How to Make Your Restaurant Menu Healthy
Last updated on May 21, 2018Ashley KuferaMany people nowadays are interested in healthy eating, and they're looking for restaurants that offer healthy alternatives to traditional ingredients and recipes that match their new lifestyle. While this may pose a problem for some restaurants, it's also an excellent opportunity for your business to change and appeal to a very lucrative demographic. Additionally, you can accommodate customers with alternative diets very easily. In this blog we'll cover five easy changes you can make to your menu and food preparation to make your dishes healthier.
1. Use Symbols to Show Customers Healthy Menu Options
Many restaurants offer healthier alternatives all the time without making their menu any longer than it already is.
To create a healthy restaurant menu without making it lengthier, simply add a legend, and make sure it’s visible to your customers. Then, place symbols from the legend next to the appetizer, salad, entree, and side options that can be prepared in a healthier way if requested by the customer.
If you’re thinking about adding a legend to your menu, then check out our sample menu key below. Each numbered image corresponds with the number in the list below the key.
- Grill - A grill shows that chicken, sandwiches, patties, fish, and other foods can be grilled rather than sauteed, deep fried, or cooked in butter.
- Leaf - A leaf shows that pasta dishes, sandwiches, wraps, salads, and other foods can be made vegetarian.
- V - A “V” shows that vegetarian dishes can be made vegan.
- Grain - A grain shows that sandwiches, subs, and wraps can be made with whole grains instead of white flour.
- Zigzag - A zigzag symbol inside of an oven shows that crab cakes, seafood, meats, and poultry can be broiled rather than deep fried or sauteed in butter.
- Vegetable - A vegetable shows that certain meals can be made with organic ingredients.
- Sugar-Free - A sugar-free symbol shows that desserts or drinks can be made without real sugar.
2. Offer Lunch-Sized Portions for Dinner
Even if people are trying to eat healthier, they may still want to enjoy a night out with family and friends or take a cheat day. To help customers order their favorite foods without splurging on calories and cash, offer meals in smaller, lunch-size portions and at cheaper prices.
For example, you can turn a 700 calorie entree that consists of grilled salmon, a loaded baked potato, and steamed vegetables into a lower calorie, lunch-sized meal by simply cutting the serving sizes in half. Additionally, offering smaller portions not only benefits your customers, but it also helps your restaurant reduce its amount of food waste.
3. Show Calorie Counts on Your Menu and Website
A popular way that some people try to lose weight and eat healthier is to start counting calories. Since many diet applications require users to log their caloric intake, showing these numbers right on the menu will help customers record their data more quickly.
Plus, the FDA has required that most chain restaurants and similar retail food establishments make this nutritional information publicly available to their customers. As a result, many customers may expect you to have the calorie information available.
4. Make Healthy Ingredient Substitutions
We understand that using healthier ingredient substitutions can sometimes be expensive, and these ingredients may alter the way you want your fried appetizers, savory entrees, or sweet desserts to taste. Instead, only make basic changes that won't add too much to your spending costs or alter the look and flavor of your food. Implement some of the tips below, so you can create a healthy restaurant menu:
- Use higher-quality oils, like coconut oil, olive oil, and peanut oil, with your fryer when preparing french fries, tenders, onion rings, and mozzarella sticks. Try to stay away from oils with higher levels of polyunsaturated fats, like soybean oil, canola oil, and sunflower oil.
- Use natural juices when making cocktails.
- Use freshly-squeezed fruit juices and natural extracts in sauces, baked goods, and entrees.
- Drizzle olive oil over top of your vegetables rather than soaking them in butter.
- Season your woks and fry pans to form a natural non-stick cooking surface. This eliminates the need to add unnecessary fat to your meals.
- Offer brown rice instead of white rice.
- Use olive oil and vinegar instead of creamy, fatty dressings.
- Cook with low-sodium soy sauce and don’t add a lot of salt to your meals.
- Use Greek yogurt instead of sour cream in your baked goods, when possible.
One thing to note when looking for healthy substitutes is that foods that label themselves as fat-free or sugar-free are not always necessarily healthy. Many food manufacturers will simply replace the fat or sugar in their product with high fructose corn syrup or chemicals, which can end up making them less healthy than they were originally. So, be sure to read the ingredients on the back before you purchase anything or use it in your recipes.
5. Offer Leaner Cuts of Meat
Although it’s pretty much impossible to discourage carnivores from ordering a juicy cheeseburger, a savory rib-eye, or fried chicken legs, it is possible to offer guests a protein option that is less fattening.
By cooking with leaner cuts of meat, customers can cut out half the amount of fat and calories, allowing them to stick to their diets. When planning out your meat entrees and daily specials, be sure to consider some of the following tips:
- Offer steaks with sirloin or round in the title, since these tend to have lower fat contents than rib-eyes.
- Use ground beef that’s at least 83% lean.
- Take the skin off of chicken and fish.
- Serve light meat instead of dark meat whenever possible.
- Cook lean cuts of meat in a healthy way. For example, broil or grill your meat, fish, or poultry rather than sauteeing or deep frying it.
- Don’t add any unnecessary fats like butter and cream when preparing your lean cuts.
- Offer red meat burger alternatives, like turkey, chicken, bean, and vegetable burgers.
Offering your customers healthy options on your menu and advertising that you use healthy cooking methods can appeal to younger and health-conscious customers, helping to bring in new customers and boosting your profits. By implementing some of the ideas we’ve gone over above, you’ll be able to adapt your menu to keep the dieters and health food fanatics coming into your restaurant for breakfast, lunch, or dinner.
Related Resources
Different Types of Greens
Leafy greens are a versatile and nutritious category of vegetables that are widely used in commercial kitchens. From salads to soups, leafy greens such as spinach, kale, arugula, and Swiss chard offer bold flavors and textures that can enhance the taste and presentation of dishes. These greens are packed with essential vitamins, minerals, and antioxidants, making them a popular choice for health-conscious consumers and chefs looking to create vibrant and flavorful menu items. We made a list of some leafy greens you may want to try growing in your culinary garden this year to spruce up your menu. Shop All Fresh Vegetables Use the following links to learn more about each type of leafy green: Kale Arugula Bok Choy Spinach Collard Greens Cabbage Romaine Lettuce Watercress Sorrel Swiss Chard Endive Escarole Microgreens Mustard Greens Turnip Greens Beet Greens Radish Greens Broccoli Rabe Kohlrabi Greens Dandelion Greens Printable Infographic Types of Greens Leafy greens come in various shapes, sizes, and colors, providing chefs with a diverse palette for in their culinary creations. Some leafy greens are very similar and can be used interchangeably. Others have distinctly different flavor profiles that set them apart. Keep reading to learn more about the most popular types of leafy greens. 1. Kale Kale is a leafy green vegetable that typically has curly or wrinkled leaves that form a rosette shape. The leaves can range in color from deep green to purple or even blue-green hues, depending on the variety. It belongs to the Brassica family, which also includes cabbage, broccoli, and Brussels sprouts. Some types of kale include curly kale, Italian kale, Chinese lale, Russian kale, and baby kale. Known for its robust, slightly bitter flavor and hearty texture, kale can be used in dishes like salads, soups, smoothies, and even roasted to make crunchy kale chips. Its sturdy leaves hold up well to cooking methods like sauteing and roasting, making it a versatile ingredient for both hot and cold applications. What Does Kale Look Like? Dark green to purple, firm stem, curly or wrinkled leaves What Does Kale Taste Like? Slightly bitter when raw, mellow when cooked How to Use Kale: Kale can be eaten raw in salads or cooked to serve alongside entrees. Unlike many leafy greens, it won’t shrink back too much when cooked. Kale is often sauteed, cooked in soup, and roasted as chips. How to Store Kale: Store kale in the refrigerator and wash it thoroughly before use to remove any dirt or debris. To extend its shelf life, store kale in a sealed container with a damp paper towel to maintain freshness. 2. Arugula Arugula, also known as rocket or rucola, is a leafy green vegetable that is popular in Mediterranean cuisine. The delicate and tender leaves are small and elongated, with a distinct lobed shape that sets them apart from other leafy greens. While typically dark green, some varieties may have a hint of red or purple in their leaves. This peppery and slightly bitter green can be used in a wide range of dishes, from salads to pasta to pizzas. It is often used as a garnish or finishing touch on dishes to add a pop of flavor and color. What Does Arugula Look Like? Elongated lobe-shaped leaves, often dark green but occasionally have a hint of red or purple What Does Arugula Taste Like? Slight peppery and bright flavor How to Use Arugula: Arugula is often used raw to spice up salads or even added on top of pizza slices. It can also be sauteed to add a deep dimension of flavor to pasta dishes and soups. How to Store Arugula: To properly store arugula, wash the leaves and dry them completely using a salad spinner or paper towels. Once dry, place the arugula in a resealable plastic bag with a paper towel to absorb excess moisture. Seal the bag, removing as much air as possible, and store it in the crisper drawer of the refrigerator.. Arugula vs Kale Arugula and kale are both popular leafy greens with distinct flavors and nutritional profiles. Arugula is known for its peppery taste and delicate leaves, making it a versatile ingredient in salads, sandwiches, and pasta dishes. Kale, on the other hand, has a slightly bitter taste and a tougher texture, making it ideal for sauteing, baking, or blending into smoothies. 3. Bok Choy Bok choy, also known as Chinese cabbage, is a leafy green vegetable that belongs to the cruciferous vegetable family. One of the defining characteristics of bok choy is its crunchy texture and mildly sweet taste. The vegetable consists of dark green leaves and white stalks, both of which are edible and offer a range of culinary possibilities. Bok choy can be consumed raw in salads or cooked in types of ramen, stir-fries, and soups as it holds up well to heat. It is widely used in Asian cuisine and is becoming increasingly popular in Western dishes due to its unique flavor and nutritional benefits. What Does Bok Choy Look Like? Dark green leaves that are smooth and slightly shiny, attached to white stalks What Does Bok Choy Taste Like? Mild and tender flavor, especially when young How to Use Bok Choy: Bok choy is often cooked for stir-fries and soups. Baby bok choy can be cooked whole, while larger bok choy heads should be broken apart for even cooking. The stems will require a longer cooking time. How to Store Bok Choy: To store bok choy, first remove any ties or bands and trim the stems. Place the bok choy in a plastic bag with a damp paper towel to retain moisture. Store in the crisper drawer of the refrigerator for up to 5 days. Avoid washing the bok choy until ready to use to prevent premature wilting. 4. Spinach Spinach is a nutrient-rich green with rounded dark-green leaves. With its delicate and mild flavor, it is one of the most versatile and used leafy greens available. Some types of spinach include savoy spinach, flat-leaf spinach, and baby spinach. Spinach can be enjoyed raw in salads, sandwiches, smoothies, and cold-pressed green juices. It is often cooked in dishes such as sautes, soups, and casseroles, but it is important to note that the volume will reduce drastically when cooked so be sure to use more than you think you need. Spinach pairs well with garlic, onions, tomatoes, cheese, and nuts, adding color and nutrients to dips, sauces, and spreads. What Does Spinach Look Like? Vibrant green leafy vegetable with tender, flat or slightly crinkled leaves What Does Spinach Taste Like? Delicate and mild, slightly sweet flavor How to Use Spinach: Because of its mild flavor, spinach complements a wide range of dishes. It can be eaten raw as a salad or cooked for entrees. Add it to an omelet or phyllo pastry, in a creamy pasta dish, or even to a fruit smoothie. How to Store Spinach: To maintain the freshness and quality of spinach, store it in the refrigerator in a plastic bag with a paper towel to absorb excess moisture. Wash spinach before use, removing any dirt or debris, and trim any tough stems or damaged leaves. Kale vs Spinach Kale and spinach are some of the most popular leafy greens with distinct flavors. Kale is known for its sturdy texture and slightly bitter taste, making it a versatile ingredient in salads, smoothies, and soups. Spinach has a milder flavor and tender texture, making it a favorite in salads, sandwiches, and cooked dishes. Whether you prefer the robustness of kale or the delicacy of spinach, both leafy greens are excellent additions to a commercial kitchen's menu. 5. Collard Greens Collard greens, also known as collards, borekale, or tree cabbage, feature large, dark green, and slightly bitter leaves. They are commonly used in Southern cuisine, where they are often slow-cooked with smoked meats such as ham hocks or bacon to create a flavorful and hearty dish. You can often find collard greens featured in different types of gumbo for a nutritious and vegetal boost. They can also be sauteed, steamed, or added raw to salads for a crisp and fresh taste. Collard greens can be a colorful garnish option for main courses or as a filling for wraps and sandwiches. What Do Collard Greens Look Like? Large, flat leaves featuring a prominent central vein running down the center What Do Collard Greens Taste Like? Slightly bitter in flavor How to Use Collard Greens: You’ll typically find collard greens braised or steamed next to a pork dish. It can also be used in stir-fries, slaws, and sandwiches. They can be eaten raw, however, the leaves are rather tough so most chefs prefer to cook them up before serving. How to Store Collard Greens: Start by removing any damaged or yellow leaves. Then, wash the greens in cold water and dry them completely. Next, wrap the collard greens in a damp paper towel and place them in a perforated plastic bag before storing them in the refrigerator crisper drawer. Collard Greens vs Spinach Collard greens and spinach are both dark green leafy vegetables. Collard greens are hearty and have a slightly bitter taste, making them ideal for cooking in soups, stews, and stir-fries. Spinach has a smaller leaf and milder flavor that can be enjoyed raw in salads or cooked in dishes like omelets and pasta. Collard Greens vs Kale Collard greens and kale are often confused with each other. Collard greens have a slightly bitter flavor and a chewy texture, while kale is known for its earthy flavor and crisp texture. Collard greens are more popular for stews or sauteed dishes while kale’s slightly more mild flavor gives it the range to be used in salads and smoothies along with cooked dishes. Back to Top 6. Cabbage Cabbage is a fast-growing leafy green that can grow in green, white, or purple leaf clusters, ranging from one to eight pounds per head. Common varieties include green cabbage, red cabbage, and savoy cabbage, with green cabbage being the most widely used type for its firm, dense leaves. With its crunchy texture and mild flavor, cabbage is a popular ingredient in a range of recipes, from salads to sauerkraut. Cabbage is most popular for being the main ingredient in coleslaw, perfect for topping dishes, like our grilled tuna taco recipe. What Does Cabbage Look Like? Round shape and tightly packed leaves; color varieties include green, red, and purple What Does Cabbage Taste Like? Bitter and slightly peppery when raw, milder when cooked How to Use Cabbage: Cabbages are usually sauteed or boiled for soups and stir-fries. They can also be cooked to make stuffed cabbage or cabbage rolls for low-carb dinner options. It is often fermented to make sauerkraut for German and Pennsylvania Dutch dishes and to make kimchi for Korean dishes. How to Store Cabbage: To ensure its freshness and longevity, properly store cabbage in a sealed plastic bag in the refrigerator crisper drawer. Properly wash before using. Collard Greens vs Cabbage The difference between collard greens and cabbage is in their look and flavor. Collard greens are dark, leafy greens that have a slightly bitter taste and a tougher texture, making them ideal for slow cooking methods like braising and stewing. Cabbage comes in a tight leafy cluster and has a mild, slightly sweet flavor. It can be enjoyed raw in salads, fermented into sauerkraut, or cooked in an array of dishes. Bok Choy vs Cabbage Bok choy and cabbage are both popular leafy greens that belong to the same Brassicaceae family. Despite their similarities, they have distinct characteristics that set them apart in commercial kitchens. Bok choy, with its small size, crisp texture, and mild flavor, is often cooked in stir-fries and soups. Cabbage's versatility makes it a staple in raw salads, slaws, and fermented dishes like sauerkraut. 7. Romaine Lettuce Romaine lettuce leaves are known for their dark green edges and the firm rib in the center of the leaf that provides a nice crunch. Romaine lettuce is part of the Asteraceae family, which includes various types of lettuce such as iceberg, butterhead, and leaf lettuce. Romaine lettuce is recognized for its crisp texture, slightly bitter flavor, and elongated leaves that form a tall, cylindrical head. Its sturdy leaves make it a versatile ingredient in salads, wraps, sandwiches, and even grilling applications. What Does Romaine Lettuce Look Like? Elongated, green leaves that form a loose, upright head What Does Romaine Lettuce Taste Like? Crisp and mild in flavor How to Use Romaine Lettuce: Romaine lettuce is usually the main ingredient in salads, especially Caesar salads. They can also be used to top off sandwiches or for lettuce wraps to replace carb consumption. How to Store Romaine Lettuce: To properly store romaine lettuce, ensure it is dry before refrigerating. Place it in a perforated plastic bag and store in the crisper drawer. Be sure to wash lettuce thoroughly before preparing and cutting for your dishes. 8. Watercress Watercress is an aquatic plant that produces little rounded leaves. Part of the Brassicaceae family, it is similar in flavor profile to arugula and mustard greens. Watercress offers a distinctive spicy flavor that adds a bold and unique flavor profile to dishes like salads, sandwiches, soups, and even smoothies. Its crisp texture and vibrant green color make it an attractive garnish, adding a fresh and lively element to any dish. What Does Watercress Look Like? Small, round, dark green leaves that grow in clusters along thin, hollow stems What Does Watercress Taste Like? Slightly spicy and bitter How to Use Watercress: You can eat watercress raw or cook it up for your entree. When raw, this green adds a spicy kick to any salad or entree as a garnish. It is often sauteed or cooked for soups or a side to the main course. How to Store Watercress: Store watercress in a cool, humid environment and use it within a few days of purchase for optimal flavor and texture. Watercress vs Arugula While watercress has a spicy and slightly bitter flavor, arugula offers a more peppery and nutty taste. Watercress is known for its high nutrient content, including vitamins A, C, and K, while arugula is rich in antioxidants and vitamins. Both greens are versatile ingredients that can be used in salads, sandwiches, and as garnishes to finish off dishes. 