Specialty Food Magazine


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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647

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Page 107 of 131

V egetables are having their day in the sun, as savvy chefs are taking healthful fare to new heights. Kale and Brussels sprouts sprung out of seemingly nowhere in recent years, and every restaurant and prepared food chef is trying to predict which nutrient-dense plant will be next to take the spotlight. Three contenders, pictured here, are already making waves. Joanna Pruess shares creative uses and a complete recipe for each, which you can find at specialtyfood.com/onlinehighlights. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI prepared food focus SPRING 2014 105 A Trio of Trending Veggies @ FIND 3 FULL RECIPES ONLINE preparedFoods_S14.indd 105 3/11/14 3:18 PM

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