(NAPSI)—No other trend has parked itself at the forefront of the culinary world quite like food trucks. A new generation of chefs has been putting unique cuisines on four wheels and now you can enjoy some of these great tastes at home. CanolaInfo partnered with four food truck chefs/owners from around the U.S. to create the “Street Eats Recipe Collection.”
Each recipe is made with canola oil because of its versatility and healthy fat profile. At 468° F, canola oil has one of the highest smoke points of any oil, making it excellent for sautéing and baking. In addition, its light texture and neutral flavor complement sauces and salad dressings. Canola oil also has the least saturated fat and most omega-3 fat of all cooking oils. The U.S. Food and Drug Administration authorized a qualified health claim on its potential to reduce heart disease risk when used in place of saturated fat.
The recipe collection includes Cheddar-Parmesan Poutine with Gravy, Banh Mi (Short Rib Sandwich) with Spicy Yuzu Mayo, Roasted Beet Salad with Citrus Vinaigrette, Crab Cake Sliders with Creamy Apple Coleslaw, Sinful Bliss Cupcakes with Sweetened Whipped Cream Frosting, Raspberry Cream Cupcakes with Cream Cheese Frosting and this one:
Hazelnut Kale Salad
⅓ cup balsamic vinegar
1 Tbsp water
2 tsp Dijon mustard
½ tsp salt
1 shallot, minced
1 clove garlic, minced
1 Tbsp chopped fresh thyme
½ tsp black pepper
¼ cup toasted hazelnuts, crushed
½ cup canola oil
4 cups raw kale, sliced very thin
2 Tbsp chopped, toasted hazelnuts
2 Tbsp dried cranberries
2 Tbsp blue cheese crumbles
¼ cup flat-leaf parsley, whole leaf
For vinaigrette, place first 9 ingredients in blender or food processor. While blending, slowly add canola oil in a steady stream, incorporating well. Adjust seasoning if needed; set aside. Combine remaining ingredients in large bowl. Toss with vinaigrette; serve immediately.
The complete “Street Eats Recipe Collection” is available at www.CanolaInfo.org.
On the Net:North American Precis Syndicate (NAPSI)