Recipe report: Get healthy

health wellness apple salad

In this first week of the new year, many of your customers are trying hard to stick to their resolution to eat healthier. Help them get off to a successful start with recipes that incorporate healthy ingredients, lean cooking techniques and exciting flavors. 

Pan-Seared Halibut with Red Curry and Basmati Rice

pan seared halibut slide

Elite runners Ryan and Sara Hall developed this high-protein, heart-healthy seafood dish as a dinner entree. The Thai ingredients impart bold flavor to the mild-tasting halibut without adding extra fat, and the bowl format jumps on a popular and easy-to-execute trend.

Click here for the recipe.

Jicama-Stuffed Avocado and Citrus

jicama stuffed avocado citrus

This recipe was created for University of Michigan’s annual Super Foods Week promotion to offer vegan and gluten-free diners a nutrient-rich option. The fresh avocado and colorful presentation have turned the item into a student favorite.

Click here for the recipe.

Dynamo Power Salad

blueberry chopped salad dynamo

The combination of dark leafy greens, blueberries and quinoa turns this salad into a nutrition powerhouse. If customers are suffering from kale and quinoa fatigue, use chard or spinach instead and substitute cooked farro or sorghum for the grain.

Click here for the recipe.

The Flipped Plate

flipped plate

At Brown’s, a retail dining location at UC Berkeley, the menu encourages students to eat a more plant-forward diet. Chef LePean created the seasonally changing Flipped Plate, which includes two entree-sized portions of plant-based food with a smaller side portion of meat. He felt that students would prefer a small portion of a great sustainable meat versus a meat-plant hybrid, and it worked—it has become one of the most popular menu items on campus. Here, hummus and lentil salad share the plate with grass-fed sirloin.

Click here for the recipe.

Lower-Fat Ranch Dressing

ranch dressing

In a switch from supplier-purchased product to making the school district’s salad dressings from scratch, chef Augustine created a ranch dressing with cleaner, healthier ingredients. A combo of light mayonnaise and low-fat yogurt forms the dressing’s base, and the addition of dill, mustard and extra tarragon makes up for the reduced salt.

Click here for the recipe.

More From FoodService Director

Menu Development

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources