Farro sweet potato bake
If you’re looking for something heartier (and healthier) than white rice, turn to farro for an almost-crunchy chew to accompany sweet potatoes, as seen here in a very seasonal side by UConn Dining.
Sodexo’s foodservice team at West Virginia University makes plant-forward food comforting, as shown with these warm corn muffins.
Street tacos with red cabbage, cauliflower
Flik Independent School Dining’s new line, International Handheld Street Foods, features items like these street tacos, which makes purple cabbage, cauliflower and red bell pepper into a rainbow of healthy harvest flavor.
Apple strudel with raisin-apple chutney
At Phoebe Ministries at the Terrace in Allentown, Pa., Cura (part of Elior North America) Chef Dennis Rivera presents a chef’s choice dessert every Thursday for residents. This apple strudel is the perfect bite of fall.
A healthy kind of candy
Candied acorn squash is another harvest dish by Chef Rivera for residents at Phoebe Ministries.
Stuffed mini pumpkins
Also at The Terrace at Phoebe, these cute pumpkins are stuffed with sausage and cornbread.
Pork belly and apple slaw
At another Cura account, this special event plate for endowment fund supporters of Homestead Village Enhanced Senior Living in Lancaster, Pa., features a confit kurobuta pork belly (a heritage breed) with vanilla-infused apple slaw and red wine reduction. The event was both in-person and delivered to about 50 residents as well.
Hot cocoa meets pumpkin bisque
At the same endowment fund event, a little pumpkin bowl of bisque delighted with flavors of cocoa and bourbon barrel-aged maple syrup.
Farro stuffed mini pumpkin
And, finally, one more stuffed pumpkin for the road: This version, by the National Peanut Board, adds some crunch to the mix with roasted peanuts.