9. Sorrel Sorrel is a vibrant leafy green, known for its tart, lemony flavor. Featuring a narrow and spade-like leaf, sorrel is often confused with mature spinach. This perennial herb can also be called sour grass, spinach dock, and sour dock. Its bright green, arrow-shaped leaves are commonly used in salads, soups, and as a garnish. The most well-known type of sorrel is French sorrel, which has a milder flavor compared to other types, making it perfect for fish and poultry dishes. Sorrel can be cooked down to make sauces, such as the classic French sauce known as "sauce verte," which pairs well with grilled meats. What Does Sorrel Look Like? Bright green, arrow-shaped leaves that are typically smooth, slender What Does Sorrel Taste Like? Tart, lemony, and acidic in flavor How to Use Sorrel: Sorrel can be eaten raw and will often be in mixed greens salad blends. When cooked, it often takes on a lemony flavor that complements the flavor of fish. It can be added to soups and stews as well. How to Store Sorrel: Remove any wilted or damaged leaves. Gently wash the sorrel leaves in cold water and pat them dry with a paper towel. Place the sorrel in a plastic bag with a paper towel to absorb excess moisture. Seal the bag loosely to allow for airflow and refrigerate. 10. Swiss Chard Swiss chard is available in many variations but will typically feature a dark leaf and a hefty stalk in the center. The stalk can grow in a variety of colors, earning it the name rainbow chard, red chard, yellow chard, or white chard. The colorful stems of Swiss chard are edible and add a pop of color to dishes. The leaves are large and have a slightly bitter taste that becomes milder when cooked. This nutritious vegetable is a member of the beet family and can also be called leaf beet, sea kale, or silverbeet. Swiss chard is a hearty green that holds up well in soups, stir-fries, and sautes. Although the leaves can be tough when consumed raw, the stems can provide a crunchy snack. What Does Swiss Chard Look Like? Large, dark green leaves with vibrant, colorful stems that can be white, yellow, pink, or red What Does Swiss Chard Taste Like? Mellow and earthy flavor, stalks are slightly sweet How to Use Swiss Chard: The stems of Swiss chard take longer to cook, so you will want to strip them from the leaves to prevent the leaves from overcooking. Once sauteed or steamed, Swiss chard makes a great addition to creamy soups, hearty casseroles, or zesty tacos. How to Store Swiss Chard: Rinse the chard under cold water and pat dry with paper towels. Wrap the chard in a damp paper towel and place it in a perforated plastic bag before storing in the refrigerator crisper drawer. Swiss Chard vs Collard Greens When comparing Swiss chard and collard greens, it's important to note their distinct characteristics and culinary uses. Swiss chard is known for its colorful stems and large, tender leaves. It offers a mild, slightly sweet flavor that is ideal for sauteing, steaming, or using raw in salads. Collard greens feature thick, tough leaves with a slightly bitter taste, making them well-suited for braising, stir-frying, or adding to soups and stews. Back to Top 11. Endive Endive, pronounced “N-dive”, is part of the Cichorium family that includes dandelions and sunflowers. It is known for its slightly bitter flavor profile, crisp texture, and attractive appearance. There are two main varieties of endive commonly used in commercial kitchens: curly endive (frisee) and Belgian endive (witloof). Curly endive features long, curly green leaves with a slightly bitter taste, adding a refreshing and tangy element to salads, like our frisee winter salad. Belgian endive, on the other hand, has a more mellow flavor and a pale, creamy-white color. Its tightly packed leaves have a crisp texture, making it an excellent choice for appetizers, hors d'oeuvres, and garnishes. What Does Endive Look Like? Curly, narrow leaves that are pale green or white in color What Does Endive Taste Like? Crisp, nutty, and mellow in flavor How to Use Endive: Curly endive is usually added to frisee salads to add texture alongside other leafy greens. Belgium endive will more often be roasted or grilled with balsamic and olive oil, bringing out its naturally nutty flavor. How to Store Endive: Keep endive in the refrigerator in a plastic bag to maintain its freshness. Ensure that the endive is dry before placing it in the bag, and do not wash it until you are ready to use it to prevent premature wilting. 12. Escarole Escarole is known for its dark and thick leaves that have a slightly bitter flavor and hearty texture. The leaves are bunched up together, making it resemble a head of lettuce. Escarole can be enjoyed both raw and cooked, often paired with tangy dressings in salads to add a refreshing and vibrant element to the dish. Its robust leaves can withstand high heat without wilting excessively. When cooked, escarole can be sauteed, braised, or added to soups and stews to impart a unique flavor and texture. Escarole can be incorporated into a wide range of dishes, from traditional Italian recipes like escarole and bean soup to modern creations such as escarole and white bean salad. What Does Escarole Look Like? Broad, curly, pale green leaves that form a loose head What Does Escarole Taste Like? Light leaves offer a sweet flavor while darker leaves are more bitter How to Use Escarole: Because of its slightly bitter flavor when raw, escarole adds a robust flavor to salads and sandwiches. That flavor mellows out when the leaves are cooked, so they are often sauteed and added to hearty soups. How to Store Escarole: Gently wash the leaves and dry them thoroughly using a salad spinner or paper towels. Once dried, wrap the escarole in a damp paper towel and place it in a perforated plastic bag. Store the bag in the crisper drawer of the refrigerator. 13. Microgreens Microgreens are not a specific type of green, but actually the immature stage of a blend of greens and herbs. You’ll typically find the seedlings of watercress, radishes, arugula, lettuce, and endives in a microgreen mix. They are typically cut when they have reached 1-3 inches in height. Microgreens are a popular choice among chefs and food enthusiasts for their delicate appearance, intense flavors, and high nutritional value. From the peppery bite of arugula microgreens to the citrusy notes of cilantro microgreens, there is a microgreen type to suit every palate. Chefs often use microgreens as a garnish or a flavorful accent to salads, sandwiches, soups, and main dishes, elevating the overall dining experience. What Do Microgreens Look Like? Tender stems and delicate leaves; colors, shapes, and sizes will vary What Do Microgreens Taste Like? Will vary depending on the seedlings used How to Use Microgreens: The primary purpose of using microgreens is to garnish plates for an upscale food presentation. They can be sprinkled on top of salads, soups, or steak dinners to add a finishing touch. How to Store Microgreens: After purchasing or harvesting, gently wash the microgreens and pat them dry with paper towels. Place the microgreens in a container lined with a damp paper towel, cover them loosely with a lid or plastic wrap, and store them in the refrigerator. Make sure to check the dampness of the paper towel regularly and replace it if needed to maintain freshness. 14. Mustard Greens Mustard greens, also known as curled mustard or green-leafed mustard, can be easily identified by its frilled edges. A few different types of mustard greens include the Southern Giant Curled, Green Wave, Ruby Streaks, Wasabina, and Japanese Giant Red. A staple in Southern cooking, mustard greens are often cooked down and served with ham dishes. They become less spicy the longer they are cooked but can still add a bit of heat to hearty dishes. Mustard greens also pair well with acids like lemon juice or vinegar, so you’ll find them with Asian-inspired fish dishes. The most popular use of mustard greens is to make zesty mustard sauces, while the seeds are used to make the prepared mustard condiment we are familiar with. What Do Mustard Greens Look Like? Vibrant green deeply lobed leaves with jagged edges and a crinkled texture What Do Mustard Greens Taste Like? Peppery and spicy How to Use Mustard Greens: Mustard greens can be enjoyed raw in salads for a fresh and crisp texture, or cooked in soups, stews, and stir-fries. They can also be pickled or fermented to preserve them and enhance their flavor. How to Store Mustard Greens: Wash mustard greens in cold water and dry them using a salad spinner or paper towels. Wrap the greens in a damp paper towel and place them in a perforated plastic bag in the crisper drawer of the refrigerator. Mustard Greens vs Collard Greens Mustard greens and collard greens are often confused as they are similar in appearance, with large dark green crinkled leaves. Mustard greens have a peppery flavor and a slightly spicy kick, making them a bold addition to salads, stir-fries, and soups. Collard greens have a milder taste and a chewier texture, making them ideal for braising, sauteing, or adding to soups and stews. Choose mustard greens for a zesty flavor or collard greens for a hearty option. Mustard Greens vs Kale When comparing mustard greens and kale, their distinct flavors and textures help set these similar greens apart. Mustard greens offer a peppery taste with a slightly bitter undertone, while kale has a milder, earthy flavor. In terms of texture, mustard greens have delicate and tender leaves, whereas kale is known for its robust and hearty leaves. Both greens are excellent sources of vitamins and minerals, making them versatile ingredients for culinary applications. 15. Turnip Greens Most people are familiar with turnips, but some don’t realize that the greens at the top are edible as well. These long-stemmed greens are a byproduct of turnip root cultivation and are often overlooked despite their delicious flavor profile. Turnip greens have a slightly bitter and peppery taste, which adds depth and complexity to dishes. They can be sauteed, steamed, or boiled to enhance their flavor and texture. Their robust flavor pairs well with ingredients like garlic, onions, and vinegar, allowing chefs to create a wide range of dishes that cater to diverse palates. Turnip greens are commonly used in Southern cuisine, where they are slow-cooked with ham hocks or bacon to create a flavorful side dish. What Do Turnip Greens Look Like? Broad and flat leaves with a slightly serrated edge What Do Turnip Greens Taste Like? Slightly peppery and earthy in flavor How to Use Turnip Greens: They can be braised or sauteed to serve with ham shanks and potato, or they can be placed in a slow cooker to make a rich and spicy soup. Turnip greens are not often enjoyed raw due to their prickly texture. How to Store Turnip Greens: Start by trimming any excess stems and yellowed leaves. Next, wash the greens in cold water and pat them dry. Store the greens in a perforated plastic bag in the refrigerator. Turnip Greens vs Collard Greens Turnip greens and collard greens belong to the same Brassicaceae family and are often used interchangeably. They are cooked in a similar way in Southern cuisine and are often found paired with ham dishes. Turnip greens have a slightly peppery and earthy taste, with a hint of bitterness. Collard greens have a milder flavor compared to turnip greens, with a slightly sweet and cabbage-like taste. Collard greens have tougher leaves and stems that require longer cooking times to soften than turnip greens. Mustard Greens vs Turnip Greens While they may appear similar at first glance, mustard greens and turnip greens feature distinct differences. Mustard greens have a spicier, more pungent flavor, while turnip greens offer a milder, sweeter taste. Mustard greens are known for their bold flavor that can stand up to hearty dishes, while turnip greens are more delicate and versatile in their applications. Turnip greens are often found in Southern cooking, while mustard greens are more prevalent in Asian dishes. Back to Top 16. Beet Greens Beet greens are the leafy tops of beets that are often discarded. However, they are very much edible and add a unique touch to recipes. They feature a vibrant red stalk and dark leaves with red veins at the end that offer a great pop of color to any dish. Beet greens have a slightly bitter and earthy taste, similar to spinach or Swiss chard. They can be cooked in various ways, including sauteing, steaming, or even blending into smoothies. Beet greens are also enjoyed raw in salads or as a garnish for dishes to add a pop of color and flavor. Because they are rich in vitamins and nutrients, beet greens are a wonderful ingredient to help fight the flu during colder seasons. What Do Beet Greens Look Like? Deep green with a slightly glossy appearance and dark red stalk up the middle What Do Beet Greens Taste Like? Earthy flavor with a slight bitterness How to Use Beet Greens: Beet greens are quite tender and can be eaten raw in salads with a hint of lemon or vinaigrette. When they are sauteed or steamed, they retain that dark red color in their stalks, making them great for soups and side dishes. How to Store Beet Greens: Remove the leaves from the beetroot. Rinse the greens and pat them dry with a paper towel. Wrap the greens in a damp paper towel and place them in a plastic bag or airtight container. Store them in the refrigerator crisper drawer. Swiss Chard vs Beet Greens Beet greens and Swiss chard share an earthy flavor and a vibrant color that often leads to them being used interchangeably. While beet greens are only available in their red-stalk color, you may find Swiss chard in white, yellow, orange, red, green, and purple varieties. Swiss chard has a slightly bitter taste that becomes milder when cooked, while beet greens have a slightly earthy flavor. Both are excellent for soups and stir-fries, while beet greens are preferred for raw applications like salads and smoothies. 