Oregon Balanced Menus: A Collection of Regional Hospital Recipes
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The Oregon Healthy Food in
Health Care Project Presents:
Oregon Balanced
Menus:
A Collection of
Regional Hospital
Recipes
Oregon Physicians for Social Responsibility
812 SW Washington Street, Suite 1050, Portland, OR 97205
503.274.2720 www.oregonpsr.org Fax 503.222.5348
Table of Contents
Oregon Balanced Menus: A Collection of Regional Hospital Recipes …………………..………..… ii
Sustainable Sourcing: Third-Party Certified Eco-Labels, USDA Approved Label Claims …... iii
Recipes
Roasted Red Pepper, Pear, Walnut and Gorgonzola Pizza ..………………………………… 1
Pumpkin Chili ………………………………………………………………...………………………………….. 2
Pasta Primavera Alfredo …………………………………………………………………………………... 3-4
Chili Relleno Casserole ..……………………………………………………………………………….…… 4-5
Eggplant Parmesan ..…………………………………………………………….…………………..…….….. 6
Basic Tomato Sauce (to be used in Eggplant Parmesan recipe) ………..…………….….. 7
Mac & Cheese - Not Your Kids ..…………………………………………………………..…….……….. 8
Cheddar Cheese Sauce (to be used in Mac & Cheese recipe) ………………..……...……. 9
Wild Mushroom Polenta ..………………………………………………………………………………... 10
Spicy Marinara Sauce (to be used in Wild Mushroom Polenta recipe) ……………... 11
Stuffed Acorn Squash ..………………………………………………………….…………………….. 11-12
Artichoke Quiche ..…………………………………………………………………………………..……….. 13
Southwest Quinoa Casserole ………………………………...…………………………….………….. 14
Grilled Chicken with Quinoa Pilaf and Summer Vegetables ..…………….………... 15-16
Bean & Cheese Burrito ..………………………………………………………………………………. 16-17
Black Bean and Pasta Casserole ..……………………………………………………………..…. 17-18
Cheese Strata with Cheese Sauce ..…………………………………………………………………... 18
Vegan Pasta Primavera ..……………………………………………………………………………....….. 19
Black-Eyed Peas ..………………………………………………………………………….………………..... 20
Akara - Black-Eyed Pea Fritters ..…………………………………………………………………..….. 21
Iranian Stuffed Tomatoes - Dolmed-yeh Gojeh Farangi ..……………………….…….. 22-23
Jewish Stuffed Cabbage Rolls ..…………………………………………………………………..... 23-24
Tanzanian Beans with Coconut, Cilantro, and Coriander ..………………………………... 26
Glossary of Sustainability Terms ..………………………………………………………………………………... 27
Facility Profiles ..…………………………………………………………………………………………………………... 28
Acknowledgements ..………………………………………………………………………………..…….. Back Cover
i
Oregon Balanced Menus: A Collection of Regional Hospital Recipes
Oregon Physicians for Social Responsibility’s Healthy Food in Health Care Project (HFHC)
works to employ market-based forces to increase demand for sustainably produced foods, im-
prove hospital food quality, educate the public, and bolster the local economy. The principal
goal of the project is to leverage the significant purchasing power and influence of hospitals to
support regional markets for fresh, sustainable food, and to model healthy food choices to the
public.
On September 24th, 2010 the HFHC Project presented an educational roundtable - Balanced
Menus: Serving Healthy Sustainable Meals, Mitigating Climate Change, and Reducing Cost. The
Balanced Menus Project (http://noharm.org/us_canada/issues/food/balanced_menus/) is a
climate change mitigation strategy. This systematic approach aims to reduce the amount of
meat protein in hospital food and offers a strategic pathway to serving the healthiest, most
sustainably produced meat available in a cost neutral manner. By reducing meat procurement,
hospitals can use cost savings to serve both high quality vegetable/legume proteins as well as
sustainably produced meat products.
Oregon Balanced Menus: A Collection of Regional Hospital Recipes was created to support
the implementation of Balanced Menus at hospitals in Oregon/SW Washington. Hospitals
were asked to submit meat-free and reduced-meat recipes that could be served in institu-
tional settings. Food Service Directors, Managers, Chefs, and Nutritionists all heeded the call
and came up with many delicious recipes found in the following pages.
Examples of how hospitals have incorporated the Balanced Menus approach into their facili-
ties can be found at: http://noharm.org/us_canada/issues/food/balanced_menus/
studies.php.
Thank you to all hospitals that submitted recipes and attended the September 2010 Healthy
Food in Health Care Roundtable!
ii
Sustainable Sourcing
When using these recipes, hospitals are strongly encouraged to source local, seasonal, and
sustainably produced products whenever possible. Cooking with food that has been produced
without harmful chemicals, in a way that the protects the fertility of the land, and that utilizes
fair labor practices promotes the health and well-being of hospital patients, staff, and visitors,
the communities they reside in, and the environment.
Third-Party Certified Eco-Labels
General USDA Approved Label Claims
iii
Roasted Red Pepper,
Pear, Walnut and
Gorgonzola Pizza
Serving Size: 1 slice
Makes: 48 Servings
Measurement Ingredients
6 ea Sweet Red Bell Peppers
12 c Onion, chopped
12 ea Pears, sliced thin Submitted by
6 c Walnuts, chopped Nancy Gummer, RD, LD, CDE
9½c Mozzarella Cheese Director of Nutrition Services/Diabetes
9½c Gorgonzola Cheese Education, Good Shepherd
6 ea Rizzuto 16” Hand stretched Medical Center,
Italian gourmet par-baked Hermiston, OR
pizza crust
Roasted Garlic Butter
Balsamic Vinegar
Cooking Instructions
Cut peppers in half and seed. Roast in a hot oven. Peel and slice.
Caramelize the onions.
Brush pizza crusts with roasted garlic butter and balsamic vinegar.
