As winter slowly thaws and spring moves in, there is a universal craving for fresh, bright flavors that herald the promise of blue skies and new beginnings. Diners today are quite savvy to seasonal ingredients, and keen to see menus they perceive as natural and minimally processed. Our spring recipes focus on garden-fresh preparations with a touch of global flavor and familiar comfort.
Veg-centric cooking
This doesn’t necessarily mean vegetarian. It’s not about taking away, but rather adding more: more flavor, more options, more creativity. It’s about keeping the chicken and upping the ante with nutty red quinoa, cauliflower, Brussels sprouts and lemony arugula for a visually appealing salad that’s chock full of bright flavors and textural interest. Our recipe for vegetable frittata shakshuka takes a Moroccan baked egg dish traditionally prepared à la minute and reimagines it as a tender and flavorful frittata that can be prepared in advance for streamlined service. Packed full of vegetables like broccoli, edamame, and potatoes and served with a robust tomato and pepper sauce, this is a dish that’s easily customizable and appeals to diners who may be looking for something beyond basic eggs.
Spring holidays
Synonymous with brunch, spring holidays foster a sense of inclusiveness and social connection that is so important in care center dining. Brunch dishes that span sweet to savory with a mix of old fashioned comfort foods and exciting global flavors mean there’s something for everyone. Baked oatmeal, bursting with dried fruit and walnuts, is an easy way to elevate an old favorite, while red quinoa buttermilk pancakes make for a filling and not-too-sweet start to the day.
Global flavor trends
An international perspective represents strong opportunity to introduce new ingredients and update familiar favorites. Paratha, a staple to the Indian subcontinent, is a tender and flaky flatbread best described as a delicious cross between naan and a croissant with layers that puff up when griddled. A tasty addition to a snack spread of hummus and fresh vegetables, our featured recipe wraps paratha around a filling of flavorful fajita chicken, tender sautéed peppers, crisp lettuce and cilantro sour cream for a fresh and appealing soft taco.
Featured recipes:
Baked Oatmeal
Comforting oatmeal gets an update with this tasty baked version, loaded with dried cherries, raisins, walnuts and bananas, served warm with milk and sliced strawberries.
Red Quinoa Buttermilk Pancakes
Wholesome and flavorful red quinoa makes these pancakes stand out from the crowd, adding depth to traditional buttermilk pancakes. The pre-cooked red quinoa can be pulled throughout the menu for savory salads and sides.
Curry Chicken Quinoa Salad
Starting with a base of basic red quinoa, shredded red cabbage and lemony arugula are tossed with lightly caramelized vegetables and tender chicken for a salad full of bright flavors.
Vegetable Frittata Shakshuka
In an updated version of traditional Moroccan baked eggs, a fluffy, tender frittata is loaded with flavorful vegetables and served on a robust tomato and pepper sauce.
Fajita Chicken Paratha Taco
Flaky paratha bread is wrapped around roasted strips of seasoned chicken and tender vegetables and other toppings for a globally inspired hand-held.
Tilapia with Lemony Arugula Pesto
Mild tilapia gets a major flavor boost from lemony arugula pesto. Serve with sautéed seasonal vegetables and brown rice pilaf for a dish that’s fresh and familiar.
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