Veg Centric

Picture for Charred Spring Peas
Charred Spring Peas with sauce verte and burrata
Picture for Paleo Spaghetti Squash Bolognese
Spaghetti squash “noodles,” marinara sauce with chipotle pepper, roasted vegetables, ground beef
Picture for Ten Vegetable Soup
Ten Vegetable Soup with brown rice, Red Fife, wheat berries, black chia seed, tamari, lime juice, lemon zest, Aleppo pepper, market vegetables
Picture for Fried Green Tomato Taco
Fried Green Tomato Taco with bacon, Cajun ranch, lettuce, pico de gallo, roasted corn
Picture for Avocado Hummus
Hummus, avocado, jalapeño, cilantro, scallion, with pita and crudités
Picture for Cauliflower Bites
Cauliflower Bites with bonito flakes, aïoli, lemon zest
Picture for Crispy Brussel Sprouts
Crispy Brussels Sprouts with fresh herbs, lime juice, fish sauce, sesame-Sriracha aïoli, mint, cashews
Picture for Buffalo Cauliflower
Breaded cauliflower florets, housemade Buffalo sauce, crumbled blue cheese, scallions
Picture for Green Tomato Pie
Green Tomato Pie with buttermilk ice cream and sumac-dusted toffee
Picture for Cauli Flowerpower Bowl
Cauliflower “rice,” chicken, carrots, bell peppers, snap peas, scallion, ginger, tamarind and chile-soy glaze, Asian slaw
Picture for Heart Beet Salad
Baby lettuce, kale, beets, hemp hearts, avocado, orange, hazelnuts, goat cheese, crusty fig toast
Picture for Avocado Lettuce Cups
Avocado Lettuce cups with radish, pistachio dukkah, tamari-almond dressing
Picture for Tomatoes en Gelée
Tomato water-yuzu gelée, tomatoes, house-cultured cream, pistachio oil, allium flowers
Picture for Cauliflower Appetizer
Santo Cielo in Naperville, Ill. offers roasted and pickled cauliflower, chickpeas, crispy quinoa, labneh.
Picture for Veg-forward—Just a Bite
Produce as a bar snack? Yes, yes indeed.
Picture for Flavor ROI: Down to Earth
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.
Picture for 2018 Trends Tour - Part 2
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.
Picture for 8 Unexpected Ways to Key into the Plant-Forward Trend
Using beans and legumes in creative applications promises modern results
Picture for 10 Veg-Forward Upgrades
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.
Picture for Vegetable Alchemy
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.
Picture for Planting It
Blaze Pizza offers its Veg Out with roasted seasonal vegetables, mushrooms, red onion, mozzarella, Gorgonzola, red sauce
Picture for 10 Beverage Upgrades: Veg-Centric Cocktails
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Picture for Trending Sweet Spots
Tap into these menu-ready dessert trends for prime opportunities
Picture for Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella
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.