Charred butternut squash enchiladas with black beans and kale, blue corn tortillas, and roasted poblano cashew cream
Jason B. Patel
Dr. Yami Cazorla-Lancaster
Why did you choose these ingredients?
We wanted to make sure we highlighted local, sustainable ingredients grown on our Virginia Mason Memorial’s onsite cafe garden and supplement additional ingredients from our lower valley’s Imperial’s Garden, a family-owned-and-operated produce company in Wapato, Wash. With the fall harvest of our butternut squash and baby kale, we wanted to make an authentic Mexican dish that showcases our diverse community.
Where did you get your ingredients?
We grew the butternut squash and baby kale in our onsite garden, and the peppers came from a local farm in our valley.
What is the best thing about your job?
What I Like most about my job is the variety of hats I get to wear throughout the day. Managing a department of over 50 people, I am always running around trying to help where I am needed. No two days are ever the same and I enjoy being kept on my toes. Dr. Yami and I have worked together on plant-based menu ideas for the café, Early Learning Center, physician catering events, and other hospital-sponsored events. She is the best!
Watch Chef Jason Patel and Dr. Yami Cazorla-Lancaster discuss bringing their culinary and clinical skills to the table, collaborating to create mouthwatering plant-based recipes. https://www.facebook.com/veggiefitkids/videos/1594524650611830/
Did you know?
Serving plant-based meals that do not include animal products can help reduce antibiotic use and reduce your environmental footprint. However, medically important antibiotics are sometimes used as pesticides in conventional fruit production, especially apples, pears, and oranges. Buying certified organic produce will ensure antibiotics were not used. Learn more about antibiotic use in agriculture >>