/4 cups Quick oatmeal cereal (dry) • 1 tbsp Baking powder • 1/2 tsp Ground cinnamon • 1/4 tsp Kosher salt • 1 tbsp Sweetened shredded coconut To make vegan, substitute the honey with maple syrup or agave and replace the Greek yogurt with a dairy free Greek yogurt. The coconut milk can also be swapped for dairy, soy, almond, or oat milk.

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ALLI KILLEWALD, STRYKER KALAMAZOO

“Chocolate hummus went viral a couple of years ago, but I never thought to serve it at breakfast until now – it adds a nice texture and sweet aspect while still providing nutritional value.”

INSTRUCTIONS 1. Prepare the Chocolate Hummus: a. In a food processor, combine black beans, cocoa powder, honey, vanilla extract, and coconut oil. b. Blend until smooth. Transfer to a storage container and refrigerate until ready to serve.

2. Prepare the Strawberries: a. In a stainless steel bowl, toss the sliced strawberries with maple syrup. b. Let them sit for a few minutes to absorb the syrup, then transfer to a storage container and keep cold until ready to serve.

3. Prepare the Pancakes: a. In a blender, combine coconut milk, Greek yogurt, eggs, maple syrup, olive oil, vanilla extract, oats, baking powder, cinnamon, and salt. b. Blend until smooth, then let the batter sit for at least 30 minutes to allow the oats to absorb the liquid. Adjust the consistency with more coconut milk if needed. c. Heat a non-stick pan or griddle to 325°F and coat with vegetable spray. d. Pour 2 oz of batter for each pancake and cook until both sides are browned and the pancakes spring back when lightly pressed. e. Keep the pancakes hot at 145°F or serve immediately.

4. Serve: a. Stack 3 pancakes on a plate. b. Spread 1½ tbsp of chocolate hummus on the top pancake, followed by 1 oz of the maple-syrup soaked strawberries and 1 tsp of shredded coconut. c. Serve immediately with extra maple syrup if desired.

NUTRITION INFORMATION (per serving) Calories: 520 | Total Fat: 25 g | Sat. Fat: 15 g | Carbohydrates: 6 g | Protein: 15 g | Dietary Fiber: 7 g Sodium: 490 mg | Total Sugars: 27 g

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OPEN-FACED WAFFLE SANDWICH

WITH MASHED AVOCADO, POACHED EGG, ARUGULA SALAD AND ROOT-TO-STEM TOMATO SALSA Recipe prepared by CulinArt Group teams at: Friends Select School (PA), Marymount High School (CA), Westover School (CT) PREP TIME: 25 minutesS

COOK TIME: 7 minutes

SERVINGS: 1

PORTION: 1 sandwich

A visually stunning breakfast featuring a crispy fiber-filled whole-grain waffle topped with creamy avocado, a perfectly poached egg, and fresh arugula. Finished with a vibrant, zerowaste tomato salsa, this dish is both sustainable and nourishing.

INGREDIENTS For the Waffle: • 3/4 each Fresh egg, broken • 1/3 cup Whole wheat flour • 1/4 tsp Baking powder • 1/8 tsp Kosher salt • 1 tsp Granulated sugar • 1/3 cup Whole milk • 3/4 tsp Unsalted butter, melted • 1/8 tsp Pure vanilla extract For the Mashed Avocado: • 1/4 each Avocado, peeled, pitted • 3/4 tsp Lime juice For the Poached Egg: • 1 each Egg, fresh, cage-free • 1/8 oz White vinegar • 1-1/3 cups Tap water For the Roasted Root-to-Stem Tomato Salsa: • 1 each Plum tomato, chopped • 1/4 each Zucchini squash, chopped • 1/4 each Yellow squash, chopped • 1/4 each Red onion, chopped

For the Roasted Root-to-Stem Tomato Salsa (cont.): • 1/2 clove Fresh garlic, chopped • 1/2 tsp Olive oil • 1/4 tsp Kosher salt • 1/8 tsp Ground black pepper • 1/8 tsp Crushed red pepper flakes • 1-1/4 tsp Lemon juice • 1-1/4 tsp Lime juice • 1/4 oz Chipotle peppers, canned, minced • 1/3 oz Crushed tomatoes, canned, with liquids • 1-1/4 tsp Fresh cilantro, chopped, with stems For the Turkey Bacon: • 3 slices Turkey bacon (sliced, raw) • Cooking spray (for pan) For the Arugula Salad: • 2 oz Arugula leaves • 1 tsp Olive oil • 1/2 tsp Lemon juice • 1/8 tsp Ground black pepper

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LESLIE DINAPOLI, WESTOVER SCHOOL

“This recipe is special to me because it embodies many of the philosophies that I like to incorporate within my own cooking style. Poaching allows the egg to beautifully form its own protective barrier while still preserving the creamy essence of the yolk inside.”

INSTRUCTIONS 1. Prepare the Mashed Avocado: a. In a bowl, combine the peeled and pitted avocado with lime juice. b. Use a fork or potato masher to mash the avocado until it reaches a spreadable consistency. c. Cover and store in an airtight container at or below 41°F for cold service.

