Simpler food prepared with passion and expertise has taken centre stage. Seize the mega trend of casualization with these delicious recipes.
Flavour-forward, casual food is the order of the day. In fact, many see the casualization of North American menus as a trend that will shift today's culinary landscape, impacting food culture even more so than here-to-stay trends like small plates or comfort food. Indeed, it makes sense—post-recession, diners still seek value, but continue to yearn for elevated culinary experiences. They want great food, but less fan fare. Celebrity chefs are making the move from white-tablecloth to casual, multi units are upping their value propositions—and independent operators need to balance the value equation, too, creating food memories without budget-busting prices.
Today's casual-food recipe development needs to deliver the goods to flavour seekers. It needs to wow with authentic, layered profiles, yet hit the strike zone of laid back, unfussy experience. Our chefs at the Kraft Culinary Centre live and breathe this approach, creating flavour-driven recipes that offer diners safe culinary adventures. Here are their latest casual-menu masterpieces.
Casual Recipes for Summer Dining
Seafood Quiche
Menu solutions: shareable appetizer; catering; brunch; lunch entrée
Other uses for custard: make mini quiches in tart pan
Here, our chefs elevate the classically simple quiche with an elegant combination of lobster, shrimp and crab, making those ingredients more accessible in a familiar presentation. Philadelphia Light Brick Cream Cheese Spread makes the custard silky smooth and Kraft Shredded Medium Cheddar Cheese adds depth and texture. "For operators, quiche is a great way to use up what's in your pantry," says Barry Miles, executive corporate chef for Kraft Foodservice.
Creamy Beet Salad
Menu solutions: appetizer; buffet
Other uses for cream-cheese blend: add herbs for a dip; use as sandwich spread
A more accessible version of the classic goat cheese and beet combination, our chefs replace the goat cheese with quenelles of Philadelphia Light Brick Cream Cheese Spread blended with heavy cream. They roast the beets in a gastrique (cider vinegar and sugar), then top with the creamy quenelles. "The cream-cheese element brings a softer tone to the profile than goat cheese, which has a bit of a gamey taste to it that not all diners love," says Chef Miles.
Roasted Sweet Potato Salad
Menu solutions: side dish; catering; buffet
Other profiles: whole-wheat pasta salad; red quinoa salad
This recipe showcases the lasting trend of ratcheting up flavour, moving culinary experience from everyday to memorable—from picnic potato salad to side-dish worthy potato salad. Roasted sweet potatoes combine with the full flavours of Kraft Mayo Calorie-wise Real Mayonnaise,¹ bacon, blue cheese, grilled scallion and red pepper. Apple-cider vinegar adds its subtle sweetness to the mix.
Grilled Balsamic Steak Salad
Menu solutions: appetizer salad; lunch or dinner entrée
Different protein: substitute flank or skirt steak, marinating in the dressing for at least eight hours
Summery. Simple. Casual. Better-for-You. Entrée salads may be casual, but they don't need to be boring. This recipe exhibits fresh flavours wrapped in a better-for-you profile. Our chefs brush Kraft Signature Balsamic Vinaigrette Dressing onto the steak and peppers right before grilling, adding deeper flavour, and use the reserved dressing for the colourful salad component.
Tuscan Pork Cutlet Sandwiches
Menu solutions: lunch entrée; bar food
Other idea: switch out pork cutlet with breaded chicken
Steak sandwiches aren't new, but turning up the flavour on them is what today's diners crave. This one delivers a bright Mediterranean profile with a simple embellishment of Kraft Mayo Real Mayonnaise. Kraft Provolone Slices round out the sun-coast feel.
Open-Face Smoked Salmon Sandwich
Menu solutions: lunch entrée; brunch
Other uses for the spread: use in omelettes or scrambled eggs (minus the cucumber)
Casualizing the formal smoked-salmon canapé, our chefs chose a hearty and thick slice of country-wheat bread. Philadelphia Brick Cream Cheese blended with Kraft Bistro Sauce and chives bump up the sandwich spread with a subtle background of horseradish. The fresh flavours of seedless cucumber, red onion and micro greens balance the sandwich beautifully.
Barbecue Glazed Char-Burger with Tangy Coleslaw
Menu solutions: bar food; entrée
Other profile: use glaze on pork chops or ribs
Although the burger always plays well on casual menus, this one dials up flavour delivery on all fronts—from the glaze and the rub to the coleslaw and onion-straw garnish. For the glaze, our chefs heat Kraft BarBQ Sauce, which then caramelizes over the burger. "This recipe shows how you can still achieve great flavour balance and texture contrast in casual food," says Chef Miles.
Grilled Curried Chicken Kabobs with Sweet Mango-Spiced Basmati Rice
Menu solutions: shareable appetizer; catering; brunch; lunch entrée
Other uses for embellished dressing: wraps; dips; add chipotle purée for a marinade
Backyard barbecue—with aromatic, ethnic flavours. Our chefs marinade the chicken in Pure Kraft Refrigerated Ranch Dressing embellished with curry powder. "It's great on its own, but with the buttermilk and herbs, it's also a perfect base for other flavours, like the curry here," says Chef Miles. "You get the savoury play of the curry against the sweetness from the rice."
Grilled Chicken with Balsamic-Wheatberry Pilaf
Menu solutions: lunch or dinner entrée
Other proteins: use marinated pork or beef instead
Bringing to mind the best of casual summer dining, our chefs marinate chicken breasts in Pure Kraft Refrigerated Creamy Balsamic Dressing, introducing balanced tones of sweetness and acidity. They also toss the refreshing red wheatberry salad with the dressing, adding vibrancy to this better-for-you profile.
¹ Kraft Calorie-wise Mayo Real Mayonnaise contains 55% less calories than our regular mayonnaise.