Last month I wrote about Shawn Dolan, the new executive chef at UNC Hospitals. He's doing some interesting things with food service at the hospitals.

He also recently took part in a national healthcare food management competition with his boss, Angelo Mojica. 

Well, the duo took a silver medal in the competition for their entry, which they had 75 minutes to prepare.

They made Coffee-Bronzed Flat Iron Steak with Curried Banana Pierogi, Green Apple-Jicama Slaw, and Chili Pepper Relish. 

Entries had to cost less than $5, have fewer than 600 calories, 20 grams of fat and 1,000 milligrams of sodium.

In case you'd like to take a whack at it, you can find the recipe here.

UNC Hospitals is taking food service in a new direction.

Gone are the days of unappetizing mystery meat and red jello wiggling on that institutional tray. 

Shawn Dolan just can't stomach boring. So the hospital's new executive chef is revamping the hospital menus for patients and visitors alike, emphasizing local ingredients and freshness. 

The changes reflect a slow, steady change the hospital complex has been making for a couple years now in an attempt to boost revenue and create a healthier menu.

One thing you may notice if you're a patient or visitor at one of the UNC hospitals : no fast food.

Read on.