Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.

Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.

White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.

Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.

Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.

Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.

Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.

Charred Spring Peas with sauce verte and burrata

Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef

Ten Vegetable Soup with brown rice, Red Fife, wheat berries, black chia seed, tamari, lime juice, lemon zest, Aleppo pepper, market vegetables

Fried Green Tomato Taco with bacon, Cajun ranch, lettuce, pico de gallo, roasted corn

Hummus, avocado, jalapeño, cilantro, scallion, with pita and crudités

Cauliflower Bites with bonito flakes, aïoli, lemon zest

Crispy Brussels Sprouts with fresh herbs, lime juice, fish sauce, sesame-Sriracha aïoli, mint, cashews

Breaded cauliflower florets, housemade Buffalo sauce, crumbled blue cheese, scallions

Green Tomato Pie with buttermilk ice cream and sumac-dusted toffee

Cauliflower “rice,” chicken, carrots, bell peppers, snap peas, scallion, ginger, tamarind and chile-soy glaze, Asian slaw

Baby lettuce, kale, beets, hemp hearts, avocado, orange, hazelnuts, goat cheese, crusty fig toast

Avocado Lettuce cups with radish, pistachio dukkah, tamari-almond dressing

Tomato water-yuzu gelée, tomatoes, house-cultured cream, pistachio oil, allium flowers

Santo Cielo in Naperville, Ill. offers roasted and pickled cauliflower, chickpeas, crispy quinoa, labneh.

Produce as a bar snack? Yes, yes indeed.

In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.

Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.

Using beans and legumes in creative applications promises modern results

No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.

The game is afoot. The fire is lit. The hunt is on. The stakes are raised. Quite simply—the veg-centric movement is rolling along like thunder, and with each creative, craveable dish starring vegetables added to menus, consumer expectations go up.

Blaze Pizza offers its Veg Out with roasted seasonal vegetables, mushrooms, red onion, mozzarella, Gorgonzola, red sauce

Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well

Tap into these menu-ready dessert trends for prime opportunities

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.