RSS Brussels Sprouts
I love RSS Brussels Sprouts—they are ready to use right out of the bag and have consistent size and flavor year-round. Most menus I see pair them with salty meats like bacon and prosciutto, which is delicious, but for brighter flavor, I like to saute them with fresh cranberries.
Good eating!
RSS Juices and Herbs
RSS juices are superior in any kitchen due to the clean natural flavors. I like to reduce the juice down to use as a citrus base for pork tenderloin prior to grilling or roasting. The acid also enhances the natural oils found in herbs like MFC Rosemary and Thyme.
Good eating!
Highlighting Fall Fruit
I like to keep it simple, clean, and very fresh. Baking them whole with a hint of butter, cinnamon, cardamom, and complementary fruits such as blackberries, cranberries, and figs allows their flavors to shine.
Good eating!
Using Potatoes
Potatoes are a fall favorite and make excellent side dishes for all types of proteins. My current favorite is the Hasselback potato—sliced multiple times and roasted with butter or olive oil. Delicious and a great presentation as well.
Good eating!
Fall Salads
As the weather cools down, salads get heartier. I like using cruciferous vegetables like roasted Brussels sprouts, broccoli, or cauliflower tossed with RSS Shredded Kale for a stick-to-your-ribs salad that is as healthy as it is delicious.
Good eating!
Flatbread Toppings
The flatbread category has exploded in recent years…these pizza-like appetizers and entrees can be topped with nearly any ingredients, but I especially like salty meats like ham paired with fruits like Markon First Crop (MFC) Pears, Ready-Set-Serve (RSS) Pineapple Chunks, or shaved cantaloupe. I also like to pile them high with heirloom tomatoes, roasted RSS Peeled Garlic, MFC Basil, and Burrata cheese.
Good eating!
Side Dishes
I love a good cole slaw—especially when I use Ready-Set-Serve (RSS) Super Slaw as the base. It includes kale, Brussels sprouts, broccoli, and cabbage, making it extremely healthy and nutritious. At other times, I like to add shredded MFC Red and Yellow Bell Peppers, jicama, and fresh cilantro to RSS Cole Slaw Mix for a Latin flair.
Good eating!
Using Mushrooms in Pasta Sauce
I really like using mushrooms in classic dishes like pasta Bolognese. Add some fresh or even dry mushrooms to your soffritto along with the carrots, celery, and onions, and pulse in a food processor. As the sauce simmers with the other ingredients the mushrooms will impart that earthy umami flavor that I love in a good ragu for pasta.
Good eating!
Quintessential Italian Dish
The quintessential dish that reminds me of my time in Italy is broccoli with house-made Italian sausage, orecchiette pasta, and shaved Reggiano Parmigiano in a light fennel broth.
Good eating!
Using RSS Juices
RSS Juices work perfect for classic sauces such as a gastrique. Try using RSS Grapefruit Juice balanced with some sugar or honey, and add a touch of rice wine vinegar. Serve this light sauce with pan-seared scallops and micro greens for an ideal appetizer.
Good eating!
Using Carrots
First thing every morning, I juice Markon First Crop (MFC) Carrots, MFC Oranges, and fresh ginger to get my day going. For menus I like tossing RSS Shredded Carrots with kale, salad blends, or simply seasoning them with olive oil, salt, and pepper—then roasting in the oven until lightly caramelized. Slow roasting brings out the natural sugars and balances the salt.
Good eating!
Smoked Vegetables
Vegetables like carrots, eggplants, and fennel work well when smoked for long periods over low heat—it infuses complex, umami-like flavors. For quicker preparations, try charring directly on the grill; items like cabbages, peppers, onions, and tomatoes are ideal, especially for spring and summer menus.
Good eating!
Veggie-Centric Meals
Many Asian recipes focus on vegetables and sauces, using small pieces of meat as a garnish or equal ingredient (compared to more American meals where a steak may be the entire entrée). Serving dishes like this, whether it be a stir-fry, fried rice, or spicy curry, allows you to give customers healthier options while reducing protein costs.
Good eating!
Brighten Dishes with Herbs
Basil is the king of herbs…and while I do like using basil, I love the fresh, clean notes that cilantro and mint can add to recipes such as cole slaw, green salads, and pestos.
Good eating!