Layer peppers, pears, caramelized onions, walnuts and cheese on pizza crusts.
Bake at 400 degrees until crust is golden brown, about 7 minutes
Cut each pie into 8 pieces
Page 1
Pumpkin Chili
Serving Size: 1 cup each
Makes: 50 servings
Measurement Ingredients
3 qts Water
75 oz Crushed, Canned Tomatoes
108 oz Kidney Beans
106 oz Pumpkin cnd
3c Chopped Onion
3c Chopped Red Bell Pepper
3c Chopped Chili Peppers
3c Bulgur
2T Garlic Submitted by
3T Cumin Athena Nofziger RD,LD Clinical Dietitian
¼c Chili Powder Samaritan Lebanon Community Hospital,
2t Salt Lebanon, OR
Cooking Instructions
Chop all onions, peppers and chili peppers
Drain and rinse the beans
Put all ingredients in a large pan and bring to a boil
Reduce to medium-Low heat and simmer for 35 minutes
Nutritional Analysis*
Calories 130 k Protein 6g
Total Fat 1g Fiber 9g
Saturated Fat 0g Phosphorus 102 mg
Trans Fat 0g Sodium 340 mg
Carbohydrates 25 g Potassium 365 mg
Cholesterol 0 mg
*Nutritional Analysis Conducted Using Food Processor Software
Page 2
Pasta Primavera
Alfredo
Serving Size: 12 oz, 8 oz for catering
Makes: 100 servings
Ingredients Measurement Ingredients Measurement
Half & Half 6 qts Carrots, baby slims 6 lbs
Heavy cream 2 qts Broccoli floret’s 6 lbs
Whole butter 1 lb Mushrooms, quartered 6 lbs
Parmesan Cheese, shredded 8c Zucchini, green fresh 6 lbs
Roux 6 oz Yellow squash 6 lbs
Nutmeg ½t Green onions 4c
Salt & pepper mixture 2t Slivered almonds, toasted 4c
Pasta, uncooked 10 lbs Parmesan cheese, shredded 4c
(tri-color Rotini or Red Parmesan cheese, 4 c (approx)
Penne Pasta) shredded (add 2 tablespoons
Parsley, chopped garnish paprika to color Parmesan)
Cooking Instructions
Alfredo Sauce: Heat half & half and heavy cream together. In heavy gage pan (thick bottom) heat
roux. Add cream mixture. Bring to a slow boil, mixing until roux is smooth with cream. Add but-
ter, nutmeg, and salt & pepper mix. Whip in Parmesan cheese. When well melted (it should be
semi-thick), taste and adjust seasonings if needed. Hold for service.
Cook pasta, 5 lbs or less at a time. Shock in cold water. Hold for service.
Vegetables are cut and on a cart in the vegetable cooler.
Steam broccoli florets al dente.
Steam carrots al dente in ½ batches, 3 pounds or less at a time.
Sauté mushrooms in clarified butter, adding salt and pepper to taste. Strain out excess juice (1/2
batches); discard excess juice.
When ready for service, sauté zucchini and yellow squash together (half batches) in clarified butter
al dente.
Add appropriate amt of vegetables (carrots, broccoli, mushrooms, zucchini, yellow squash) the
green onions and the pine nuts to Alfredo sauce & Parmesan cheese.
Mix well, taste and adjust seasoning if needed.
Place in 5 full shallow (2”) pans.
Top with Red Parmesan cheese, shredded (on tray) and chopped parsley.
Bake 10 to 15 minutes at 3500
Page 3
Nutritional Analysis Submitted by Sue Lundgren,
Sacred Heart Medical Center ,
12 oz svg 8 oz svg Eugene, OR
Calories 380 k 253 k
Total Fat 20 g 13 g
Carbohydrates 35 g 23 g
Protein 14 g 9g
Sodium 320 mg 213 mg
Potassium 453 mg 302 mg
Chili Relleno
Casserole
Serving Size: 8 oz
Makes: 48 servings
Ingredients Measurement Ingredients Measurement
Eggs 28 Granulated Garlic 1½T
Black Pepper 1½T
Flour 3c Mild Cheddar Cheese
(shredded) 32 oz
Half and Half 1 ¾ qt
Salt & Pepper Mix 1½T 106 oz Pumpkin cnd
Mild Green Chili 3c Chopped Onion
(canned, drained) 8 cans-26 oz 3c Chopped Red Bell Pep-
Poblano Peppers per
(fresh, roasted) 10 lbs 3c Chopped Chili Peppers
Sharp Cheddar cheese 3c Bulgur
(shredded) 3.5 lbs 2T Garlic
Provolone Cheese 3T Cumin
(shredded) 3.5 lbs ¼c Chili Powder
Oregano 3T 2 tsp Salt
Page 4
Chili Relleno Casserole cont.
Cooking Instructions Submitted by Sue Lundgren,
Chop all onions, peppers and chili peppers Sacred Heart Medical Center,
Drain and rinse the beans Eugene, OR
Put all ingredients in a large pan and bring to a boil
Reduce to medium-Low heat and simmer for 35 minutes
Layering Method
Roast Poblano peppers, de-skin and remove seeds. Can be done a day in advance.
Mix oregano, garlic and black pepper to Provolone Cheese.
Set aside till ready for use.
Mix the ½ & ½, eggs and flour well add salt and pepper mix.
Spray M½- 200 pans with non-stick cooking spray.
Start with the green chili’s and place in pan. Using a 6oz ladle, add egg mixture to just cover.
Then add the sharp cheddar cheese, 13.5 oz per layer.
Next add the roasted Poblano and the egg mixture to just cover.
Add the seasoned provolone next, 13.5 oz per layer.
Repeat this step 2 more times with the mild chilis and once more with the roasted poblano
until 5 layers of peppers, eggs and cheese is achieved.
Top with the mild cheddar cheese, 8oz.
0
Bake @ 350 for 45 minutes with tented foil covering product.
