About 30 percent of Americans purposefully avoid gluten. Do you have some reliable go-to grains that help you adapt a dish as needed without sacrificing taste? Across your menu, consider where you might offer brown rice, quinoa, wild rice or gluten-free pastas in place of traditional white rice and pasta. Having a range of these staples on hand can help you stretch your menu – both for guests with gluten allergies and for others looking to customize their order with a nutrient-dense base.
Eastern spices can lend warmth and depth to your winter menu. The best part is that they can help you create new comfort foods that are nonetheless both nutrient-dense and health conscious – which many guests are going for in the first months of the year. A base of seasoned rice, for example, can provide a solid foundation for such ingredients as vegetables, legumes and lean protein, while bringing some interesting global flavor to your menu. What combinations can you create?