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  • ON YOUR PLATE BLOG

Feature Clean-Label Ingredients To Drive Salad Sales

Boosting Off-Premise Sales

Meet your new favorite salad, fattoush

Eggplant: “The Velvet of the Vegetable Kingdom”

October 14, 2019

Cookbook author and self-proclaimed “stir-fry guru” Grace Young has called eggplant “the velvet of the vegetable kingdom,” a reference to how soft the flesh is when it’s cooked. A summer-to-fall staple of Mediterranean and Asian cuisines, eggplant is the ultimate silky, meaty ingredient to boost the appeal of seasonal menus. Most chefs are familiar with the dark purple Black Beauty, but you can also can cook with long Oriental eggplants, small round Thai and Sicilian, White Cloud, striped continue reading...


Tajín, the sweet-hot-tart (and delicious!) spice blend

October 7, 2019

Is there anything that Tajín isn’t good on? Many fans of the popular Mexican spice blend say there just aren’t any foods it can’t improve, including fresh fruit, grilled corn, dry-rubbed steak and even vanilla ice cream. If you haven’t yet come across one of the distinctive shakers with the zippy red-and-green logo, then you’re in for a whole new sweet-hot-tart flavor experience. The seasoning powder, pronounced ta-HEEN, is known as salsa en polvo in Spanish. It’s a proprietary blend of chile continue reading...


The sweet life of sweet potatoes

September 30, 2019

Our relationship with sweet potatoes used to be a strictly annual affair. We’d trot them out for Thanksgiving, sometimes even with the indignity of a gooey marshmallow topping, and then we’d expect them to be quiet and go away until next year. We never seemed to realize what we were missing. Things are certainly different now. The once-humble spud is now king of the potato kingdom, showing up in everything from creamy, dreamy breakfast smoothies to namaste-worthy Buddha bowls. And they’re a continue reading...


Apples to fall for

September 23, 2019

Now is the time to make your way to the farmers’ market—or even give yourself a break from the kitchen and go apple picking for a day. The apple harvest is more plentiful than ever right now, and you have so many options to choose from. Dozens of new varieties of apples will be available this fall, just in time to add to your seasonal menu. Here are a couple to look for: Japanese heirloom: Green Dragon What’s that wonderful smell? This time of year, it might be the Green Dragons, known to be continue reading...


Tots are tops

September 16, 2019

As retro-relevant as they seem today, tater tots have actually been around for quite a while. They were invented back in 1953 by Idaho potato farmers (and brothers) Golden and F. Nephi Grigg as a way to use excess potato shavings that came from making frozen French fries. The brothers built a factory on the border between Oregon and Idaho, which inspired the name Ore-Ida. The frozen food they created became a cafeteria lunch staple, a late-night snack and, these days, a favorite dish of chefs continue reading...


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On Your Plate

On Your Plate

Recent Posts

  • Beyond Lettuce: How Salads Mean So Much More Today
  • Feature Clean-Label Ingredients To Drive Salad Sales
  • Boosting Off-Premise Sales
  • Meet your new favorite salad, fattoush
  • House-made (ish) sauce and dressing blends

Categories

  • Breads & Rolls
  • Business Solutions
  • Cooking Methods
  • Dressings & Sauces
  • Food Trends
  • Global Flavors
  • Healthy Trends
  • Noodles & Pasta
  • Seasonal

