Food Trend Spotlight: Crumbles, Fillings, and Toppings and Lentils in Plant/Meat Blends December 3, 2021By Jasmine HansonFor an ingredient that can increase the nutritional content of menu offerings across dayparts while making your operation more cost-effective, look no further than lentils. As a plant-forward, protein-rich substitute for ground meat, lentils are ideal in blended applications like burgers or tacos, as a substitute that can replace meat entirely in those same applications,
Food Trend Spotlight: Global Street Food December 16, 2020By Jasmine HansonExploring cuisine through the world of globally inspired street food may sound niche, but it is actually much more approachable than you first think. When you break down the street foods from around the world, there are actually a lot of similarities. Many cultures around the world all have their own version of many common
Foodservice Take-Out & Family Meals April 27, 2020By Amber JohnsonAs foodservice operators shift to take-out and family-style meal service and delivery, we have rounded up our top recipes that travel and hot hold well. From classic take-out staples, to super portable power bowls, lentils are a versatile ingredient that will stand up for your menu!
Food Trend Spotlight: Middle Eastern Mash-Up February 12, 2020By Amber JohnsonMarch 2020 As different global cuisines begin to enter the mainstream we see a tendency to move away from strict authenticity and instead incorporate familiar ingredients or applications to promote trial and wider consumer acceptance. This fusion of the expected and adventurous lends to mash-ups like we are seeing with Middle Eastern cuisine across North
16 Recipes for an Al Fresco Mother’s Day April 22, 2019By Amber JohnsonDelight your mom this May with a beautiful and fresh Mother’s Day feast all while enjoying the gorgeous Spring weather by taking your celebration outdoors. Embrace the season and enjoy these light and bright recipes al fresco in the crisp Spring air and sun on the back deck or patio. Mom will appreciate not only
Moroccan Inspired Piadini10 2 Tbsp (30 mL) canola oil 1.5 lb (750 g) ground beef 3 Tbsp (45 mL) Ras El Hanout spice blend* 2 tsp (10 mL) salt 1 tsp (5 mL) pepper 1.5 lb (750 g) split red lentils, cooked 2 cups (500 mL) cucumber, small dice 2 cups (500 mL) tomato, small dice 2
Lamb, Lentil & Arugula Piadini10 28 oz (850 g) split red lentils, cooked, divided 2 yellow onions, sliced thin 16 oz (455 mL) extra virgin olive oil, divided 2 Serrano chili, minced 8 cloves garlic, freshly minced, divided 24 oz (750 g) lamb, ground 4 Tbsp (40 mL) cumin, ground 4 lemons, zested and juiced, divided 24 oz (750
Dal: To Nepal and backI discovered lentils when I was ten years old. My family had moved to Kathmandu, Nepal for work, and we had promptly become de facto vegetarians – there was very little fresh meat available in one of the world’s poorest countries. Instead, we learned about lentils. In Nepal, as in India, lentils are the foundation
Smoky Red Lentil Soup with Cilantro SwirlThis super simple, hearty one-pot soup is meatless and dairy-free, but you’d never know from the rich, smoky flavour. Serve it with warmed flatbread for dipping. Sprinkle with freshly ground black pepper, if desired.