Trendy Salads
My two favorites this year are Ready-Set-Serve (RSS) Super Slaw and RSS Heritage Blend. The slaw is packed with healthy ingredients like kale, Brussels sprouts, broccoli, and cabbage. Use it to add dimension to barbecue side dishes or toss with lean protein and citrusy dressings for a light entrée. The hearty, colorful leaves of RSS Heritage Blend make it an ideal base for grilled fish, chicken, or steak.
Good eating!
Spicy Snacks
Make it spicy! My advice is to offer snacks that pack some heat, as fiery foods continue to trend from coast to coast. Roasted garbanzo beans and cauliflower florets with Romesco sauce, pickled carrots and Jalapeno peppers, and chile-lime mango all fit the bill for health and craveability.
Good eating!
Using Avocados
Avocados have become a staple in many styles of cuisine—they’re no longer only associated with Latin/Mexican food. I dice them into salads, puree them smooth to create sauces and dips, and whisk with aged sherry vinegar for a unique vinaigrette.
Good eating!
Contrasting Textures
Complementary textures tend to be contrasting textures. I like to serve pho, which incorporates crunchy bean sprouts with the light broth or ramen that has light broth, smooth noodles, creamy poached egg, and an array of crunchy produce garnishes like carrots and green onions. Just as the consumer enjoys the contrast of hot/cold and sweet/salty, texture has become just as important to the success of a finished dish.
Good eating!
Mexican Cuisine
True Mexican cuisine focuses on fresh fish, fresh vegetables, and unique spices and herbs. I love fresh salmon or chicken marinated in achiote—annato seed paste—served with fresh vegetables like roasted corn and chile peppers.
Good eating!
RSS Trimmed Green Beans
I like to give them a quick sauté with Markon First Crop (MFC) Bell Peppers, MFC Herbs, and RSS Green Onions. They make great partners for RSS Carrots and MFC Tomatoes too.
Good eating!
Using Fresh Berries
They are a great complement for unique cheese or charcuterie platters, breakfast parfaits, and desserts. As long as they are in season and sweet in flavor, I love to use them across all parts of the menu.
Good eating!
Healthy Breakfast Options
I like to serve high-quality oatmeal and fresh fruit for breakfast. Pile on the blackberries, blueberries, raspberries, and strawberries. I also like bananas, dates, and shaved coconut.
Good eating!
Seasonal Fruits
I love to get creative with apples and pears in the fall and winter months, then switch to melons and berries in the spring and summer.
Good eating!
Savory Pancakes
In the summer time I love to mix high-quality corn meal with bacon, lobster, and MFC Asparagus. Serve these “pancakes” with a dollop of crème fraiche and this is a homerun!
Good eating!
Fusion Tacos
I love adding seasonal ingredients like English peas or morels to my salsas. Unique filling ingredients include fresh artichokes, ramps, and RSS Brussels Sprouts.
Good eating!
Catered Lunch Boxes
Think power foods like nuts and grains, lean proteins, super greens like kale and spinach, healthy fats such as avocado, and dressings made with extra virgin olive oil.
Good eating!
Healthy Food on the Menu
I recommend using nutrient-dense items like dark leafy greens and cruciferous vegetables such as broccoli, Brussels sprouts, and cauliflower. Greens like Ready-Set-Serve Baby Kale Mix are versatile, delicious, healthy ingredients that can be used in salads, sautéed as side dishes, or added to soups and stuffings for flavor and texture balance. Many operator customers have been integrating these ingredients into their heart-healthy dishes, salads, and fresh-pressed juices.
Good eating!
Ways to Use Radishes
Crisp radish slices always add zing to green salads, but there are so many other uses. Why not add chunky radishes to mayonnaise-based salads like chicken and tuna? Or include them in spicy salsas and relishes? Pickling is another excellent way to use radishes—they work well with hearty dishes like barbecued meats and stews. Other on-trend dishes I’ve seen on menus include Mexican avocado-radish salad; pesto, radish, and sea salt crostini, and buttered leeks with radishes.
Good eating!
Colorful Kids' Menu Options
Today’s kids are much more adventurous than past generations. Leaving them with the standard choices of chicken nuggets or hot dogs will not win restaurants many young fans. Instead I suggest offering smaller portions of adult entrees, like grilled chicken pesto pasta and grilled chicken fajitas with sweet bell peppers, or adding fresh produce to some of their traditional favorites such as mac and cheese and house-made pizza. Be sure to use whole grain breads and give fresh fruit and veggie side dish options like MFC Apples, RSS Broccoli Florets, MFC Lunch Bunch Grapes, and RSS Orange Sections. Think color!
Good eating!
