Restaurant Chefs Using More Avocados and Veggies
Restaurant chefs are using more avocados and veggies in their restaurant menus. They’re also trying to find innovative ways to use cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts to meet the growing demand from consumers for healthier meals.
According to a consultant at the National Restaurant Association Show in Chicago, produce, which was neglected until now, has become the focus of new recipes. Avocados, in particular, have already become ubiquitous on menus in appetizers and condiments.
The cruciferous trend also seems to be catching on as chefs make new items with kale, Brussels sprouts, and broccoli. Vegetables like spinach, and legumes like chickpeas are also making an appearance not just in lunch and dinner menus, but also on breakfast menus; for instance, chickpea-based hummus and spinach sandwiches and avocado and spinach panini.
Research shows that almost 71% of American adults are trying to eat healthier today than they did two years ago. Adding flavor to “healthy” will result in more orders of such food items. More….
Category: News
