From its hearty crunch and texture to its eye-catching colors, produce is the unsung hero of the supper plate. Roast it, grill it, poach it, sauté it or serve it raw – whatever your flavor – you will be on trend with produce as your foundation.
Executive chef of the Fish restaurant in Charleston, S.C., Nico Romo, says that “with fruits and vegetables, there’s always something new to experiment with.” Nico Romo is not alone in the recognizing the opportunities available with produce. Jeremy Bringardner, executive chef of LYFE Kitchen, says “the diversity of flavor you can get out of fruits and vegetables is endless.”
With limitless opportunities at hand, it can be difficult to determine which produce to focus your attention. Flavor & The Menu cites the Top 10 Veggies In Vogue right now
1. Edamame
2. Fingerling Potatoes
3. Carrots
4. Swiss Chard
5. Broccolini
6. Radishes
7. Butternut Squash
8. Cauliflower
9. Baby Bok Choy
10. Little Gem Lettuce
Whether you are creating a signature dish or a special, utilizing produce as a foundational element will attract health conscious consumers that see dishes heavy on produce as healthier options. Perhaps a submenu would even be appropriate.
Try these easy tips for incorporating produce into your menu
- A Grilled Vegetable and Cheese Sandwich is a unique and satisfying addition.
- With Asian flavors showing up on more menus, serve Asian-flavored vegetables combining with Marzetti® Asian Sesame Dressing or Spicy Thai Peanut Dressing.
- This time of year savory short ribs and roasted produce (pictured) make a great combination.
- Take one produce item and make it your trademark. How many ways can you use asparagus? Marzetti® offers a list of options – both cold and warm!
Be fearless with fruits and vegetables. Your customers will thank you for it. Check out MarzettiFoodservice.com for a variety of recipes perfect for your menu.
