Freshen up your menu for the new year with this spring’s tastiest trends: plant-based superfoods, packed with antioxidants, inspiration to spice up your appetizers or cheese boards, and Japanese-inspired fruit sandwiches to add edible works of art to your menu.
Chef Sonja Kehr
As you’ve probably heard, mushrooms are good for you. Mushrooms are a superfood, and one of the most health-promoting foods on the planet. Packed with nutritional value, they’re low in calories, great sources of fiber and protein (good for plant-based diets); and also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. And even though they’re commonly white, they’re packed with as many antioxidants as more colorful fruits and vegetables. Try these recipes and experience the flavor power of mushrooms.
Chef Jessie Kordosky
Spice up your appetizer menus or cheese boards with these delicious marinated yogurt cheeses made with Yoplait Nonfat Greek yogurt. Utilizing different spice blends allows for the ultimate flavor of the day opportunity for your menus.
Chef Monica Coulter
Japan has a lovely tradition of Luxury Fruits. It is a land where meticulously tended produce is destined to become high-end gifts and Fruit Parlors serve exquisite yet edible works of art. After seeing posts of the delicate fruit sandwiches served in these establishments, I was inspired to create my own versions for Spring Trends.
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