Once Egg is set remove foil and cook an additional 15 to 20 minutes until the top is golden brown
and temperature reads 160°.
Allow to set for 10-15 minutes before serving.
Page 5
Eggplant
Parmesan
Serving Size: 3 piece portions
(approx 7-8 oz)
Makes: 50-60 servings
Ingredients Measurement Ingredients Measurement
Eggplant, fresh ½ case Fresh Shredded
18 count case Parmesan Cheese 1 ¾ lbs
Egg Wash: Mozzarella Cheese 3 ¾ lbs
Liquid eggs 1 qt Parsley, fresh ½ bunch
Milk, 2% 1c
Bread Crumbs: Yield: Yield:
Seasoned crumbs 3 qts 3 m ½ 200 4 M ½ 200
Flour 1 qts 3x4/pan 3x4/pan
Basic Tomato sauce 8oz svg 8oz svg
(see Recipe on p. 7) 1 ¾ gal
Cooking Instructions
Wash and peel fresh eggplant. Then slice the eggplant on the auto slicer ¼ inch thick.
Bread the sliced eggplant first in an egg wash (mixed ahead of time) and then in seasoned bread-
crumbs (mixed ahead of time) and coat well. Place on a baking sheet lined with parchment paper.
Fry breaded eggplant in (clean or strained fat) deep fat fryer at 360oF until golden brown on each
side. Drain well on paper towels.
Assemble this dish by placing a dollop (approx 1 oz) of marinara sauce in a hotel pan; on top of the
sauce place 3.5oz of fried eggplant, shingled. Top with ½ tsp shredded parmesan.
Top with 2 oz of Basic tomato sauce. Sprinkle with 1/2 oz shredded parmesan cheese and 1 oz
shredded mozzarella cheese.
Bake eggplant in 350oF oven for about 6 to 7 minutes or until cheese is well melted. Sprinkle with
fresh parsley and hold for service
Nutritional Analysis Submitted by Sue Lundgren,
Sacred Heart Medical Center,
Calories 280 k Protein 16 g Eugene, OR
Total Fat 17 g Sodium 1270 mg
Carbohydrates 42 g Potassium 462 mg
Page 6Basic Tomato Sauce
To be used in Eggplant Parmesan, Recipe, p. 6
Serving Size: 4 oz
Makes: 72 servings (2.25 gallons)
Ingredients Measurement Ingredients Measurement
Olive Oil ¼c Sea salt 2½T
Onion, puree in robot Black pepper 1½t
coupe 1 ½ lbs Sugar ¼c
Garlic, fresh chopped 2 oz Basil, dry ¼c
Tomato puree, canned 1 ½ - 10 lb cans Red pepper, crushed 1/8 t
Vegetable stock 1 gal Parsley, fresh, flat,
chopped ½c
Cooking Instructions
Pour olive oil in large saucepan and heat. Add pureed onions and sauté’ until transparent. Add pu-
reed garlic and sauté’ to a light golden color stirring often.
Add tomato puree, vegetable stock and bay leaves. Bring mixture to a simmer and cook for 2
hours, stirring often.
Add tomato paste and blend well. Bring sauce back to a simmer and cook 1 hour, stirring often.
Add seasonings (except parsley) and continue to simmer for half an hour.
Add fresh parsley; bring sauce to a simmer for about 15 minutes. Taste and adjust seasonings.
Remove from range and hold for service at 140oF.
To cool sauce quickly from 140oF to 70oF in two hours and from 70oF to 40oF use the following
methods: 1. Shallow container 2” deep in blast chiller. 2. Quick chilling in ice and stirring. Hold at
40oF or below until needed.
Nutritional Analysis Submitted by Sue Lundgren,
Sacred Heart Hospital, Eugene, OR
1.5 oz svg 4 oz svg
Calories 20 k 55 k
Total Fat 0g 1g
Carbohydrates 4g 11 g
Protein .5 g 3g
Sodium 125 mg 330 mg
Potassium 11 mg 30 mg
Page 7Mac & Cheese -
Not Your Kids
Serving Size: 12 oz
Makes 40 servings
Ingredients Measurement Ingredients Bread Crumb Topping
Butter, whole 8 oz Seasoned bread crumbs 2 qts
Edamame 2 ½ lbs Clarified butter 1c
Salt & Pepper Mix 2 tsp
Small Shell Pasta (dry) 6 lbs
Cheddar Cheese Sauce
(see Recipe on p. 9) 5 qts
Cooking Instructions
Heat whole butter in Sauté pan, do not brown.
Add Edamame, season with salt and pepper mixture. Sauté until heated through.
Cook small pasta shells in boiling salted water until tender.
Drain and place in a large Stainless Steel bowl.
Add Edamame and Prepared cheese sauce. Mix well.
Mix bread crumbs and clarified butter and set aside.
Place pasta mixture in shallow pan. Steam well covered until heated through.
Top each pan with 1 qrt of seasoned bread crumbs bake until golden brown approx 5 minutes.
Submitted by Sue Lundgren
Sacred Heart Medical Center, Eugene, OR
Page 8Cheddar Cheese
Sauce
To be used in Mac & Cheese Recipe, p. 9
Makes: 1 ¼ gallons
Ingredients Measurement Ingredients Measurement
Clarified Butter 6 oz Sea Salt 1T
Onions, Diced 6 oz Dry Mustard 2T
Flour 6 oz Cayenne ½t
Milk, whole 1 gal Worcestershire 1T
Bay Leaf 2 each Parmesan Cheese ½ lb
Nutmeg ¼t Gorgonzola ½ lb
White Pepper ½t Sharp Cheddar
Cheese 2 lb
Cooking Instructions
Place whole milk with bay leaf in appropriate pan and place in Bain Marie to heat. In a large
stainless steel pan add clarified butter. When heated add onion and sweat (Do Not Brown, Use
lower heat)
Add flour to make a roux, Do Not Brown. Cook 6-8 minutes. Gradually, add milk blending with a
whip to a smooth consistency, bring to a slow simmer. (2500) Temperature
Add nutmeg, white pepper, sea salt, dry mustard, cayenne, gorgonzola and Worcestershire. Strain
out onions and bay leaf. Return to low heat and add parmesan cheese and whip smooth.
