Summer Rut-Busters

Summer is in full swing! As the beautiful weather arrives so do the backyard BBQs, lakeside picnics and fireside feasts. But with the summer festivities comes the same old cuisine as last year. Hot dogs, chips and soda are a bore. Let’s spice things up for Summer 2015!

Time to make your dish the hit of the party. We’re going to show you 5 summer dishes that will liven up any get together. So throw out those hot dogs and hamburgers… it’s time to cook up some quick, healthy dishes sure to impress your friends and family.

1. Banana & Avocado Popsicles

Yes, the combination seems odd. However, these healthy treats will have your guests coming back for more. Simply blend a banana, avocado and Greek yogurt together. Then freeze the mixture in a popsicle mold overnight.  Prepare to be addicted.

face made of fruits

2. Fruit Salsa Dip

This is a great twist on the dull, store-bought salsa. There are tons of recipes online (so feel free to choose your favorite fruit), but our personal favorite is the strawberry kiwi dip!

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  1. Chicken and Lime Soup

A refreshing soup is an easy way to serve many. This basic chicken soup recipe can be kicked up a notch by adding some spice, while the lime gives it that summer freshness.

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  1. Cheese, Garlic Zucchini Bites

Looking for a healthy alternative to chips? These tasty Zucchini bites are healthy and flavorful. Just drizzle them with garlic, cheese and oil, and pop them in the oven. They can burn easily, so keep an eye on them the first go-round.

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  1. Grilled Pork Pineapple Kabobs

Add some unique flavor to your kabobs with some tangy fruit such as pineapple. The proteolytic enzymes (an enzyme that digests proteins) in the pineapple tenderize the meat as well!

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It’s summertime… where the cooking should be easy! These dishes are simple to prepare, so you can go outside and enjoy your summer.

Are you ready to have the best dish at the summer block party? Then break the culinary rut of hamburgers and hot dogs. Let’s spice up Summer 2015 together!

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The Campus Kitchens Project to Serve Its Two Millionth Meal August 6th!

The Campus Kitchens Project to Serve Its Two Millionth Meal

Students raise awareness of hunger and food waste across the country

Published: Wednesday, Jul. 31, 2013 – 9:34 am

WASHINGTON, July 31, 2013 — /PRNewswire/ — The Campus Kitchens Project will serve its two millionth meal on August 6 in Washington, D.C. Student leaders from across the country will gather and demonstrate their power to use resources on campus to fight hunger and reduce food waste.

“This event is an incredible milestone for these student leaders, who have managed to deliver two million healthy meals to food insecure communities simply by using the resources already available on campus,” said Laura Toscano, director of The Campus Kitchens Project. “But at the same time, it’s not a celebration. This is two million too many. We know we can’t end hunger with food, and all of our student leaders are committed to going beyond delivering meals to address the underlying root causes of food insecurity.”

Over 30 students from 14 college campuses that are part of The Campus Kitchens Project will prepare the meals and deliver them to the Guy Mason Recreation Center, where students and residents of Glover Park Village will share an intergenerational meal.

The meal will be an expanded version of the regular weekly delivery that is provided to the residents of the Glover Park community by the Campus Kitchen at Washington D.C.

The event will also honor the long standing partnership between The Campus Kitchens Project and Sodexo Foundation, a supporter of The Campus Kitchens Project since its launch in 2001. Since that time, Sodexo Foundation has invested more than $1,300,000 in the organization and continues to support network expansion to new schools. 

“Imagine having three children, but the means to properly feed only two. This dilemma is a reality for the children of our nation’s capital where more than 30 percent of them are at risk of hunger,” said George Chavel, president and CEO, Sodexo. “We’re proud of our longstanding partnership and congratulate The Campus Kitchens Project on its efforts and impact in reducing these sobering hunger figures in communities all across the country.”

Gonzaga University has been a long time supporter of Campus Kitchens. CKGU takes food from many sources (such as our own COG and the Second Harvest Food Bank) to provide delicious and balanced meals for those in need around our Spokane community. Since programming started in 2005, CKGU has recovered 98,362 pounds of food, served 92,397 meals, and added 15,294 hours of service to the Spokane community. These figures represent approximately $781,477 in food and services invested right here in Spokane!

If you want to be a part of this innovative organization, we’d love to have you! We can always use volunteers in all aspects of the CK chain: picking up food, preparing, delivering, and serving. Feel free to show up to a shift, and someone will be there to help show you how to put your talents to good use. If you have further questions or are interested in the Leadership Team of CK (students in charge of a cooking or delivery shift), then email epaulson@campuskitchens.org or call 509-313-6939. For more information about the Campus Kitchens organization, visitwww.campuskitchens.org.

