Who knew bread and olive oil could taste so good?! An Olive Oil Bread Dip recipe packed with flavor from the dried spices or fresh herbs, all it needs is an Olive Bread to go along with it. The real secret is finding the best tasting olive oil for dipping bread. Simple, quick and easy, it’s an elegant appetizer to serve any time of the year. So, you know how you go to an Italian restaurant and as soon as you sit down, you can’t wait for the olive oil dip and crusty bread (similar to my olive bread) to be placed on your table. It’s restaurant-style at its best (I’m looking at you Carrabba’s Italian Grill, Bertucci’s, California Pizza Kitchen, and Romano Macaroni Grill.) That is this recipe! With the right mix of bread dipping seasoning and the best olive oil you can find, you can make restaurant-style food in your home kitchen. It serves as the perfect appetizer for those get-togethers with family and friends. And with the right adjustments, I found a way to make it enjoyable throughout the year. The best tasting olive oil for dipping breadBefore we dive deep into the bread dipping spices, let’s talk about the most important ingredient of the recipe: Olive Oil. There are so many olive oils on supermarket shelves these days, it’s hard to know which one is the best olive oil for dipping bread. A general rule of thumb is to purchase a cold-pressed Extra Virgin Olive Oil from one supplier or country. These are the fruitiest and most flavorful. Avoid olive oil blends or refined versions. And remember, above all else, taste trumps all, so go with your favorite. My favorites include Bertolli , California Olive Ranch, and Carapelli. If you happen to have a local Italian market or gourmet market, they will usually let you taste the olive oils and help you find what you’re looking for – all you have to do is ask! PRO TIP: Note that olive oil is perishable. For best results, store your good-quality Extra Virgin Olive Oil in a cool, dark place and use within 1-2 months upon opening. If unopened, it will last in your cabinet for up to two years. Don’t store your olive oil in glass jars or near your oven, as light and heat will degrade the oil faster. Olive oil dipping spices Dried spice or fresh herbs You can use both depending on the season and what you have on hand. Personally, I prefer the fresh herb recipe, but this offers you a nice variation and the best of both worlds. Dried Spices – Convenient and easy to have stored in your pantry so you can make this recipe year-round.
PRO TIP: Making this Italian herb-infused olive oil on the go? Keep a jar of homemade Italian seasoning in your pantry to make it quick and easy. Here is my go-to Italian seasoning recipe:
Fresh Herbs – Great for making this seasoned olive oil during the spring and summer months, especially if you are growing your own herbs. Note that the measurements for fresh herbs are just about the same (or less) as compared to the dried spices. This is because fresh herbs pack so much more flavor, so if we use too much, they can become overpowering.
PRO TIP: I prefer chopping all my fresh herbs by hand, as this is the more delicate approach, but feel free to use your food processor.With the exception of fresh basil. Basil is such a soft herb, it bruises easily. Either gently slice into ribbons (known as chiffonade) or simply tear with your hands. Garlic Garlic is a big flavor provider and enhancer. When mixed with the spices (or fresh herbs) it infuses the oil with additional Mediterranean flavors. However, it is also such a delicate ingredient. Use this list as a guide depending on how strong you want the garlic flavor when whipping up your own garlic bread cheese dip.
