With plants increasingly taking up more real estate on the dinner plate, it makes sense that they’re starting to move into the territory of the dessert menu, as well. Diners who opt for a veg-forward meal are increasingly seeking post-prandial nibbles that support their love of a plant-centered diet.

A recent Nielson study, We Are What We Eat, concludes that today’s consumers aspire to better health and look for fresh, natural and minimally processed foods. In fact, 39 percent of respondents plan to buy more vegetables in the next six months. As a result, chefs are rethinking dessert for today’s health-conscious consumers by incorporating more veggies. Far from a fad, it’s a trend that’s likely to continue to grow in scope and size.

Getting started

While fruit, with its natural sweetness and familiarity, has long been a reliable mainstay for desserts, many veggies are beginning to pop up in puddings, pies, ice creams, cakes and more. Beets, corn, zucchini and eggplant have been making appearances, often in vegan-friendly offerings that please everyone at the table – from the diner who just finished a massive rib eye steak to the friend who picked away at a plate of steamed sprouts and beans.

If this all seems a little strange, remember that plenty of your customers already love things like carrot cake and zucchini bread. To get started with your venture into veggie baked goods, you might want to start with beets, which are a great pairing with chocolate. You can also experiment with veg like parsnips, too. If your diners tend to be a little more adventurous, take a chance on ingredients like eggplant or celery, both of which can offer up natural sweetness and interesting texture with the right prep and recipe.

Ice is nice

One easy way to try out a vegetable-centric dessert menu is by making homemade ice cream featuring produce that’s readily available this summer. Think sweet corn, tomatoes and cucumber, and you’ll be on the right track. Easy to make ahead and store in your freezer, veggie ice creams can be just the right finish to a light summer meal.

Read more

On Your Plate talks to chefs about Reimagining Dessert

Veggies in desserts? Give it a try, chefs say

Recipes

Caramel Carrot Cupcakes

Dirt Candy’s chef Amanda Cohen’s carrot meringue pie

Cool cucumber ice cream from chef Katie Heldstab, co-founder of Leona’s Ice Cream Sandwiches in Pittsburgh

Sweet thyme and corn ice cream from New York City’s Root ‘n Bone

Food safety continues to be a concern for many consumers, and last year’s romaine E. coli outbreak caused many to reconsider lettuce, a food that’s always carried a super-shiny health halo. Now, lettuce is battling to re-establish itself as a trusted food that is not only delicious, but a source of well-being, too. As the third most frequently consumed vegetable, after potatoes and tomatoes, in the average American diet, lettuce is a familiar ingredient that’s seeking a way to return to the good graces of consumers who want to be assured that the food they purchase offers supply chain transparency and traceability.

Forget the dirt

Urban container farms and those specializing in hydroponic and aquaponic growing methods tout themselves as sustainable, eco-friendly alternatives to traditional growing methods. Gotham Greens, with 170,000 square feet of urban greenhouse facilities in New York and Chicago, says it’s one of the nation’s largest sources for a year-round, local supply of premium quality, pesticide-free produce. In addition, these greens’ sustainability story is one that resonates with many consumers. One example of sustainability in action is Revol Greens, based in Minnesota, which reports that it uses 90 percent less water than outdoor grown varieties, by using rainwater recycled from its rooftop.

Try celtuce (pronounced “sell-tuss”)

“Top Chef” winner Hosea Rosenberg has called celtuce the “new kale.” Like so many vegetables that are being “discovered” here, the lettuce cultivar has been a prized ingredient in mainland China and Taiwan, where it’s known as qingsun or wosun. In the West, it’s also called asparagus lettuce or Chinese lettuce. Celtuce’s tender, pale green leaves and white stems can be eaten raw, pickled, grilled, roasted or stir fried. The taste has been described as mild but nutty, with a slight smoky aftertaste.

Perfect pairings

Whether the greens you’re using are mild, bitter or spicy, there’s a T. Marzetti™ salad dressing that will be a perfect complement. Discover if that sweet and succulent Boston Red will go best with ranch or raspberry. Find new complementary options for that slightly bitter, nutty bite of frisée. Check out our complete Pairing with Greens guide, which offers smart suggestions for your favorite greens.

Read more

Q and A with Katherine See

Recipes

Spring Greens with Brie Toasts

Warm Balsamic Lentil Salad

Champagne Arugula Salad

Spinach Arugula Orzo Salad