Plant Based Dishes
These four bean dishes offer a rich pathway to plant-forward craveability
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
Exploring deeper into this region’s food culture serves up big opportunity
This potato-based take on the shawarma boasts better-for-you benefits as well as showstopping creativity.
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
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.
Chefs are pickling crudités for high flavor impact
Planta offers its Young Thai Coconut: with coconut, basil and chia-seed pudding, passionfruit sorbet, coconut chips
Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro