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Trendy recipes
Chefs share dishes they’ve created to take advantage of upcoming food trends. In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.
February 20, 2014
1 Min Read
In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.
Glo Bowl - Oregon State University
This bowl features kale, sweet potatoes and beets for a colorful, healthy entrée.
Go Green Bowl - Oregon State University
Grains and vegetables highlight this bowl at Oregon State University.
Cocoa Quinoa Parfait - Whittier Health Network
Quinoa adds a health factor to this sweet treat.
Lentil Pilaf - Whittier Health Network
Lentils are the highlight of this dish, which becomes a bed for vegetables and protein.
Quinoa Salad with Apples & Almonds - Whittier Health Network
This recipe incorporates grains and fruits into one dish for a complete nutritional punch.
Chicken a la Jessie - Whittier Health Network
This recipe was developed to incorporate more fruits into main dishes.
Fair Trade Chocolate Bread Pudding with Banana Cream Sauce - Tulane University (Sodexo), New Orleans
Sourcing fair trade products highlight this dessert.
Gnocchi with Creole Tomato Sauce and Louisiana Blue Crab - Tulane University (Sodexo), New Orleans
Local seafood and housemade gnocchi are the stars of this Creole dish.
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