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2. Prepare the Poached Egg: a. In a large stockpot, bring water and vinegar to a gentle boil. b. Once boiling, reduce the heat to a simmer. c. Crack each egg individually into a small bowl or pan, being careful not to break the yolk. d. Gently stir the simmering water to create a vortex, then carefully add the egg to the water. e. Let the egg cook for about 3-4 minutes, or until the whites are set but the yolk is still soft. f. Remove the egg using a slotted spoon and serve immediately, or shock it in an ice bath to hold cold if necessary.

3. Prepare the Roasted Root-to-Stem Tomato Salsa: a. Preheat the oven to 400°F. b. Chop the fresh plum tomatoes, zucchini, yellow squash, red onion, garlic, and cilantro (including stems). c. Toss the chopped vegetables with olive oil, salt, black pepper, and crushed red pepper flakes. d. Transfer to a baking sheet and roast for about 20 minutes, or until vegetables are charred and tender. e. Once roasted, place the vegetables in a bowl and add the lemon juice, lime juice, chipotle peppers, and crushed tomatoes (including their juices). f. Stir to combine, and garnish with fresh cilantro. g. Serve hot for hot service or chill and hold at or below 41°F.

INSTRUCTIONS CONTINUED ON NEXT PAGE

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INSTRUCTIONS (CONT.) 4. Prepare the Turkey Bacon: a. Preheat the oven to 350°F. b. Line a sheet pan with parchment paper and lightly coat with cooking spray. c. Lay the turkey bacon in a single layer on the pan. d. Bake in the preheated oven for 12–15 minutes, or until the bacon is crisp and golden brown. e. Remove the bacon from the oven and allow it to drain on paper towels to remove excess fat.

5. Prepare the Waffle: a. In a mixing bowl, whisk together the whole wheat flour, sugar, baking powder, and salt. b. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract together. c. Gradually fold the wet ingredients into the dry ingredients until combined, making sure not to overmix. d. Preheat the waffle iron. e. Pour about 6 fl oz of the batter into the preheated waffle iron and cook for 3–4 minutes, or until golden brown and slightly crispy. f. Serve immediately or hold at or above 145°F for hot service.

6. Prepare the Arugula Salad: a. In a mixing bowl, toss arugula leaves with olive oil, lemon juice, salt, and pepper. b. Set aside.

7. Assemble the Open Faced Waffle Sandwich: a. Place the freshly baked waffle on a serving plate. b. Top with mashed avocado, crispy turkey bacon, a poached egg, roasted root-to-stem tomato salsa, and a handful of arugula salad.

8. Serve: Serve immediately while hot and enjoy!

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NUTRITION INFORMATION (per serving) Calories: 470 | Total Fat: 24 g | Sat. Fat: 8 g | Carbohydrates: 46 g | Protein: 21 g | Dietary Fiber: 7 g Sodium: 680 mg | Total Sugars: 11 g

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VEGETARIAN

CREAM OF MUSHROOM SOUP WITH TRUFFLE OIL

Recipe prepared by CulinArt Group teams at: The Archer School for Girls (CA), Maret School (DC), Merion Mercy Academy (PA) PREP TIME: 20 minutesS

COOK TIME: 60 minutes

SERVINGS: 8

PORTION: 8 oz

A velvety, rich mushroom soup infused with aromatic truffle oil for an extra layer of depth and richness. Made with a blend of wild mushrooms, herbs, and wholesome ingredients, this luxurious soup is both nourishing and comforting.

INGREDIENTS For the Soup: • 1 lb • 2 tbsp • 1 tbsp • 2 tbsp • 3 cups • 1 tbsp • 1/4 tsp • 1/4 tsp • 3 cups • 1 tsp • 2 tbsp

Wild mushrooms, chopped Olive oil Garlic, minced Shallots, minced Heavy whipping cream Fresh thyme, chopped Kosher salt Ground black pepper Vegetable broth (see below for recipe) Truffle oil Fresh Italian parsley, chopped (garnish)

For the Vegetable Broth: • 3 cups Cold water • 1-1/2 oz Carrots, sliced • 3 oz Onions, quartered • 3/4 oz Celery, cubed (1") • 1-1/2 oz Button mushrooms, whole • 1/4 tsp Kosher salt • 1 each Bay leaf • 1/2 clove Fresh garlic, peeled To make this recipe vegan, replace heavy cream with a plain nondairy milk (soy, coconut, almond, oat).

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EMMANUEL FERGUSON, MARET SCHOOL

“This recipe is special to me because of the teamwork aspect! I loved getting to know other members of the CulinArt team from across the country.”

INSTRUCTIONS 1. Prepare the Vegetable Broth: a. In a large stock pot, combine cold water, carrots, onions, celery, mushrooms, bay leaf, garlic, and kosher salt. b. Bring to a boil, then reduce heat to medium-low and simmer for at least 1 hour. c. Strain the broth to remove all vegetables and set aside. Keep hot at 145°F until ready to use.

(Alternatively, you can store it at or below 41°F if making in advance.)

