5 new recipes to try

As foodservice operations get into high gear for the busy season ahead, it’s a good time to refresh the menu with a new dish or two. These five recipes are a starting point to inspire you to try a different flavor, ingredient or technique. 

Chef Chung taps into two top trends—poke and avocado toast—to create this recipe. The pokecado toast is adaptable to several meal occasions, including breakfast, lunch and snacks.

Click here for the recipe.

Preparing beets with different techniques shows off their versatility and intensifies their flavor in this salad. The beets are pickled, roasted and pureed, then dressed with two different vinaigrettes and topped with fennel slaw and mango. Use whatever beets are in season for this recipe, combining two varieties, if you like.

Click here for the recipe.

When Sweetwater Union High School District in California launched these plant-based tacos, students responded with a thumbs up. The recipe starts with whole wheat tortillas, which are filled with toasted walnuts, cheese, cilantro and onions. The nuts and cheese pump up the protein.

Click here for the recipe.

Chef Lancaster sources late summer’s peaches and tomatoes from local farmers markets to build this dish, which can serve as a salad or appetizer. She grills the fruit as she would veggies, infusing it with another layer of flavor. The slightly charred peaches and tomatoes contrast in taste and texture with the creamy burrata and crisp croutons.

Click here for the recipe.

Purdue University created this more upscale take on fried bananas to serve at catered events. Although it looks fancy, it’s simple to make—the crispy shell is formed with a flour tortilla and rolled in cinnamon sugar while still warm.

Click here for the recipe.