One ingredient restaurants highly rely on is cooking oil because it’s used in preparing a variety of foods.
The most recent cooking oil on the block, high oleic (o-lay-ik) sunflower oil. It’s growing in popularity among restaurants locally and nationally who are committed to sourcing quality ingredients that you can feel good about eating. The reason for it’s popularity, high oleic sunflower oil has nutritional benefits for the health-conscious customer, it’s neutral in flavor and has a long shelf life.
This ancient grain has gained popularity amongst modern meals, but what exactly is quinoa? And what’s so special about it when it comes to health?
Although it’s classified as a grain, quinoa (pronounced KEEN-wah) is technically not a grain at all; it’s actually what is called a “pseudo-cereal”—a name for foods that are prepared and consumed as grains, but botanically are neither grains nor grasses. Harvested from three to nine foot tall magenta stalks, quinoa is natively grown high in the Andes of South America and just recently grown in high-altitude areas near the Rockies.