2. Prepare the Soup: a. In a large pot, heat olive oil over medium heat. Add minced shallots and garlic, cooking for 2 minutes or until the shallots soften. b. Add the chopped wild mushrooms and sauté for 3-4 minutes until the mushrooms are tender. c. Add the vegetable broth and heavy cream. Bring to a boil, then reduce the heat to simmer. Add salt, black pepper, and chopped thyme. Let the soup simmer for about 30 minutes, stirring occasionally. d. Remove the soup from heat, then add the truffle oil. Use an immersion blender or a regular blender to blend the soup until smooth. Adjust seasoning to taste. e. Keep the soup warm in a bain-marie at 145°F until ready to serve.

2. Serve: Ladle the soup into bowls and garnish with freshly chopped Italian parsley. Serve immediately and enjoy the creamy, luxurious flavor!

NUTRITION INFORMATION (per serving) Calories: 360 | Total Fat: 36 g | Sat. Fat: 21 g | Carbohydrates: 5 g | Protein: 4 g | Dietary Fiber: <1 g Sodium: 135 mg | Total Sugars: 4 g

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VEGETARIAN

FARRO AND TOMATO SALAD

WITH ROASTED GARLIC DRESSING AND CRISPY CAPERS Recipe prepared by CulinArt Group teams at: Army and Navy Academy (CA), CulinArt Group Catering Collection (NY), The Wheeler School (RI) PREP TIME: 20 minutesS

COOK TIME: 30 minutes

SERVINGS: 7

PORTION: 4 oz

A hearty and nutritious grain salad featuring earthy farro, juicy tomatoes, and crispy capers, all tossed in a rich roasted garlic dressing. High in fiber and whole grains, this dish provides sustained energy and bold Mediterranean flavors in every bite.

INGREDIENTS For the Salad: • 1 lb • 8 oz • 2 tbsp • 1-1/2 oz

Farro, cooked (see instructions below) Cherry tomatoes, halved Fresh basil, chopped Parmesan cheese, shaved

For the Crispy Capers: • 3-1/2 tbsp Capers, drained For the Roasted Garlic Dressing: • 2 large cloves Fresh garlic, roasted • 1-1/2 tbsp White balsamic vinegar • 1/4 cup Olive oil • 1 pinch Kosher salt • 1 pinch Ground black pepper

To make this recipe vegan, substitute nutritional yeast for the parmesan cheese. For a heartier meal, top with a protein: chicken, fish, turkey, beef, eggs, tofu, tempeh, beans.

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TORRI HIEBER, THE WHEELER SCHOOL

"Food is the easiest part of our individual cultures to share with each other, and the most exciting.”

INSTRUCTIONS 1. Cook the Farro a. Combine 4 1/2 oz dry farro (about 3/4 cup) with 2 1/4 cups water in a pot. b. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tender. c. Drain, let cool, and chill if preparing ahead.

2. Make the Crispy Capers a. Heat oil in a small pan or deep fryer to 375°F. b. Pat the capers dry with a paper towel to remove excess moisture. c. Fry capers until they burst and turn crisp (1–2 minutes). d. Remove with a slotted spoon and drain on a paper towel. Let cool.

3. Prepare the Dressing a. In a small bowl, mash roasted garlic with a fork until smooth. b. Add white balsamic vinegar, olive oil, salt, and pepper. c. Whisk until emulsified. Taste and adjust seasoning as needed.

4. Assemble the Salad a. In a large mixing bowl, combine cooked farro, cherry tomatoes, basil, and crispy capers. b. Drizzle with roasted garlic dressing and toss to combine. c. Taste and adjust seasoning if necessary.

5. Serve Divide salad into portions. Garnish with shaved parmesan cheese before serving.

Serve chilled or at room temperature.

NUTRITION INFORMATION (per serving) Calories: 150 | Total Fat: 9 g | Sat. Fat: 2 g | Carbohydrates: 13 g | Protein: 5 g | Dietary Fiber: 2 g Sodium: 220 mg | Total Sugars: <1 g

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BEEF QUINOA PICADILLO Recipe prepared by CulinArt Group teams at: Brookwood School (MA), Francis Parker Lower School (CA), Francis Parker Upper School (CA), George School (PA), Stony Brook School (NY) PREP TIME: 20 minutesS

COOK TIME: 40 minutes

SERVINGS: 6

PORTION: 4 oz

A modern twist on a Latin classic, this dish combines lean ground beef with protein-rich quinoa, sweet golden raisins, and briny green olives. The result is a balanced and flavorful meal that is both comforting and packed with essential nutrients.

INGREDIENTS For the Beef Quinoa Picadillo: • 1/2 cup Tri-color quinoa • 1 tbsp Canola oil • 1 lb Ground beef (80/20) • 1 tbsp Garlic, minced (about 3 cloves) • 3/4 cup Spanish onion, diced • 1 cup Marinara sauce (see recipe below) • 1 tbsp Ground cumin • 1/4 tsp Kosher salt • 1/4 tsp Ground black pepper • 1/3 cup Golden raisins • 4 oz Green olives, chopped (≈1/2 cup) • 1 tbsp Fresh cilantro, chopped (garnish) For Quick Marinara Sauce (optional): • 1/2 tsp Olive oil • 1 1/4 tsp Garlic, minced • 1-1/4 cups Crushed tomatoes, canned (with liquid) • 1/4 tsp Dried basil • 1/4 tsp Dried oregano • 1 pinch Salt and black pepper To make vegan, substitute the ground beef with Impossible™ Beef.