17. Radish Greens Although the leaves can be rather prickly, radish greens can add a depth of flavor to your favorite meals and should not be discarded. These greens are typically bright green in color with a slightly peppery taste, similar to the radish root itself. They have a coarse texture and a jagged edge, making them easily recognizable. Utilizing radish greens in your cooking is a great way to reduce food waste in the kitchen. Radish greens are not usually consumed raw due to their texture, but they can be pureed to make a zesty pesto. Cooked radish greens can be extremely versatile. Roast them up to make a spicy side to your entree or saute them in a bold stir-fry. They can be enjoyed in creamy soups and hearty quiches. What Do Radish Greens Look Like? Oval or heart-shaped with a slightly fuzzy texture What Do Radish Greens Taste Like? Peppery and zesty flavor How to Use Radish Greens: Radish greens can be used in everything, from salads and soups to stir-fries and pesto. They are not typically consumed raw because of their fuzzy texture but are safe to eat without cooking. How to Use Radish Greens: Wash and dry them thoroughly to remove any dirt or residue. Once clean, wrap the greens in a paper towel to absorb excess moisture and place them in a perforated plastic bag in the refrigerator. 18. Broccoli Rabe Broccoli rabe, pronounced "rob", isn’t actually from the broccoli family even though it bears a resemblance. It has a long sturdy stalk with dark green leaves and florets at the top. This green is actually part of the turnip family and is often called turnip broccoli, rapini, Italian turnip, broccoli raab, and broccoletti di rapa. The taste is often described as nutty, slightly pungent, and bitter with a hint of sweetness. You can make a delightful dish with broccoli rabe by sauteing, blanching, boiling, or steaming it. Use the same methods you would use with broccoli to cook broccoli rabe. You’ll often find broccoli rabe sauteed with garlic, onion, and Parmesan cheese to balance out its natural bitterness. What Does Broccoli Rabe Look Like? Thin stalks and small, tender leaves that have a slightly wrinkled appearance What Does Broccoli Rabe Taste Like? Bitter with nutty undertones How to Use Broccoli Rabe: Broccoli rabe is commonly sauteed, blanched, boiled or steamed. It is served as a side dish or incorporated into pasta dishes, soups, and stir-fries. How to Store Broccoli Rabe: Trim the ends of broccoli rabe and remove any damaged leaves. Next, wash the greens and dry them completely. Store the broccoli rabe in a perforated plastic bag in the crisper drawer of the refrigerator. 19. Kohlrabi Greens Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large bulb. Often called a cabbage turnip, the stalk color will match the original bulb color, either in a light green or deep purple, and feature a large green leaf at the top. These greens have a mild taste with a hint of sweetness, often compared to a blend of broccoli and radish. Although the bulb of the kohlrabi plant can be eaten raw or cooked, the leaves should be cooked to be enjoyed. The leaves are often separated from the ribs and cooked with oil and garlic to serve as a flavorful side dish, added to pasta, or tossed in with soups and stews. What Do Kohlrabi Greens Look Like? Vibrant green leaves with a slightly wrinkled texture, attached to sturdy stems What Do Kohlrabi Greens Taste Like? Mild and sweet How to Use Kohlrabi Greens: The mild taste of these greens allows them to complement a wide range of seasonings and ingredients, making it an excellent ingredient wilted into pasta dishes, incorporated into stir-fries, or added to soups and stews. How to Store Kohlrabi Greens: To store kohlrabi greens, start by removing the leaves from the kohlrabi bulb. Wash the greens thoroughly in cold water and dry them completely using a salad spinner or paper towel. Store the kohlrabi greens in a plastic bag with a paper towel to absorb excess moisture, then place the bag in the crisper drawer of the refrigerator. 20. Dandelion Greens Dandelion greens are not just pesky weeds that invade lawns; they are also nutrient-packed superfoods. Every part of a dandelion is edible, including the flower, roots, and stem. Dandelion greens typically grow in a rosette shape, with the leaves radiating from a central point. The leaves can vary in size, but they are generally around 3” to 12” long. The stems of dandelion greens are also edible, although they can be more bitter than the leaves. Dandelion greens have a slightly bitter taste that pairs well with citrusy flavors and acidic dressings. They can be enjoyed raw in salads, sauteed with garlic and olive oil, or blended into smoothies for a nutritious boost. It is advised to purchase dandelion greens from either a grocery store or farmer’s market to avoid accidentally consuming harmful pesticides. What Do Dandelion Greens Look Like? Vibrant green-colored leaves with jagged, tooth-like edges What Do Dandelion Greens Taste Like? Earthy and nutty in flavor How to Use Dandelion Greens: You can eat dandelion greens raw in salads and sandwiches or saute them in oil to make a casserole. Many chefs use dandelion greens in the place of spinach to add more color to pasta dishes and a unique touch. How to Store Dandelion Greens: Rinse the leaves in cold water and dry them thoroughly using a salad spinner or paper towels. Next, wrap the greens in a damp paper towel and place them in a sealed plastic bag in the refrigerator. Dandelion Greens vs Arugula The difference between arugula and dandelion greens is in their appearance and flavor. In terms of appearance, dandelion greens have jagged edges and a dark green color, while arugula leaves are typically smooth and light green with a distinctive lobed shape. Dandelion greens are known for their earthy taste, while arugula has a peppery and slightly spicy flavor profile. Both greens can be sourced fresh or prepackaged, making them convenient options for busy kitchens. Back to Top If you’re starting a farmers market stand, be sure to stock up on the greens that your customers will be looking for! Feel free to switch up the greens in your recipes to add a richer depth of flavor and boost of vitamins and minerals. Printable Version
Best Milk Alternatives for Coffee
If you own a coffee shop or cafe, you know there are many ways to make a good cup of coffee. Each customer has different preferences, which you can accommodate by offering a diverse menu. Dairy-free milk has become extremely popular with vegans and omnivores alike, thanks to a growing interest in plant-based foods and alternatives. If you want to offer options for vegan customers and lactose-intolerant patrons, it's important to know what kind of dairy-free milk is best in coffee. In this guide, we examine eight alternatives to dairy milk and the key factors that determine their compatibility with coffee. Shop All Non-Dairy and Dairy-Free Milk Dairy Free vs Non dairy The words dairy-free and non-dairy are often used interchangeably, but they mean different things. Dairy-free products are completely devoid of animal products such as milk and yogurt and are often made from alternatives such as nuts or seeds. On the other hand, non-dairy products can still contain trace amounts of dairy products such as whey or casein. When creating a menu consisting of milk alternatives, ensure that you’re accurately labeling your food items to eliminate confusion. What Makes a Dairy Free Milk Good in Coffee? For each option in this blog, we’ll tell you how the milk alternative affects the taste or texture of your coffee and whether it has a good "stretch". In coffee terms, stretch is the ability to produce foam for different types of steamed coffee drinks like lattes and cappuccinos. Protein molecules melt when they are heated, so incorporating air into heated milk or dairy-free milk causes these proteins to trap the air and stretch the milk into foam. With these factors in mind, you can decide which options are best for your establishment’s coffee service. 