Add cheddar cheese and whip to a smooth consistency. Careful not to scorch bottom. Tasted and
adjust seasonings if needed. Strain through a china cap. Hold for service
Submitted by Sue Lundgren
Sacred Heart Medical Center , Eugene, OR
Page 9Wild Mushroom
Polenta
Serving Size: 8 oz
Makes: 48 servings
Ingredients Measurement Ingredients Measurement
Vegetarian Stock or Water 10 qts Porcini—reconstituted 12 oz (3 oz dry)
Sea Salt 2T (chopped coarsely)
Course Corn Meal (Polenta) 10 c Parmesan Cheese 1 lb
Butter 6 oz (shredded)
Mushrooms—Shitake 1 ½ lbs Spicy Marinara
(de-stemmed, sliced and (see Recipe p. 11) 5 ½ qts
pre-cooked, sprinkle with (appx 4 oz
per serving)
Cooking Instructions
Have all ingredients pre prepped. Bring Stock or Water to a boil add Sea Salt.
In a steady stream add Polenta stirring continually. Lower heat to a simmer.
Cook until Polenta is tender- stirring every 4-5 minutes, more often as it thickens. Time should be
20 25 minutes. When Polenta is tender, add butter and pre-cooked Mushrooms, mix well. Stir in
Parmesan Cheese and stir until all is blended. Adjust seasoning if needed. Place on oiled ½ sheet
pan or baking dish to cool. (Can be eaten soft as a side dish as well.)
Cut pan ¾. Cut again diagonal, grill or char broil. Top with a Sauce of Choice or by itself.
Submitted by Sue Lundgren
Sacred Heart Medical Center, Eugene, OR
Page 10Spicy Marinara
Sauce
To be used in Wild Mushroom Polenta
Recipe, p. 10
Makes: 5 ½ qts
Ingredients Measurement Ingredients Measurement
Olive Oil 2 oz Black Pepper 1t
Onions, small dice 12 oz Salt 1t
Jalapeno, seeded & diced small 2 oz - approx. 3 Sugar 2t
Garlic, Chopped 2 oz Parsley ½ bunch
Crushed Red Pepper 1t Basil (fresh) ½ oz
Marinara, 10 lb can 1 can Tomato Sauce 2 qts
Cooking Instructions Submitted by Sue Lundgren
Heat Olive Oil, add onions and sauté 5 minutes. Sacred Heart Medical Center,
Add jalapeno’s and sauté 3 minutes. Eugene, OR
Add garlic, red pepper, and black pepper, sauté
another 5 minutes.
Add caned marinara and simmer 1 hour.
Add salt, sugar, parsley and basil and tomato sauce
and continue to simmer slowly for 1 hour.
Taste and adjust seasoning if necessary. Hold for service.
Stuffed Acorn
Squash
Serving Size: 1 each acorn squash halves,
6 oz couscous mixture
Makes: 64 servings
Page 11Stuffed Acorn Squash cont.
Ingredients Measurement Ingredients Measurement
Acorn Squash 32 ea
Couscous, dry uncooked 16 c Butter, clarified 12 oz
(1 cup raw = 7oz) Sage 4T
Dried Cranberries 6c Fresh Thyme 2T
Toasted Almonds, sliced 4c Sea Salt 2T
Red Onions, diced 3 lbs Black Pepper 2T
Celery, diced 2 lbs Apple Juice 4c
Apples, diced 16 c (8 ea or 3-4 lbs) Vegetable Stock 12 c
Cooking Instructions
Wash, split, and seed acorn squash.
Brush lightly with clarified butter and bake until fork tender. Remove from oven and cool.
Place couscous in large stainless steel bowl. Heat apple juice and vegetable stock to boiling point.
Pour over couscous and cover with aluminum foil for 15 minutes or until liquid is absorbed.
While couscous is reconstituting, sauté celery and red onions in clarified butter until tender
(approximately 5 minutes).
Season with sea salt, pepper and sage.
Add celery-onion mixture to couscous, and blend well. Add dried cranberries, thyme, diced
apples, and almonds, and blend well. Taste and adjust seasonings if necessary.
Lightly brush cooked squash with melted butter (whole or clarified), sprinkle lightly with
salt and pepper mixture.
Fill acorn squash halves with couscous mixture (approximately 4-5 oz).
Drizzle butter over couscous mixture.
Bake covered for 15 minutes, uncover and bake another 5 minutes.
Stuffed squash should reach an internal temperature of 155°F.
Hold stuffed squash at 140°F for service.
Nutritional Analysis Submitted by Sue Lundgren
Sacred Heart Medical Center,
Calories 446 k Eugene, OR
Total Fat 9.2 g
Carbohydrates 87.4 g
Protein 11.1 g
Sodium 570 mg
Potassium 945 mg
Page 12Artichoke Quiche
Serving Size: 1/6 pie slice
Makes: 96 servings
Ingredients Measurement Ingredients Measurement
Pie Shell 16 Fresh Tarragon- chopped ½ oz
Artichokes, Lg chopped, Sea Salt 1T
drained well 2 lb - 10 cans Black Pepper 2T
Clarified Butter 16 oz Granulated Garlic 1¼T
Leeks, chopped 3 lbs Whole Eggs 64 each
Red Bell Pepper- Julianne 24 oz Heavy Cream 3 qts
Salt and Pepper Mixture 4 lbs Nutmeg 1 tsp
Provolone Cheese, shredded
Parmesan Cheese, shredded
Cooking Instructions
Pull prepared pie shell from freezer and thaw. In clarified butter, sauté’ Leeks and Red Bell Pepper.