You can also make this recipe with ground chicken or turkey.

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LORRIE HALDEMAN, GEORGE SCHOOL

“Food has an incredible ability to bring us together, whether sitting down at dinner with your family or having your friends over and cooking together.”

INSTRUCTIONS 1. Cook the Quinoa a. Rinse the quinoa under cold water. b. In a pot, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat to low and cover. c. Cook for 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and set aside.

2. Prepare the Marinara Sauce (if making from scratch) a. Heat olive oil in a saucepan over medium heat. b. Add garlic and sauté for 1–2 minutes until fragrant. c. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

3. Make the Beef Quinoa Picadillo a. Heat canola oil in a large skillet over medium heat. b. Add ground beef and cook until browned, breaking it up with a spoon. Remove beef, drain excess fat, and set aside. c. In the same pan, sauté onions and garlic until tender, about 3 minutes. d. Return the beef to the pan and add marinara sauce, stirring to combine. Simmer for 5 minutes. e. Stir in cooked quinoa, cumin, salt, pepper, raisins, and olives. Simmer for an additional 10–15 minutes, stirring occasionally. Taste and adjust seasoning if needed.

4. Serve and Garnish Divide the picadillo into 6 portions (about 4 oz each). Garnish with chopped cilantro before serving.

NUTRITION INFORMATION (per serving) Calories: 360 | Total Fat: 20 g | Sat. Fat: 6 g | Carbohydrates: 24 g | Protein: 23 g | Dietary Fiber: 3 g Sodium: 520 mg | Total Sugars: 9 g

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VEGAN

CHICKPEA AND WILD MUSHROOM "MEATLOAF" WITH SMOKY MAPLE-TOMATO GLAZE

Recipe prepared by CulinArt Group teams at: The Cambridge School of Weston (MA), Ellis School (PA), United Nations (NYC), Windward School (CA) PREP TIME: 30 minutesS

COOK TIME: 45 minutes

SERVINGS: 13

PORTION: 2 slices

A hearty, plant-based take on classic meatloaf, made with protein-packed chickpeas, earthy wild mushrooms, and a smoky maple-tomato glaze. This satisfying dish is rich in fiber, umami flavors, and nutrients, making it a perfect vegetarian centerpiece.

INGREDIENTS For the Smoky Maple-Tomato Glaze: • 2 tbsp Pure maple syrup • 1 tsp Smoked paprika • 1/2 cup Ketchup For the Meatloaf: • 2 tbsp Olive oil • 1/2 cup Spanish onions, diced • 1/2 cup Fresh carrots, diced (small) • 1/2 cup Fresh celery, diced (small) • 2 tbsp Garlic, minced • 1 lb 14 oz Low-sodium garbanzo beans,

canned, drained, rinsed • 2 cups Wild mushrooms, chopped (medium) • 1 cup Panko breadcrumbs • 2 tbsp Low-sodium soy sauce • 2 tbsp Ketchup • 1 tsp Kosher salt • 1 tsp Ground black pepper

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STEVAN LEWIS, WINDWARD SCHOOL

“Food has this amazing way of bringing us together—whether it's around a table or through a simple shared moment. It connects us, no words needed."

INSTRUCTIONS 1. Prepare the Smoky Maple-Tomato Glaze: a. In a stainless steel bowl, whisk together maple syrup, smoked paprika, and ketchup until well combined. Set aside.

2. Prepare the Meatloaf: a. Preheat the oven to 350°F and coat a sheet pan with vegetable spray. b. In a large stainless steel bowl, mash the garbanzo beans thoroughly with a fork or potato masher. c. Chop the wild mushrooms into a medium dice. d. In a large sauté pan over medium heat, add olive oil. Once hot, add diced onions, carrots, and celery.

Sauté for 2 minutes, then add garlic and mushrooms. Continue cooking for another 2 minutes until the mushrooms are tender. Remove from heat and let cool. e. Add the sautéed vegetables to the mashed garbanzo beans along with the panko breadcrumbs, soy sauce, ketchup, salt, and black pepper. Mix everything together by hand until well combined.

3. Shape the meatloaf: Transfer the mixture to the prepared sheet pan and shape it into a long loaf.

4. Bake: a. Cover the meatloaf with foil and bake for about 20 minutes. b. After 20 minutes, remove the foil and evenly coat the top of the loaf with the smokey maple-tomato glaze. Return to the oven and bake for an additional 10 minutes. c. Remove from the oven and let cool slightly before slicing the meatloaf into 1-1/2" slices. Each slice is approximately 2 oz.

