Robust fall vegetables might be just what customers are looking for, so convenience stores should consider carrots, squash, Brussels sprouts and more to liven up menus with healthier ingredients.
For instance, at Lolita Cocina & Tequila Bar in Boston, one taco recipe includes charred poblanos with tangy feta cheese “to create a flavorful sauce that brings out the best in charred garlicky Brussels sprouts,” reported CSP sister publication Foodservice Director.
At Montana State University, the Red Curry Lamb and Butternut Squash also includes carrots and kale
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