This time of year is a busy one, and the 24 hours in a day may not feel like enough to tick off everything on the to-do list. Thankfully, these five recipes can be prepared in a flash.
Chef Robert Schram created his own chai spice blend for this quick smoothie. It can be made ahead and stored in a covered container to save even more time. Canned pears shorten the prep and add just the right flavor and texture.
Beets are one of those vegetables that abound in winter. At the cafes and venues managed by Restaurant Associates, they go into this roasted beet salad, brightened with touches of citrus and honey balsamic vinegar.
Photo courtesy of North Carolina Sweet Potato Commission
Sweet Potato Soup
This creamy sweet potato soup is guaranteed to chase away the winter chill. Chef Matthew Register of Southern Smoke Barbecue restaurant roasts the sweet potatoes ahead for ease of execution.
Jerk chicken is a specialty of Chef Max Hardy’s at Coop Caribbean Fusion in Detroit. Here, he translates those bold flavors to a veggie burger, topping the black bean patty with jerk mayo and pineapple.
Carrabba’s worked within the Kids LiveWell guidelines, a program developed by the National Restaurant Association, to create this more healthful version of spaghetti with tomato sauce. It starts with whole-grain pasta and scratch-made sauce, with fresh spinach leaves stirred in.
Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.
Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.