5. Serve: Serve 2 slices of “meatloaf” garnished with freshly chopped parsley.

NUTRITION INFORMATION (per serving) Calories: 170 | Total Fat: 4 g | Sat. Fat: 0 g | Carbohydrates: 29 g | Protein: 7 g | Dietary Fiber: 6 g Sodium: 530 mg | Total Sugars: 9 g

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VEGAN

SINGAPORE-STYLE CURRIED RICE NOODLES WITH TOFU Recipe prepared by CulinArt Group teams at: The Bryn Mawr School (MD), Friends Central Lower School (PA), MiraCosta College (CA) PREP TIME: 25 minutesS

COOK TIME: 10 minutes

SERVINGS: 2

PORTION: 7 oz

A vibrant and fragrant dish featuring rice noodles tossed in a bold curry sauce, crispy tofu, and a medley of colorful vegetables. This Southeast Asian-inspired meal is packed with spices, plant-based protein, and wholesome ingredients.

INGREDIENTS For the Sauce: • 1 tsp • 1 tsp • 2 tbsp • 2 tbsp • 1 tsp

Garlic, minced Fresh ginger root, minced Low-sodium soy sauce Light brown sugar Fresh lemon juice

For the Noodles: • 1 tsp • 2 tbsp • 1/8 tsp • 4 oz • 2 tsp • 1/4 cup • 1/4 cup • 1/4 cup • 2 tbsp • 4 oz • 2 tbsp

Fresh cilantro, chopped Green onions (scallions), sliced Crushed red pepper flakes Extra firm tofu, cubed Curry powder Fresh snow peas, julienne sliced Fresh carrots, julienne sliced Spanish onions, sliced Sesame oil Vermicelli rice noodles (dry) Fresh basil, coarsely chopped

Try this recipe with cooked chicken too!

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LEWIS POSS, MIRACOSTA COMMUNITY COLLEGE

"After mise en place is complete, this recipe is quick to prepare!”

Mise en place is a French culinary term that refers to preparing ingredients and getting equipment ready before the cooking process starts.

INSTRUCTIONS 1. Prepare the Sauce: In a stainless steel bowl, whisk together minced garlic, minced ginger, soy sauce, brown sugar, and lemon juice until well combined. Set aside.

2. Prepare the Noodles: a. Soak the rice noodles in boiling hot water for 4–5 minutes, or until tender. Drain and rinse under cold water to stop the cooking process. Set aside. b. Cut the tofu into 1" cubes and set aside. c. Coarsely chop the fresh basil leaves and set aside.

3. Cook the Noodles and Vegetables: a. Heat sesame oil in a large skillet over medium heat. Add tofu, carrots, and onions. Sauté for 2 minutes or until the onions begin to soften. b. Add the snow peas, rice noodles, prepared sauce, basil leaves, and curry powder. Stir to combine and cook for another 2–3 minutes, until the vegetables are tender-crisp and the noodles are well coated with the sauce. c. Adjust seasoning to taste, if needed. Keep hot at 145°F for service.

4. Serve: Serve the noodles and tofu mixture in a bowl, topped with sliced scallions and fresh cilantro.

NUTRITION INFORMATION (per serving) Calories: 460 | Total Fat: 17 g | Sat. Fat: 2 g | Carbohydrates: 70 g | Protein: 8 g | Dietary Fiber: 4 g Sodium: 540 mg | Total Sugars: 15 g

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VEGAN

SOY LEMON ROASTED TOFU

WITH SUN-DRIED TOMATOES AND ARTICHOKES Recipe prepared by CulinArt Group teams at: Heritage Hunt Golf & Country Club (VA), Hutch Metro Center (NY), Point Park University (PA) PREP TIME: 25 minutesS

COOK TIME: 45 minutes

SERVINGS: 4

PORTION: 4 oz tofu / 4 oz vegetables

A flavor-packed dish with marinated tofu roasted to perfection, paired with tangy sun-dried tomatoes and tender artichokes.

This plant-based protein powerhouse is bursting with flavor and loaded with heart-healthy nutrients.

INGREDIENTS For the Tofu: • 4 oz Extra firm tofu (about 8 cubes, 1" each) • 1 tbsp Extra virgin olive oil • 1 tbsp Gluten-free low-sodium tamari soy sauce • 1 tbsp Fresh lemon juice For the Vegetable Mixture: • 1/4 cup Spanish onions, diced • 1 tbsp Garlic, minced • 3 oz Artichoke hearts, quartered • 1/4 cup Sun-dried tomatoes, julienne sliced • 2 tbsp White wine • 1/4 tsp Kosher salt • 1/8 tsp Ground black pepper • 1 tsp Grated lemon zest • 1 tbsp Fresh lemon juice • 1 tbsp Extra virgin olive oil • 1 tbsp Italian parsley, fresh, chopped

Try this recipe with fish (cod, tilapia) too!

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KRISTIN HACKWORTH, POINT PARK UNIVERSITY

“The best way that food connects us is with special moments…whether getting together for a birthday, holiday, retirement, or other life milestone, we celebrate by feeding our souls with the ones we care about most!”

INSTRUCTIONS 1. Prepare the Tofu: a. Cut the tofu into 1" cubes. b. In a stainless steel bowl, whisk together the olive oil, tamari soy sauce, and lemon juice. c. Add the tofu cubes to the marinade and toss to coat. d. Cover and let marinate for at least 30 minutes, tossing occasionally.

2. Roast the Tofu: a. Preheat the oven to 350°F. b. Coat a sheet pan with vegetable spray and arrange the marinated tofu cubes evenly on the pan. c. Roast for 10 minutes, then flip the tofu cubes and roast for another 6 minutes. d. Remove from the oven and transfer to a hotel pan. Hold hot at 145°F for service.

