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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MAGAZINE® www.specialtyfood.com
SPECIALTY FOOD THE STATE OF THE
INDUSTRY 2012 PREPARED FOOD FOCUS
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spice granola
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Many vegetable combinations would work using this basic idea.
Roasted Vegetable Pâté Yield: 1½ cups
Preparation time: 5 minutes Shelf life: several days
Addictive pâté can be made using an array of vegetable combinations with this basic recipe. This particular version uses roasted butternut squash with onions and cranberries with a few add-ins. Feel free to experiment with vegetables, from other squashes to Brussels sprouts.
7 ounces roasted butternut squash dried or fresh cranberries 3 ounces goat cheese 2 ounces walnuts 2 ounces olive oil
1 tablespoon minced tarragon or other herb of choice ½ teaspoon salt
freshly ground black pepper
1. In the jar of a food processor, combine the ingredients and pulse into a chunky-smooth texture.
2. Scrape into a bowl, and serve with crisp bread or crackers.
Added Taste Brings Added Profi ts Choose from over 60 Gourmet Mixes. www.monksmeadow.com
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NUTRITIONAL DATA (per serving): Calories: 50; Cholesterol: 0 mg; Sodium: 60 mg; Fat: 4.5 g; Dietary Fiber: 0 g
Joanna Pruess is a regular contributor to Specialty Food Magazine.
FIND INGREDIENT cost worksheets at specialtyfood.com/
SFMarchive under the April 2012 issue.
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