Autumn Grain and Apple Salad middle next to Sweet Potato and Corn Fritter left and apple slaw part of Metz Culinary Managements new whole grains initiative which features a dozen new whole grain menu items See the recipe for the grain salad at the bottom of this article
Autumn Grain and Apple Salad (middle), next to Sweet Potato and Corn Fritter (left) and apple slaw, part of Metz Culinary Management's new whole grains initiative, which features a dozen new whole grain menu items. (See the recipe for the grain salad at the bottom of this article.)

A Healthy Crop of Whole Grain Initiatives

Whole grains natural fit for wellness initiatives in all segements Recipe for Autumn Grain and Apple Salad  

Onsite chefs are using more whole grains like wheatberry, quinoa and farro, and preparing them in increasingly creative applications, a great way to bring some interest to wellness initiatives.

While composed cold grain salads with vinaigrettes and grilled veggies are a still a great way for customers to experience different grains, the latest menus have grains showing up in some unexpected places. Think quesadillas, burgers, tacos, soups and breakfast parfaits.

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