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.