Acid Acid gives it a fresh flavor and adds a new dimension, so don’t skip it! My favorite is freshly squeezed lemon juice. But you can make olive oil and balsamic vinegar bread dip with balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice. Cheese A traditional olive oil dipping dish is made with grated Parmesan cheese. But I recommend changing it up from time to time to keep things interesting. Grated Pecorino Romano, cubed feta, or those small mozzarella balls known as bocconcini can be chopped up and mixed in for fresh, cheesy flavor. Salt and pepper I know it may seem a bit basic, but the salt and pepper you use make all the difference. Avoid table salt and pre-ground black pepper. Use sea salt or kosher salt and freshly cracked black pepper for the best flavor. How to make olive oil bread dipThis olive oil dipping sauce for bread comes together quickly and easily. All you have to do is to mix all the ingredients together in a shallow bowl and allow to sit for at least an hour for the flavors to meld together nicely. Then dip your favorite bread in oil and enjoy it! Can I make the bread dipping oil recipe ahead?Yes! The simple olive oil bread dip can be made 1-2 days in advance. But it all depends on whether you use dried or fresh herbs. Dried Version: Mix all the ingredients together in a bowl, except the garlic*, lemon juice and cheese. On the day you are going to serve, mix in the remaining ingredients and enjoy! Fresh Version: Mix all the ingredients together in a bowl, except the fresh basil, garlic*, lemon juice and cheese. The basil tends to turn black if left in the oil for too long. On the day you are going to serve, mix in the remaining ingredients and enjoy! *Note that if you are using garlic powder as the garlic component, you can add this into the mix when preparing the olive oil sauce ahead. When ready to serve, simply add the remaining ingredients! Olive oil dipping dish for everyone in the familyThis easy bread dip is perfect to serve to family and friends, especially during the holiday season. To adjust the recipe for children, omit the red pepper flakes and use less of the overpowering dried herbs like rosemary and thyme. Since fresh herbs are milder than dried, it is best to leave the fresh herb dipping oil recipe as is. Both kids and adults enjoy the fresh flavor! Best bread for dippingSome of my favorite breads to dip into the Italian bread dipping oil are Olive Bread, No-Knead Bread, French Bread, or Crusty Ciabatta Rolls. A little tip – if you let the bread sit in the oil for a good minute or two, it absorbs even more of it’s delicious flavor! A little tip – if you let the bread sit in the oil for a good minute or two, it absorbs even more of its delicious flavor! How to serve Italian olive oil bread dip recipe Honestly, all this olive oil herb dip for bread needs is, well, bread. A warm, crusty bread! If looking to serve this at your next holiday party, it would go perfectly next to a cheese and meat platter, too. And if you want to amp up your weeknight dinner, try drizzling it on fish before roasting in the oven. Needless to say, it is perfect with a glass of wine! Olive Oil Bread DipBy Aysegul Sanford Yields: 4 servings (1 cup) Prep Time: 5 mins Total Time: 5 mins The best olive oil dipping sauce for bread. Made with extra virgin olive oil, dried spices (or fresh herbs), lemon juice, and parmesan cheese, this Italian-restaurant style olive oil bread dip is guaranteed to impress. Ingredients If Using Dried Spices:
If Using Fresh Herbs:
OTHER INGREDIENTS:
Nutrition
Calories: 1973kcal | Carbohydrates: 6g | Protein: 5g | Fat: 219g | Saturated Fat: 32g | Cholesterol: 7mg | Sodium: 184mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 4mg New Jersey has a rich tradition in Polish cuisine thanks to a large immigrant population, but no Polish food has made quite the impact of the humble pierogi. This classic dumpling, packed with traditional fillings like potato, cheese, sauerkraut, or even cooked fruit, can be found on the menu of countless Garden State restaurants. But at one tiny Morristown cafe, you won’t just find the best pierogis in New Jersey – you’ll find them given countless modern twists. At Pierogies Cafe, the entire menu is almost entirely dedicated to this treat, with a large array of regular and vegan pierogies available every day and constant experimental specials being rolled out. If you ever wanted to eat yourself silly on this classic Polish dish, Pierogies Cafe is the place for you. The small café does a brisk business from take-out, but you'll want to stay and savor these dumplings in a comfortable setting. Every dumpling is hand-made here at the café, and filled with a wide range of filling. How wide? The regular menu features eight standard fillings, four vegan fillings, and that's before specials? Traditional pierogi lovers can have them simply steamed and served with sour cream and chives for that classic flavor. But for those who want a little kick, get your pierogis fried and topped with fried onions and mushrooms. It's old-world taste with a little extra punch! The restaurant is constantly innovating and introducing new pierogi flavors - like this saucy, spicy, BBQ rib pierogi. Of course, man cannot live on pierogis alone, so try some of their other Polish specialties - potato pancakes, kielbasa, Hunter's Stew, and stuffed cabbage. And don't forget about dessert! You'll frequently find sweet fried pierogies on the menu, including these indulgent pockets of Nutella.
