How a PCC Deli dish is born
This article was originally published in May 2014
Every two months, the talented crew working behind the scenes of the PCC Deli gets together to share ideas and dream up new dishes. They discuss upcoming seasonal ingredients and also take into account popular dietary trends based upon customer requests. This creative process allows the kitchen staff to have a direct impact on our seasonally rotating menu, lending their expertise and knowledge. The result? Fantastic new dishes that are imaginative, on-trend and most of all, simply delicious.
Here are five new spring dishes you’ll find in the PCC Deli, the outcome of a recent brainstorm session. We hope you love them as much as we do.
New spring dishes
5 fresh favorites
- Rockin’ Raw Kale Salad
Lacinato kale and crisp apples are paired with creamy chunks of avocado and slices of peppery radishes and then tossed in a sweet honey-lemon-ginger dressing. Raw sunflower seeds are sprinkled over the top for extra nutrition and crunch.
- Potato Vivaldi
A potato salad for spring, this seasonal dish features red potatoes, asparagus, watercress, chives and creamy chèvre. Everything is lightly mixed with a classic, French-style tarragon dressing.
- Turnip the Greens
Hearty lacinato kale is tossed with peas, shredded turnips and thinly sliced radishes in a light pesto made from basil, parsley and almonds. Shredded Parmesan cheese and diced Roma tomatoes round out this dish.
- Vegan Cream of Broccoli Soup
Every bit as luscious and creamy as its classic counterpart, this vegan take uses pureed cashews and almond milk as its base. With plenty of broccoli and a touch of spice, it’s an outstanding soup for all tastes.
- Steamed Vegetables with Sweet Chili Sauce
Lightly steamed vegetables, including carrots, cauliflower, broccoli and red bell peppers are tossed in a sweet and spicy Thai glaze. Great as a side dish, it’s available in our hot bar. Please note: hot bars not in all stores.