MFC Broccoli Crowns
MFC Broccoli Crowns! This is a great product for many reason—it makes a lot of dollars and sense. With the stems removed there is 100% yield on each case, making labor and recipe cost analysis much more accurate. Plus there are a thousand different ways to prepare broccoli—steamed, sauteed, roasted, stir-fried, puréed—even raw with dips like hummus.
Good eating!
Using Cauliflower
Cauliflower is still going crazy and I think it will continue for some time. People are seeing the true versatility of this cruciferous vegetable. It can be grilled, pureed, sauteed, seared on a griddle, steamed, and even used as a rice substitute. I take a cleaned head and run it through a food processor until it is the consistency of coarse breadcrumbs—then I cook it like fried rice. It’s also delicious to roast large chunks with olive oil until browned.
Good eating!
Pizza and Flatbread Toppings
Flatbreads continue to be a popular item because of their versatility. You can top them with just about any combination of items. I will start with a spread like strong basil pesto and top with thinly sliced prosciutto, shaved Parmesan cheese, arugula, and a drizzle of balsamic syrup. The sweetness of the balsamic syrup balances the bite of the arugula. Skip the prosciutto and voila! A vegetarian version! Other good combinations include pureed white bean spread with truffle oil, caramelized sweet onions, roasted red peppers, and crumbled goat cheese as well as balsamic fig reduction spread topped with roasted grapes, blue cheese crumbles, bacon, and shredded kale.
Good eating!
No-Waste Cooking
The big trend I’m seeing is chefs reducing waste by using the entire product. Much like the snout-to-tail style of cooking, we are trying to use as much of a product as possible for more layers of flavor and less shrink. For example, instead of only using broccoli crowns, chefs are putting the leaves in salads and shaving stems into slaws. Now more than ever, with global demand and changing climates, foodservice operators need to utilize whole plants. With all the time, water, care and resources used to grow our produce, it’s the right thing to do.
Good eating!
Functional Foods: RSS Super Slaw
I like Ready-Set-Serve (RSS) Super Slaw made with shredded kale, cabbage, broccoli, and Brussels sprouts. It’s a great way to upgrade cole slaw and makes a fresh, healthy garnish in ramen soups.
Good eating!
Valentine's Day Ingredients
I love to make a simple appetizer/salad called roasted beet carpaccio with radishes and Bull’s Blood micro greens. I layer roasted, sliced beets with paper-thin rainbow and French breakfast radishes. I top all with the bright micro greens, creme fraiche vinaigrette, and shaved Reggiano Parmigiano. The vibrant red colors from the beets and the pinks of the radish scream Valentine’s Day.
Good eating!
Cauliflower Alfredo Sauce
One of my new favorite go-to items is called cauliflower crumbles. I recently made a simple pasta sauce by blanching them in vegetable stock and pureeing with roasted garlic. Season with salt, pepper, and pinch of nutmeg, then toss with pasta and shaved Grana Padano cheese. I swear you would think it's alfredo sauce unless someone told you otherwise..with a lot fewer calories!
Good eating!
Favorite Produce Item
All of the new kale items like RSS Baby Kale Mix, RSS Shredded Kale Blend, and Markon First Crop Kalettes. It’s very exciting to see value-added produce cross-pollinating with other movements like healthy, clean eating.
Good eating!
Sous Vide Cooking
I’m looking forward to working with cooking produce in the sous vide method. Protein usually steals the limelight when it comes to sous vide, but using this technique with fresh fruits and vegetables also produces amazing results.
Good eating!
Seasonal Citrus
At this time of year, the North Atlantic water temperatures plummet and seafood flavors really start to shine. I love using fresh citrus, zests and juices, with raw or barely cooked items like seafood crudo in place of traditional mignonette.
Good eating!
Cold-Weather Salads
I love to use kale, cooked or raw, with whole grains like farro and quinoa. I also like high-heat roasting items like MFC Eggplant, RSS Baby Carrots, or RSS Cauliflower Florets with olive oil and good sea salt, then tossing with kale, grains, and umami-rich dressings that use fermented ingredients like kimchi and sriracha.
Good eating!
Roasting Root Veggies
I like to roast root vegetables on high heat with local honey and hearty herbs like MFC Sage, MFC Rosemary, and MFC Thyme. When done properly, this technique brings out the deep flavor compounds that might otherwise go unappreciated.
Good eating!
Using Citrus
Using acidity in a hearty winter dish will bring balance to the other components. Just a bit of citrus will help bring out the salt, sweet, and heat in a dish. Grate citrus zest over a dish just before serving to bring another sense to the dish—smell!
Good eating!
Root Veggie Soups
I'm a huge fan of the parsnip when making a root vegetable soup. Parsnips have a great flavor combination between sweet and savory that can be used to deepen the flavor of many dishes. The best part about parsnips is that they actually get sweeter after the winter frost, so it’s a great item to use when many products may not be available. I like to serve simple, but strong flavors like parsnip soup with truffle oil, caviar, or maple syrup.
Good eating!
Chicken & Waffles with Herbs
The classic we're seeing right now is fried chicken and waffles. I love to go a bit further and add the depth of fresh herbs, especially rosemary, sage, and lavender. Try combining them all and balancing with whipped butter, cream, or mascarpone. For sweet waffles, I like to dip them in chocolate or meringue, stuff with custard, and top with shaved coconut and fresh berries.
Good eating!