Archives

  • 2020
    • June
      • Boosting Off-Premise Sales
    • July
      • Feature Clean-Label Ingredients To Drive Salad Sales
      • Beyond Lettuce: How Salads Mean So Much More Today
  • 2019
    • January
      • Learn some tricks from “Big Salad”
      • Fresh takes on salad bars
      • Three Ways to Build a Better Salad Bar
      • Raise the bar: Students with salad bars eat more veggies
    • February
      • Clean sweep
      • Reimagining dessert
      • Topped fries go, well, over the top
      • Shishito peppers come on strong (sometimes)
    • March
      • The eatin’ o’ the green
      • Juniper berries: Your new “secret ingredient”
      • Greens go purple as Brussels sprouts take the lead
      • A taste of spring: Fiddlehead ferns
    • April
      • Salad for breakfast? It’s a sure thing.
      • If spring is here, can nettles be far behind?
      • Peeling the onion
      • Cherimoya, the ice cream fruit
      • Asparagus: “A god among vegetables”
    • May
      • Gotta love moms (and feed them right)
      • Give a fig! Figs and many other fruits are in season now
      • Cutest couple this summer: Rhubarb and strawberries
      • Three tips to help promote National Doughnut Day on June 7
    • June
      • Lettuce makes a comeback
      • Meet new beef cuts that liven up entrées
      • Veggies in dessert? Yes, please
      • Kelp power: Meet the superfood seagreen
    • July
      • Hawaij, the versatile spice mix you’ll want put in everything
      • 3 tips on creating a bento box special
      • Cute with fruit: Salads explore their sweeter side
      • Call on Caulilini
      • National Zucchini Day is August 8: Are you ready?
    • August
      • Go big or go home: The rise of large-format dining
      • Adjarian khachapuri is shareably irresistible
      • Keep the crunch in your salads with these popular toppers
      • How one operator reinvented his menu with a single sauce
    • September
      • Who let the starch out? Fresh takes on pasta
      • Bring on the breadless sandwiches
      • Tots are tops
      • Apples to fall for
      • The sweet life of sweet potatoes
    • October
      • Tajín, the sweet-hot-tart (and delicious!) spice blend
      • Eggplant: “The Velvet of the Vegetable Kingdom”
      • House-made (ish) sauce and dressing blends
      • Meet your new favorite salad, fattoush
  • 2018
    • January
      • Rhymes with Wow: Meet Bao
      • Warm greens are heating up
      • Figs: Menu a taste of the Mediterranean
      • Persimmons continue to please
      • Eggs benny, king of the brunch scene
    • February
      • Super spuds: Make the most of potatoes
      • Ugly produce is suddenly beautiful
      • Back to your roots
      • Chicken’s still a winner
    • March
      • Small citrus, big flavor
      • Begorah! The rich history and new perspective of Irish cuisine
      • Red is the new orange
      • Hamburger toppings are over the top
    • April
      • New wave nachos
      • Botanical boom: Edible flowers signal spring
      • Tacos take over
      • Diners spring for brunch
      • A toast to toast
    • May
      • Spring special: Ramps
      • Ready for their close-up: Dragon fruit
      • Try turmeric, the “wonder spice”
      • Israeli cuisine: Try shakshuka for brunch
    • June
      • Tamarind: tart & sweet & tasty all over
      • Global taste, locally sourced: Lamb on the menu
      • Making the most of the street food trend
      • Our national comfort food: pizza
    • July
      • Matcha made in heaven
      • Unicorn food: Color, sparkle and lots of fun
      • Queso, the dip chips dream about
      • Hawaiian food goes mainland
      • Don’t grill it, plank it
    • August
      • Crunch and Color: Using Pickled Vegetables
      • Hungry for Nostalgia: Comfort Foods Rule
      • Use bean purees to boost salad protein
      • Expand your herb vocabulary with some new favorites
    • September
      • Fire up the Instagram. “Citrus caviar” has arrived
      • Pear up: Get the most from autumn’s glorious fruit
      • Are insect-based menus the hot new trend?
      • The “other”: fall fruits
    • October
      • Epic BBQ road trip with T. Marzetti: Texas
      • Epic BBQ road trip with T. Marzetti: Kansas City
      • Epic BBQ road trip with T. Marzetti: St. Louis
      • Epic BBQ road trip with T. Marzetti: Memphis
      • Epic BBQ road trip with T. Marzetti: Carolinas
    • November
      • The next big catch: Barramundi fish
      • Forever rad: radishes spice up salad menus
      • Hot honey’s sweet moment
      • Give it a whirl: plant-based purées on the menu
    • December
      • Warm up winter with colorful fruit
      • Wake up to breakfast bowls
      • Comfort and creativity: Pasta offers both
      • Chef Q&A: Meet South Africa’s Claire Allen
      • World, meet Kernza®
  • 2017
    • January
      • Phabulous pho
      • Diners are getting bowled over
      • How to win on Game Day
      • Pasta makes a comeback
      • MEDITERRANEAN MENUS: ALL GREEK TO US
    • February
      • THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE
      • MARDI GRAS ON THE MENU
      • Vegan meat? Yes, it’s possible
      • Boozy desserts: the ultimate mix
    • March
      • Luck of the Irish
      • Chickpeas, the alternate-protein
      • Purple power for more colorful produce
      • Maple: the pure taste of spring
    • April
      • Fabulous and filling: main dish salads that satisfy
      • The Great Easter Debate: lamb or ham?
      • Umami superstar: Koji is everyone’s favorite fungus
      • For a limited time only: morel mushrooms
    • May
      • INDIGENOUS FOOD: AUTHENTIC AND DELICIOUS
      • Jamaican food heats up
      • Starch might be the new “sixth flavor”
      • Move over, meat: fruit and veggies are on the grill
      • Get creative with cornmeal
    • June
      • Savory doughnuts are on a roll
      • Flavors on the move: Southeast Asian cuisine
      • Coleslaw makes a comeback
      • Mango: the pumpkin spice of summer
    • July
      • Limited Time Produce: Short Season, Big Impact
      • Ceviche: it’s cool and hotter than ever
      • Tiki takes over: From zombies to scorpions
      • Selling the sizzle: plancha cooking
      • King of condiments: ranch dressing
    • August
      • Hot off the skillet: cast iron
      • Detroit-style pizza in the national spotlight
      • Diners bowled over by snazzy oatmeal options
      • Celery steps forward
    • September
      • Up your French fry game
      • Touchdown! Tailgating ideas
      • Buttermilk goes back to its roots
      • Forget PSL. Apples are the ultimate fall ingredient
    • October
      • We ♥ beets
      • No baking required: the rise of cookie dough
      • The art of artichokes
      • Add a twist to citrus pairings with yuzu
      • Versatile harissa serves up spice and flavor
    • November
      • Salads’ timeless three amigos—Wedge, Cobb and Caesar
      • How to win Thanksgiving
      • Wild rice: Rich history, rich flavor
      • Festive holiday spices
    • December
      • Add holiday favorites to your menu
      • Pomegranate power
      • Retro desserts make a comeback
      • Pumpkin’s move to the savory side
  • 2016
    • January
      • Pasta: Comfort meets convenience
      • Cabbage, the new veggie superstar
      • Super-easy, super successful
      • Fermented foods gain favor
    • February
      • Affordable and delicious: new cuts of beef
      • Aaaaah! Avocado
      • All-day breakfast, all-day sales
      • A Whole New Breed of Veggies
      • Passport to Global Flavors
    • March
      • Brunch is “indulgence time”
      • One dressing does it all
      • Think beyond meat for creative menu ideas
      • Operators commit to reducing food waste
    • April
      • Modern Mexican
      • Dress up local ingredients with quick add-ins
      • Smokin’ hot
      • Thai food goes mainstream
    • May
      • Freshen up your menu with asparagus
      • Spice up sliders with non-burger options
      • Kiddie menus are all grown up
      • Make a splash with sea vegetables
      • Spice up your menu with Cuban cuisine
    • June
      • For the Love of Food Trucks
      • Cool Off Your Summer Menu
      • Can I have a bite of that? Diners share, operators respond
      • Liquid profits: beverages go upscale
    • July
      • Marvelous meatballs
      • Sweet and spicy: Better together
      • Get it while it’s fresh!
      • America’s love affair with hot dogs continues
    • August
      • Plant power
      • Five “fair fare” lessons for your operation
      • Beyond bare butter: Mix-ins create compounds that impress
      • On-trend feature: Hai Pok? Food Truck
      • Desserts get caffeinated
    • September
      • Ancient food, modern appeal: whole grains
      • Citrus zest makes dishes dynamic
      • Toast is hot (really, really hot)
      • Winner, winner, (fried) chicken dinner
    • October
      • Beyond pumpkin: great ideas for fall-inspired dishes
      • Ach du lieber! German food gains ground
      • Now trending: No-dough pastas
      • Cauliflower: low waste, small cost, big results
      • Great dough, creative toppings
    • November
      • Sausage: The humble link gets a haute makeover
      • Want a better burger? Try mushrooms
      • ‘Tis the season: putting pie on the menu
      • The enduring popularity of blue cheese dressing
    • December
      • Korean food: gochujang, bulgogi and more
      • Pecan power
      • Gooey goodness: grilled cheese on the menu
      • Soup secrets: chefs share inspired ideas
  • 2015
    • January
      • Ginger, Spice and Everything Nice…
      • Produce Proves Versatile and Profitable for Restaurants
      • Top 10 Recipe Sites to Inspire You and Your Menu
      • Caution! May Be Hot: Millennials Seek Heat and Adventure.
    • February
      • Beautiful, Blendable Balsamic
      • Use Social Media to Bring the Campus to the Cafeteria
      • Coleslaw is Making a Comeback: With New Super Slaws
      • Vegetarian Meals Go Mainstream
    • March
      • Network Your Way to the Top of the Food Chain
      • 50 Shades of Ranch
      • Are Tacos the New Burgers?
      • Bread Pudding – That Old Familiar Feeling
      • Get Sauced with BBQ Sandwiches
    • April
      • Three Solid Tips to Control How Foodies Flaunt Your Food
      • Stay Big on Flavor with Small Plates
      • Noodles, What Can’t They Do?
      • The Taste of Technology, Part 1
    • May
      • The Taste of Technology, Part 2
      • Biscuits: Beyond the Breakfast Barrier
      • Recipe Roundup: Potato Profit Possibilities
      • A Fresh Look at Spring Salads
    • June
      • Pork, the New Bacon
      • Generation Z – The Next Taste Trends
      • The Year of Hummus
      • Bold Flavors: A Roundtrip Ticket for Taste Buds
      • Save Room For Dessert? You’ll Want To.
    • July
      • Berry Excited! July is National Berry Month
      • Al Fresco Dining – Snack Style
      • Create Colorful Cuisine
      • Gourmet Grilling Revolution
    • August
      • Stay Cool with the Hottest Soup Trend
      • Panini Power
      • Horsing Around with Horseradish
      • Reviewology. Online Reviews and How to Handle Them.
      • Farro is the Flavor
    • September
      • Stretching Your Egg Dollar by Scrambling
      • For Vegetarian Variety, Call on Cauliflower!
      • Savor the Flavor with Pancakes
      • The Growing Trend: Root Vegetables
    • October
      • Thinking Outside the Box with Butter
      • Recipe Roundup: Marzetti’s Top 5 Foodservice Recipes
      • More Soup for You!
      • Bowled Over
    • November
      • Mastering Mac n’ Cheese
      • Fry Power
      • Recipe Roundup: Holiday Dips Add Seasonal Flavor
      • Caramel - A Sweet and Sticky Trend
      • Everything’s Better Blue
    • December
      • Will it Mash?
      • Pepper Power
      • Recipe Roundup: Maple Mania
  • 2014
    • January
      • Versatile Vinaigrettes
      • Increase Sales by Taking Advantage of the Breakfast Boom
      • 5 Restaurant Social Media Campaigns of 2013
