Salsas are a fantastic addition to any menu. They are quick and easy to make, they taste fresh and have health appeal. Most Americans consider it part of the regular condiment lineup. Salsa has appeared on menus in the US for years, and not just at Mexican eateries. In fact, salsa flavors grew by 26% across US menus between 2011 and 2014.1 The average consumer has grown used to seeing the tomato-based product in every grocery store nationwide, too.
I love the versatility of a salsa seasoning mix. It allows chefs to customize dishes to a patron’s liking, which is good since 61% of consumers say it is important that a restaurant customizes their order exactly how they like it.1 With salsa seasoning mix, other ingredients can be incorporated such as beans, corn and pineapple to offer spicy and sweet options. With imagination the dish can be incorporated into a variety of vegetarian foods. Don’t forget to add different heat levels for on-point flavors and trends. Think outside the box. With just one salsa seasoning mix SKU, you can create multiple choices.
Breakfast: Offer salsa as an accompanying choice for eggs. Mix it with black beans and corn for a breakfast burrito. Lunch: A must with taco salads. Dinner: Create a cranberry salsa that can be served with roast turkey.
Salsa bars: Salsa bars are a great way to tap into the popularity of made-to-order flavors. In fact 43% of consumers say they will try a dish if they can customize the sauces and spices. 1 Create your salsa bar with different ingredients and heat levels, such as fiery habanero salsa or salsa verde. Offer vegetarian options with the proteins from beans and lentils.
Accompaniments: There is a great opportunity to serve pineapple or mango salsa with a pork taco by adding spicy heat to the dish, or with pico de gallo and shrimp.
Vegetarian: Salsa mixes let you incorporate beans into the menu by offering wholesome dishes such as Cowboy Caviar.
Snack: Add salsa to sour cream to create a flavorful dip with snacks. You can also add heat to chips to complement the freshness of salsa.
If you’re looking for a delicious, fresh-made salsa seasoning for your foodservice operation, Foothill Farms offers a seasoning mix that helps you get the most out of just one SKU. Contact us for more information or to place an order.
I must admit that I used to be firmly in the “if it doesn’t count towards something I’m not using it camp” and then two things happened – I came face to face with high school students and I started writing recipes for Child Nutrition. That is where my transition started.
Secondary students are basically adults that can eat more than we can on any given day, which makes them hungry all of the time. Look at a serving of macaroni and cheese using a 2 M/MA sauce and 2 whole grain ounce equivalents it is underwhelming in size. However if you use a flavorful cheese sauce that doesn’t count you have the same portion size but then add 2 M/MA such as diced ham, fajita chicken or BBQ pulled pork and you have something worthy of their appetites with little added cost. The same goes for vegetarian options. Change up the spice profile and add peppers and beans and you have something new and different to offer.
Another option, staying with the mac and cheese example, is to use it simply as a grain. When the menu calls for another whole grain it is easy to just add a dinner roll or breadstick. However a side of mac and cheese using a non-claimable cheese sauce accomplishes the same thing and works wonderfully, for example, if serving bone in chicken. Looking to the South, pulled pork doesn’t have to be served on a bun. Imagine a plate with pulled pork, mac and cheese, and greens. It all fits into the guidelines and you have a terrific comfort food lunch!
Do I hear “what about the added sodium?” Foothill Farms has cheese sauces that are moderate in sodium – around 220 mg per serving – in their Flavorwise line of products. Since the sodium target is weekly, with planning, these cheese sauces can fit into your menu. In elementary programs sodium is occasionally an issue but I don’t find the struggle when working with secondary programs. Since students would enjoy the addition of cheese sauce it takes some planning but isn’t anything to shy away from.
Getting Creative with Cheese Sauce
There are so many ways cheese sauce can enhance menu items. The simplest being as a dip for raw or cooked vegetables. There are vegetables that your students prefer and it is a struggle to present them in a different way so that they continue to eat them every day. I am not saying to offer cheese sauce every day however it is an alternate to Ranch Dressing. By adding Sriracha or chipotle to the cheese sauce you have a new dipping sauce that will get kids talking.
Getting creative, another example that comes to mind is the Chicken Nachos. It is a simple recipe with tortilla chips, diced chicken, cheese sauce and salsa and check out the sodium – 498 mg. You can easily offer toppings without negatively changing the overall nutritional profile such as diced red and green peppers, green onions, black olive slices and, if you wanted to add a vegetable component, either black or pinto beans – whole or refried. As you can see very doable!
And for the possible doubters out there here is a full day’s menu including the refried beans so, yes, it can be done! While you may want some additional fruit and vegetable choices, it shouldn’t impact the sodium noticeably.
Another option that I really like – Mexican pizza! Layer on top of the whole grain crust refried beans mixed with salsa as the “sauce” and top with taco meat. Bake and, immediately before serving, top with chopped lettuce and tomatoes and drizzle with cheese sauce. Excellent flavor with crisp vegetables and the cheese sauce completes the entrée with a splash of color and flavor.
I could keep throwing out ideas but you can see that I have become a believer! Everything you use does not have to count toward the meal pattern. To me, it is more important to bring students back to our programs with interesting, tasteful foods that show we can meet the guidelines while being innovative!
Pizza can fill an important role in a restaurant kitchen by both driving consistent business and helping control preparation time and manage cost by using available kitchen ingredients.
Pizza has been an American staple since its arrival in the late 19th century in cities with large Italian populations such as New York City, Chicago, Philadelphia, and St. Louis. Pizza sales began as peddlers walked the streets with metal washtubs filled with pizzas and selling them for two cents a slice¹. What can pizza do for your foodservice business? With its universal appeal and virtually limitless choices of toppings and sauce styles, it can fill an important role in your kitchen by both driving consistent business and manage cost by using available kitchen ingredients. Here are four ways to expand menu options without too many additional SKUs.
Did you know that 93% of all Americans eat pizza at least one time a month²? All of this demand for pizza warrants a fresh perspective on how to best cater to that critical segment of the dining population. Pizza isn’t just for lunch or dinner. Consider breakfast pizza. Tapping into the breakfast segment can increase traffic resulting in a more profitable bottom line. And why not consider serving breakfast pizza for dinner? This breakfast for dinner trend continues to grow and has blurred the lines between traditional foods served in exclusive time segments and crossover dishes finding new life no matter what time of day they are served³.
Pepperoni remains the most popular type of American pizza topping, but consumers are looking beyond pepperoni to new pizza horizons. New twists on pizzas is fusion – featuring Latin, Asian, and Greek inspired toppings and sauces – to expand the pizza audience in delicious ways. It can be as simple as using an Asian-inspired sauce, like Sweet Thai Chili (with grilled shrimp, sliced jalapenos, fresh chopped green onions and mozzarella) to add Asian flare to your menu. Specialty pizzas can appeal to multiple consumers – those seeking pizza and Asian food lovers alike. Do you have the basic ingredients for a Mexican dish? With a few ingredients, making a taco pizza with taco meat and salsa, lettuce and tomatoes is an easy menu extension.
Looking for more unusual, seasonal spins on pizza? Butternut Bourbon Tavern Flatbread is a rich, crispy flatbread crust with squash, arugula, and baby spinach with an easy Bourbon Sauce as the base for this fresh pizza creation which is accented with goat cheese and olive oil. Suddenly, new tastes and seasonal, fresh ingredients along with different sauces give customers exciting new pizza options. And expanding on seasonal ingredients, consider apples. A Steak Apple Walnut Blue Cheese Pizza rounds out any pizza menu with shredded steak, apples, and baby spinach. The rich tastes of hearty steak and crunchy apples brings unique flavor to an old favorite. This would be a perfect fall creation: a new comfort food creation.
What about a white pizza instead of the traditional red, tomato-based sauce? Using a creamy Alfredo sauce works well to create a more elegant pizza offering. You can use just about any topping on a white pizza that you would use on a red sauced pizza. It can be topped with chicken for a White Chicken Pizza or with shrimp for a Seafood Pizza. The sauce is also very accepting of add-in ingredients like basil pesto, minced garlic, or dried dill to really pop the flavor and create a signature taste that customers can only get from your restaurant.
From its humble beginnings being sold out of washtubs in New York City to the evolution of an entire menu of options, pizza continues to keep guests coming back for more. More options, more sauces, more recipes…the possibilities of pizza creations are as endless as the ingredients in the kitchen.
As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. So we took a look at which of our products have been flying off the shelves, where the overall industry is moving and what our customers are requesting most. Here are the five trends that bubbled up to the top for this year.