About The Campus Kitchens Project

Founded in 2001, The Campus Kitchens Project is a national organization that empowers student volunteers to fight hunger in their community. On 33 university and high school campuses across the country, students transform unused food from dining halls, grocery stores, restaurants, and farmers’ markets into meals that are delivered to local agencies serving those in need. By taking the initiative to run a community kitchen, students develop entrepreneurial and leadership skills, along with a commitment to serve their community, that they will carry with them into future careers. Each Campus Kitchen goes beyond meals by using food as a tool to promote poverty solutions, implement garden initiatives, participate in nutrition education, and convene food policy events. To learn more about our work or bring The Campus Kitchens Project to your school, visitwww.campuskitchens.org.

About Sodexo in North America

Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Daily Life Solutions company in the U.S., Canada, and Mexico, delivers On-site Service Solutions in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Motivation Solutions such as Esteem Pass. Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $20 million in grants to end childhood hunger in America. Visit the corporate blog at blogs.sodexousa.com.

 

SOURCE Sodexo Inc.

• Read more articles by Sodexo Inc.

 

Sustainability Challenge Day 5: Nutrition

Nutrition is one of our favorite topics, so we are excited to end our Sustainability Challenge with a bang! Before we get into what we offer our customers to stay healthy and challenge you to choose healthy, let’s start with the promotions for today.

  1. Buy a Turkey Burger in Spikes today and receive a free reusable cup!
  2. Iggy’s Gluten Free Cheese or Pepperoni Pizza just $6 when picked up
  3. LoCro soups Gluten Free Chicken Noodle and Vegetarian Garden Rotini
  4. Sign up for MyFitnessPal where most Sodexo COG Recipes are available as well as all of our Simply To Go items…just scan the bar code!
  5. The COG will be serving a variety of well balanced items like whole wheat pizza, turkey burgers, Vegan Tropical Stir Fry and the Omelet Bar.

We care a lot about the health of our guests and making every day a better day. That is why we go out of our way to make sure that our customers always have healthy options, dietary restriction friendly food to make dining in our restaurants easy.   We hope we educate our guests enough to choose the healthy options.  Here are just some of the things we do to promote healthy eating:

  • We have a registered dietitian on our staff.
  • The COG always has two stations Gluten Free and a separate Fridge filled with Gluten Free breads, wraps, muffins, etc. We also have a special Gluten Free Toaster Oven.
  • The COG always has fresh non fat local Darigold Milk and lowfat Chocolate Milk.
  • The COG always has Silk vanilla & chocolate Milk (Now in bulk!), Almond Milk and Coconut Milk.
  • The COG always has a dedicated station for Vegan and Vegetarian entrees.
  • The COG nutrition facts are always posted at each item and online at zagdining.com as well as on MyFitnessPal.
  • We offer tossed to order salads at every meal, egg whites and fresh veggies at the omelet station, turkey burgers, Vegan Cous Cous burgers, Raw Crudite Bar, Brown Rice at every meal, whole wheat pizza, and many other specials that are well balanced.
  • Our Certified Executive Chef is always willing to meet with any student who has dietary allergies or restrictions and would like to learn how to navigate the COG or come up with a special menu.
  • Our Simply to Go program has all the nutrition facts on the box as well as in MyFitnessPal….just scan the bar code.
  • We use Shepherd’s Grain in our baked goods across campus.
  • All of our Coffee shops have Soy, Almond and Rice milk available.
  • Iggy’s is the only Gluten Free pizza in the area available for delivery.
  • LoCro carries a variety of Gluten Free, Organic, Lactose Free and local items as well as always one Gluten Free Soup and one Vegetarian.
  • All of our COG soups are Gluten Free made with Corn Starch and GF noodles.
  • All of our Salad Dressings are home made, gluten free and low fat.

Here are some things you can do:

  • Look for reduced fat selections
  • Choose a beverage with no added sugar (how about our infused waters in the COG!)
  • Choose fresh veggies from our raw bar or salad bar
  • Have fruit for dessert
  • Look for the well balanced icon Image
  • Eat whole grains
  • Find time to exercise
  • Walk or ride your bike to school
  • Choose to go meatless one day a week
  • Look for these Logos to identify Vegan, Vegetarian, Gluten Free, Local, Organic and Healthy:Image

Today is the last day of the challenge be sure to turn your Challenge Sheets into the COG Cashiers so that you can win itunes and amazon.com gift cards and other prizes!

