Creating new menu offerings with locally grown fruits and vegetables not only gives you an opportunity to showcase your culinary creativity, but it also allows for an opportunity to attract new guests that are looking for a delicious healthy meal. This summer, take advantage of the seasonal fruits and vegetables by adding them to a new craveable summer salad.
Damian Monticello, Corporate Hospitality Services Manager of Florida Blue, shares a fun way to try out healthy dining by painting your plate with fruits and vegetables. This is a great way to introduce your guests to the benefits of healthy eating by highlighting the nutritional specialty of each colorful addition.
Participate in National Berry Month and add some dramatic red contrast with strawberries to boost vitamin C (more than an orange!) and your natural immunity. Raspberries are rich in antioxidants and have more fiber than a bran muffin.
Sprinkling some blueberries into your salad is a great way to add powerful antioxidants and improve vision and mental acuity. Blackberries are also a great source of vitamin C and fiber.
Now, add some yellow and green contrasts with summer squashes. Not only are these low in carbohydrates and calories, these are also great sources of vitamin C and iron.
Eggplant is in season, and its rich purple hues provide excellent source of energy, also offering rich antioxidants.
Adding fruits and vegetables to an already healthy meal goes a long way. Aside from the health factor, the color of your plate will come to life. Try a Watermelon Arugula Salad (shown) for a tastefully appealing plate. To menu a colorful protein dish we suggest Butternut Squash and Apples with Pan Seared Pork Chops.
With the change of the seasons, the colorful fruits and vegetables vary, always offering creative chefs the opportunity to create nutritious, beautiful salads.
Make your plate a colorful work of art by “painting” in the kitchen using fruits and vegetables.
