Flavor Trends, Strategies and Solutions for Menu Development

Cuisine: Lunch

Lemon-Sumac Alaska Pink Salmon Bowl

Print Recipe Lemon-Sumac Alaska Pink Salmon Bowl Course Salad, Seafood Cuisine Lunch Servings Ingredients For the lemon-sumac vinaigrette: (makes 1 cup) 2 lemons zested and juiced2 lemons, zested and juicedJuice of one orange1 tsp kosher salt½ tsp ½ tsp. freshly ground black pepper2 tbsp Sumac½ cup extra-virgin olive oil¼ cup vegetable oil For the brown rice and chickpeas: ¼ cup unsalted butter½ yellow onion, diced4 ribs celery, peeled and diced2 garlic cloves, minced1 tbsp kosher salt1 tbsp Freshly ground black pepper1 tbsp fresh thyme, chopped1 cup frozen peas1 cup cooked brown rice1 12 oz. can chickpeas, drained and rinsed...

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Grilled Mango & Goat Cheese Salad

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

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