1. Oat Milk Oat milk has become one of the most popular dairy-free milks to use in coffee drinks. It's made from a combination of oats, water, and sometimes canola oil or rapeseed oil for emulsification. The result is surprisingly full-bodied dairy-free milk with a richness that rivals whole dairy milk. Oat milk is also prized for its fiber content. This dairy-free milk appeals to health-conscious customers because it contains relatively little fat without sacrificing the protein that you can get from dairy milk. The addition of fiber, however, sets this dairy-free milk apart and makes it the perfect choice for customers who are looking to boost their digestive health. How Oat Milk Tastes in Coffee Oat milk has a creamy taste that is similar to full-fat dairy milk in coffee. It has a smooth texture that blends easily, which explains why it is growing in popularity so rapidly. Can Oat Milk Make Foam for Coffee? Oat milk can be foamed, though it may produce larger bubbles than dairy milk due to its lower protein content. Oat milk may also take longer to foam and steam than cow’s milk. This being said, it can still produce a foam substantial enough to create latte art. 2. Coconut Milk Prized for its thick, creamy texture, coconut milk is quickly becoming a favorite dairy alternative for coffee drinkers. Coconut milk has a high fat content that plays well in coffee drinks, and many brands have a neutral taste with only a hint of coconut flavor. Just make sure to use the coconut milk packaged in cartons, not cans. Canned coconut milk is much thicker and has a stronger coconut taste. How Coconut Milk Tastes in Coffee Many assume that coconut milk has a strong, sweet flavor that only belongs in a tropical fruit drink. Coconut milk actually has a more subtle coconut flavor than other coconut products like shredded coconut. In coffee drinks that contain syrups or other flavorings, the light coconut taste is masked. In a latte or cappuccino, some sweetness will come through. Look for a coconut milk product that is neutral-flavored or try a barista blend created specifically for coffee. Can Coconut Milk Make Foam for Coffee? Coconut milk creates a less dense froth with larger bubbles than dairy milk. 3. Soy Milk Most coffeehouses are accustomed to using soy milk in coffee, as this type of dairy-free milk has been a popular option for many years. Soy milk is easily accessible in most areas, and its relatively affordable price makes it an attractive option for many businesses.Some soy milk curdles in coffee as a reaction to the acidity or hot temperature. Soy milks without preservatives may be more prone to separating in your customers’ coffee. If you think temperature is the problem, try pouring warm soy milk into your serving cup and slowly adding the coffee. How Soy Milk Tastes in Coffee Soy milk has a smooth, creamy texture with a relatively neutral taste. Many brands do not leave any noticeable aftertaste. Can Soy Milk Make Foam for Coffee? Soy milk’s good stretch is one reason it has been a popular alternative to dairy milk for so long. Knowledgeable baristas can produce a foam similar to that of dairy milk when using soy milk. 4. Rice Milk Because this dairy alternative is both nut- and soy-free, it is growing in popularity for coffee drinkers with allergies and lactose sensitivities. If you want a hypoallergenic option for your coffee shop, rice milk could be the dairy-free milk for you. How Rice Milk Tastes in Coffee Rice milk has a very neutral taste that allows the flavor of your coffee to come through. However, its thin and watery texture does not give coffee the creamy consistency that some customers want with their beverage.Can Rice Milk Make Foam for Coffee? Rice milk does not contain enough protein to create a satisfactory foam in steamed drinks. 5. Cashew Milk More and more people are reaching for cashew milk because of its creamy texture that mimics dairy milk in coffee. This being said, many baristas argue that house-made cashew milk is better for taste and steaming. If you want to incorporate cashew milk into your coffee offerings, weigh the costs and benefits of producing your own. How Cashew Milk Tastes in Coffee Cashew milk has a slightly sweet taste that is less nutty than other nut milk. Can Cashew Milk Make Foam for Coffee? Cashew milk has a decent stretch when it comes to steaming, but its bubbles tend to be larger, so its foam is less dense than dairy milk. If you aren’t careful, cashew milk may produce a soapy texture when steamed. 6. Pea Milk Because pea milk is made from the protein of yellow peas, it doesn’t have the green color you might expect it to have. Pea milk has a relatively high protein content compared to other dairy-free alternatives, and it also contains a healthy dose of potassium. How Pea Milk Tastes in Coffee Many people name pea milk the best substitute for dairy milk in terms of taste. This smooth and neutral dairy-free milk does not taste like peas and won’t leave a vegetal aftertaste in your lattes. Can Pea Milk Make Foam for Coffee? Like other high-protein milk alternatives, pea milk is good at making foam for coffee beverages. Its foam has a silky texture that allows experienced baristas to make latte art. 7. Almond Milk Almond milk is one of the most popular nut milks in the dairy-free market. It comes in several flavors, and many manufacturers produce both sweetened and unsweetened varieties. However, when it comes to coffee, almond milk doesn't perform as well as some other dairy-free milks.Unfortunately, almond milk can curdle in coffee for the same reasons as soy milk: temperature and acidity. To combat curdling, avoid pouring cold almond milk into very hot coffee. Its reaction to the acidity of your coffee may vary between types of coffee roasts and brands, so be sure to try several options if you want to make almond milk a mainstay on your beverage menu.How Almond Milk Tastes in CoffeeAlmond milk has a nutty flavor that can sometimes taste bitter. Your customers may prefer sweetened almond milk in coffee for a smoother taste. Can Almond Milk Make Foam for Coffee? You can create a silky foam with almond milk, but this dairy-free milk tends to separate when heated. Latte art made with almond milk may look nice on top of the beverage's foamy layer, but it could leave a watery drink underneath. If you want to accommodate lactose intolerant and vegan customers in your coffee shop, it is important to select a dairy-free milk option that can create delicious coffee drinks. You'll find that when you compare soy milk vs almond milk or oat milk vs coconut milk, some options dissolve better than others, and some milks are better suited for making foam in lattes and cappuccinos. Choose an alternative that does not take away from the taste of your house blends and remember to use this blog as a reference as you weigh your options.
