Here at the Olive Branch we like to try cooking trends and experiment with new flavors and recipes. Last month Leah explored the world of southern cousine and whipped up some chicken and waffles. It was a true success and you can make it yourself, just find the recipe here. This month Leah’s looking a little further into cooking fads that are taking over the culinary world. Nation’s Restaurant News recently posted the Top 10 Culinary Trends of 2013. Leah’s excited to experiment with these trends so stayed tuned for recipes featuring these fads! For now, read on to see how you can get creative in the kitchen and impress your friends with the trendiest cook techniques of 2013.
This one caught our eye: Healthy Kid’s Meals. With new food regulations, we’ve seen schools improve on their lunch options. At the Olive Branch Leah makes sure our menu includes healthy and delicious meals for kids. Our grilled cheese is served with fruit so your little ones get all the nutrients they need!
Greek yogurt can be found at any grocery store these days; there are so many brands it’s hard to know which one to choose! But Greek yogurt is more for just eating by itself, now it can be used as a substitute for many traditional ingredients. Anything consisting of mayonaise or sour cream can be substituted with plain Greek yogurt. We don’t currently have any recipes with Greek yogurt, but we’re excited to try using it in our homemade mac & cheese or even putting it on top of a baked potato!
It can be challenging to find gluten free items in Central Texas, but due to the increase in demand and popularity, gluten free foods can be found almost anywhere these days! Most manufacturers have started developing not only GF bread, but also GF sauces, desserts and snacks. Leah has been working on creating items that are gluten free and enjoyable for everyone! For those that have celiac or gluten sensitivities, we’re hoping on board with this trend so you can eat at the Olive Branch too! Many of our salads are made with our homemade gluten free dressing. Items like our quiche and chicken salad are free of the protein composite as well. Although our whole menu is not gluten free, we continue to think of ways to accommodate our customers!
For a chef, new culinary trends are an exciting thing. Leah’s mind is constantly turning with new ideas for ingredients and recipes. This month, we’ve even added an appetizer menu! Our Italian queso, garlic bread, chips, hummus, and salsa are available for you to snack on before you enjoy your dinner. And they’re all homemade recipes by Leah! Stay tuned for more recipes to come, but until then, stop by the cafe to see how we’re putting these culinary trends to use!
(Photo’s curtsey of Nation’s Restaurant News)