PITTSFIELD — On a menu usually stacked with meat and potatoes, where does one find room for kale? That’s the challenge facing Jason Stump as he cooks three meals a day for about 70 military veterans.

Bridging the worlds of fine dining and institutional food service, Stump puts his experience as a chef in Greater Boston to good use as he cooks for this audience at the food program Soldier On, a nonprofit serving homeless veterans and those who have fallen on hard times and live in residential units the organization runs. “These guys are meat and potatoes guys, and certain vegetables, they don’t touch them,” says Stump, who is coming up on his first year here. “The challenge is cooking around that.”