No longer merely a school lunch staple, celery is coming into its own as a tasty, crunchy and nutritious vegetable option. “It’s a great example of a vegetable that can be prepared in multiple ways,” says cookbook author Robin Asbell. “You can puree the root, braise the stalk, chop raw celery leaves and even add celery seeds as a garnish.”

Celery root, also called celeriac, is on an upward trend for fine dining operations. “It’s sweet and peppery, and it’s delicious cooked as a puree or served raw, when thinly shaved on a mandolin,” Asbell says. “Some bakers are even using puree of celery root for baked goods, in place of pumpkin or sweet potatoes.”

Chef interpretations

A classic preparation is Celery Victor, a marinated celery salad created in 1910 by Victor Hirtzler, head chef at San Francisco’s St. Francis Hotel (he’s the same chef who invented Crab Louie). In this dish, celery hearts are simmered in stock, chilled, then tossed with peppers and served over Romaine lettuce. Even all these years later, it’s a dish that still appears on many menus. Gabrielle Hamilton serves Braised Cold Celery Hearts Victor at New York’s Prune. An update on the classic is served in San Francisco by chef Chris Cosentino of Cockscomb, whose interpretation includes thinly sliced celeriac and fresh celery leaves marinated in meat stock and vinegar, served with crispy chicken-skin cracklings and a sprinkle of cilantro.

Liquid versions

Celery is best known as the go-to swizzle stick for Bloody Mary cocktails. “It’s also appearing in inventive cocktails that feature sweetened celery juice or celery syrup,” Asbell says. “It’s surprisingly refreshing and tasty.”

Celery is also a prized high-water-content ingredient for dedicated juicers. “I have several recipes using celery in my book Juice It!: Energizing Blends for Today’s Juicers,” Asbell says. “It has a number of health benefits and is often touted as a natural headache cure.”

As a soft drink, the most popular “tonic” using celery as an ingredient is Cel-Ray, a celery-flavored soft drink from Dr. Brown’s that’s often served in delicatessens. It’s similar to ginger ale in its sweetness and fizz, and it packs a good punch of celery flavor. In the 1930s, celery tonic’s popularity earned it the nickname “Jewish Champagne.”

Marzetti^® tip

Celery pairs well with a variety of Marzetti^® dips, and it’s a sturdy choice for on-the-go snackers. For an appetizer, feature a celery-centric crudité plate with Marzetti^® Ranch Veggie Dip or Fat Free Ranch Veggie Dip.

Resources

300 Best Blender Recipes: Using Your Vitamix by Robin Asbell

Robin Asbell’s website

Follow Robin on Twitter and Instagram

Read more

On Your Plate blog post about main-dish salads

Recipes

Honey Dijon Waldorf Salad

Panzanella

Ham and Bean Noodle Soup

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

Will there come a point, sometime in the future, when absolutely everything we eat is served in a bowl? One more indicator of diners’ round-container frenzy is the resurgence of that reliable breakfast staple, oatmeal, suddenly gussied up as a year-round — and incredibly popular — whole grain dish for all dayparts. Toppings can include everything from sweet (banana & peanut butter, dark chocolate and fresh fruit) to savory (bacon, goat cheese and even Brussels sprouts).

Oatmeal has been turning up on coffee shop menus for some time, but its foray into premium doughnut bakeries is something new. Justin Bedford is co-owner of Cardigan Donuts, located in the Minneapolis Skyway system, which serves up chef-crafted artisanal doughnuts and locally roasted coffee.

Healthy comfort

Adding a “bowl” program of Greek yogurt and freshly cooked steel-cut oatmeal to the menu was a decision inspired by a fitness focus on Bedford’s part: “I was training for a marathon, and I wanted to lose some weight, as well. I found that eating oatmeal and yogurt in the morning was comforting, filling and left me feeling good. We decided to add ‘healthy comfort’ choices to the shop’s menu. They’re a complement to the doughnuts, which are, in my opinion, the ultimate comfort food.”

The shop differentiates itself from standard offerings by using steel-cut oats, not instant, and by undertaking a long, slow cooking process. “It’s a proprietary recipe, but I will say that we use a blend of grains. We toast, soak and season them before cooking,” he says. “We are committed to making everything in the shop the old-fashioned way, and our oatmeal is no different.”

Something extra

Some of the shop’s doughnut ingredients and toppings are also available at the bowl bar, including poached pear, baked apple, oatmeal cookie and banana caramel. Housemade jams, used to fill jelly doughnuts, also are available. Current seasonal offerings include strawberry-orange and blueberry-Riesling. All bowls are served with a whimsical fillip — a doughnut hole perched on the side.

“Some people use it as dipper, and others just enjoy it on its own as an unexpected treat,” Bedford says. “We wanted to include the doughnut hole as a way to tie into our identity as a doughnut shop. And besides, who doesn’t like a doughnut, even a small one?”

Advice for the kitchen

“People really do notice the difference between traditional slow-cooked oatmeal and the instant microwave variety,” Bedford says. “It’s worth the effort to make it fresh and greet your customers with hot, just-made bowls.”

Even with top-quality product, Bedford points out that oatmeal “doesn’t sell itself.” Marketing and promotion will help sell bowls, as will a bar concept that displays toppings in all their appetizing glory. And seeing other customers with finished bowls is the ultimate selling point, he says: “It’s the difference between selling oil paints or finished paintings. When they see the bowls as they’re being served to others, customers will understand the appeal of healthy comfort.”

Resources

Cardigan Donuts

Read more

New York Times’ look at savory oatmeal

This college tested a DIY oatmeal bar, and here’s what happened

Recipes

New York Times’ recipe for Savory Oatmeal with Greens and Yogurt

Marzetti^® Recipes

Caramel Oatmeal Chocolate Bars

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.