Trendy recipes

Published in FSD Update

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.

Glo Bowl - Oregon State University

This bowl features kale, sweet potatoes and beets for a colorful, healthy entrée. 

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Keywords: 
menu development