Produce Storage Guide for Restaurants
Efficient produce storage is a critical component of running a successful restaurant. Properly storing fruits and vegetables not only ensures their freshness and quality but also helps reduce food waste, ultimately saving your establishment money. By implementing effective storage practices, restaurants can prolong the shelf life of their produce, maintain flavor and nutritional value, and minimize spoilage. Below, we explore the best practices for storing various types of produce, helping you optimize your restaurant's operations and maximize your profitability. Use these links to learn more about the different aspects of storing restaurant produce: Best Way to Store Produce How to Store Fruits and Vegetables Chart What Is Ethylene? Ethylene Production and Sensitivity Chart How to Store Vegetables How to Store Fruit Best Way to Store Produce Below, we've listed some of the universal best practices for organizing your restaurant’s storeroom: Store produce at reduced temperatures to increase its shelf life. Don't stack produce. Pressure and lack of airflow shorten fresh produce’s lifespan. Keep produce unwashed in storage. When you’re ready to use your fresh items, make sure you wash your produce properly. Don't cut produce until you're ready to use it. Cut produce is vulnerable to microorganisms. Store your fresh produce where there is some airflow (not in airtight containers or bags). This prevents them from suffocating and spoiling faster. Don't buy fresh produce too far in advance. Produce loses its flavor and crispness when held at low temperatures for extended time periods. How to Store Fruits and Vegetables Chart When it comes to storing fruits and vegetables in a commercial setting, understanding the proper storage conditions is crucial to maintaining their freshness and quality. Different types of produce require specific temperatures and conditions to prolong their shelf life and prevent premature spoilage. Factors such as ethylene production and sensitivity also play a significant role in determining the storage requirements for fruits and vegetables. By following recommended guidelines for storage temperature, ethylene exposure, and handling practices, businesses can ensure that their seasonal produce stays fresh and appealing for an extended period. Printable Version What Is Ethylene? Ethylene is a plant hormone that makes seeds/buds sprout, ripens fruit, and causes plant cells to break down. Plants release ethylene as a gas. Understanding ethylene helps you extend the shelf life of your fruits and vegetables. The first thing you need to know is plants’ ethylene productions and sensitivities are not universal. So, you should store ethylene producers separate from ethylene-sensitive items. Savvy commercial kitchen operators manipulate ethylene to accelerate ripening. All you need to do is place a high ethylene producing fruit inside a paper bag with the item you want to ripen. The paper bag traps the ethylene gas, yielding ready-to-eat fruit faster. Climacteric Fruit Definition The term 'climacteric' is used to describe fruits that continue to ripen after they're picked. Climacteric fruits create and release far more ethylene than non-climacteric fruits. The term 'non-climacteric' describes fruits that don't ripen once they're picked. Top Ethylene Producing Fruits These common climacteric fruits are some of the top ethylene producers. Their ethylene potency increases as they ripen. Apples Avocados Bananas Cantaloupe Peaches Pears Ethylene Production and Sensitivity Chart As an easy-to-reference resource, we've created a downloadable produce storage chart you can keep in your commercial kitchen. Printable Version How to Store Vegetables On average, vegetables contain nonexistent traces of ethylene compared to fruits. Learn how to maximize the freshness and quality of the most popular vegetables below: Tomatoes - Tomatoes keep best when they aren’t touching, so store them in a single layer, stem side down. It's also important to keep tomatoes stored away from sunlight. Potatoes - Since refrigerated air is too cold for potatoes and causes their starch to turn to sugar, you should store potatoes outside of the fridge. Potatoes need to be stored in a cool, dark, dry spot, avoiding plastic bags/sealed containers that trap moisture. Cucumbers - To keep cucumbers fresh, wrap clean and dry cucumbers in a paper towel and place them inside a plastic bag. The plastic bag helps protect the cucumbers from ethylene gas. Leave the top of the bag open to provide airflow and help prevent molding and sogginess. Carrots - Carrot tops extract moisture from their roots, causing them to wilt prematurely. To avoid this, trim them before storing. Keep your carrots hydrated by storing them in an uncovered container of shallow water inside your fridge. Cabbage - To properly store cabbage in a restaurant setting, ensure that it is kept in a cool and humid environment, ideally at a temperature of around 32 to 40 degrees Fahrenheit. Cabbage should be stored in a perforated plastic bag or wrapped in a damp paper towel to maintain its moisture content. How to Store Fruits Learn how to store fruit to achieve complete ripeness and long shelf lives. While most fruits are ethylene producers, not all fruits release the same amount of ethylene, nor are they equally sensitive to it. Below are our tips for turning the most popular fruits into ripe and unspoiled ingredients: Bananas - Store bananas at room temperature until they ripen, then transfer them to the refrigerator to extend their shelf life. To prevent them from browning too quickly, you can wrap the stems in plastic wrap or separate the bunch into individual bananas. Grapes - Grapes should be stored in the refrigerator in a perforated plastic bag or a container with ventilation holes. This will help maintain their freshness and prevent mold growth. Avoid washing grapes until you are ready to eat them to prevent moisture buildup. Avocado - To ripen avocados quickly, place them in a paper bag. Once ripe, store them in the refrigerator to slow down the ripening process. If you only use part of an avocado, keep the pit in the remaining half and store it in an airtight container. Apples - Store apples in the refrigerator crisper drawer to keep them fresh. Make sure to separate any bruised or damaged apples from the rest to prevent them from spoiling the others. If you have sliced apples, sprinkle them with lemon juice to prevent browning before storing them in an airtight container. Oranges - Oranges can be stored at room temperature or in the refrigerator. If you choose to refrigerate them, place them in the crisper drawer to maintain their freshness. To keep peeled or sliced oranges fresh, store them in an airtight container in the refrigerator. When it comes to storing produce in your restaurant, proper handling and storage techniques are essential to maintain freshness, quality, and food safety. On average each year, every restaurant loses $25,000 to $75,000 due to wasted and spoiled food, something that can be remedied by proper storage techniques. Remember to store different types of produce separately, maintain proper temperature and humidity levels, and regularly inspect for signs of spoilage. Implementing these best practices will not only help you reduce food waste and save money but also provide your customers with the highest quality ingredients in your dishes.
