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.
Save with this coupon when you braise, grill or roast with KNORR sauces and gravies. See coupon for details.
Transform cuts of meat with the KNORR Meat Calculator.
1 NRA 2013 What’s Hot? Chef Survey