Specialty Food Magazine

APR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/59016

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Page 54 of 63

4FBTPOJOHT XJUI )FBU t +BN 'MBWPS 5SFOET t 4UPSF 1SPGJMF 3VCJOFS T $IFFTFNPOHFST (SPDFST APRIL 2012 SPECIALTY FOOD PRODUCTS t 53&/%4 t #64*/&44 */4*()54 MAGAZINE® www.specialtyfood.com SPECIALTY FOOD THE STATE OF THE INDUSTRY 2012 PREPARED FOOD FOCUS creamedhoney spice granola ORGANIC BREAD INTRODUCING Digital Editions! Get the full Specialty Food Magazine reading experience on your desktop, laptop or tablet… t 'MJQ UISPVHI BSUJDMFT t 4FBSDI GPS DPOUFOU t 1BTT BMPOH WJB FNBJM t "OE NPSF To read this issue online, go to specialtyfoodmagazine.com Many vegetable combinations would work using this basic idea. Roasted Vegetable Pâté Yield: 1½ cups Preparation time: 5 minutes Shelf life: several days Addictive pâté can be made using an array of vegetable combinations with this basic recipe. This particular version uses roasted butternut squash with onions and cranberries with a few add-ins. Feel free to experiment with vegetables, from other squashes to Brussels sprouts. 7 ounces roasted butternut squash dried or fresh cranberries 3 ounces goat cheese 2 ounces walnuts 2 ounces olive oil 1 tablespoon minced tarragon or other herb of choice ½ teaspoon salt freshly ground black pepper 1. In the jar of a food processor, combine the ingredients and pulse into a chunky-smooth texture. 2. Scrape into a bowl, and serve with crisp bread or crackers. Added Taste Brings Added Profi ts Choose from over 60 Gourmet Mixes. www.monksmeadow.com 800-545-3760 52 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com NUTRITIONAL DATA (per serving): Calories: 50; Cholesterol: 0 mg; Sodium: 60 mg; Fat: 4.5 g; Dietary Fiber: 0 g Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ SFMarchive under the April 2012 issue. ORGANIC BREAD

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