INGREDIENTS Carrots: 1 lb. Harvest Sensations Baby Peeled Rainbow Carrots 3 garlic cloves Fresh thyme sprigs 1/4 cup olive oil Salt & pepper Pesto Ingredients: 3 tbsp Macadamia nuts 3 garlic cloves (roasted) Fresh carrot tops from other carrots 1/4 cup Harvest Sensations fresh basil Salt & pepper 1/4 cup olive oil DIRECTIONS: Set oven to 400. […]
Our sales on this and other Asian veg are skyrocketing!
Vegetables, plant-based foods and ethnic cuisines are still rising in demand and popularity.
It’s that time of year. Fall flavors, holiday meals, seasonal menu changes, and entertaining family and friends.
To operators, interchanging cherry tomatoes with baby heirloom tomatoes can make the difference between a common commodity to a more profitable (and more popular?) LTO appetizer, salad, tapas, side dish or accompaniment to main dish entrees.
Let’s face it, eggplant is rather dull. But after roasting and a sprinkling of pomegranate arils –they become the life of the party and Fall menus.
No matter how you slice it, blueberries are commanding more and more of fresh fruit share-of-stomach (and share of fruit sales). And our Argentinian blueberry growers are going to make sure that trend continues.
ANTHOCYANINS are antioxidants found in rich blue, black and red colored fruits. The word comes from the Greek antho for “flower” and kyaneos for “dark blue” and is a specific type of flavonoid that are responsible for numerous health benefits.