If you’re interested in trying them for yourself, you can visit the restaurant’s website and Facebook page to find out what they’re cooking up now. Address: Pierogies House, 145 Morris St, Morristown, NJ 07960, USA This article was originally posted on "Only in your state" by Raymond Goldfield Jersey City, New Jersey, has long been overshadowed by its more famous neighbor. And I get it: New York City is bigger with more to experience and more people to meet – not to mention there are way more restaurants, many of which have been crowned among the best in the world. But let’s not overlook the underdog. Jersey City, though small in comparison to New York City, is crowded with some of the most interesting food in the United States. In fact, the New York Times already declared that the best pizza in New York City is actually at downtown Jersey City’s Razza. I know it’s not a competition, but Jersey City restaurants have just as much style, ambience, and, of course, good food as anything you’ll find in New York. Razza isn’t on my list of Jersey City restaurants that every visitor needs to try. Most people who plan their travels around where they want to eat already know it’s good. Instead, I want to show you the spots that Jersey City locals swear by. These are restaurants to go to when you’re just visiting for a day or two and you have to pack in the best food in Jersey City before you head to your next destination. Just remember, Jersey City is home to more than 200,000, people spread across many different neighborhoods from The Heights to Bergen-Lafayette to McGinley Square. It’s routinely named either the most or second most diverse city in the country. And the food we eat here reflects all the cultures that come together to make Jersey City as special as it is. But it will almost definitely take more than one trip here – and exploration outside of the popular downtown area – in order navigate the city’s rhythms. The atmosphere at most restaurants in Jersey City is friendly and playful. Case in point: One afternoon, my partner and I were out to lunch at one of the restaurants on this list, Bread and Salt. He decided to buy a certain type of pasta from the adjoining shop – thick, extra long hollow tubes that wouldn’t fit in any of our pots but that looked too good to ignore. One of the chefs was so impressed by the purchase that he came out from the kitchen and shook his hand. I’m not saying you can expect a handshake every time you go out for lunch or dinner, but you can expect that level of convivial connection with the people making your food. Jersey City is only 10 minutes from downtown Manhattan on the PATH train, so there’s no excuse for not dropping in for a day trip or an overnight stay. Explore the many facets of this charming city and you might not want to go back to New York City so quickly. Jersey City restaurants everyone needs to try Sam A.M. There’s usually a wait at this staple cafe in Paulus Hook, one of the Jersey City restaurants I hesitated to even write about because I fear it being overrun by out-of-towners. But truthfully, everyone deserves to try the delightful fare at Sam A.M.: Sausage topped biscuits, pillowy waffles topped with succulent pieces of chicken and thick gravy, a fried egg sandwich adorned with nothing but a juicy Jersey tomato and house-made pimento cheese that I guarantee you’ll never forget. The coffee is strong, and it’s worth grabbing a pastry from the register before paying your tab. Gregarious chef and owner Francis Samu will likely greet you at the door, and he checks on and chats with patrons during the meal. Chef Francis also sold locals his extra toilet paper and vegetables when the restaurant had to close during the height of the COVID-19 pandemic, which I will never forget. What to try: The Pimento (fried egg, house pimento, lettuce & tomato on ciabatta) Where: 112 Morris St, Jersey City, NJ 07302 Domodomo This chic sushi restaurant near Exchange Place and the Hudson River focuses on simple, exceptionally fresh cuts of fish. Domodomo‘s wood-paneled interior design reflects the minimalism and elegance of the food here. Hot dishes include uni pasta and smoked pork belly, and all the classic rolls and sashimi from yellowtail to salmon roe are all available. Diners can also sample lobster, blue crab, and scallop sushi rolls and a 12-piece omakase menu is served at the bar. Ample Hills Creamery is located just steps away if you want to end dinner with some of the best ice cream in Jersey City. What to try: 12-piece sushi omakase served at the sushi bar Where: 200 Greene St, Jersey City, NJ 07311 Taqueria Downtown Every single time I drive by this taco spot located in the basement of an apartment building, there is a line out the door. People are pacing the sidewalks waiting for their tables. People are clutching drinks on the patio, straining to hear their names called by the hostess. Hungry locals come to Taqueria Downtown for the super strong margaritas and the simple, well-cooked, perfectly seasoned tacos, wrapped lovingly in two flour tortillas and served in a playful, energetic atmosphere. Oh, and there’s a backyard too, making it one of the most