3. Prepare the Vegetable Mixture: a. In a large skillet or rondo, heat half of the remaining olive oil over medium heat. b. Add the diced onions and minced garlic and cook for 2–3 minutes, or until the onions begin to soften. c. Add the artichoke hearts and sun-dried tomatoes, tossing to combine. d. Add the salt, pepper, white wine, lemon juice, and lemon zest. e. Lower the heat and sauté for 2 minutes, then pour the vegetable mixture over the roasted tofu.

4. Serve: Garnish with freshly chopped parsley and serve immediately, or hold hot at 145°F until ready to serve.

NUTRITION INFORMATION (per serving) Calories: 330 | Total Fat: 17 g | Sat. Fat: 1.5 g | Carbohydrates: 25 g | Protein: 16 g | Dietary Fiber: 10 g Sodium: 700 mg | Total Sugars: 8 g

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CHICKEN SANDWICH

WITH GRILLED SCALLION GREEN COLESLAW AND MISO-BASIL PESTO ON MULTI-GRAIN CIABATTA Recipe prepared by CulinArt Group teams at: Keio Academy (NY), Charter Communications (CT), Mt. St. Joseph High School (MD), Village Christian School (CA) PREP TIME: 30 minutesS

COOK TIME: 20 minutes

SERVINGS: 1

PORTION: 1 sandwich

A gourmet sandwich featuring marinated grilled chicken, a crunchy scallion-infused green coleslaw and a vibrant misobasil pesto. Served on a hearty multi-grain ciabatta bun, this protein-rich meal is packed with flavor and nourishment.

INGREDIENTS For the Miso-Basil Pesto: • 1 tbsp Fresh basil, chopped • 1/2 each Scallion (white part), sliced • 1/8 tsp Garlic, minced • 1/2 tsp White miso paste • 1 tbsp Olive oil • 1/8 tsp Black pepper

For the Sandwich: • 4 oz Boneless chicken breast • 2 slices Tomato (1/4" thick) • 1 each Multi-grain ciabatta roll (2 oz) • 1 tbsp Miso-basil pesto (spread) • drizzle Olive oil (for marinade)

For the Grilled Scallion Green Coleslaw: • 1/2 cup Shredded cabbage mix • 1/4 cup Shredded red cabbage • 1 tbsp Olive oil • 1/2 tsp Dijon mustard • 1 tbsp Honey • 1 tsp Unseasoned rice wine vinegar • 1 tbsp Mayonnaise • 1/8 tsp Kosher salt • 1/8 tsp Ground black pepper • 1 each Scallion (green part), grilled, chopped To make this recipe vegan, replace the chicken with tofu.

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HENRICK CHEN, KEIO ACADEMY

“When I began cooking ten years ago, pesto chicken was one of the first things I learned to make.”

INSTRUCTIONS 1. Prepare the Miso-Basil Pesto: a. Place basil, sliced scallion, garlic, miso paste, olive oil, and black pepper into a blender or food processor. b. Blend until smooth. Transfer to a storage container and refrigerate until ready to use.

2. Prepare the Grilled Scallion Green Coleslaw: a. Preheat oven to 350°F. b. Toss the green part of the scallions with olive oil and place them on a sheet pan. Roast in the oven for 8–10 minutes until lightly charred. Let cool and chop into 1/2" pieces. c. In a large bowl, whisk together mayonnaise, Dijon mustard, honey, rice vinegar, salt, and pepper until smooth. d. Add shredded cabbage mix, red cabbage, and grilled scallions. Toss to combine. Store in the fridge at or below 41°F for at least 2 hours.

3. Prepare the Chicken Breast: a. Marinate the chicken breast in 1 tbsp of miso-basil pesto and refrigerate for at least 2 hours or overnight. b. Preheat the oven to 350°F. Place the marinated chicken on a sheet pan coated with vegetable spray. c. Bake for 15–20 minutes, or until the internal temperature reaches 165°F. Flash chill if preparing ahead of time.

4. Assemble the Sandwich: a. Cut the ciabatta bun in half and toast it. b. Spread 1 tbsp of miso-basil pesto on the top half of the toasted bun. c. Slice the baked chicken breast into 4–5 pieces. d. On the bottom half of the bun, add a layer of the grilled scallion green cole slaw, followed by 2 slices of tomato, and then the sliced chicken. e. Place the top half of the bun on the sandwich and cut it in half for serving. f. Serve immediately or keep cold at or below 41°F.

NUTRITION INFORMATION (per serving) Calories: 550 | Total Fat: 33 g | Sat. Fat: 4.5 g | Carbohydrates: 32 g | Protein: 31 g | Dietary Fiber: 4 g Sodium: 790 mg | Total Sugars: 7 g

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VEGAN

JERK SPICED JACKFRUIT TACOS WITH MANGO-AVOCADO SALSA

Recipe prepared by CulinArt Group teams at: Heritage Hunt Golf & Country Club (VA), Hutch Metro Center (NY), Point Park University (PA) PREP TIME: 25 minutesS

COOK TIME: 20 minutes

SERVINGS: 20

PORTION: 2 tacos

A bold and flavorful plant-based taco featuring shredded jerkseasoned jackfruit topped with a refreshing mango-avocado salsa. This fusion of spices and fresh ingredients delivers a delicious and nutrient-rich alternative to traditional tacos.

