Volume 6 | Issue 3

September 11, 2020

The Mighty Legume


SPOTLIGHT

They’re on trend. They’re great for plant-based menuing. Rich in fiber and protein, colorful and full of appealing flavor and texture. That’s right… we’re talking about legumes—plants that bear fruit that grows in pods, including beans, lentils, peanuts and peas. These powerful foods are perfect for enlivening an incredible array of dishes, keeping patrons interested in your menu even as flavor preferences change and evolve. Bowl meals, for example, are ideal for showcasing legumes while helping to control ingredient costs—especially as takeout and delivery continues to be a crucial point of focus for operators.
 
Legume bowls inspired by global cuisines, such as Mediterranean and Middle Eastern hummus bowls, have wide-ranging appeal, too. Imaginative new uses for legumes—such as garbanzo bean waffles, tamarind vinaigrettes and soy/pea protein “scrambled eggs”—have emerged as chefs and food manufacturers look to enliven their offerings. And wonder ingredients like aquafaba—the liquid left over after cooking garbanzo beans—can serve as a sweet or savory substitute for egg whites and dairy in applications such as tzatziki, aioli, meringue and even cocktails.










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Our latest recipe video showcases VEGETABLE AND COCONUT SAMBAR WITH BESAN PARATHA, a garbanzo-stuffed flatbread served with creamy lentil vegetable stew, featuring Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce. Watch the video!

Legumes such as garbanzos, lentils and white beans are easy to incorporate into globally inspired appetizers, breakfast dishes and signature entrées. Try these recipes featuring Custom Culinary® products as inspiration.


RECIPES FEATURING
CUSTOM CULINARY® BRANDED PRODUCTS


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Sautéed shrimp and Spanish chorizo simmered in tomato-wine sauce with piquante peppers, capers, garbanzo beans, Custom Culinary® Gold Label Shrimp Base and Custom Culinary® Gold Label Pork Base.

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A king salmon fillet over a bed of Yorkshire caviar—a.k.a. mushy peas—and Custom Culinary® Gold Label Ready-To-Use Beurre Blanc Sauce, finished with a sprinkling of chopped toasted pine nuts, blanched green peas, sautéed nameko mushrooms and a drizzle of truffle-scented pea tip purée.

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Braised rabbit and pancetta simmered in a rich stew of lentils, capers, oil-cured olives, Aleppo chili flakes, rosemary, thyme and Custom Culinary® Gold Label Pork Base.

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Branded Products

Rich bases, flavorful sauces and exceptional finishing touches come easy when you start with products from Custom Culinary®. Use them to enhance your legume-filled dishes.
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Product No. 9800
Custom Culinary® Gold Label Savory Roasted® Vegetable Base ​
 
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Product No. 0740
Custom Culinary® Chef’s Own Chicken-Style Vegetable Base Consommé Prep 
 
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Product No. 0744
Custom Culinary® Chef’s Own™ Beef-Style Vegetable Base Consommé Prep 

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Product No. 9676
Custom Culinary® Gold Label Ready-To-Use Thai-Style Roasted Peanut Sauce 
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Product No. 9663
Custom Culinary® Gold Label Ready-To-Use Beurre Blanc Sauce 
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Product No. 9529
Custom Culinary® Gold Label Shrimp Base  
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Product No. 9570
Custom Culinary® Gold Label Pork Base   
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Product No. 9667
Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce   
VIEW PRODUCT

MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS



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SOUTHWEST GARBANZO BEAN SALAD
Tender garbanzo beans, broccolini, red onion, sweet corn and roasted red bell peppers tossed in zesty Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce, topped with crumbled queso fresco and fresh cilantro.
 
PERI-PERI GARBANZO BEANS WITH LAMB MEATBALLS
Lightly smoked garbanzo beans tossed in a tangy Custom Culinary® Peri-Peri Hot Sauce, topped with lamb meatballs, fresh cilantro, sliced scallions and a drizzle of Greek yogurt.
 
WHITE BEAN SHAKSHUKA
Eggs and white beans simmered in a robust Custom Culinary® Roasted Tomato Shakshuka Sauce, topped with fresh cilantro, sliced radishes and feta crumbles. Served with a side of grilled bread.
 
LENTIL PESTO RIGATONI
Al dente rigatoni, wild mushrooms and leeks tossed in a protein-packed Custom Culinary® Green Lentil Pesto sauce, topped with toasted pine nuts, blistered cherry tomatoes and shaved Parmesan.
 
PEANUT PORK BUNS
Fluffy steamed gua bao buns stuffed with braised pork belly, sweet and salty Custom Culinary® Peanut Butter Hoisin Sauce, crushed peanuts, jalapeño and cilantro.


PROPRIETARY PRODUCTS* 
  • Peri-Peri Hot Sauce
  • Roasted Tomato Shakshuka Sauce
  • Green Lentil Pesto
  • Peanut Butter Hoisin Sauce
GET IN TOUCH

*Products are customized; please contact your Custom Culinary® representative for more information.

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Chef Talk

Chef Michael Smith showcases the versatility of legumes across the menu, highlighting both their nutritional value and exceptional flavor that can enliven everything from appetizers to desserts.


ADDITIONAL INSIGHTS

Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.

WHERE INSIGHTS BECOME INSPIRATION
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.

 


Sources


 
“50 planet-friendly foods for a healthier future,” Foodservice Director, September 25, 2019.

Katie Ayoub, “Get Ready for Hummus Bowls,” Flavor & The Menu, September 13, 2019. 
 
Rob Corliss, “Flavor Makeover: Waffles,” Flavor & The Menu, August 4, 2020.