A Guide to Upcycling: Save Your Produce From the Bin

Prevent Food Waste by Upcycling Different FoodsWhen life gives you lemons, make lemonade. When life gives you leftover lemonade concentrate, make cake. When life gives you cake scraps, make cake pops. Where there’s a will, there’s a way, and there’s always a way to reuse the food items lying around in your kitchen.

With the volume of food waste reaching astounding and unprecedented levels, a new movement encourages chefs to find creative and delicious solutions for reusing leftovers and reducing waste. This trend is called upcycling and it’s not just eco-friendly. It also inspires tasty and exciting dishes. Learn about how to get started with upcycling, especially when it comes to those summer fruits and vegetables that taste great but tend to overripe so quickly.
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Navigating Allergen Awareness in Your Restaurant

 Implementing food-allergy friendly policies in restaurants can save lives.

The Sergio Lopez Food Allergy Awareness Act is a Texas law that made Texas one of a handful of states requiring restaurants to post educational materials about food allergens, risks, symptoms of allergy attacks, and first aid. The Act became law several years after Sergio Alexander Lopez died from anaphylactic shock after eating a taco that contained peanuts. Lopez, a 24-year old music teacher with a peanut allergy, had confirmed with the restaurant several times that the taco was peanut free, but shortly after consuming it, he went into a coma and passed away a few days later.

The restaurant later defended themselves by explaining that Lopez had asked if the taco had peanuts, when it didn’t. It had peanut butter…

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Tropical Island Fruits Can Add a Tangy Twist to Your Menu

Island flavors and tropical fruits are popular, exotic, and tasty.
As the weather gets sunnier and warmer every day and the days get longer, it gets harder and harder to keep up with the 9-5. June, July, August: These months are associated with vacations, beaches, sun, clear blue water, waving palm trees. Maybe not everyone can escape their job for the tropical islands – but, it is possible to get a small “taste” of island life by serving up popular island fruits and cuisine at your catered events, cafes, restaurants or home bashes. These sizzling, exotic, and tropical fruits can get your guests in the mood for a little sun and surf!

Island Cuisine – A Bit of History

There are a number of reasons why island fruits and island cuisine are so healthy and popular. Island inhabitants were often isolated from mainland cultures. This gave them the freedom to develop their own completely unique flavor profiles, recipes, and cooking techniques found nowhere else. For example, Pacific Islanders have long relied on Fe’i bananas, which grow in bright oranges and reds, and are cooked before being eaten. Fe’i bananas had ceremonial significance in some island cultures.
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Millet – An Ancient Grain That is a Nutritious and Delicious Superfood

 Millet is a trending gluten-free superfood.

Bread is often referred to as the staff of life. This isn’t an exaggeration. Nearly every culture on every continent has built itself on a specific type of bread. However, not all of these breads are made from the “run of the mill” (pun intended) wheat flour that we are so used to consuming. Grains, also called cereal crops, are harvested grass seeds and fruits. These cereals make up nearly 50% of global food consumption, but there are a wide variety of grains, and each culture and region has its own preferred or traditional grain. The Americas, for example, built their civilizations on the maize and corn that their ancestors domesticated. Injera, a gluten-free spongy flatbread made from the teff grass, is a staple of Ethiopian cuisine. And, of course, many parts of Asia are nearly synonymous with rice.

In the increasingly globalized world, consumers enjoy “going against the grain” by experimenting with new, exciting, and different grains, many of which come with nutritional or agricultural benefits. A few years ago, quinoa (actually a pseudo-grain, since it comes from a flowering plant and not a grass) made its pop-culture debut as an exotic grain substitute that was also high in protein. This year brings another “exotic” superfood grain crop to center stage. The United Nations declared 2023 the year of the millet. The millet is a grain family that is nutritious and gluten-free and may also hold the solution to feeding a growing world. Here’s the scoop on millet, and why you should integrate it into your dishes.

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7 Ways to Set up an Eco-Friendly Green Kitchen

: There are a few small changes that home chefs can do to set up an eco-friendly green kitchen.

Did you know that by simply cutting your meat consumption in half, you can save approximately two trees per year? By carrying a reusable spork with you to school or work, you could save nearly 500 single use plastic utensils from the landfill per year. And that’s nothing compared to how much plastic waste you can prevent by using only reusable dishes in your home kitchen.