INGREDIENTS For the Jerk Spice: • 1 tsp Ground black pepper • 1 tsp Dried thyme, crushed • 1/2 tsp Ground allspice • 1/2 tsp Ground cumin • 1/4 tsp Cayenne pepper • 1/4 tsp Ground cinnamon • 1/4 tsp Ground nutmeg • 1-1/2 tsp Onion powder • 1 tsp Ground paprika For the Mango-Avocado Salsa: • 2 cups Fresh mango, peeled, diced (1/4") • 1 each Avocado, peeled, diced (1/4") • 1/2 cup Fresh red onions, diced (1/4") • 3 tbsp Fresh cilantro, chopped • 3 tbsp Lime juice, fresh • 3 tbsp Orange juice • 1/4 tsp Kosher salt

Try this recipe with shredded chicken or beef!

For the Jackfruit Tacos: • 2 tbsp Extra virgin olive oil • 6 each Green onions, bunch, sliced (1/4") • 4 cloves Fresh garlic, minced • 1 tbsp Fresh ginger root, minced • 1 each Fresh jalapeño pepper, minced • 2 lb 8 oz Green jackfruit, canned,

drained, rinsed • 2 tbsp Agave nectar • 1/4 cup Tomato paste (no salt added) • 3 tbsp Gluten free low-sodium

tamari soy sauce • 1 cup Lime juice, fresh • 1 cup Cold water • 40 each 6" White corn tortillas • 1 cup Romaine lettuce hearts, chopped

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RYAN FARRELL, HERITAGE HUNT

“Tacos are my passion – I am constantly trying to find the best taco. This recipe was inspired by an amazing taco I ate at a restaurant in Queens, New York."

INSTRUCTIONS

1. Prepare the Jerk Spice: RECIPE a. In a stainless steel bowl, combine all the jerk spice ingredients: ground TIP: The tex black pepper, thyme, allspice, cumin, cayenne, cinnamon, nutmeg, onion ture of ja is very powder, and paprika. similar ckfruit to that slow co b. Toss together until well mixed. o oked p ulled p f When s c. Transfer the mixture to a storage container and set aside. o rk. hred 2. Prepare Mango-Avocado Salsa: hard to ded it's tell a. In a separate stainless steel bowl, combine diced mango, avocado, red differe the nce. onion, cilantro, lime juice, orange juice, and kosher salt. b. Toss together gently to combine. c. Transfer the salsa to a storage container and hold it cold at or below 41°F for service.

3. Prepare Jackfruit: a. In a large sauté pan, heat the olive oil over medium heat. b. Add the onions, garlic, and ginger. Sauté until lightly browned ( 2–3 minutes). c. Add the jerk spice mix and jalapeños. Cook for 30–40 seconds, or until fragrant. d. Stir in the drained and rinsed jackfruit, agave nectar, tomato paste, tamari soy sauce, lime juice, and cold water. e. Stir well to combine, then lower the heat and simmer for 15–20 minutes. Cook until all the moisture is absorbed and the jackfruit is well coated with the sauce. f. Hold hot at 145°F for service.

4. Assemble the Tacos: a. Heat the white corn tortillas until warm, either on a griddle or in the oven. b. Layer the bottom of the warm tortilla with shredded romaine lettuce. c. Top the lettuce with 2 oz of the jerk-spiced jackfruit. d. Add a heaping teaspoon of the mango-avocado salsa on top of the jackfruit.

5. Serve: Serve the tacos immediately, making sure to enjoy the fresh and vibrant flavors of the jerked jackfruit, creamy salsa, and crunchy lettuce inside the warm tortilla.

NUTRITION INFORMATION (per serving) Calories: 210 | Total Fat: 4 g | Sat. Fat: 0.5 g | Carbohydrates: 43 g | Protein: 5 g | Dietary Fiber: 6 g Sodium: 190 mg | Total Sugars: 17 g

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VEGETARIAN

BLACK BEAN AND SPINACH STUFFED SWEET POTATO Recipe prepared by CulinArt Group teams at: ICON Clinical Research (PA), The Knox School (NY), Stuart Hall School (VA) PREP TIME: 10 minutesS

COOK TIME: 45 minutes

SERVINGS: 4

PORTION: 1/2 sweet potato

A nutrient-packed dish featuring tender baked sweet potatoes filled with a savory mix of black beans, spinach, and aromatic spices. This hearty meal is rich in fiber, plant-based protein, and antioxidants, making it a satisfying and wholesome option for any time of day.

INGREDIENTS For the Sweet Potatoes: • 2 each Medium sweet potatoes (~10 oz each) For the Filling: • 1 tbsp • 1/4 cup • 1 clove • 1 cup

• 1/4 tsp • 1/4 tsp • 1/8 tsp • 1/8 tsp • 1 cup

Olive oil Onion, diced Fresh garlic, minced Low-sodium canned black beans, drained, rinsed Chili powder Ground cumin Kosher salt Ground black pepper Fresh baby spinach

For Topping: • 2 tbsp • 2 tsp

Sour cream Fresh parsley, chopped

To make this recipe vegan, swap the sour cream for vegan sour cream or dairy free plain Greek yogurt.