1. Reinventing Ranch
Ranch is the “girl next door” of dressings. Friendly and familiar by day and surprisingly irresistible when prepped for a night out. “Ranch has an incredible opportunity to be redefined and made (or modified) in house. It can be completely reinvented and used to spice up an old favorite or familiarize a new concept,” Jorge Cespedes, research and development chef at Food IQ, told Flavor & The Menu. And it’s not just about taking salads to the next level. An upgraded ranch dressing can be your signature sauce offered on sandwiches, as a pommes frites or kale chip dip, drizzled over soups or as a taco topping.
The possibilities for ranch dressing mix-ins are endless, but going with of-the-moment flavors is an easy way to get noticed. Add some locally grown mint for a refreshing twist, or blend in a superfood like avocado. Give it a hot hit of wasabi or go bold with regional barbecue sauce. Find inspiration and recipes for Curry Ranch, Thai Ranch, Mango Habanero Ranch and more here.
2. Comfort Meets Adventure
Asian and Latin cuisines have trended for years. Why? They infuse a sense of comfort with an invitation to explore. Brothy pho soothes. Slow-cooked carnitas are the epitome of soul food. Meanwhile the exotic marriage of spicy and sweet or smoky and herbaceous lures our palates east and south. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of ramen noodles, according to Technomic. And ever-popular Latin flavors will see in uptick in breakfast offerings, predicts the National Restaurant Association.
It won’t just be ethnic restaurants capitalizing on this love affair with Asian and Latin flavors. They’re hitting the mainstream with huevos rancheros on breakfast menus and ramen nights at corner restaurants. Any operation can get in on this trend with the right sauces and seasonings. Get tips on easily adding Sweet Thai Chili condiments, Mandarin Orange Chicken and more to your menu here and find Charro Beans, Orange Chile Brownies and others here.
3. DIY Health
“What do you have that’s healthy?” Is this person looking for something that’s gluten free? Fat or preservative free? Farm-to-table? Made with whole grains or superfoods? Low sodium or high nutrient? Real food? Today what is considered healthy can vary drastically from person to person. It may be about food they think is good for their bodies or food that makes them feel good about themselves. That’s why 2015 is all about a DIY approach.
According to Food Genius, the better-for-you movement has yet to lose steam and is now being complemented by another Millennial-driven trend: customization. So let diners choose from a variety of offerings that cover one or more health concerns. Some of the dishes you already serve may work perfectly as-is. Just start calling out their benefits on your menu (eg, That mac and cheese is already vegetarian). Another quick way to get (and stay) on the radar of today’s health-conscious guests is using sauces and seasonings like Flavorwise to help meet health concerns without sacrificing flavor.
4. Back to Scratch
Get ready for a sweeping movement back to scratch cooking. It’s all about balancing food and labor costs with preparing home-style dishes back of house. Particularly look for schools to go in this direction as they cut back on reheating processed foods and do more themselves. The challenge will continue to be labor restraints.
There are various schools of thought on overcoming this challenge. Some believe that it’s about investing in new equipment. Others, like the principal of Food Systems Solutions LLC Kate Adamick, say “Most school district food service departments don’t need a bigger labor force to return to scratch-cooking, they need a better trained labor force.” Some combination of equipment, labor, training and the right products is likely where the sweet spot lies. Check out Foothill Farms sauces and seasonings to quickly and affordably transform whole foods into mouthwatering, scratch-made dishes.
5. Think Small
From tapas to dim sum, small plates are still big news. Diners will continue to order them instead of entrées this year, making their meals three plates instead of one. The low-commitment, high-flavor bites satisfy cravings for variety and create a social, sharing experience. They also allow chefs to stretch their legs and dabble in a variety of global flavor palettes.
One innate challenge of small plates is that the variety of menu options may mean a need for additional prep and ingredient storage areas. Depending on the complexity of the dishes, more staff may be required too. That’s why sauces and seasonings that bring a big dose of flavor to small plates with little prep or storage will be your best friend in 2015. For small plate ideas, click here.
Melissa is a food and fashion freelance writer currently based in Milwaukee, WI. Since 1998, she has written about up-and-coming food trends, shadowed chefs, participated in focus groups and tasted her way across the country in search of the best bites. If you have a question for Melissa or Foothill Farms, please leave us a comment below.
