According to the National Restaurant Associations's 2013 What’s Hot? Chef Survey, “new cuts of meat” is listed as the #2 center-of-plate trend.1 As we move into the holiday season, you can add unique protein dishes to your menu using KNORR bases, sauces and gravies. On-trend ethnic or traditional, center-of-plate or sandwich, these holiday recipes feature a variety of protein cuts sure to please your guests this season.
Add seasonal flair to your menu with these simple ideas:
- Adding seasonal fruits, vegetables and nuts is a great way to infuse new flavor notes and textures into your dishes. Cranberries, diced apples, grapes and roasted nuts are proven patron-pleasers that add unique textures, flavor and crunch.
- Many vegetables are reaching the end of their peak season, so it’s a great time to roast them for maximum flavor. Roasted eggplant, zucchini, squash, mushrooms or even carrots make easy-to-prepare vegetable sides.
- Winter weather is ideal for hearty soups like chowders, bisques, cheese-based soups and cream soups. Butternut squash, pumpkin, sweet potato, creamy chicken with wild rice, turkey-vegetable and broccoli-cheese all have seasonal appeal.
Transform cuts of meat with the KNORR Meat Calculator.
1 NRA 2013 What’s Hot? Chef Survey