Put Spring Trends on the Menu

After a long, cold winter, spring is nature’s reset button. Comfort foods move aside to make way for dishes that are lighter and ‘cleaner’ that feature bright greens, crisp textures, vibrant acidity and fresh flavors. Chef Thomas Wenrich, Senior Director of Culinary and Research and Development at Tyson Foodservice, says, “Lean on tender greens like pea shoots, watercress and baby kale—they bring a peppery bite and a fresh look that instantly signals the season. For a dish that brings in some of these fresh springtime flavors, try Vietnamese Shaking Beef Salad—quick-seared marinated steak served over a fresh salad of watercress, cherry tomatoes, bell pepper, green papaya and red onions, topped with a black pepper caramel vinaigrette.

Seasonality adds authenticity and great flavor to any dish. Early spring produce includes asparagus, artichokes, fava beans, radishes and ramps. Later in the season, add strawberries, peas and morel mushrooms to the list. “Using peak ingredients not only elevates taste but tells a story—guests appreciate knowing their food reflects the moment,” says Chef Wenrich. Offer the best flavors of spring on a Spinach Artichoke Pizza—a crispy pizza crust topped with white pizza sauce, baby spinach, artichoke hearts, cherry tomatoes, mozzarella and shaved Parmesan cheeses and Tyson Red Label^® Fully Cooked Wood Fire Seasoned Diced Chicken Breast.

Choose flavors and ingredients that offer balance while delivering brightness. For instance, herbs and citrus—fresh mint, dill, basil and lemon all play well off one another and cut through richness in dishes. “A drizzle of lemon oil or a handful of chopped herbs can transform a menu staple into something new for spring,” says Chef Wenrich. Try these flavors in a Grilled Chicken & Rhubarb Grain Bowl. It features Tyson Red Label^® Fully Cooked Unbreaded Grilled Chicken Breast Strips, served over a chilled grain salad of farro, shaved fennel, pickled rhubarb and dill and finished with a light lemon vinaigrette.

Visual appeal is important, especially when talking about fresh produce. Spring produce naturally offers bold colors—bright greens, vibrant oranges, sunny yellows and more. “Plating with pops of color helps diners ‘taste’ spring before they even take a bite,” says Chef Wenrich. For showcasing the colors of the springtime rainbow, offer a Thai Chicken Quinoa Bowl, which features Steak-EZE^® Sliced & Shaped Chicken Breast with Rib Meat atop a salad of quinoa, kale, shredded carrots, cucumber, cabbage, roasted peanuts, chili-garlic dressing, lime and fresh herbs.