HHS Culinary Director Ryan Clark of Canyon Vista Medical Center sourced tomatoes and arugula from a local garden, Backyard Gardening Growing, corn from StoneHaven Farms, black beans from Bonita Bean Co., peppers and basil from Lettuce Turnip the Beet and MicroGreens’ “Rambo radish.” The pomegranate came from the hospital’s own Chef Garden.
Those ingredients from the previous slide became a Southwest bowl, proudly sourced from Southern Arizona.
An explosion of local produce—some fresh, some pickled—and spiked with gochujang, this recipe is from HHS’ Global Bowls project, in partnership with The Humane Society of the U.S., created by HHS Chef Christopher Randolph of Kershaw Health in Camden, SC.
Watermelon mint salad
HHS Executive Chef Karle Johnson of National Park Medical Center in Hot Springs, Ark., makes an all-local salad with watermelon, blueberries, feta cheese, cucumbers and mint with a citrus vinaigrette made with honey from a local beekeeper.
Steak tacos with blackberry-corn salsa
All-sustainable produce and local grassfed beef make up these tacos by HHS Executive Chef Blake Eckenrod of Conemaugh Memorial Medical Center in Johnstown, Pa.
Zoodle pasta with Joyce Farms chicken
HHS VP of Culinary Chef Peter Tseng combines zoodles with fire-roasted tomato sauce, Joyce Farms herbed grilled chicken, black garlic, fresh herbs, shredded asiago and micro greens. Joyce Farms is a small, family-owned North Carolina producer of all-natural heritage meat and poultry products.
Grilled red snapper on mixed greens
HHS Executive Chef Oliver Godoy of HCA Houston Medical Center brushes sustainable redfish with olive oil and grills until succulent, then serves it with local sage zucchini salad and balsamic-soaked strawberries.
Pulled pork sandwich with corn chowder
In this hearty dish by HHS Chef and Culinary Director Tommy Turbyfill, shredded pork shoulder is stewed in a sweet blood orange barbecue sauce and served on Texas toast with cilantro and radish microgreens, accompanied by roasted corn chowder, all grown in Austin.
Cauliflower rice taco bowl
White rice’s low-carb cousin, cauliflower, is the base for this bowl by HHS VP of Culinary Peter Tseng. The “rice” is topped with either grassfed beef or natural chicken from Joyce Farms, then punched up with corn, black beans, avocado, jalapeno, pico, salsa and shredded lettuce.
Porchetta is a showstopper pork dish everyone should try at least once. When HHS Executive Chef Frank Boerdner visited an account in Gallatin, TN, he created this version with local jumbo asparagus, cucumbers and tomatoes from Bloomsbury Farm in Smyrna, TN.
King Cake Gooey Cake frappucino
Baton Rouge-based HHS Culinary Director Joe Voiselle shares these festive frapps from Baton Rouge General. The espresso beans come from Baton Rouge’s Community Coffee, the base is vanilla ice cream from the local Kleinpeter dairy and the cake is from Haydel’s bakery in New Orleans.