Sometimes cooks get hung up on not being able to make a dish properly because they are missing an ingredient. I remind myself and my colleagues that when the dish was made for the first time it was just that person’s impression of how THEY thought it should taste. It doesn’t mean it is set in stone until the end of time! You can selectively omit and recreate!
Loosen Up and Experiment with Flavor
It took me a while to realize that there comes a time when you stop playing by the rules; following recipes by the book. Sometimes cooks get hung up on not being able to make a dish properly because they are missing an ingredient. I remind myself and my colleagues that when the dish was made for the first time it was just that person’s impression of how THEY thought it should taste. It doesn’t mean it is set in stone until the end of time! You can selectively omit and recreate!
It is important to understand how ingredients complement each other, and then go to town creating your own unique, tasteful memories. Experiment! Obviously there are dishes that are classic in everyone’s mind: pot roast, mac n’ cheese, spaghetti, chicken noodle soup, fried chicken, mashed potatoes and of course apple pie. Comfort foods get their reputation from the whole dining experience, not just the way it tastes. Biting into a slice of apple pie might bring back memories of your grandma’s apple pie served at her dining room table but for someone else it will be a different experience altogether. Don’t let “comfort food” pin you down! In my experience, people like culinary twists to old favorites.
I love to experiment in the kitchen. My wife is always amazed on days that we have nothing in the pantry, or so she thought, and I come up with a dish that she enjoys eating. She will ask me what the dish was called and my response (and dead giveaway that I experimented) is “Anything you like…I made it just for you.” Chefs know the way to a woman’s heart is through her stomach!
I love that young chefs are being given “market baskets” as part of their testing. It reminds me of the story of how the first Caesar Salad came to be. I believe in simplicity, I am not overly impressed with chefs putting dishes together with twenty ingredients. That kind of culinary snobbery tends to confuse the pupil in understanding what is complimenting what.
With summer just around the corner, I am reminded of a couple of cool ideas that I have tasted lately that have given me a WOW moment: watermelon and basil and cantaloupe and lime juice. Unique flavor combinations are gaining in popularity. A recent Technomic report asked 1500 consumers how appealing they found 12 different flavor combinations both in 2009 and in 2013. Eleven of the 12 saw rise in their popularity in 2013. Tomato-basil received the strongest reception followed by honey-ginger. The next three top favorites were chipotle-lime, rosemary-orange and mango-habanero.
Foothill Farms and I have created new recipes; blending unique flavors to create delicious, appealing dishes, dressings, sauces, and salsas. Food should be fun! You shouldn’t be judge on how close you got to copying someone else’s effort.
Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease
Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease. If you spend hours worrying about sodium levels, don’t worry about our Flavorwise™ product line. It was created to be flavorful yet sodium conscious. Each product has 310 mg sodium or less per serving, 0g trans fat, is low fat or fat free and contains no cholesterol or added MSG.
Serve it with corn tortilla chips and the kids will say “gracias”! If your students are not quite ready to give up burgers, keep them interested and surprised with a sweet and savory Teriyaki Pineapple Sauce on top of a turkey patty. To satisfy fresh vegetable requirements, serve raw vegetables with a rich BBQ Ranch dip or use it to dress a traditional side salad.
As cooler autumn and winter temperatures prevail, warm and hearty soups bring comfort when there is a chill in the air. Soups such as Taco Soup, Minestrone, or a classic Broccoli Cheddar keep students satisfied with wholesome ingredients. Cincinnati 3-Way Chili with its Greek influence and rich cinnamon and clove undertones, deepens the use of Chili Seasoning Mix, which also makes an amazingly simple turkey chili. Just add some topping choices of shredded cheese, crackers, or maybe even a touch of sour cream to make these soups and chili recipes shine even brighter. Fall brings the opportunity to use seasonal cranberries, but with a fun twist. Foothill Farms® Cranberry Salsa recipe incorporates the heat of jalapeños and the sweetness of cranberry which can be used as a dip or a wrap.
MARCH THRU APRIL
Thinking of how to wrap up winter dishes and bring in spring flair? Wraps and sandwiches are a fresh way to showcase Foothill Farms® sauce mixes such as Cilantro Lime Rice seasoning mix. This mix features chopped cilantro and a tropical lime twist that pairs well with either white or brown rice becoming the base for a healthy, lighter wrap. Lettuce wraps, with your choice of healthy ingredients, can also be featured in the early months of the year topped with a creamy Avocado Ranch Dressing. Buttermilk, avocado, lime juice, and mayonnaise flavors combine to create a more flavorful, but still nutritious, ranch dressing. Another light dish that creates the perfect food vehicle for encouraging kids to eat their beans is Foothill Farms® Hummus. Chick peas or great northern beans are the base for this delicious dip which can be served with fresh vegetables or crackers.
