EDIBLE EDUCATION
Slicing up Inspiration for your Menu and More!
Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs | Pisanick Partners
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fan-favorite dip that gets high marks for nutritional value and can be enjoyed by everyone. Children even told their parents about this sweet treat they enjoyed for a snack at school, which led us to collaborate with a Head Start program to create an instructional video for families to make this in their own homes.
We’ve come a long way as most vegetarian options were uncommon on lunch menus just a decade ago. Plant-forward options are a natural progression to help make the cafeteria an inviting and inclusive experience for those who follow a vegan or vegetarian lifestyle. Move over COP (center of the plate) as we teach students that a vegetable can be more than just a side dish. This month we are focusing on plant-forward recipes and tools for incorporating and helping you embrace these trending options on your menus. From new restaurant copycats to industry support with a greater effort marketing vegan and vegetarian fare -open your mind and inspire your menu creation in new plant-forward ways. Enjoy some food for thought curated and ready to serve up some quick and easy strategies for success!
Meet our newest friends in menu innovation - Flavor Temptations! After stopping by this innovative company’s booth at ANC, we knew we had a winner! These flavor-building tutorials help inspire your global on- trend flavors with authentic Indian cooking videos . We know flavor means business - inspire your meatless menu innovation with turnkey recipes and simple spice solutions .
MENU PRO TIP
Think about the items already on your menu such as black beans, refried beans and chickpeas that can be meat alternative protein. Plant power up your next burger bar by upcycling taco bar ingredients (black beans, corn, salsa and rice) to create delicious made-from-scratch veggie burgers. Create an on-trend deli option that includes both meat and non-meat eaters with this take on the viral Italian Grinder Sub that was made vegetarian with chickpeas in place of the Italian deli meats. Entree salads and grab- and-go options present an opportunity to let your veggies shine in a new light while boosting your meatless options. Try this showstopper - Southwest Shaker Salad . Don’t forget the sweet treats! Cookie Dough Hummus is a
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What better way to introduce plant- based options into your school than by researching how other programs have done it successfully? Luckily school cafeterias are not competitive restaurants and willingly share best practices that can easily be incorporated into other school nutrition programs. Check out how New York City Public Schools feature a plant-powered dish every Friday.
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