Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 6, 2021


Michael Schenk

Michael Schenk

Farmer’s Table Express had cracked the healthy meal-kit code long before COVID-19 came along. After years in operation, this grab-and-go extension of Farmer’s Table, a New American concept specializing in health- conscious cuisine, was primed to serve customers preferring to eat meals at home with dish components that are individually packaged and vacuum-sealed. Culinary Director Michael Schenk calls out the concept’s popular Grilled Salmon with Turmeric Quinoa Pilaf as an ideal combination for modern diners. “It’s the perfect combination: a well-balanced meal, full of flavor and a clean and healthy choice.”

The salmon is simply prepared, marinated in olive oil, fresh herbs and lemon juice, then grilled. The quinoa pilaf is spiced with turmeric and cumin and garnished with fresh mint and cilantro. At home, consumers reheat the meal by dropping the vacuum-sealed packages into boiling water. Sides include steamed asparagus, toasted spiced cashews and a mango relish with lime, peppers, jalapeños and cilantro.

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