Mole de Cacahuate Bowl
Operators looking to offer more substantial fare to celebrants can serve up this hearty but healthy version of mole. The meal-in-a-bowl, created by UFood’s chef Keith Seeber, starts with grass-fed beef and incorporates quinoa, farro, butternut squash and beet greens. The recipe also supports zero waste, as it uses ribeye trim as the meat portion.
Click here for the recipe.