When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad.

If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains go with any type of soup.

In the photo, Brazilian steakhouse chain Texas de Brazil topped a mound of rice with a shrimp garnish.

But you can use the grain plain, with a simple sprinkling of green herbs or something equally colorful (halved cherry tomato, sliced jalapeño or bell pepper).

Or, take the occasion to use up leftover proteins to top the grain: bacon, fish, seafood, poultry, steak. It’s a great way to repurpose small bits of leftovers you can’t do much else with.

Vegetarians can substitute a cube of grilled tofu, a cherry tomato, olive or leftover steamed vegetables.

And, you can use leftover beans and pulses (chickpeas, lentils, peas) instead of the grains.

Whatever you choose, a sprig of green—shredded basil (called chiffonade) or a small basil leaf, rosemary or parsley sprig, cilantro, chives, chopped green onions (scallions) or microgreens–is the final crown on what started out as a conventional bowl of soup.

Here are 20+ more ways to garnish soup.
  

What are the top culinary concerns for restaurateurs this year?

According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability.

1. ENVIRONMENTAL SUSTAINABILITY

Safeguarding natural resources is a growing concern across the globe, and the number one culinary issue cited in a survey of American chefs. It’s not just with fine dining: Fast casual concepts like Chipotle Mexican Grill and Sweetgreen have been on the bandwagon since their inception. Chipotle recently stopped serving pork when it couldn’t find enough sustainable meat!

 
2. NATURAL INGREDIENTS/MINIMALLY PROCESSED FOODS

“Clean” labels and minimally processed food appeal to more and more customers. Chefs polled by the National Restaurant Association named natural ingredients and minimally processed food as a major theme. Last year, fast food chains Carl’s Jr. and Hardee’s took the concept mainstream, adding an all-natural burger to the menu. Subway and Dunkin’ Donuts have responded to consumer complaints by doing away with additives.
 
3. HYPERLOCAL SOURCING

Locally sourced and house-grown food are becoming more and more important to customers. “Hyperlocal” fruits, vegetables and herbs are grown in restaurant gardens. Some restaurants have beehives as well. We’ve even seen chickens strutting around rooftops (fresh eggs!).

Food costs are rising and consumers are growing more concerned about how what they eat affects the planet. Both have become major concerns among the dining public.

Chefs are practicing more “root-to-stem” cooking, the logical next step to “nose-to-tail” cooking, in which restaurants utilize the entire animal (or vegetable). It’s an effective way to avoid waste and manage costs.

Chefs have long used bits and scraps—in soups, chicken salad and so forth. But now, they’re making marmalade from citrus skins and bitters from plum and peach pits. This parallels the new law in Seattle, which as of January 1st ordered no more food waste in the garbage. Instead, residents are expected to recycle and compost.

5. GLUTEN-FREE CUISINE

Fewer than 7% of Americans are sensitive to gluten; about 1% of people worldwide suffer from celiac disease, an autoimmune condition in which gluten consumption can cause life-threatening intestinal damage.

Yet, 63% of Americans surveyed by Consumer Reports said they believed following a gluten-free diet would improve their physical or mental health*. About a third of those said they buy gluten-free products or try to avoid gluten.

Gluten-free cuisine was the culinary theme chefs pointed to fifth most often in the NRA survey. Restaurants are responding with a growing array of gluten-free options, including gluten-free burger buns.

 
*Note that no scientific studies to date confirm or deny a positive impact of gluten-free diets among condition-free consumers.

Californians are so lucky. Between the great growing climate and consumer demand for the best, local farmers grow produce not often seen in other parts of the country.

Take this Castelfranco chicory, a joy to behold. The round, slightly open heads have pale green leaves that are speckled with burgundy red.

A second cousin to lettuce*, Italians call it “a flower for eating.” It’s almost too pretty to eat! Castelfranco is the sweetest of the radicchio-type chicories: crunchy with an interesting, slightly bitter flavor.

Other names for the lettuce include variegata di Castelfranco, radicchio Castelfranco and Castelfranco variegata. It’s an heirloom radicchio-type chicory from the Veneto region of Italy, where it is abundant and popular. Castelfranco is a town in the area.

A pretty salad by itself, it can be mixed with other greens.

The crop from which this head was picked was grown by Dirty Girl Produce, a certified organic family farm in Santa Cruz County. It’s sold at farmers markets, to restaurants and artisan food markets like Good Eggs.

 
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*Chicory is in the same botanical family as iceberg lettuce and romaine (Asteraceae), but a different genus (Cichorium versus Lactuca).

The photo at left shows “Dorado Rockefeller,” a riff on Oysters Rockefeller, which tops oysters with creamed spinach and toasted breadcrumbs.

At Bonefish Grill, a piece of dorado (mahi mahi) gets a similar treatment. But because Bonefish Grill is a seafood palace, they crowned the dish with crab meat.

Since most fish is bland in color, use the garnish as an opportunity to add brightness to the plate.
 
PLACE THE FISH ON A BED

Instead of—or in addition to—garnishing the top of the fish, create visual interest by placing grains or vegetables under the fish:

When you use a lightly-dressed salad as a garnish, the vinaigrette serves as a sauce.

RECIPE: TOASTED BREAD CRUMBS

These taste best with a rustic or sourdough loaf. The bread can be fresh or day-old. The recipe can be made 1 day ahead and kept in an airtight container at room temperature.

Ingredients

 
Preparation

1. REMOVE the crust and cut or tear the bread into chunks approximately one inch in size. Pulse in a food processor to desired consistency.

2. TOAST the crumbs in the olive oil in a large skillet over medium-high heat.

3. TOSS the breadcrumbs frequently until golden brown and crunchy, about 5 minutes,. Season with a bit of salt to taste.

[1] Cinnamon sweet potato chips with strawberry yogurt dip (both photos © Tablespoon.com).

[2] Apple chips with a salted caramel dip. Photo © DizzyBusyAndHungry.com. Here’s the recipe.

March 23rd is National Chip and Dip Day. When we think of chips and dip, salty chips pop into mind, with creamy dips, guacamole or salsa.

But today’s tip is: For snacking or a fun dessert, go sweet with cinnamon-sugar flavored chips and a sweet dip.

Just a quick glance of some of the better brands on store shelves:

 
 
WHAT DIP SHOULD YOU USE?

Here are some suggestions from Cabo Chips and THE NIBBLE: