Trending Spring Vegetables for Your Restaurant Menu

fresh vegetables‘Tis the season for lush, leafy greens and vibrant vegetables to make their appearance on restaurant menus nationwide. Spring begins during National Nutrition Month, providing a great opportunity for restaurants to tweak their menus in accordance with the trend. The long list of vegetables that flourish in abundance during spring ranges from artichokes to zucchini, meaning restaurants have the utmost flexibility and a great arsenal of ingredients when firing up the restaurant equipment and concocting new spring recipes. Here, we seek to highlight some of the trendiest spring vegetables of the season:

1. Kale
This leafy green has seen a tremendous rise in popularity over the past few years, and it doesn’t seem to be fading anytime soon. Besides being nutrient-rich and full of delectable flavor, kale has the added benefit of being an extremely versatile ingredient. That is, raw kale in a creative salad can be just as appealing as cooked kale as a side or in soup.

2. Cauliflower
Notoriously bland in previous years, cauliflower is making its comeback in creative restaurant recipes. Although it is similar in appearance to broccoli, the use of cauliflower in cooking is much more flexible. What it lacks in flavor, it compensates for with the ability to soak up and complement other flavors. Cauliflower works as a great substitute for less healthy starches, and you can find it raw, mashed, pureed, roasted, grilled, and even made into pizza crust on many menus this season.

3. Beets and Radishes
Beets and radishes, while they may seem more inflexible as ingredients, flourish during spring and make a great, tasteful addition to fresh recipes like salads. You might even try shaved beet or radish as a colorful garnish to increase a dish’s visual appeal. The sweet crunchiness of radish makes eating it raw ideal, particularly during the spring.

Because the healthy eating trend is still going strong, spring is the perfect time to add new, unique vegetables to the menu without making your menu too veggie-heavy. You can also take advantage of National Nutrition Month by experimenting with fresh spring vegetables on Meatless Mondays. Keeping an eye on trending ingredients helps you stay competitive and adds an element of novelty to your menu that customers will appreciate.

Tags: healthy menu, menu ideas, restaurant nutrition, spring cleaning, vegetables

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