Flavor Trends, Strategies and Solutions for Menu Development

March-April 2016

Magazine > March-April 2016

Stories in this Issue

14.Grain Salads

The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.

RECIPES

Recipe Title

Sed molior hos elit tation feugiat et patria. Feugiat ex paulatim qui validus valetudo indoles augue. Ille paratus ibidem consequat multo.

Recipe Title

Sed molior hos elit tation feugiat et patria. Feugiat ex paulatim qui validus valetudo indoles augue. Ille paratus ibidem consequat multo.

Recipe Title

Sed molior hos elit tation feugiat et patria. Feugiat ex paulatim qui validus valetudo indoles augue. Ille paratus ibidem consequat multo.

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