Pairing Produce with Seafood
Crunchy vegetables are ideal with tender fish dishes for textural balance. I like to serve wild Alaskan salmon with fresh fennel and Ready-Set-Serve (RSS) Carrots, and sautéed catfish with spicy chile peppers. Try adding RSS Shredded Red Cabbage to tilapia tacos and pickled MFC Cucumbers to sushi and sashimi dishes.
Good eating!
RSS Arcadian Blend
I urge chefs to take advantage of the convenience and cost-effectiveness of RSS Salad Blends. You not only save on waste, but also on labor—and the multiple varieties and colors make for great presentations, flavor profiles, and consistency ratios. My favorite is the new RSS Arcadian Harvest Blend—it is hearty, provides great plate coverage, and can stand up to both warm and cold toppings.
Good eating!
Vegetarian Starters
I love to make tomato tartins. Cut a sheet of puff pastry into a round disc. Shingle olive oil-poached tomato petals on top just inside the edge with a dollop of goat cheese on each. Bake until the puff pastry crisps, then drizzle with balsamic syrup. Top with frisée lettuce or chopped Markon First Crop Basil. Cut it into wedges or serve smaller discs individually.
Another favorite is roasted artichoke and fennel flatbread made with celery root purée and caramelized onions.
This time of year you can also do a lot with beets. Combine roasted beets—golden, red, and candy-striped—with goat cheese, beet chips, Ready-Set-Serve Wild Arugula, and spiced nuts.
Good eating!
Gluten-Free Menu Items
You can remain gluten-free if you stick with fresh fruits, vegetables, and grains other than wheat, rye, or barley. There are a lot of pastas available now that are made from quinoa, rice, and corn. You can also use spaghetti squash and avoid pasta all together. Split the spaghetti squash in half, remove the seeds, then roast it until tender. If you scrape the squash out of its skin, the strands will fall out like spaghetti. There are also gluten-free breading products available, but you must be sure to use a separate oil when frying gluten-free items so you won’t cross-contaminate.
Good eating!
MFC Kalettes
I am very excited about MFC Kalettes, a natural kale-Brussels sprout hybrid. I think this product will be the next big thing in the cruciferous vegetable craze and will keep consumer focus on foods that are healthy and have a bit of balancing bitterness.
They can be used as a sautéed vegetable, tossed in salads, or used in stir-fries. The tiny leaves catch and hold any sauce that you add. Try stir-frying halved MFC Kalettes with sesame oil; allow to brown slightly to develop nutty flavor, then add teriyaki sauce, duck sauce, and a dash of soy sauce. They are equally good just sautéed in olive oil with salt and pepper, Ready-Set-Serve Peeled Garlic, and halved MFC Grape Tomatoes. They make a great slaw: chop in the food processor, then mix with RSS Shredded Carrots, diced MFC Apples, chopped nuts, and raisins. Dress with mayonnaise, cider vinegar, honey, salt, and pepper.
Good eating!
Pickling Ideas
I love making pickles using traditional cucumbers, adding assorted peppers like Fresno, Jalapeno, and Serrano varieties. I also like to add interesting flavors like cloves, cardamom, coriander seeds, horseradish, or ginger. Some other ideal pickling ingredients include okra, green beans, Cipollini onions, and garlic. Preserved lemons are another excellent way to add sour flavors to a dish.
Good eating!
MFC Tuscan Blend
I'm working a lot with MFC Tuscan Blend right now; it contains Tango, Oak, Lolla Rosa, Leaf, and Sweet Gem lettuces. This product has year-round availability, robust flavor, and hearty texture that stands up very well to vinaigrettes and dressings.
Good eating!
Thanksgiving Produce Dishes
Some of my favorite ideas include topping roasted sweet potatoes with cinnamon and maple syrup butter, mixing fresh cranberry relish with chopped MFC Oranges and toasted walnuts, and roasting MFC Granny Smith Apples to make in-house cider seasoned with brown sugar and nutmeg.
Good eating!
Ready-Set-Serve Brussels Sprouts
Ready-Set-Serve Brussels Sprouts are an on-trend, versatile ingredient every kitchen can use. Try stir-frying them with bacon and Markon First Crop Onions or pan roasting them with chestnuts.
Good eating!
Specialty Ingredients for Winter
Ready-Set-Serve Kale Sprouts are a natural hybrid of kale and Brussels sprouts. This new-to-market product is exciting to serve during a season typically full of root vegetables. I love to lightly saute them with Markon First Crop Red Delicious Apples, candied pecans, and dried cranberries—delicious with a drizzle of apple cider vinaigrette.
