Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
August 21, 2019

Farmer’s Fridge, a Chicago-based company that stocks a network of 300-plus smart fridges with chef-curated salads, sandwiches, bowls, and more, added a vegan pasta to its lineup last October. The success of its Sesame Cashew Noodle Bowl reflects a growing interest in plant-based food. “The bowl performed really well at launch,” says Emily Splett, director of menu and brand development at Farmer’s Fridge. “We designed it as a vegan dish. In fact, it was our only vegan option in the bowl category at the time. We saw a lot of excitement from this group of our customers.”

The bowl, which can be enjoyed either hot or cold, starts with Barilla Whole Grain Linguine, giving the dish a wholesome, fiber-rich base. “The whole grain linguine has a great texture that holds up really well in a cold environment and stands up well against the creamy sesame cashew sauce,” says Splett. “We toss the linguine with shredded red cabbage, carrots ribbons, sesame oil and black sesame seeds to work more vegetable crunch and sesame flavor into the base of the bowl.” It’s then topped with crunchy broccoli, cashews, and fresh cilantro for a pop of freshness. “This is all paired with the creamy sesame and umami flavor that’s in our housemade sesame-cashew dressing,” she says.

For more pasta inspiration, visit BarillaFS.com.

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