Cooler weather means enjoyable family foods with a twist: Soup & Sandwiches | News, Sports, Jobs

FAMILY FEATURES – After families across the country began cooking more at home during the pandemic, this trend has continued as loved ones seek comfort in the kitchen in the form of their favorite recipes and time spent together.

Indeed, according to “Hunter Food News Study”, the kitchen continues to change as more and more Americans gather at the dining table with use of recipes up 21% and cooked-from-scratch dinners up 14%. About half (54%) of Americans are cooking more than they did before the pandemic, and 35% said they “Enjoy cooking now more than ever,” according “Harvard Business Review.”

If your loved ones crave home-cooked comfort, you can turn to satisfying family meals like plant-based meatloaf sandwiches or chicken souse. These hearty recipes make it easy for loved ones to involve everyone in the cooking process, from preparing the vegetables and hand-mixing the meatloaf to seasoning the chicken and stewed ingredients.

According to research from Datassential, 65% of consumers say they are most likely to buy groceries for an entire week when shopping, there is no shortage of opportunities for families to enjoy delicious and comforting meals together not.

Find more family meal inspiration by visiting Aramark’s Feed Your Potential website,

Plant-Based Meatloaf Sandwiches

Recipe courtesy of Aramark

Servings: 6

Non-stick cooking spray

1 1/2 pounds plant-based ground burger, thawed

1 1/2 cups cooked wild rice, chilled

1 cup diced onion

1 cup diced red bell pepper

2 teaspoons of paprika

1 teaspoon granulated garlic

1 teaspoon sage rubbed

1/2 teaspoon dried thyme leaves

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

2/3 cup barbecue sauce


vegan cheddar cheese

sautéed onions

Heat oven to 375 F. Spray rimmed baking sheet with nonstick cooking spray.

In a bowl, mix ground burger, cooked rice, onion, bell pepper, paprika, garlic, sage, thyme, salt and white pepper until well blended without overmixing. Shape the mixture into a loaf on a baking sheet. Spread barbecue sauce over meatloaf.

Bake for 1 hour, or until the internal temperature reaches 160 F.

Cut meatloaf into six pieces and place each piece on bread. Top each slice of meatloaf with vegan cheddar cheese and sautéed onions, then top the sandwiches with the top slices of bread. Using a panini press, griddle or skillet, cook sandwiches until golden brown and cheese is melted.

Tip: goes well with a potato salad.

Chicken Souse

Recipe courtesy of Aramark

Servings: 6

8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

1/8 tsp ground black pepper, plus additional, to taste, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 tablespoon vegetable oil

1/4 cup diced onion

1/4 cup celery, diced

2 teaspoons minced garlic

2 cups of chicken broth

1 cup peeled potatoes, cut into 1/2 inch pieces

2/3 cup canned diced tomatoes, undrained

1/4 cup tomato paste

3 tablespoons cider vinegar

2 tablespoons chopped and seeded jalapeno pepper

1 1/2 tablespoons lemon juice

1 1/2 teaspoons peeled and chopped root ginger

1 teaspoon kosher salt, plus additional, to taste, divided

2 pinches of dried thyme leaves

1 small bay leaf

1 1/2 cups thawed mixed vegetables, drained

Season the chicken with 1/8 teaspoon black pepper, garlic powder and onion powder. Cover and refrigerate 2 hours or overnight.

In a saucepan over medium-high heat, heat the oil. Add onion and celery; sauté 2 minutes, or until crisp-tender. Add the garlic and sauté for 30 seconds.

Add the chicken and sauté until golden.

Stir in broth, potatoes, tomatoes, tomato paste, vinegar, jalapeno pepper, lemon juice, ginger, 1 tsp salt, thyme and bay leaf; heat until boiling. Lower the temperature. Cover and simmer 1 hour or until potatoes are tender.

Stir in the mixed vegetables and simmer for 10 minutes. Remove and discard the bay leaf. Season with additional salt and pepper, to taste.

Tips: Serve souse with grilled corn cakes and saltine crackers. Make it vegetarian by replacing the chicken with black-eyed peas or canned kidney or white beans, drained and rinsed.

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