The Creative Side Dish

As we continue to see side dishes become the main course, produce is a winner in this arena.?Customers seeking quick, inexpensive bites often gravitate to side dishes and those items under appetizers. This is especially appealing to Generation Z and Millennials.?It is no longer all about the potato as a side. ?Grub Hub identified a plant-based version of the chicken wing — barbecue cauliflower "wings" —grew in popularity by more than 300 percent. ?We can take advantage of produce’s starring role in sides through elevated versions of classic dishes, global influences, and trending varieties according to Datassentials.

Datassentials reports forward-looking versions of produce in side dishes are increasing. ?While broccoli and tomatoes are growing modestly, they have trending counterparts. Broccoli grew 13% as a side dish over the past 4 years while broccolini (a hybrid between broccoli and Chinese broccoli) grew 54%, as a stand-alone veggie side.?Similarly, heirloom tomatoes are growing as a side dish. Cauliflower rice grew 633% in side dishes over the past 4 years. Chefs are finding fun and unique ways to roast, sauté and bake vegetables for side dishes, from smashing Brussels sprouts to crisping potatoes.?

For more information go to: https://www.freshproduce.com/resources/foodservice/