    • February
      • Whole Grains Fill up Menus
      • Food Waste is Not a Waste of Time
      • New Beverage Ideas Continue to Flow
    • March
      • New Southeast Asian Cuisine Gains a Foothold on Menus
      • Sustainability Becoming Essential for Restaurants
      • Crowdsourcing Your Restaurant
      • Fusion Cuisine: Opposites Attract
    • April
      • Breaking Eggs Out of Breakfast
      • Restaurants Expand Their Offering by Adding Partnerships
      • How Are Restaurants Managing Rising Beef Prices?
    • May
      • Bringing Back Tableside Theater
      • Ranch: America’s Favorite Dressing
    • June
      • Umami: The Fifth Taste
      • Creating a Manageable Menu
      • Grilled Cheese Goes Gourmet
      • Mix It Up: Creating Custom Condiments
    • July
      • Managing Online Reservations: Guiding Guests to the Table
      • Frozen Treats Go Exotic
      • Top 10 Qualities to Look for in a Host or Hostess
      • Summer’s Great Green Bounty
    • August
      • Spotlight on Sides
      • Back to School, Back to Basics: Opportunity in Kids’ Menus
      • Ten Things to Consider When Creating Seasonal Menus
      • Get Ready for Fall With Blue Cheese
    • September
      • Make Wings a Game Day Favorite
      • Tips for Spotting Great Seasonal Staff Members
      • Fall Into New Flavors This Autumn
      • The Growing Popularity of Unusual Fried Foods
    • October
      • Make Room at the Table for Whole Grains
      • Cracking the Coconut Year-round
      • Moo-ve Over Beef: 5 Great Alternative Proteins You Aren’t Using
      • 10 Ways to Put a Twist on Your Classic Mac ‘n’ Cheese
    • November
      • How to Make a Limited Time Offer Work for your Restaurant
      • Let’s Talk Turkey: A Year-Round Favorite
      • Give Thanks to Your Community by Giving Back
      • Foodservice Trends: Pies as a Year Round Dessert
    • December
      • 7 New Drinks to Brew This Season
      • How to Keep Calm When the Heat is On
      • Warm up for Winter with Artisanal Soups
      • 5 Restaurant Social Media Tips from 2014
  • 2013
    • March
      • Introducing On Your Plate
      • Discovering Fresh Ideas - Menu and Meal Planning
      • Menu Planning with Students
      • Adapting to Rising Food Prices
    • April
      • Takeout Closes the Gap on Restaurant Quality
      • Assess Your Menu to Support Gluten Free
      • Monthly Series: Foodservice Trends—International Flavor and Regional Variance
      • Using Social Media in Foodservice
      • Making Choices for Your Business
    • May
      • Embracing School Snack Guidelines
      • Creating a Culture of Excellence
      • Tools of the Trade
      • Beef is STILL What’s for Dinner
    • June
      • Using Technology to Deliver Better Products
      • Reducing Sodium of Menu Items
      • Bringing BBQ to Your Menu
    • July
      • Simple Solutions for Adding Seafood to the Menu
      • Providing Great Customer Service
      • Monthly Series: Foodservice Trends—Urban Gardens and Foraging
    • August
      • Protecting Customers with Food Allergies
      • Effective Mentoring Leads to Performance
      • Going Beyond Price and into Personalization
      • Get on the Blue Cheese Bandwagon
    • September
      • Product Ideas from the Cutting Room Floor
      • Taste and Experience Bring Customers Back
      • Marketing Techniques for Small Restaurants
    • October
      • Making Mobile Payments Part of the Dining Experience
      • Key Observations of the Fast Casual Trend in Foodservice
      • Importance of Employee Morale
      • Tales from Foodservice
    • November
      • Food Trucks Continue to Rise in Popularity
      • Pumpkin is the Headline Fall Flavor
      • Spicing Up Your Menu Adds the Health Benefits of Herbs
    • December
      • Vegetables Grow on Menus
      • Enticing Guests to Say ‘Yes’ to Dessert
      • Getting Big Results by Bringing the Bar and Kitchen Together
      • Celebrate Your Brand Advocates

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