Wexner Medical Center (Ohio): Spaghetti with roasted tomatoes, chickpeas and basil
Wexner recently rolled out the whole food, plant-based diet at its Ross Heart Hospital, and this is one of the items on the dinner menu. All items on the menu are made in house, and the dining department hopes to expand this to the rest of the system next year.
Wexner Medical Center (Ohio): Corn and black bean quinoa
The new menu focuses on whole foods and limiting processed items and meat and dairy. This salad also includes onion, red pepper, tomatoes, zucchini and spinach.
Robert Wood Johnson University Hospital (N.J.): Penne a la vodka
A true Italian Jersey classic, this patient menu item features penne pasta tossed with a light vodka sauce topped with marinated sliced of grilled chicken.
Robert Wood Johnson University Hospital (N.J.): Mango dusted salmon
Another patient dish, this salmon dish includes a fresh mango salad, grilled seasonal vegetables and wild rice with stewed tomato and garlic. Executive chef Timothy Gee says the key to this dish is freshness. “All items are hand selected to provide the freshest food for our patients. The salmon is dry rubbed with an ancho mango powder we mix in house and is topped with a delicious fresh mango salsa.”
Robert Wood Johnson University Hospital (N.J.): Tomato, basil and mozzarella
This classic salad featured Jersey Fresh tomatoes in the summer and is always in high demand on the patient menu.
Robert Wood Johnson University Hospital (N.J.): Chicken bruschetta
Gee says this is a “flavorful alternative to a piece of chicken drenched in sauce.” This patient dish features a grilled marinated chicken with sun-dried tomato bruschetta, balsamic glaze, shredded Asiago cheese served with a side of mashed potatoes and fresh-steamed broccoli.
Valley Hospital (N.J): Roasted salmon
This roasted salmon with a fresh pineapple salsa, brown rice and bok choy was served recently for lunch. It’s a big seller at the hospital, especially as dining has moved away from serving red meat.