Drain Artichokes well, chop into a large chop and place in a bowl.
Add the sautéed Leeks and Peppers and salt and pepper mix to artichokes and hold.
In a separate bowl mix together Fresh Tarragon, Provolone Cheese, Parmesan Cheese, Sea Salt,
Black Pepper and Granulated Garlic.
In a stainless steel bowl, whip the eggs, heavy cream, and nutmeg until blended well.
Place 3 oz of Cheese Mixture on bottom of pie shell.
Add 10.5 oz of Artichoke and Pepper Mix. Top with 3 oz of cheese mixture.
Ladle egg mixture over cheese to the rim.
Bake at 3000 on dry heat for 35 minutes or until set.
Note: You may have to cover with foil after 25 minutes of cooking if the quiche is getting
too brown on top. Hold Quiche at an internal temperature at or above 140 0 until served.
Nutritional Analysis Submitted by Sue Lundgren
Calories 320 k Protein 14 g Sacred Heart Medical Center,
Eugene, OR
Total Fat 26 g Sodium 770 mg
Carbohydrates 8g Potassium 113 mg
Page 13Southwest Quinoa
Casserole
Serving Size: 1 cup
Makes: 50 servings
Ingredients Measurement Ingredients Measurement
Quinoa 12.5 c Cilantro, chopped 2 1/3 c
Virgin olive oil ¾c Fresh marjoram,
White onion, chopped ¾c
diced 2¼c Toasted pine nuts 2 1/3 c
Garlic, minced ¾c Scallion, thinly sliced 3c
Celery, diced 1½c Mozzarella cheese,
Roasted corn, shredded 6¼c
cut from cob 6¼c Cherry tomatoes,
Roasted poblano 3c cut in half 4 pt
pepper, diced Salt and Pepper
Tempeh, lightly fried,
diced 12 ½ c
Cooking Instructions
Cook quinoa according to package instructions.
Sauté garlic, onion, celery until translucent.
Add Poblano, corn and Tempeh, deglaze with vinegar.
Mix in quinoa, Marjoram and cilantro, season with salt and pepper.
Transfer to oven proof dish, top with cheese and bake for 20 min. @ 300 degress.
Top with scallion, pine nuts and tomatoes.
Submitted by David Tankersly, Executive Chef,
St. Charles Medical Center, Bend, OR
Page 14Grilled Chicken w/
Quinoa Pilaf & Summer Vegetables
Serving Size: 8 oz of quinoa, 3 oz of zucchini, 3 oz of
chicken, Makes: 50 servings
Ingredients Measurement Ingredients Measurement
Black pepper ground 1c Quinoa grain,
Chicken breast boneless organic uncooked 1 gal
roasted meat only 9.5 lbs Sugar snap peas
Coriander raw 3c blanched and julienne cut 3 lbs
Corn, sweet cooked, Zucchini with skin, raw
cooled and cut off cob 12.5 lbs cut lengthwise in thirds 10 lbs
Cumin ground ½c Onion, spring or
Red pepper, sweet raw scallion tops cleaned 3 lbs
quartered and seeded 3 lbs Lime zest ½c
Lime juice 1c
Cooking Instructions
Take 4 each, 4 inch full hotel pans and add 1 qt of quinoa to each.
Add 1 qt of water, ¼ cup black pepper, ¾ cup coriander, 1/8 cup cumin, ¼ cup lime juice, and 1/8
cup lime zest to each hotel pan and insert in steamer for 10 minutes.
Add your sweet corn to the quinoa mixture and continue to cook for 10 more minutes or until the
Quinoa is completely cooked.
Meanwhile grill your chicken breast, zucchini, green onions and bell peppers until tender and fully
cooked. Store in a warm place.
Once your quinoa is done take it out of the steamer, add your sugar snap peas and fluff it with a
fork. This will also incorporate all of the other ingredients.
At this point you are ready to assemble your plate. Take 3 each green onions, and put
them in the center of the plate. Take your quinoa pilaf and mount on top of the center of
the green onions. Take your chicken breast and cut it into 3rds fanning it on the right side
of the pilaf. Take your 3 slices of your zucchini and place them to the left of the pilaf. Take
your bell peppers and top the pilaf with them. Optional: Garnish with fresh cilantro.
Page 15Nutritional Analysis*
Calories 510.35 k Protein 41.24 g
Total Fat 9.68 g Fiber 18.60 g
Saturated Fat 1.35 g Phosphorus 662.28
Trans Fat 0g Sodium 96.82
Carbohydrates 63.12 g Potassium 1238.75 mg
Cholesterol 73.26 mg
*Nutritional Analysis Conducted Us- Submitted by Chef David Pruyn,
ing Nurtibase 6.0 Software Southwest Washington Medical Center,
Vancouver, WA
Bean and Cheese
Burrito
Serving Size: one each
Makes: 50 servings
Measurement Ingredients
50 ea Tortilla, flour
9 lbs, 6 oz Beans, refried, vegetarian
3 lbs, 2 oz Cheese, cheddar, bulk, shredded
2 lbs, 3 oz Sauce, enchilada
15 oz Onions, diced fresh
1 lb, 4 oz Tomatoes, fresh, bulk
Cooking Instructions
Take a flour tortilla and place the following fillings:
1 oz. vegetarian refried beans
1 oz. shredded Cheddar cheese
½ oz. finely chopped onions
½ oz. chopped tomatoes
¼ oz. enchilada sauce
Roll the tortilla and place in serving pan. Refrigerate until served.
Serve: Place burrito on plate and top with 1 oz. enchilada sauce.
Page 16Bean and Cheese Burrito cont.