MAY THRU JUNE
As the end of the year approaches, let Latin twists take you to summer with delicious fajitas made with Asado Style Fajita Seasoning Mix (Low Sodium). Succulent chicken, beef, turkey or pork take on slow-roasted flavors which feature onions, chile peppers, and paprika. Don’t forget the salsa! Change up everyday salsa by adding fresh tomatoes, beans, or corn to our Salsa Seasoning Mix. The mix is equally great with fruit! Pineapples, peaches, pears, and mangos are a few of our recommendations. Keep the theme Latin inspired with Cheese Enchilada Mini Pierogies which is an easy way to keep the menu both nutritious and simple to prepare.
YEAR LONG DESSERTS
Desserts need no season; they are popular any month! Whole Grain Oat Topping Mix tempts at any time of year when baked over fresh or frozen fruit for an old-fashioned style crisp topper. Our Bread Pudding Mix with Cinnamon adds an exclamation point to the meal with its delicious rich flavor. This kitchen-friendly mix can be used with any leftover whole grain bread products such as pancakes, rolls, and buns.
Now that your meal planning has a great start with Foothill Farms®…dig out your sunglasses, kick back and relax knowing next year’s menu is full of flavorful recipes. From August to June, we have you covered.
New research shows that opening the door to the thriving soup and salad market can bring in additional sales. Technomic, a leading research group for the foodservice industry, found that 43% of consumers chose a certain restaurant based on their salad options alone. It is important for us in the foodservice industry to recognize these emerging trends so that we stay informed and offer what today’s consumer is demanding.
Fast casual restaurants, the fastest growing segment of the restaurant industry, have profited from offering “Signature Salads”. Salads encompassing exotic lettuces, meat or seafood toppings, nuts and berries, and a wide variety of cheeses suggest higher-quality ingredients; giving off the aura of nutritious and satisfying. Another key part of the emerging demand for salad is for the flavorful dressings that compliment them. Dressings are no longer relegated to “on the side” but instead have become the cornerstone of a salad.
Ethnic offerings entice tired palates to try an alternative twist to a safe favorite. For example, Foothill Farms® Avocado Ranch Dressing elevates the ever-popular ranch to a more complex, gourmet offering. This dressing compliments the Mexi-Cali Cobb Signature Salad, a blend of fresh baby spinach leaves, black beans, grilled shrimp, and pureed avocado. A second signature salad utilizing Ranch Dressing as a base is the popular Asian Salad. Our Wasabi Ranch Dressing gives romaine lettuce, grilled or smoked chicken, cilantro, wonton strips, purple cabbage, and sesame a spicy kick (another trend for 2014)! If peppery makes you cautious, chefs use our 1000 Island or Honey Mustard Dressing mix to create an Asian Dressing that gives taste buds a sweeter, honey-ginger fix. Another “Signature Salad” that pleases the less adventurous eater while still encouraging the desire to branch out is a steak, ham, or bacon topped salad. These salads draw guests looking for lower carb options but who aren’t ready to sacrifice the “meat” on their plate. Foothill Farms® Blue Cheese Dressing drizzled atop mixed herbs, roasted red peppers, provolone cheese, red onions, seedless cucumbers, and sliced cherry tomatoes, adds just the right amount of hearty and tangy to satisfy the inner lumberjack.
Last but certainly not least, especially with the growing trend of vegan and organic-demanding consumers, is the vegetarian garden salad. Fresh from the farm rules the day when salads offer a variety of lettuces, herbs, peppers, mushrooms, berries, fruits, onions, and squash. Our Lido Italian Dressing & Seasoning mix allows you to create your own “Signature Dressing” by adding your choice of vinegars – wine, balsamic, or white. If your goal is green (no pun intended), adding “Signature Salads” to your menu is a sure way to tempt your patrons’ taste buds and keep them coming back for more! Using dry salad dressing mixes like Foothill Farms®, allows foodservice professionals to create multiple varieties of gourmet. For more salad recipe ideas, please visit http://www.foothillfarms.com/recipes.