Put Your Produce to Work
Make Your Fruits & Veggies the Star of Any Meal
Fruits and vegetables are becoming more prominent on dinner menus across the country – from veggie-focused restaurants to the growing power bowl trend to healthy inspired ethnic fare. As an operator, produce is a must-have throughout the day and it’s not just about your typical spinach, lettuce or tomatoes, either. Think outside the box with your fruits and veggies. The sky is the limit and there is no shortage of great ideas in our Food Fight section. While these dishes definitely fit the healthy eating bill, you’ll find that they don’t use complex ingredients or even alternative meats, like tofu or seitan. Rather, we’re celebrating the beauty of minimalism, the freshness of the Earth and the nutrition it offers to all of us and every restaurant operator.
These ideas are inspirational and leave you with enough room to make a tasty dish all your own. Here are just a couple thought starters. Mushrooms lend themselves to the blended burger phenomenon. Hummus is a simple yet wholesome addition to a flavorful main course. Don’t limit yourself to a garden salad, either. Use some less common ingredients, such as arugula or even endives. Top a simple piece of toast with avocado to capitalize on a hugely popular trend. Some cuisines completely lend themselves to veggies as the star – Mediterranean medleys, roasted cauliflower tacos or even a fresh risotto with snap peas peas and lemon.
Our amazing and dynamic Reinhart chefs have shared a compilation of some of their top healthy and flavor-pakced recipes – from appetizers to dinners and more – to entice your palette. Remember, you don’t need to be a vegetable expert or have a garden in your backyard to capitalize on the power of produce and serve it with confidence.
- Posted: March 31, 2017
- Categories: Produce, Featured, Food & Beverage Spotlight, VOL 5 - ISSUE 2 • SPRING 2017