Summer is prime time for salads. The heat makes lighter, cooler meals more appealing and the abundance of local produce enables chefs to get more creative with the combinations they offer. Summer fruit – from berries to melons to peaches – can boost eye-catching color on the plate, along with nutrition, texture and sweetness to contrast with accompanying greens, vegetables, grains and pulses. Offering unexpected dressings and dipping sauces can add to the interest too.
As Valentine’s Day approaches, your customers will be looking for reasons to treat themselves and their significant other. But at the same time, many of them want to avoid sugar – as the current demand for allulose, a new natural sugar replacement, has been demonstrating. Your dessert menu can provide some appealing options that don’t pile on added sugar. Look to fiber-rich fruits – whether fresh, frozen or canned – to bring natural sweetness to your dessert menu without the extra guilt.
What are the holidays without comfort food? If you’re looking for something that brings savory and slightly sweet tastes to your breakfast menu, consider the sausage kolache (or klobasnek, according to its Czech roots). A mainstay in parts of Texas, the sausage kolache is a pillowy, mildly sweet dough filled with sausage and cheese. In the Czech Republic, kolaches can be filled with various combinations of fruit, cheese and other ingredients.
Blueberries abound this time of year and they shine in far more than desserts. This summer, try them in savory applications to add some unexpected sweetness and color to entrées. As chef Jason K. Morse, owner of 5280 Culinary, a line of barbecue products, told Flavor & the Menu recently, blueberries work especially well when used to balance out dishes with lots of spice, heat or other strong, savory flavors. Try them as sweet counterpoints to barbecue sauces, marinades and chutneys on grilled pork and poultry, sandwiches and tacos.