Specialty Food Magazine

SUMMER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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M eals conveniently tucked into portable bowls are fast becoming the new "it" food in restaurants and grocery stores. Consumers want power meals that they don't have to invest the effort or money to make from scratch and can be adapted to suit dietary preferences. Joanna Pruess shares recipes for a tropical breakfast bowl (pictured above), festive black beans and rice with cilantro-chipotle vinaigrette, and farro and chickpeas with roasted vegetable ragout and a harissa-yogurt topping. Find the recipes at specialtyfood.com/bowl-recipes. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI prepared food focus Super Bowls @ FIND 3 RECIPES ONLINE 150 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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