Sustainability Challenge Day 3: Sourcing

At Zag Dining, we take sourcing seriously. We not only care about our environment, but we also want to help support our local economy and community. That is why we try and source local wherever and whenever we can while also accommodating our wide range of guests needs.

Here are the specials we are running today:

  1. Our famous Shepherd’s Grain (Local, sustainable wheat) Cinnamon Rolls made fresh every day are just 99¢ today! Available in all retail locations.
  2. In LoCro, buy one of our Shepherd’s Grain homemade sourdough bread bowls and soup and receive a free 16oz Fair Trade Jazzman’s Latte with flavor.
  3. Iggy’s Shepherd’s Grain Pick-Up Special-$5 for cheese or pepperoni pizza
  4. The COG will be serving MSC Certified Sustainable Seafood for lunch including Volcano Spiced Yellowfin Tuna sesame rice, cucumber namasu, wasabi soy cilantro sauce
  5. The COG will also be testing their new homemade Shepherd’s Grain Hamburger Buns.
  6. Farmer’s Market today will be featuring Stewart from C&S Hydrohuts to talk about Hydroponic gardening. 2-5pm outside of Crosby!

Here are some of the things we are doing to practice sustainable sourcing:

  • Purchase and use local, Shepherd’s Grain wheat in all of our COG rolls, some desserts, cinnamon rolls, Iggy’s Pizza, and LoCro bread bowls.
  • We have a baker on campus who bakes everything fresh and local.
  • We host a farmer’s market every Wednesday in the Fall and Spring.
  • We utilize local HyrdoHut hydroponic lettuce and also have our own mini Hydroponic Garden.
  • We purchase local vegetables and fruit when in season and if not in season, we try to purchase at least organic.
  • We only serve MSC Certified Sustainable Fish.
  • We use local Cravens Coffee in all of retail locations (with the exception of Jazzmans, which is FairTrade).
  • We have Cage Free Eggs available in the COG.
  • We serve local, fresh, hormone free milk from Darigold.
  • LoCro market features local and organic items for sale at all times.
  • We use Eco-Lab cleaning products
  • Our appliances are Energy Star rated
  • We only use recyclable paper in our offices.

Here are some things you can do:

  • Look for the L icon when eating in the COG to know you are eating locally.
  • Understand your local growing calender
  • Support Farmer’s Markets around town.
  • Look for the “Buy Local” Signage around town.
  • Purchase green cleaning supplies
  • Use items with recycled content

In the news & Sustainable September

Today marks the first day of September. For those of you who are new to Spokane, the city celebrates “Sustainable September,” which is is an annual month-long series of events dedicated to promoting

sustainability in the Spokane community.

We were so pleased to pick up the Spokesman Review today and see former Zag Dining Marketing Manager, Kristi Theisen and her husband Aaron in the news in regards to Sustainable September! Kristi, who is now a senior manager for Sodexo in Sustainability & Wellness, is a great example of how our employees take our “jobs” home with us.  Meaning that, not only do we talk the talk of the importance of sustainability on campus, but we walk the walk too!

Kristi and Aaron decided 5 years ago to forgo the traditional landscaping of their South Hill home because they realized how much water they were wasting. In an effort to reduce their waste, they decided to do some reasearch on “dry” landscaping.  Check out the article here for more details!

Being inspired by this article and the Theisen’s commitments to waste reduction, we’ve decided in the month of September to feature other employees of Zag Dining and highlight their sustainable efforts at home! We hope you like the series!

New School Year=New Dining Experiences

Zag Dining has been working hard all summer to prepare for this new school year. We are so excited to meet the class of 2015 and to see all the familiar faces back on campus- we have missed you. We are also thrilled to show off what we have been working on all summer!  Here are a few highlights:

This summer, we took our Sustainability efforts a step further through many different outlets. We sent our Chef Thomas Shelton to a five day farm school just Northwest of Spokane called Quillisascut (http://quillisascut.com/).  If you are from the Seattle or Spokane area, you may have been fortunate enough to have delved into their famous cheese.  Here, our Chef learned all about cooking in season and the true art of “Farm to Table” cooking.  Chef Thomas will be doing special menus and educating our team as well as students about the importance eating locally and in season through cooking demonstrations and video.

In addition, some of our management staff was also able to take tours of two different farms in the area, a Hydroponic farm as well as a wheat farm.  Both tours were extremely informational and successful.  C&S HydroHuts (http://cshydrohuts.com/), located just East of Spokane, will be assisting our Resident Dining program in starting an indoor garden that can grow and produce fresh vegetables all year long!  We will also be using some of C&S HydroHuts products in our menus this fall.   Our most recent tour was with Shepherd’s Grain (http://www.shepherdsgrain.com/), a wheat farm located just West of Spokane.