Nutritional Analysis*
Calories 165 k Protein 8g
Total Fat 7g Fiber 5g
Saturated Fat 2g Phosphorus 15 mg
Trans Fat 0g Sodium 485 mg
Carbohydrates 24 g Potassium 367 mg
Cholesterol 2 mg
*Nutritional Analysis Conducted Using Vista Software
Submitted by Deanne Carlisle, Food and Nutrition Service Director
Portland Veterans Administration Medical Center, Portland, OR
Black Bean
and Pasta Casserole
Serving Size: 13 oz
Makes: 50 servings
Measurement Ingredients
1 T, 2 tsp Salt, bulk
13 lbs, 2oz Beans, kidney, canned
2 lbs, 8 oz Onions, diced, fresh
7 oz, 1 T Sugar, brown
2 oz, ¼ T Spices, mustard powder
5 lbs, 10 oz Sauce, BBQ
10 lbs Pasta, macaroni seashell
Cooking Instructions
Cook seashells in salted water. Drain.
Drain kidney beans. Finely mince onion.
Mix seashells, kidney beans, onion, BBQ sauce, brown sugar, mustard and salt.
Bake 20 minutes at 350 degrees. Serve hot.
Page 17Nutritional Analysis Submitted by
Deanne Carlisle,
Calories 165 k Protein 8g
Portland Veterans
Total Fat 7g Fiber 5g Administration
Saturated Fat 2g Phosphorus 15 mg Medical Center
Trans Fat 0g Sodium 485 mg
Carbohydrates 24 g Potassium 367 mg
Cholesterol 2 mg
Cheese Strata w/ Cheese
Sauce Serving Size: 4 ½ “ X 2”
Makes: 50 servings
Measurement Ingredients
7 lb, 13 oz Cheese, cheddar, bulk,
shredded
2 fl oz Sauce, Worcestershire
1 gal, 1 qt Milk, low-fat 2%, bulk
8 lb, 5oz Eggs, whites, frozen
50 ea Bread, whole grain, sliced
Cooking Instructions
Place 12 slices of bread on the bottom of a well-greased pan; cut slices in half to fit space if
necessary. Repeat for additional pans.
Top bread with a layer of grated cheese; cover with another 12 slices of bread and top fi-
nally with another layer of cheese. Scale 2 pounds of cheese per pan.
Combine milk, eggs and Worcestershire sauce and blend. Pour batter over bread and
cheese. Let set for 5 minutes.
Bake at 300F for approximately 30 minutes or until well set. Cut 4 ½” X 2”.
Nutritional Analysis Submitted by
Deanne Carlisle,
Calories 369 k Protein 29 gm
Portland Veterans
Total Fat 25 g Fiber 5g Administration
Saturated Fat 16 g Phosphorus 459 mg Medical Center
Trans Fat 0g Sodium 620 mg
Carbohydrates 6g Potassium 326 mg
Cholesterol 81 mg
Page 18Vegan Pasta Primavera
Serving Size: 10 oz
Makes: 50 servings
Measurement Ingredients Measurement Ingredients
1 cup, 2 fl oz Oil, vegetable 2-1/2 t Salt, bulk
2 lbs, 8 oz Mushrooms, fresh (lb) 10 oz Thickit; or flour thickener
2 lb, 8 oz Onions, diced, fresh to preferred consistency
5 lb Zucchini, squash, fresh 1 lb, 4 oz Soymilk
7 lb, 8 oz Tomatoes, fresh, bulk 1lb, 9 oz Almonds, natural, sliced,
5 lb Carrots, fresh, thin sliced toasted
2 lb, 8 oz Peppers, green, fresh 10 lb Pasta, fettuccini
1-1/4 t Spices, garlic powder 2 qt, 1 pt Water, cold, (to cook
1-1/4 t Spices, basil, ground fettuccini pasta)
1-1/4 t Spices, oregano, ground
1-1/4 t Spices, thyme
2-1/2 t Spices, parsley, flakes, dried
Cooking Instructions
Mix soy milk with Thickit (or flour).
Cook fettuccini in water, rinse, drain.
Julienne onion, green pepper, carrots, zucchini; chop tomatoes and slice mushrooms. In steam
jacketed kettle add oil and sauté onions until soft. Add the mushrooms and herbs. Add bell pep-
per, carrots, zucchini, and tomatoes. Cook until pepper is tender crisp (3-5 min.). Add salt.
In a separate pan, melt margarine, stir in flour. Cook for one minute. Whisk in soymilk and cook
over medium heat, stirring constantly until thickened.
Place pasta into casserole dish. Spread white sauce over pasta and top with vegetables/bean mix-
ture.
Sprinkle almonds on top and serve immediately.
Submitted by Deanne Carlisle, Director Food and Nutrition Services
Portland Veterans Administration Medical Center, Portland, OR
Page 19Black-Eyed Peas
Serving Size: 3 oz
Makes: 50 servings
Measurement Ingredients
1 lb Pork, ham
2 qts Water, cold
4 oz Onions, sliced, fresh
1-1/1 t Black pepper, ground
3 qt, 1-1/2 pt Water (for beans)
5 lbs Black-eyed peas
2 oz Base, ham
8 oz Trans-fat free margarine, or vegetable oil
Cooking Instructions
Pick over and wash beans thoroughly.
Place beans into steam jacket kettle, cover with fresh water, and soak overnight.
Sauté onions and bell pepper in margarine.
Add onions and bell pepper to beans and pork base. Bring to boil.
Simmer until beans are tender (approx. 2 hours).
Grind ham into ¼ inch pieces.
Combine remaining ingredients (including 2nd listing of water), add additional water as needed.
Nutritional Analysis* Submitted by
Deanne Carlisle,
Calories 865 k Protein 28 g Portland Veterans
Total Fat 32 g Fiber 13.5 g Administration
Saturated Fat 3g Phosphorus 529 mg Medical Center
Trans Fat 0g Sodium 306 mg
Carbohydrates 118 g Potassium 10345 mg
Cholesterol 0 mg
*Nutritional Analysis Conducted Using Vista Software
Page 20Akara (Black-Eyed
Pea Fritters)
Serving Size: 72 g (2 fritters)
Makes: 50 servings
Measurement Ingredients
12 ½ cups Cowpeas (blackeyes),
mature seeds, raw
6 ¼ ea Onions, (medium 2½”), raw
3 1/8 t Fresh ginger root, peeled and minced
Approx 2½-3 cups Vegetable oil (canola) enough
to fry each batch
Cooking Instructions
Clean the black-eyed peas in running water. Soak them in water for at least a few hours or over-
night. After soaking them, rub them together between your hands to remove the skins. Rinse to
wash away the skins and any other debris. Drain them in a colander.
Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth,
thick paste of batter that will cling to a spoon. Add all other ingredients (except oil). Some people
allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves flavor.
Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes.
Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into
the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. If
the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs (not
included in analysis).
Serve with African Hot Sauce or salt, as a snack, an appetizer, or a side dish (not included in analy-
sis).
Nutritional Analysis* Submitted by
Eecole Copen, MS,
Calories 164 k Protein 10 g RD, LD and Margaret
Vattiat, RD, LD
Total Fat 2g Fiber 5g
Oregon Health &
Saturated Fat 0g Phosphorus 184 mg Science University,
Portland, Oregon
Trans Fat 0g Sodium 153 mg
Carbohydrates 27 g Potassium 511 mg
Cholesterol 0 mg
*Nutritional Analysis Conducted Using www.nutritiondata.com Software
Page 21Iranian Stuffed
Tomatoes -
Dolmed-yeh Gojeh Farangi
Serving Size: one stuffed tomato (374 g)
Makes: 50 servings
Measurement Ingredients Measurement Ingredients
50 ea (9100g) large and firm tomatoes 1 T (18g) salt, divided
(3’ diam.) ¼ c (24g) black pepper
7 lb (3175g) veggie sausage patties, ground 4 c (250g) parsley, finely
2¾ lb (1250g) long-grain or basmati rice chopped
25 ea (2750g) medium onions, finely chopped 4 c (250g) mint, finely chopped
¾ c (162g) olive or canola oil, divided 6¼ c (625g) spring onions, finely
16 oz (450g) tomato paste (w/o salt added) chopped
12 ea (528g) limes, juiced 4 c (200g) garlic chives, finely
¾ c (150g) sugar chopped
Cooking Instructions
Prepare tomatoes by cutting a small circle at the top and removing the contents with a small spoon
taking care not to make the outer layer too thin. Use a teaspoon of salt to sprinkle inside tomatoes.
Sauté onions in ¼ cup cooking oil over medium heat until golden. Add ground veggie sausage and
sauté further until mixture reaches 135°F.
Add ½ cup water, ½ tablespoon salt, pepper and tomato paste. Mix and cook further until water
boils off.
Sauté prepared herbs and vegetables in ¼ cup cooking oil over medium heat until wilted.
In a separate pot, prepare rice using a 2:1 ratio of water to rice. Add ½ teaspoon of salt and rice
and boil further until rice softens. Drain the water and let cool slightly.
Mix prepared veggie sausage, vegetables, herbs, and rice well. Fill the tomatoes with the mix and
close the tops. Spread ¼ cup oil in the bottom of a 12”x20” pan and place the tomatoes inside
without stacking. Do not add any water. Bake at 300°F for 15-20 minutes, or until internal tem-
perature of stuffing reaches 135°F.
Page 22Iranian Stuffed Tomatoes cont.
Nutritional Analysis* Submitted by
Eecole Copen, MS,
Calories 279 k Protein 20 g RD, LD and Margaret
Vattiat, RD, LD
Total Fat 9g Fiber 7g
Oregon Health &
Saturated Fat 1g Phosphorus 285 mg Science University,
Portland, Oregon
Trans Fat 0g Sodium 589 mg
Carbohydrates 32 g Potassium 902 mg
Cholesterol 1 mg
*Nutritional Analysis Conducted Using www.nutritiondata.com Software
Jewish Stuffed
Cabbage Rolls
Serving Size: 2 rolls (275 g)
Makes: 50 servings
Measurement Ingredients
100 ea Large, whole, raw cabbage leaves
100 ea Morningstar Farm breakfast patties (made with organic soy)
12½ ea Onions, (medium, 2½”) grated
12½ ea Garlic cloves, minced
12½ t Golden raisins
6¼ c Uncooked rice, short-grain white
25 c Canned crushed tomatoes
12½ T Paprika
1½ t Salt
25 T Brown sugar
Page 23Cooking Instructions
Make sure the cabbage leaves you use are free of blemishes, holes, or tears. Plunge
them into boiling water for 3 minutes to soften the veins so they can be rolled up.
Chop and season the patties with salt and pepper, then mix it well with the onion, gar-
lic, raisins, and rice.
Arrange the cabbage leaves on a flat surface. Place 2 large spoonfuls of filling in the
center of each cabbage leaf.
Fold the sides of the leaves to the center, then roll the cabbage leaf up toward you, to
firmly enclose the stuffing.
Tie the cabbage packages with strong thread.
Put the remaining ingredients in a shallow pan with a lid. Bring to a boil over high heat,
stirring occasionally.
Arrange the cabbage packages in the pan and cover. Reduce heat and simmer at a low
boil for 1 hour, or until the leaves are tender and the contents cooked.
Baste the cabbage packages with the sauce every 20 minutes, and add a little water if
too much liquid evaporates. Serve hot.
Nutritional Analysis* Submitted by
Eecole Copen, MS,
Calories 388 k Protein 21 g RD, LD and Margaret
Vattiat, RD, LD
Total Fat 7g Fiber 8g
Oregon Health &
Saturated Fat 1g Phosphorus 82.5 mg Science University,
Portland, Oregon
Trans Fat 0g Sodium 589 mg
Carbohydrates 50 g Potassium 799 mg
Cholesterol 2 mg
*Nutritional Analysis Conducted Using www.nutritiondata.com Software
Page 24Tanzanian Beans w/
Coconut, Cilantro, and Coriander
Serving Size: 1 cup (191 g)
Makes: 50 servings
Measurement Ingredients
¾c Garlic, crushed
12 ea Green chili, finely chopped OR --¼ c chili powder
½ c Turmeric
¾c Cilantro leaves, chopped
3¾ lb Dried Coconut
25 c Black-eyed peas, cooked
12½ c Potatoes, parboiled and diced
5 ea Lime, juiced
1½ c Olive oil
2T Sea salt
Cooking Instructions
Heat oil in a pan over medium-high heat. Sizzle garlic and chili or chili powder for 30 seconds.
Add cumin, coriander, turmeric, and cilantro. Cook for a few minutes, stirring to blend. Reduce
heat to medium. Mix in dried coconut.
Add cooked beans, potatoes, salt and lime juice. Stir all ingredients to blend. Simmer over me-
dium low heat until consistency is stew-like (add water as needed).
Serve with rice and steamed leafy greens.
Nutritional Analysis* Submitted by
Eecole Copen, MS,
Calories 433 k Protein 7g RD, LD and Margaret
Vattiat, RD, LD
Total Fat 30 g Fiber 13 g
Oregon Health &
Saturated Fat 20 g Phosphorus 175 mg Science University,
Portland, Oregon
Trans Fat 0g Sodium 307 mg
Carbohydrates 40 g Potassium 902 mg
Cholesterol 0 mg
*Nutritional Analysis Conducted Using www.nutritiondata.com Software
Page 25Glossary of Sustainability Terms
Grass-Fed - Animal was fed a diet of grass and/or forage throughout its lifetime, with the ex-
ception of milk consumed prior to weaning. Animals cannot be fed grain or grain by-products
and must have continuous access to pasture during the growing season (last frost in spring to
first frost in fall).
GMO-Free - Products that do not contain organisms that have had their genes directly altered
by inserting a gene from another species.
Local - Grown and processed within a certain radius (e.g., 200 miles) of your facility.
Organic – Grown without the use of synthetic fertilizers, chemicals, or sewage sludge; cannot
be genetically modified; and cannot be irradiated. Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics.
Raised Without Added Hormones - No added hormones were given to the animal at any point
during its life.
Raised Without Antibiotics - No added hormones were given to the animal at any point during
its life.
Raised Without Arsenic - Raised without arsenic as an additive in feed.
Seasonal - Grown and harvested within the Oregon/Southern Washington growing season.
Third-Party Certified - A product that has been certified by an independent entity to meet a
certain standard (e.g., Certified Organic, Food Alliance Certified, Fair Trade Certified, Marine
Stewardship Council Certified, etc).
For more information on eco-labels and definitions got to: http://www.greenerchoices.org/
eco-labels/
Page 27Facility Profiles
Special thanks to all the hospitals who contributed recipes.
Good Shepherd Medical Center: The Nutrition Services Department at Good Shepherd Medi-
cal Center, located in Hermiston, Oregon, strives to prepare appetizing, health enhancing
foods made from fresh, local, organic ingredients.
Samaritan Lebanon Community Hospital is a rural 25 bed hospital serving East Linn County.
Recognized for a commitment to a healing environment, the hospital features a unique heal-
ing garden for patients, visitors and staff. Samaritan Health Services has partnered with West-
ern University to build a Medical School across the street from the hospital. Western U will
seat the first class of osteopathic students at the College of Osteopathic Medicine of the Pa-
cific (COMP) Northwest in Lebanon in 2011.
Sacred Heart Medical Center is a 2 campus regional medical center consisting of 365 beds at
Riverbend in Springfield and 100 beds at University District in Eugene. We have 125 food ser-
vice employees and have 10 professional chefs on duty daily to produce patient and cafeteria
menu items that include vegetarian options that have gained wide spread reputation.
St. Charles Medical Center is a private, nonprofit Oregon corporation and is the largest em-
ployer in Central Oregon with nearly 3,000 caregivers in Bend, Redmond and Prineville. In ad-
dition, there are more than 350 active medical staff members and nearly 200 visiting medical
staff members who partner with SCHS to provide a wide range of care and service to our com-
munities.
Southwest Washington Medical Center: Exceptional medicine, Extraordinary care, Every per-
son… In 1858, a pioneering nun, Mother Joseph, opened a hospital that would survive until
this day. Although the facilities, name and technology have changed, our 150 year history as
the first permanent hospital in the Northwest territories gives us the distinction as one of the
west’s oldest hospitals. Southwest Washington Medical Center is the flagship provider in a
network of health care services that makes up Southwest Washington Health System. As a not
for profit provider, Southwest is governed and owned by the community. Named a 100 Top
Hospital six times, we support 442 licensed beds.
Portland Veterans Administration Medical Center is a multi-level tertiary hospital. Nutrition
& Food Services provides care at two sites: The Portland, OR site serves the acute care popu-
lation and the Vancouver, WA site houses the Community Living Center and drug/alcohol
treatment programs. Our average census is 200 patients, with 48% on modified diets.
Oregon Health & Science University (OHSU): Where healing, teaching, and discovery come to-
gether. As the state's only health and research university, Oregon Health & Science University
(OHSU) brings together patient care, research, education of the next generation of health care
providers and scientists and community service to improve the health and well-being of all Orego-
nians. In addition to serving food to patients in over 500 hospital beds, OHSU has 13 eateries and
cafés serving meals to staff, students, visitors, and the public. OHSU serves over 60,000 meals
every week.
Page 28The Oregon Balanced Menus Recipe Book is a local project of
Health Care Without Harm’s national Healthy Food in Health
Care initiative.
Funding for this recipe book was made possible by the Mult-
nomah County Health Department CDC Communities Putting
Prevention to Work Grant.You can also read