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CARL LISENA, THE KNOX SCHOOL

"Sometimes I switch out the sour cream for a chipotle dressing, just to spice things up!"

INSTRUCTIONS 1. Bake the Sweet Potatoes a. Preheat the oven to 425°F. b. Wash the sweet potatoes thoroughly and pat dry. c. Place the sweet potatoes on a baking sheet and bake for 30–45 minutes, or until tender when pierced with a fork.

2. Prepare the Filling a. Heat olive oil in a sauté pan over medium-high heat. b. Add diced onion and garlic, cooking until softened (about 2 minutes). c. Stir in black beans, chili powder, cumin, salt, and pepper. Cook until heated through (about 2 minutes). d. Add spinach and cook until wilted (2–3 minutes). Adjust seasoning to taste.

3. Assemble a. Slice each baked sweet potato in half lengthwise. b. Use a spoon to create a small well in the center of each half. c. Divide the black bean mixture evenly among the sweet potato halves.

4. Serve Top each half with 1/2 tbsp sour cream and sprinkle with fresh parsley. Serve warm and enjoy!

NUTRITION INFORMATION (per serving) Calories: 220 | Total Fat: 4.5 g | Sat. Fat: 1 g | Carbohydrates: 40 g | Protein: 8 g | Dietary Fiber: 10 g Sodium: 240 mg | Total Sugars: 9 g

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PASSIONFRUIT COCONUT TARTS WITH PEPITA CRUST

Recipe prepared by CulinArt Group teams at: Cathedral Catholic High School (CA), Forman School (CT), Mt. St. Joseph Academy (PA) PREP TIME: 30 minutesS

COOK/CHILL: 20 min/12 hrs

SERVINGS: 7

PORTION: 1 tart

A tropical-inspired dessert with a creamy passionfruit-coconut filling nestled in a crunchy, nutrient-dense pepita crust. This naturally sweetened, dairy-free treat is packed with healthy fats and bright, tangy flavors that make every bite refreshing and indulgent.

INGREDIENTS For the Pepita Crust: • 8 oz Raw pumpkin seeds (pepitas) • 8 oz Pitted dates, chopped • 1/8 tsp Kosher salt • 1-1/2 tbsp Olive oil (optional, as needed) • 1 tbsp Water (optional, as needed) • Cooking spray For the Passionfruit Filling: • 6-1/2 oz Passion fruit purée (thawed) • 13 oz Coconut milk • 1/4 cup Maple syrup • 1/4 oz Plain gelatin (1 packet) For Garnish: • 1 cup

Fresh raspberries

This recipe can be made with other milks like dairy, soy, oat, or almond.

32

JOE GUERRERO, CATHEDRAL CATHOLIC HIGH SCHOOL

“This recipe is a culmination of letting our ingredients talk to us, showing us that less is more.”

INSTRUCTIONS

RECIP 1. Prepare the Crust E TIP: Blind b a. Toast Pepitas: Preheat the oven to 325°F. Toast pumpkin seeds in the ake, or tart sh pre-ba e oven or in a dry skillet over medium heat until just golden.

You ca ll for a nuttie ke, the nl r fl b. Blend the Crust: In a food processor, coarsely grind toasted pepitas. parchm ine the doug avor.

Add chopped dates and salt, and pulse until the mixture holds the pa ent paper a h with nw nd together when pressed. If the mixture is too dry, add olive oil and dried b ith pie weig fill eans t h o blind ts or water, little by little, until it forms a cohesive texture. b the sh ake ell. c. Shape the Crust: Spray 4" pie tins with cooking spray. Divide the crust mixture evenly and press it into the bottom and up the sides of each tin. d. Bake the crusts for 10 minutes, or until slightly golden. Remove and let cool.

2. Make the Filling a. Bloom Gelatin: Remove 1/3 of the coconut milk and place it in a small bowl. Sprinkle gelatin over the top and let it sit for 5 minutes to bloom. b. Heat Ingredients: In a saucepan over medium heat, combine the remaining coconut milk, passion fruit purée, and maple syrup. Heat until warm. c. Incorporate Gelatin: Whisk the bloomed gelatin into the warm coconut milk mixture, stirring until completely dissolved.

3. Assemble the Tarts Pour the filling evenly into the cooled crusts. For easier pouring, transfer the mixture to a measuring cup. Refrigerate for 12 hours or overnight until the filling is fully set.

4. Serve Carefully remove tarts from the pans and garnish with fresh raspberries. Serve chilled and enjoy!

NUTRITION INFORMATION (per serving) Calories: 490 | Total Fat: 32 g | Sat. Fat: 12 g | Carbohydrates: 45 g | Protein: 14 g | Dietary Fiber: 6 g Sodium: 50 mg | Total Sugars: 28 g

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CULINART GROUP, 6 INTERNATIONAL DRIVE, RYE BROOK, NY 10573 CULINARTGROUP.COM