Gluten, a protein naturally occurring in wheat, barley, and rye, has been causing quite the stir in the food industry in recent years. In fact, gluten free mentions have grown 1,981% on restaurant menus over the past decade. Gluten free as a descriptor has grown faster on menus than all-natural, organic, and local sourcing.
Meatless sandwiches always appeal. Grilled Cheese is an obvious example. But patrons are asking for other options like avocado, falafel, and soy steak.
Find out how eggs can break out of breakfast into multiple dayparts. As a main course, in a sandwich or on hash, eggs are right morning, noon, and night.
Pulses (beans and legumes) are gaining respect as a low-cost alternative to red meat. Plus they are versatile enough for soups, stews, dips, and more, and they hold and transport well.