Good eating!
Using Brussels Sprouts
RSS Brussels Sprouts are not only easy to prep and use, they are very on-trend. I love their versatility. They are fantastic tossed with extra virgin olive oil and roasted in a very hot oven until the outer leaves begin to get crispy. For a fresh application, slice on a mandolin and mix with a vinegar-based slaw dressing, candied pecans, and shaved MFC Red Onions—this dish adds great balance to rich meals.
Good eating!
Using Fresh Ripe Tomatoes
I always loved fresh ripe tomatoes tossed in a little vinegar and seasoning. Today I continue to love this application, but use different products such as extra virgin olive oil, aged Balsamic vinegar, fresh basil, and creamy Burrata cheese.
Good eating!
Summer to Fall Flavor Transitions
I focus on products that reach their flavor peak during this time. For instance, cabbage is much sweeter in the fall. Beets, chard, kale, and pumpkin all work well in fall menus. Carrots harvested in the fall are a go-to product for me. Roasted, raw, or blanched, they have the sweetest flavor and pair well with honey and seasonings like nutmeg, cinnamon, and ground cloves.
Good eating!
RSS Grapefruit Sections
I love RSS Grapefruit and RSS Orange Sections. The time it takes to prepare and clean segments for salads and desserts can reduce kitchen efficiency. I like to make a salad of RSS Grapefruit Sections, Sliced RSS Avocado Halves, hearts of palm, and MFC Arugula tossed with vinaigrette made with RSS Grapefruit Juice.
Good eating!
RSS Hearts & Hearts Blend
I’ve been in love with RSS Hearts & Hearts Blend for some time. The extreme color difference makes a fabulous presentation, while the delicate lettuce flavors pair well with grilled fish or poultry and citrus dressings.
Good eating!
Gluten-Free Choices
Gluten-free is a huge opportunity in commercial foodservice, but not in the way you might think. The number of people in the U.S. with actual celiac disease is quite small, but because recent scientific reports suggest gluten consumption can cause acid gut, joint inflammation, and early aging due to excess free radicals, many people are trying to consume fewer grains. Enhancing the menu with richly flavored, gluten-free vegetable dishes is a solid sales building opportunity that I feel will remain for quite some time.
Good eating!
Using RSS Color Shred Organic Carrots
They are great in stir-fries and vegetable medleys. They cook quickly for service on a fast-paced line and can be done “to order", providing a fresh, nutritious vegetable that hasn’t been hanging around on a steam table. They are also a perfect solution for stand-alone salads such as carrot-raisin salad, carrot-fennel slaw, and carrot-broccoli slaw.
Good eating!
Using Sunchokes
Sunchokes, also known as Jerusalem Artichokes, are sweet and nutty—much like water chestnuts. This versatile vegetable is relatively inexpensive and can be eaten raw or cooked. They can be handled like potatoes: bake, roast, sauté, boil, or simmer in soups. By leaving the skin on, you will retain the maximum nutrients, but be sure to scrub them clean. If peeling or slicing, soak or sprinkle with lemon to prevent discoloration. Sunchokes are an excellent addition to salads and add crunch to stir-fries.
Good eating!
How to Bridge Winter and Spring Menus
Leeks and rutabagas are two of my go-to winter vegetables. Turnips are another one that I love during that time of year. They can be sautéed, simmered in hearty soups, or roasted with other root vegetables. Persimmons are also a treat through the winter and early spring—they make great desserts and chutneys.
Good eating!
What Are Ramps and How Should I Use Them?
Ramps are the wild cousins of green onions. They have long green stalks like leeks and fat, white bulbs at their ends. Their strong onion-garlic flavor has many devotees; in fact they have become something of a cult ingredient. Only available for a short time frame in the spring months, ramps are great for limited time offers and seasonal specialty plates. Use them to add intensity to dishes like gratins or risotto. Their pungency pairs well with rich foods like eggs, cheese, and cream or salty items like bacon, fried chicken, or even hot dogs!
Good eating!
Remove Bitterness From Eggplant
It's best to cut the eggplant as you would for your application, then lightly coat it with Kosher salt and let it sit in the cooler for at least 2 hours. The salt will pull some of the moisture out, and the bitterness along with it. Finish by lightly rinsing the eggplant in a colander, and then cook it as you normally would (bread, sauté, grill, fry, etc.)
Good eating!