It’s still August, but pumpkin spice is already showing up on menus, along with other pumpkin-flavored beverages, entrees and treats. Apples and squash are also making their mark, flavoring everything from baked goods to sandwiches and bowls. Ready to introduce fall flavors to your lineup? Start with these five recipes.
Salads adapt well to grab-and-go service, but tossed greens can wilt if the packaging is not optimal. Slaws are a safer bet, as they’re usually made with sturdier vegetables.
Build-your-own pho stations are springing up in college dining, allowing students to customize this on-trend Vietnamese meal in a bowl. In her previous position at University of California at Santa Barbara, chef Dusty Cooper developed this vegan version of the soup, using a fragrant ginger-hoisin broth as the base.
Chef and cookbook author Jenn Louis fashions a rustic tart with a topping of apples, onions, prosciutto, soft Italian cheeses and herbs. Although it resembles a pizza, the rich pastry, sophisticated toppings and handcrafted shape add a bit of Oscar-worthy glamour to the tart.
Pastry chef Andrea Upchurch of Blossom in Charleston gives blondies a seasonal twist by adding pumpkin spice to the batter and pumpkin puree to the cream cheese layer.
Photo courtesy of The Perfect Puree of Napa Valley
Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette
Quinoa is a go-to grain to create bowls with universal appeal. At Mudhen Meat and Greens in Dallas, executive chef Suki Otsuki adds butternut squash and kale to the mix and jazzes up the flavor with a pomegranate vinaigrette.