Produce

Picture for Smooth Moves
With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.
Picture for Signature Flavor: Shawarma Show
Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
Picture for Flavor Find: Compressed Watermelon
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Picture for Down to Earth
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
Picture for Bowls, Glorious Bowls
Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.
Picture for Planting 12 Ideas
The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.
Picture for You Say
Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
Picture for 10 Veg-Forward Upgrades
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
Picture for 12 Ways to Mix Up Salads
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
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Inspirations for salad builds with a modern flavor narrative
Picture for Hummus and Beyond
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Picture for Plant-based Purée Plating Inspiration
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
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Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for On the Menu: Small Potatoes with Big Flavor
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Picture for Field Notes: Bringin' Hasselback
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
Picture for Flavor in Focus: Spinning Salads
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Picture for Veg on the Edge
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Picture for Produce Takes Shape
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
Picture for 12 Modern Citrus Trends
A dozen ways to leverage the fresh zing of citrus across the menu
Picture for Veg-Centric Trends In Bar Bites and Small Plates
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Picture for The Banh Mi Effect
The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches
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Picture for Produce Goes Global
Picture for 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.
Picture for Vegetable Forward
The vegetable-centric movement has taken hold, with opportunity growing in leaps and bounds
Picture for 10 Winter-Ready Salads
Picture for Everything's Coming Up Produce
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Picture for 10 Flavor Upgrades: Flavorful Fungi
Earthy, meaty, smoky or woodsy, mushrooms bring depth to the plate
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Picture for The Magic of Grilling
Picture for Produce Makes the Sandwich
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
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Picture for Smashed, Mashed & Flashed
Picture for Powering Up Produce
When chefs make produce craveable, customers come back for more
Picture for Oh, the Places Produce Goes
Untapped opportunities for produce can fill menu gaps with flavor
Picture for Digging Up New Varietals
New, unusual and versatile produce varietals making their way onto menus
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Picture for Building a Better Bite
Produce holds the key to flavor innovation in bar bites and small plates
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Picture for 10 Produce Points
Produce adds fresh and wholesome cues, but with the right treatment, it can add premium value to your menu.
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Picture for Angeleno Inspiration
Picture for Feel Good Produce
Picture for The Flavor Functions of Produce
Picture for Produce's Foundational Four
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Picture for A Passion for Produce
Picture for Playing Up Produce
Picture for Fresh Produce Premium Values
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Picture for Work the Menu with Alliums