Consumers are still craving comfort foods, but these don’t necessarily have to focus on hearty portions of meat. The five recipes here spotlight vegetables, grains and other plants, rounded out by smaller amounts of beef, chicken, seafood or cheese.
Photograph courtesy of California Avocado Commission
Chimichurri Ancient Grain Bowl
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Ivy Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Photograph courtesy of California Table Grape Commission
Roasted Cauliflower Steak with Grapes, Pistachios, Feta and Caper Vinaigrette
Cauliflower steak has been trending as a center-of-the-plate alternative to beef steak. Chef Rebecca Peizer of the Culinary Institute of America sauces her cauliflower steak with a sweet-sour vinaigrette spiked with capers and raisins.
At six-unit Burrito Beach, bowls are a newer addition to a menu that had traditionally focused on burritos, tacos, quesadillas and nachos. Chef Dave Schy has expanded customization options by giving guests the opportunity to build a bowl with a base of quinoa and/or rice topped with several protein choices, including char-grilled chicken, beef brisket, sirloin or shrimp.
To kick up the heat in this Cuban-inspired recipe, the kitchen adds spicy smoked chorizo to the traditional sofrito mixture of onion, garlic, peppers and chilies. The soup is simmered long and slow to develop the flavors and tenderize the black beans.
Food halls optimize tech and design for safer reopenings
Photograph courtesy of the University of Richmond
Egg, Spinach, Mushroom and Brie Telera
At the Passport Cafe at the University of Richmond, chef-manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as this French egg, spinach, mushroom and Brie sandwich. For the egg portion, Kourkoulis starts by making omelets, which get halved and added to each sandwich.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.