Which brings us to some exciting news…We are expanding our bakery on campus while using sustainable practices and local wheat from Shepherd’s Grain!  We are hiring some excellent experienced bakers and are excited to reduce some of our carbon footprint!

In other news, Iggy’s Pizza has moved to Cataldo! The move was imperative in order for us to not only extend our hours of operation, but to also expand our menu!  Not only will Iggy’s now offer Regular and Whole Wheat Crusts, baked from scratch using Shepherd’s Grain, but they will also be offering items like hot sandwiches, wings and other specialty items.

By popular demand, our SubConnection and Jazzman’s Apps are now available in the Android Market! And……The Apps will now take Dining Dollars/Bulldog Bucks!  We also will have QR codes all around campus for special dining coupons and offers, so be sure to look out for those!

This year, our in our Resident Dining Restaurant, we will be featuring foods from the Mediterranean as well favorite foods from our Student Board of Directors. Every Tuesday we will feature special items from the Mediterranean theme of that month.  September and October is El Toro, which focuses on cuisine from Spain. November and December we will serve up La Famiglia from Italy.  January and February we will pretend its summer here in Spokane and take a trip to the Mediterranean Beaches.  Lastly, for March and April, we will feature menu items inspired by Greece!  Every Thursday will feature favorite meals that were chosen by our Student Board of Directors.

Here are some more excited new items to our Resident Dining restaurant:

  • We will now have tofu and other vegetarian options at every station at every meal.
  • We are expanding our made to order omelets station! We will now have two chefs at the action station to expedite the line.  And by popular demand, we will now have sausage, along with our traditional goodies like bacon, ham, veggies and tofu.
  • With our expanded bakery, we will have fresh bread at every station at every meal.
  • We will have a new bakery/dessert station that will be manned by a baker for a more personal touch!
  • Also by popular demand, every meal will have a fresh raw vegetable crudités bar with hummus, cottage cheese, and tofu.
  • A new Hydration Station has been installed! The Hydration Station will feature 3 different Fruit or Veggie infused water.
  • Our Tossed-To-Order Salad is expanding! We will now have more Chefs mixing up your favorite salads.  We will always have our core Garden, Caesar, Buffalo Chicken and Chef’s salads available, but now we will also have Chinese Chopped Salad, Beef Fajita, and Mediterranean Tuna salad. Plus, we will also feature two special salads. The protein options are also being increased with your choice of Beef, Tuna, Chicken, Tofu, Sesame Tofu, Ham, Turkey, Eggs, and Bacon. There will also be a variety of cheeses available. All these salads will be offered at Lunch, Dinner and Brunch.  Brunch will also feature the option to have your salad in a wrap!
  • Our cooking classes are now being taught by our Executive Chef Thomas Morisette! He will hold the classes on Sundays from 2pm-3pm and focus on budget and healthy/local cooking!  Look out for some guest chefs as well!

Along with all of these new food offerings, we also are launching our “Stay Healthy” campaign. Zag Dining has purchased a computer program where students can keep track of their nutrition goals, either by themselves or with the help of our resident dietician or a staff member.  Students can take body scans to find out their BMI’s, Hydration Levels and weight within 30 seconds.  They can create fitness and nutrition goals for themselves and log all their food and activity with our accurate and easy to use nutrition calculator and activity log. In order to promote students staying healthy, we are offering prizes, like iPads, for those who use it!  We want to help dispel any fears of “Freshman 15” by helping students make the right choices.

We have two new promotions for Fall regarding Off Campus Meal plans and Bulldog Bucks!

If you purchase $50 of Bulldog Bucks before September 12th, you will receive Five FREE meals at the Marketplace, in $50 purchase increments. So, if you buy $100 worth of Bulldog Bucks, you will receive 10 FREE Meals at the Marketplace that’s worth over $80 in free meals! The more you buy, the more you save!  If you purchase an Off Campus Meal plan before October 1st, you will receive up to $50 extra in Dining Dollars! Check out our website for all plans.

The programs mentioned are just the tip of the iceberg. We have many promotions and fun events planned for this year and a lot of giveaways as well! With this new lineup, we are so delighted to welcome the new students and returning students back!

If you have any questions, please do not hesitate to contact us! We want to ensure that all your student’s needs are being met!  509.313.6936, Sarah.Clifford@sodexo.com , www.zagdining.com or find us on Facebook at www.facebook.com/zagdining or on Twitter @ZagDining.