Racks of lamb are marinated with rosemary and lemon zest, then grilled to rare or medium-rare. Cut into chops after resting 10 minutes, they’re served with grilled broccolini tossed with mushrooms and peppers.
Here, fresh ripe mango wedges are grilled to perfection and served alongside baked rounds of goat cheese coated with toasted macadamia nuts. Placed over organic greens and arugula dressed with a balsamic vinaigrette, the salad offers a delightful flavor build and mouthfeel with its sweet and savory, creamy and acidic elements
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.
Pambazo Idaho Potatoes Sandwich, built with halved biscuits tossed in a savory guajillo chile sauce, then spread with refried beans.
This Bulgogi Marinated Cheesesteak gives the beloved sandwich a contemporary Korean twist by marinating tender Kobe beef in a classic sweet-savory-spicy bulgogi marinade.
In a sweet-and-spicy take on tandoori chicken, honey is featured three ways in this flatbread sandwich of Honey Tandoori Chicken with Honey Yogurt Raita and Sweet & Spicy Honey-Jalapeño-Cilantro Sauce.
Bold Mediterranean flavors star in this Spanish-style Striped Bass Sandwich with Walnut Harissa.
This Tex-Mex Steak Torta features grilled salsa-marinated skirt steak and grilled bell peppers and onions, all anchored by a classic refried bean spread—traditional in some Mexican tortas.
Wild Alaska Salmon Banh Mi, with salmon, pickled carrots and daikon, crisp cucumber slices, crushed peanuts and jalapeño slices.
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
These Savory Rice Waffles are an innovative, gluten-free offering that appeals to a wide range of diners. Eggs are whisked together with cooked U.S. long-grain rice, savory turkey sausage, spinach, cheddar, cremini mushrooms and sun-dried tomatoes. The mixture is seared in a waffle iron to a crispy golden brown and served with a maple-sambal sauce.
This Roasted Pear, Spinach and Gorgonzola Omelette is a sweet-savory take on the classic, boasting elegant flavors. “Gorgonzola can be overpowering, but the sweetness of the roasted pear softens its bite, and the flavors marry well together,” says Kathy Stephenson, director of marketing communications for Pear Bureau Northwest. “It’s a unique and unexpected combination in an omelette.”
This vibrant Blueberry Breakfast Smoothie Bowl is a blend of blueberries, Greek yogurt, banana, almond milk and honey. Topped with banana, peaches, granola, chia seeds, almonds and toasted coconut, this complete breakfast features a rich variation of textures.
Sensory appeal and a health-minded approach characterize this flavorful and unexpected Fresh Mango & Sweet Potato Hash. Onions, sweet potatoes and mango are sautéed with pancetta, brown sugar and red pepper flakes to create a trend-forward, colorful hash, topped with a fried egg.
Idaho hash brown potatoes form a crisp, crunchy packet for tomatoes, corn and queso fresco. A fried egg and dollop of chimichurri complete the dish. This summery mix can morph into heartier combinations, such as grilled steak, pepper, onions and provolone.
Hearty and satiating, they can be used as a base for chicharrones con huevos or topped with roasted cherry tomatoes, black beans, Oaxacan cheese, juicy skirt steak and a fried egg for a loaded nacho-style steak and eggs. Easily rendered gluten-free and inherently keto-friendly, these Avocado Chicharrones have great potential, from breakfast menus to late-night shareables.
Adjarian Khachapuri, a regional specialty from the country of Georgia, consists of the classic cheesy flatbread stuffed, brushed or, in this case, topped with an egg. The uniquely shaped, tapered bread provides a rainbow of textures—crispy brown tips, layers of folded dough/cheese, and the open center with salty cheese and a luscious egg yolk.
Warm tortillas, baked salmon and soft-scrambled eggs join forces. Rubbed with chile powder and topped with lemon slices before baking, this wild Alaska salmon fillet brings a warm flavor profile to the dish that complements the eggs perfectly.
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.
A specialty dish with crispy roasted chicken, sweet peas and Idaho® Potato wedges, all swimming in a mouthwatering garlic white wine sauce.
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.
In this recipe, thin slices of golden pineapple are topped with rich chunks of avocado and drizzled with a fruity pomegranate vinaigrette. An excellent menu option for vegetarian menus.
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.
Tempura batter and beer make a light yet tangy coating for a medley of yellow, red and white onion rings. Rings can be battered and breaded in advance and cooked to serve.
A creative take on the classic Manhattan cocktail, except this one uses sweet potato-infused vodka and mole bitters.
This sweet potato pie is made with your favorite bourbon and topped with a ginger-infused whipped cream and toasted pecans.
Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
There is nothing like sitting out on a hot day with a fresh cup of cooling, soothing and delicious ceviche. At just 180 calories per serving, it's also a good option for health-conscious patrons.
Dukkah is an Egyptian spice mixture used in Middle Eastern recipes. It has many uses, but is mainly used to dip bread that has been basted with olive oil.
Parmesan Almond Cream demonstrates the decadence and texture almonds can bring as they are blanched, toasted and rough-chopped to near Reggiano form.
Bring a little crunch, a touch of class and a ton of creativity to your next dish with goat cheese, figs and crunchy almonds.
Shake up a chilled almond and toffee martini for Happy Hour, and don't forget to rim the glass with almond milk and cocoa powder for an extra touch of flavor.
The crisp, cool air of autumn begs for fuzzy sweaters and a steaming mug of cider. This version features orange blossom honey, which imparts a bright note to an otherwise comfy beverage. All that's missing is a fresh apple donut.
Honey is substituted for granulated sugar, and adds more layers of flavor when paired with whiskey.
Honey helps mask the sometimes apparent bitterness that accompanies gluten-free goods. Pumpkin Honey Spice Cookies are a delicious alternative to regular flour treats.
Recipe courtesy of Chef Andrew Johnstone, The Little Chihuahua Mexican Restaurant, San Francisco, Calif. and the California Milk Advisory Board.