Vegetables are becoming the darlings of the plate as chefs feature them front and center and use meat preparation methods like roasting to give them more robust flavor.
Emerging & Popular Flavors
- Plant proteins
Try these recipes:
Middle Eastern Chickpea & Swiss Chard Bowl
A protein-packed bowl of chickpeas and millet with colorful Swiss chard, roasted delicata squash, orange segments, pomegranate seeds and pistachio, tossed in Hellmann’s® Lemon Za’atar Dressing.
Roasted Asparagus & Prosciutto Salad
Roasted asparagus, orange-candied beets, creamy burrata, prosciutto and oil-cured olives topped with crunchy Marcona almonds and focaccia croutons.
Balsamic Maple Miso Glazed Root Vegetable Salad
A colorful assortment of roasted, glazed butternut squash, carrots, parsnips, turnips and celery root over a blend of wild rice and red chard. Tossed in balsamic maple miso dressing and topped with salty feta.
BBQ Cauliflower Kale Salad With Crispy Chickpeas
BBQ roasted cauliflower, fried chickpeas, purple kale and smoked Gouda tossed in a zesty fusion of Caribbean and Middle eastern spicy lemon za’atar dressing with pickled jalapeño.