Those who love to cook (and to eat) have so many reasons to be grateful to Mother Earth. Our vegetables, fruits, grains, and even meat depends on air, water, and dirt. Unfortunately, producing these items has become a major driver of climate change, pollution, and deforestation. The Amazon and other forests are under threat due to land being cleared for agriculture or to pasture animals. Single use plastics, that don’t degrade in landfills, end up in the ocean. And, unfortunately, a lot of edible food ends up rotting away in landfills as well.

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Rediscovering Indigenous Foods and Their Health Benefits

Indigenous foodWhat do you think the most popular suppers are in America? A survey a few years back revealed the six most popular dinner dishes were:

  • Chicken, rice, and salad
  • Potatoes, cheese, and beans
  • Bread, egg, and bell peppers
  • Fries, beef, and tomatoes
  • Quinoa, turkey, and broccoli
  • Couscous, pork, and spinach

Now, imagine traveling back in time to North America 600 years ago. What were the most common suppers in the year 1422?

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How to Prepare Low-Sodium Food Without Skimping on Taste

Learn how to make low sodium dishes that still taste great.In Roman times, people used the nickname “white gold” to refer to salt. The commodity could not only make food more palatable, but it also kept meat fresh in the days long before refrigeration. In fact, salt was so valuable that some Roman soldiers received “white gold” in lieu of money. Linguists think the word “salary” comes from the Roman word for salt.

Salt continues to be influential in our modern world, with chefs, home cooks, and food manufacturers using more and more of it, for the same reasons that our ancestors did. It makes food taste good, and it keeps it fresh for longer. The average can of soup contains up to 1,800 milligrams of sodium. For reference, the FDA recommends that adults eat no more than 2,300 milligrams in total in a day!
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Shining the Limelight on Lemons

Cater to lemon-lovers with lemon-flavored dishes and desserts that steal the show

Attention lemon lovers around the world: If lemon is your favorite flavor, you have come to the right place! Similarly, if you are a seasoned chef, professional baker, budding culinary student, or restaurant owner, this Comprehensive Guide to Cooking and Baking with Lemons is the perfect recipe for success to keep your customers coming back for more.

So pucker up and prepare to learn all about lemons, one of Mother Nature’s most underestimated flavorful ingredients…

Tapping into the Taste of Lemon

Lemons are best known for their slightly sour or tart taste. Typically used to enhance the flavor of other foods (rather than be consumed alone), their pungent quality becomes citrusy, light, and refreshing when added to sweet and savory recipes alike. During the cooking or baking process, all parts of a lemon can be used: the juice, the pulp, and the peel/rind. Note: In recipes, grated lemon rind is often referred to as ‘lemon zest’. Continue reading Shining the Limelight on Lemons

Gazpacho Takes the Lead on Summer Soup Menus

Summer soup season is here, and the cold soup selections are (ironically) selling like hot cakes. Leading the pack, however, is gazpacho, the quintessential tomato-based chilled soup, appearing on restaurant menus everywhere. Featuring the aromas, flavors, and colors of the season’s top produce, fresh, cold gazpacho is a customer favorite.

With its origins in Spain, there is a famous Spanish saying: “De gazpacho no hay empacho” — there’s never too much gazpacho. If you work in foodservice and want to boost business this summer, it’s time to learn more about what has kept this dish so popular and what’s new in gazpacho recipes today.

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Get the Latest on Milk Alternatives for Restaurants in 2021

Milk alternatives on the rise in restaurants and coffee shops.

It was only a few years ago that the beverage industry witnessed the unprecedented rise of oat milk. Since then, there has been a proliferation of non-dairy milk alternatives. While cow milk is by no means obsolete, today’s expanded offerings include picks such as soy milk, almond milk, cashew milk, rice milk, coconut milk, buckwheat milk, macadamia milk, and many more.

The Rise of Dairy Free

Once available solely in stores selling all-natural products and relegated to the realm of health food enthusiasts, today’s dairy-free options are sold at local grocery stores across the globe and are being consumed by many. Also in the spotlight are other dairy substitutes, including plant-based yogurts, butters, cheeses, creamers, and ice creams.
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