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Pasta with corn gremolata is a great way to highlight summer veggies.

Chefs taking many routes to plant-based menu items

There’s no one correct way to offer vegetarian options on your menu. Forward-thinking chefs are not only putting the focus on fresh, flavorful vegetables but are taking the time to walk in a vegetarian’s shoes, and even getting creative with “fake meat.”

Approaches to serving great vegetarian options seem to clash: Is it better to elevate vegetables in their whole form or to attempt to imitate meat? On one hand, aggressively grilled carrots with a pesto of their own leafy tops can make a huge statement on the plate. But who says that box of veggie burgers kicking around in your walk-in can’t serve as inspiration also? 

Today’s vegetarian menu options are free and fluid. Maybe it’s that work-of-art carrot cente

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