California Walnuts hit the ground in Chicago this May for the 2015 National Restaurant Association Show. Industry experts from around the world gathered to discuss, learn, and taste their way through the event.
Team California Walnuts scoured the show floor for the latest foodservice trends and techniques. Here’s what we learned:
- Meat-free protein substitutes are growing in popularity and are no longer reserved just for #meatlessmondays or vegans and vegetarians. Chefs are increasingly utilizing bold and unexpected ingredients to replace meat on their menus, providing diners with exciting new “plant-forward” meals that still pack a protein punch. Looking for ideas? The California Walnuts website offers some terrific ideas for delicious (and nutritious) sans-meat options like tasty Spinach Lasagna with Walnut Pesto, which contains an incredible 38 grams of protein per serving!
- While gluten-free dining is nothing new to chefs, its popularity is continuing to grow amongst consumers. Don’t forget that California walnuts are naturally gluten-free and can be utilized in a delicious number of ways, from breakfast through dessert. The Strawberry Walnut Tartlet and Breakfast Quinoa with Walnut Cream and Blueberries are just two of the many gluten-free walnut recipes available online.
- As consumers increasingly seek out nut milks as a tasty dairy alternative, chefs are looking beyond almond milk to utilize other nuts and develop their own nutritious dairy-free beverage options. Chef Dave Martin’s exotic Lavender-Infused Walnut Milk offers a light essence of lavender to complement the rich and creamy walnut milk–a striking partnership of flavors that melds perfectly with crunchy granola, fresh fruit smoothies and even oatmeal.
- Breakfast bowls are also on the rise, and are a zesty way to kick-start the day. Ingredient options are endless – from acai and chia seeds to yogurt and quinoa, consumers and chefs alike are tapping into their creativity to prepare their own nutritious and delectable bowls. Walnuts are an excellent addition to this up-and-coming morning dish –bursting with 4 grams of protein and 2 grams of fiber per ounce. As the only nut to contain a significant source of plant-based omega-3 fatty acids (2.5 grams of ALA per ounce), walnuts benefit recipes such as this Lazy Morning Muesli with Apple and Walnut Crumble or these lovely Toasted Quinoa-Walnut Breakfast “Sundaes.”
- American chefs are embracing centuries-old techniques of pickling and fermentation in their kitchens, excited to add a distinctive zingy punch of flavor and acidity to certain dishes. Want to try your hand? Try this Quick Pickled Cabbage and Apple Salad with Walnuts–a simple, no-cook, vegan, raw, and gluten-free dish.
