Archives for September 2015

Root veggies are the root of a delicious menu this fall!

As the locavore and farm-to-table trends get more popular, root vegetables are experiencing renewed interest amongst chefs looking to offer unique tastes while cutting kitchen costs. Over a four-year span, root vegetable ingredients have been becoming more and more prominent – by 40% according to Simplot, a company specializing in food and agribusiness.

Executive Chef and Co-Owner of Mas and Almanac Restaurants in New York City, Galan Zamarra, favors root vegetables for their versatility and their “strong, robust flavors and colors.”

Additions of root vegetables not only offer great taste, but root vegetable recipes means good news for the diet and your budget, with many chefs finding them to be highly cost efficient. These veggies are some of the most nutrient-rich foods you can eat. They’re great for sustainable menus, with chefs realizing that many portions they formerly discarded can be incorporated into soups, salads and appetizers.
Ready to add some root veggie options to your menu? Food Fanatics suggests starting with beets, carrots, parsnips or radishes. They can be sautéed, roasted, baked, and even eaten raw! Balsamic Braised Short Ribs with Roasted Carrots and Parsnips makes the perfect comfort meal customers crave, as the weather gets colder.

Other recipes making the most of root vegetables include:

• Roasted Pork Scallops with Root Vegetables
• Spinach Brown Rice Beet Salad
• Balsamic Roasted Root Vegetables

Delicious, nutritious and versatile – root vegetables are a must-add to your fall menu!

Cauliflower – mashed, baked, roasted or fried, this vegetable appeals to both kids and carb-counters. With so many varieties of preparations, Cauliflower has earned the moniker “kale of 2015.”

When blanched and baked, this veggie has a taste similar to potatoes – a taste kids and adults love. Make a vegetarian’s dream come true with cauliflower steaks for a special diet or healthier option to red meat. Moreover, cauliflower serves as a valid substitute when going gluten free. One quick search of Pinterest reveals Cauliflower used for tacos, pizza crust, “tater” tots, Alfredo sauce, “wings”, “tortillas”, and that’s just naming a few!

Cauliflower has been called “a blank canvas” by celebrity chef Rachel Ray to add infinite spices and flavors. Not only does flavor know no boundaries, but also the exciting colors of cauliflower, like purple and green, make plating this vegetable an attention grabber. Daily News even refers to certain types of cauliflower, such as romanesco as “sci-fi.”

Try Cauliflower Au Gratin baked with Marzetti® Dijon Honey Mustard Dressing for a tender and delicious entrée, or try Oven Roasted Cauliflower with Crunchy Topping (shown) featuring Marzetti® Chunky Blue Cheese Dressing and Marzetti® Regular Cut Garlic & Butter Croutons for a side dish full of tangy flavor.

Aside from all of the ways cauliflower can end up on your plate, try eating it raw! Pairing this crunchy snack with dips like Marzetti® Ranch Veggie Dip makes a light and healthy option welcomed by all.

With endless possibilities, there is a recipe to be enhanced with cauliflower for every customer.