Trending Cuisine
This past year we worked on developing custom salad mixes. Now we’re seeing chefs move even more into custom blends, especially those that allow you to incorporate items that will build height and require less on the plate. The RSS Heritage Blends are a great example of this.
Good eating!
Pasta with Fresh Produce
My favorite way to use seasonal vegetables is to cook them on the grill, then incorporate them into light pasta dishes that use olive oil, fresh garlic, and seasonal herbs.
Good eating!
Fresh Fruits in Breakfast Menus
During the fall and winter months, I love roasting fruits and using them to make compotes and cobblers, stuff into crepes, and serve over pancakes. It’s also delicious to mix minced MFC Strawberries with cream cheese to create stuffed French toast, add to bread pudding, and to top waffles.
Good eating!
Favorite Produce Side for Steaks
For grilled steak I like to serve sauteed Ready-Set-Serve (RSS) Baby Spinach with RSS Peeled Garlic and crumbled bacon. For roasts, I add seasonal vegetables like MFC Carrots, MFC Onions, MFC Potatoes, turnips, and beets to the roasting pan along with the meat so they absorb all of the delicious juices.
Good eating!
Nut Pairings
I like to add crushed or chopped nuts to seasonal salads, fruit cobblers (apple, blackberry, and pear), and quick breads such as banana, pumpkin, and zucchini.
Good eating!
Seasonal Ingredients for Fall
I adore cooking with apples in all forms. They are so versatile, they pair with a wide variety of seasonal items such as cranberries, pumpkin, sweet potatoes with butter and maple syrup, Swiss chard with bacon and onion, turnips, and winter squashes like Acorn and Butternut.
Good eating!
MFC Arugula
I really enjoy MFC Arugula for its consistent color and strong flavor. Often I will toss it with lemony vinaigrette, top it with grilled asparagus, and a gently fried egg. A little drizzle of truffle oil goes well with the deep flavors of arugula.
Good eating!
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!
Using RSS Kale Blend
My favorite right now is the RSS Kale Blend, The multi-color mixture of purple, red, and green gives you a great starting base and makes easy use of the on-trend ingredient kale.
Kale is very versatile—it’s great as a cold green salad, slightly wilted and warm, or as side dish ingredient. When using kale, I like to start with olive oil or bacon fat to counter its inherent bitterness. Next I add a light acid like apple cider vinegar or citrus juice to balance the dressing. RSS Peeled Garlic, ramps, and Markon First Crop Onions stand up well to kale’s bold flavor in savory dishes. I also like to use kale with fresh fruits and honey for a bit of sweetness and nuts for crunchy texture.
Good eating!
Blue-Belly-Bella-Brioche Sandwich
I call my sandwich the Blue, Belly, Bella, Brioche. First I toast a brioche bun, spread it with a thin layer of blue cheese dressing, and top it with endive and a slice of Markon First Crop (MFC) Red Onion. Next I sear a bourbon- and maple syrup-marinated MFC Portabella Mushroom and strips of pork belly until caramelized and add all to the brioche stack. The bitterness of the endive and blue cheese meld well with the richness of pork belly and Portabella, while it all gets a little sweetness from the maple syrup. Try this delicious and well-balanced sandwich!
Good eating!
Superfood Smoothies
I have so many favorites including the several superfood smoothies that use any combination of the following: kale (iron), carrots (vitamin A), citrus (vitamin C), blueberries (antioxidants), pineapple (vitamin B), Greek yogurt (protein), avocados (healthy fats), and mint (digestion). For a tropical blend I mix RSS Pineapple Chunks, RSS Orange Sections, banana, and mango. For a mixed berry smoothie, try MFC Strawberries with blackberries, blueberries, and raspberries.
Good eating!
Using Produce in Rice Dishes
The generally neutral flavors of rice make it an excellent blank palette that can be used in applications across all meal parts and cuisines. Pilaf is my go-to rice dish. I always start with Ready-Set-Serve (RSS) Peeled Garlic and RSS Sliced Yellow Onions that I sweat in fat and then use to toast rice before adding stock. Additions can be easily made at this point for multiple cuisines. For a Latin rice dish, use chile peppers, cilantro, cumin, lime, tomatoes, and tomatillos. For fall recipes, add cranberries, nutmeg, pumpkin, sage, and squash.
Good eating!
Tableside Caesar Salad
I am a sucker for the classics and really like tableside preparations. Most of today’s Caesar salads are a far cry from the original, so instead of updating, I think there is an opportunity to go back to the original and offer tableside. Rub the bowl with a smashed clove of Ready-Set-Serve (RSS) Peeled Garlic. Drop in an anchovy filet, Worcestershire sauce, RSS Lemon Juice, and a pinch of cayenne. Slowly add olive oil whisking thoroughly to emulsify. Add torn RSS Hearts of Romaine leaves, shaved Parmesan, and house-made croutons; toss prior to serving.
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!
Spicy Food Trend
Kimchi is hot—and the fermenting process can easily be applied to all sorts of vegetables to yield a similar flavor profile. I think using broccoli, cabbages, cauliflower, and kales in this manner can yield some very creative ideas for menus. Featuring kimchi in ramen, noodle salads, with grilled meats, and seafood (even in steamed buns) can be a very profitable way of capturing this hot trend.
Good eating!
Indispensable Vegetable
The alliums: onions, garlic, leeks, shallots, etc. It’s hard to cook anything with much depth and soul without them.
Good eating!