This recipe features the classic flavor profile of Greek cuisine. Olive oil, lemon juice, garlic, and oregano, which are used in the marinade for the flank steak, are featured in savory dishes throughout Greece. Barley is commonly used in Greek baked goods like barley rusks; here it gives a chewy, satisfying base for this hearty… Read more »
This is the perfect meal for a warm summer day. The tzatziki, a classic Greek cucumber and yogurt sauce, adds an appealing fragrance and flavor. An added bonus is the fact that you can prepare everything needed for these delicious bowls—including marinating and cooking the beef—and put together a quick and easy lunch or dinner… Read more »
With a little advance prep, you can enjoy these Italian whole grain and lean beef bowls—packed with vegetables in the Mediterranean tradition—in a matter of minutes. Just prepare all ingredients ahead of time. Want to save even more time? Buy quick cooking farro and a prepared pesto sauce. What’s farro you ask? It’s a whole… Read more »
A foodservice colleague of mine frequently says, “Sauce is boss”, which refers to the power of a great sauce to make us fall in love with food. In Spain the boss sauce is Romesco, which is sometimes referred to as Spanish ketchup. Romesco gets its alluring smoky flavor from roasted tomatoes and red bell peppers… Read more »
By Amy Myrdal Miller NOTE: This article originally appeared in the April 2017 issue of Produce Business magazine. In mid-February I attended the Sacramento Business Journal Healthcare Leadership Forum where a panel of CEOs of major hospitals, insurance companies, and managed care organizations discussed the future of healthcare. Despite the uncertainty created by all… Read more »
By Amy Myrdal Miller NOTE: This article originally appeared in the March 2017 issue of Produce Business magazine. As a consultant, I’ve been blessed with many wonderful clients and projects the past three years, but I recently worked on a project that made me a bit crazy. The client wanted me to take… Read more »
By Amy Myrdal Miller NOTE: This article originally appeared in the February 2017 issue of Produce Business magazine. In the 1990s, in the mind of the consumer, “healthy” meant low fat. In the early 2000s during the Atkins Diet craze, it meant low carb. While the FDA never issued regulations for low carb claims,… Read more »
By Amy Myrdal Miller NOTE: This article originally appeared in the January 2017 issue of magazine. What innovations in produce can have significant impact for the foodservice industry? That’s a very fun and important question to address. We can look at innovations in plant breeding, value added processing, planting, sales strategy, even distribution…. Read more »
by Amy Myrdal Miller NOTE: This article originally appeared in the December 2016 issue of Produce Business magazine. I was interviewed recently for an article on opportunities to use more fruits and vegetables in desserts in restaurants. Using more fruit is easy. Using more vegetables is easier said than done. First, we have… Read more »
By Amy Myrdal Miller NOTE: This article originally appeared in the November 2016 issue of magazine. In late May I spent two days with the James Beard Award-winning Southern Chef and cookbook author Scott Peacock. I was taking a two-week “Food Writing from the Farm” course at Sterling College in upstate Vermont where Peacock… Read more »