Creativity essential to healthy halo dishes

Edited by Gail Bellamy

With all the buzz about better-for-you or light-and-healthy menu items, the truth is that it’s still all about flavor. Sure, your customers appreciate seasonal fruits and vegetables, lean proteins, and global grains. They have embraced small plates menus and entree salads.  But what brings people back time and again to your restaurant is creativity. Seafood ideas in this month’s recipe section include Swiss Chard-Wrapped Wild Alaska Rockfish Skewers, Sake-Seared Tuna with Strawberry Salsa and, from Chef Brian Piasecki of California Grill at Disney’s Contemporary Resort, Salmon Salad with Poached Pear and Bacon Vinaigrette.

Chef Matt Greco at The Restaurant at Wente Vineyards in Livermore, CA, provides a seasonal recipe for Grilled Cod with Corn and Fennel Succotash, featuring ingredients grown in the restaurant’s half-acre garden. Asian flavors flourish in the Teriyaki Chicken Stir-Fry with California Avocados and Brown Rice, a recipe from True Food Kitchen in Scottsdale, AZ. We’re also providing recipes for a Chinese Lentil and Noodle Salad, and Lettuce Wraps with Spicy Grilled Tofu.

Chef Ehrline Karnaga shares a recipe for Mango Quinoa Salad with red bell pepper, avocado and tortilla strips. The Mediterranean influence is evident in menu items such as the All Blue Idaho Potato Tabouli from Chef Giuseppe Tentori, and Warm Farro Salad with Sherry-Glazed Onions from Chef Adam Mali of Brassrie S&P at Mandarin Oriental, San Francisco. These recipes follow.

• Mango Quinoa Salad
• Swiss Chard Wrapped Wild Alaska Rockfish Skewers
• Teriyaki Chicken Stir-Fry with California Avocados and Brown Rice
• Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
• Chinese Lentil and Noodle Salad
• Warm Farro Salad with Sherry-Glazed Onions
• Grilled Cod with Corn and Fennel Succotash
• All Blue Idaho Potato Tabouli
• Sake Seared Tuna with Strawberry Salsa
• Lettuce Wraps with Spicy Grilled Tofu