Recipe report: Fresh takes on produce

farmers market

With the growing season now underway, operators have a larger supply of fresh produce coming into the kitchen. To freshen up plates for spring by spotlighting fruits and vegetables, try these five recipes.

1. Oak Planked Salmon with Asparagus

salmon

Spring signals the arrival of both Copper River salmon and local asparagus. Chef Chamberlain combines the two in this seasonal special, but other species of wild salmon can be used as well. To highlight the fresh flavors of the salmon and vegetables, both boast a simple preparation and presentation.

Click here for the recipe.

2. Mango, Ricotta and Prosciutto Galette

mango galette

This colorful tart shows off fresh slices of mango, rosy prosciutto and spring greens. At Northern Tiger, Chef Seibert serves it as a small plate on the dinner menu, but on its own, the galette makes a savory lunch or brunch dish.

Click here for the recipe.

3. Shrimp with Roasted Red Pepper Vinaigrette and Edamame

Roasted Red Pepper Vinaigrette

At caterer The Tangerine Food Co. in Des Moines, Chef Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications. Here, the creamy dressing is tossed with grilled shrimp and served on a bed of steamed edamame and corn over salad greens. 

Click here for the recipe.

4. Roasted Red Grape, Octopus and Fingerling Salad with Lime Aioli

octopus salad

Chef Samuel develops recipes with a focus on health and wellness, using fresh fruits and vegetables to create flavor and color contrast. Roasting grapes intensifies their flavor, creating a sweet, juicy counterpoint to the potatoes in this salad. Lime aioli adds another shot of freshness to the octopus appetizer.

Click here for the recipe.

5. Pizza with Blueberry Chutney

duck pizza

At Annabel restaurant in New York City, Chef Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney. The pizza toppings also include duck prosciutto, ricotta and arugula.

Click here for the recipe.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources