After years of getting pushed into a corner by the low-carb craze, pasta is back and better than ever. This version of pasta primavera by UMass with Barilla Foodservice features chicken-lentil meatballs. Lots of global flavor profiles work beautifully with pasta, too (think nori-topped noodles).
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According to the National Restaurant Association’s annual “What’s Hot” report, Caribbean food will heat up big time next year.
Hibiscus is here
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Sweet-yet-tart hibiscus has been infusing cocktails and showing up in flavored waters and ciders, according to Mara Weinraub, groceries editor at Kitchn. She predicts hibiscus will also be appearing more in yogurts and spreads.
As the food technology for meatless proteins just keeps getting better, the results are surprisingly realistic, as in this Incogmeato Chikn sandwich.
A couple years ago, Detroit pizza took the food world by storm. Now, other specifically regional items are stepping into the spotlight, too, like this Cincinnati chili by Chartwells at Northern Kentucky University.
Queso on everything
Take a cue from Chef Rick Bayless and put queso on burgers, burritos and more. He’s never steered us wrong, after all!
Clean eating and eating for health are gaining real momentum. Here’s a plate of ‘clean’ food by Sodexo.
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Move over acai bowls, chia pudding is the cool new kid on the block! These protein-packed superstar seeds can sit overnight with oat milk, for example, and become a healthy, fun breakfast.
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Ever tried a Pink Squirrel? How about an Old Fashioned? Retro cocktails—with or without alcohol—are just the drink for changing times.
These fries are smothered in brisket at the University of Houston. The National Restaurant Association predicts spicy, globally inspired fries are going to be a big appetizer in 2022.