Blog: Recipe

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It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.

Although farmers planted corn in record numbers this year — the most acres since 1937 — the current drought affecting the Midwest means yields are predicted to be well below last year’s. However, very little of the corn planted in the Midwest is edible: most of it goes to feed animals or for fuel. But there are farmers who grow against the grain, so to speak. Last year, when Bon Appétit District Manager Sam Currie discovered Hutterian Brethren Farms had a surplus of the sweetest corn he’d ever had, he jumped at the opportunity to find a way for our accounts to use it.

Lower sodium (but keep the flavor) this June with this classic Hungarian dish that contains so much paprika flavor that you won’t even miss the salt. To reduce saturated fat content, remove the chicken skin prior to serving.

A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. So delicious and easy that completing this month’s Well Being Challenge will be no problem! Brown rice may be used, but will result in a chewier texture.

By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks. Try them this June to celebrate the theme of lower sodium – keep the flavor, lose the salt.

Explore the world of misunderstood vegetables this May! This month’s Well Being Challenge encourages you to try a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a stir frycontaining pea shoots, which are only available in the spring so be sure to act quickly. To learn more about misunderstood vegetables, visit cafebonappetit.com.

What better way to celebrate this month’s Well Being Challenge, which invites you to explore the world of misunderstood vegetables than with fennel? To learn more about the misunderstood vegetables, visit cafebonappetit.com

Fennel Bulb and Frond Gratin

This month’s Well Being Challenge invites you to explore what you’ve been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.