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This nutrition-packed dish was inspired by two of Sunrise of Plano’s (TX) “foodie” residents, Dorothy and Margarete. The ladies are part of the community’s Gourmet Club where one of their favorite herbs to pick is fresh basil. And, since roasted beets are always requested to be on the menu, it seemed only natural that the Dining Services coordinator combined the two in this delicious salad.
This recipe from the dining services coordinator at Sunrise at Flatirons, CO, is a favorite with both his family at home and the residents he serves. Packed with layers of flavor, these seasoned mussels are the perfect complement to slices of crusty French bread for dipping into the flavorful broth.
After many conversations with his residents, the dining services coordinator at Brighton Gardens of Dunwoody, GA, created this delicious and nutrition-packed dish.
Looking for a hearty and nutritious dish for dinner? Look no further than this tasty pasta dish courtesy of our dining services coordinator at Sunrise of Worthington, OH! This is a family-tested and -approved creation that was inspired by the idea of finding a healthy dish that satisfies the taste buds. Residents at Sunrise of Worthington particularly enjoy this dish and always comment on how unexpected the flavor combinations are – in a good way! Worthington’s dining services coordinator shares, “After many years in the business I have watched our mid-western “meat and potatoes” customers develop and become more open to meat-free/vegetarian options.
At Sunrise at Webb Gin, the dining service coordinator plays a critical role in the community’s ambiance of warm hospitality. Prospective residents and their families get to take home a snack bag full of these sweet and crunchy treats after touring.
This recipe was developed by the head dining service coordinator at The Jefferson (Arlington, Virginia), from scratch. Through the process of trial and error, this recipe was perfected and it’s been a winner with residents ever since.
When the dining service coordinator at Sunrise of Oakville, ON, heard there was a company-wide cooking competition, he set out to create a dish that spectacular not only based on taste, but senior health, too. He said, “I built my recipe around some of the world’s healthiest foods. I used halibut, in particular, because of the omega-3 fatty acids, which work to destroy Alzheimer’s plaques. Here at Sunrise, we specialize in taking care of residents with memory loss.”
Even though it’s low in sodium, this dish from our dining service coordinator at Sunrise of Norwood, MA is not low in flavor! It was inspired by his time working at the Parker House in Boston, Mass, where he first started cooking professionally in 1995.