bumping restaurants in Jersey City in the warmer months. What to try: Chorizo, carnitas, barbacoa tacos Where: 236 Grove St, Jersey City, NJ 07302 Bread and Salt This cafe and bakery in The Heights is well on its way to becoming an iconic Jersey City establishment. For now, Bread and Salt is open for walk-up ordering, but there are tables set up outside where diners can feast on their food. Here, you’ll find bomboloni filled with delightful ingredients like rhubarb and chamomile cream, maritozzo (a Roman pastry filled to the brim with whipped cream), and olive oil cake. Opt for a box of pastries to take home, but it’s also worth taking the time to order a pizza and eat it at one of the sidewalk tables. The oval shaped pies are perfectly crispy and hot, and you can taste the high quality ingredients Bread and Salt is known for in every bite. What to order: Whole mozzarella pizza, bomboloni Where: 435 Palisade Ave, Jersey City, NJ 07307 Wurstbar I like to think of the menu at Wurstbar as sophisticated comfort food. There is a selection of delectable poutine, topped with creative ingredients like mango chutney or buffalo fried chicken, for starters. Then there’s the main event: the sausages and brats. Polish kielbasa, chorizo, and cheddar brats, among other options, are smothered in toppings that range from queso fresco to chive cream cheese to fig mustard. This is not the disappointing hot dog from the ballpark, this well thought out, exciting food that is fun to eat. Another reason to drop by Wurstbar? The cider selection is comprehensive and for aficionados like myself, I enjoy stopping in to just peruse the selection, try something new, and munch on an order of fries. What to order: Fried cheese curds, Rancho Grande (Spanish chorizo, avocado, queso fresco, pickled onions, chili lime mayo), Haus Poutine Where: 516 Jersey Ave, Jersey City, NJ 07302 Madame Claude’s Bis This sophisticated French restaurant is housed in one of the coziest, most stylish spaces in Jersey City. The lighting is low, the ambience is romantic, and the wine is always flowing. The French classics are on the menu at Madame Claude’s Bis, like duck confit, couscous, and coq au vin, and all are rich and flavorful, but what I really love here is the small plates – the mussels, stuffed mushrooms, and divine escargot. Madame Claude’s is the type of place I reserve for special occasions. But it’s also perfect for a cocktail and a snack on a whim – if you can find space at the bar. What to order: Escargot, stuffed mushrooms, curry mussels, steak frites Where: 390 4th St, Jersey City, NJ 07302 Corto This BYOB Italian sit-down restaurant in The Heights is just a short walk from Bread and Salt. It’s a sparse and no frills space – a small dining room with a totally open kitchen – that’s taken up mostly by a couple of long communal tables and as well as some tables for two. But don’t be fooled: Corto is decadent Italian fare with layers of flavor pulled rom ingredients like black truffle, calabrian chili, and arugula pesto. But the food never feels heavy or fussy, it’s just well made food in a stylish but casual atmosphere. There are hearty main dishes here – chicken and pork for instance – but what you really need to gravitate toward is the pasta. What to try: Ricotta and honey toast, Angry Chicken (tomato, garlic, guanciale, thyme, chianti, calabrian chili), rigatoni (bianco di napoli tomato, pancetta, calabrian chili, basil, mint, pecorino romano) Where: 507 Palisade Ave, Jersey City, NJ 07307 Saigon Cafe Saigon Cafe isn’t fancy, but it’s just what you need: Deeply satisfying, soul rejuvenating pho. Pho is typically a dish enjoyed in the colder months, but I crave the pho from Saigon Cafe all year around, even in the summer, when it’s muggy and hot out. The menu also includes Southeast Asian dishes like claypot shrimp and chicken curry (in fact, the menu is expansive), but I come back here time and time again for that classic pho, which never fails to taste and smell delicious and inviting. What to order: Pho bo Where: 188 Newark Ave, Jersey City, NJ 07302 Rustique I know that most people will argue that the best pizza in Jersey City is Razza, but I’m personally partial to pies at Rustique, near Hamilton Park. The unassuming building, which is shaded by a large tree on the sidewalk, creates simple, classic pies that might look the pizza anywhere else in the city but are made with much more care and thoughtfulness. There’s the perfect ratio of sauce to cheese, a crunchy curst (if you’re into that), and the dough itself which is not too thick or dense, but not so thin that it can’t support the toppings. What to order: Rustique is consistently good no matter what type of pie you get but the real triumph is the Kathy pie, which swaps out tomato sauce for a transcendent vodka sauce — hands down my favorite pizza in Jersey City. Where: 611 Jersey Ave, Jersey City, NJ 07302 Lobster Garage at Lighthorse Tavern
This outdoor, sidewalk seafood bar is one of the most charming places to eat in Jersey City, especially in the summer. Situated behind Lighthorse Tavern, Lobster Garage is supposed to imitate a New England-style seafood shack: Cold beer, oysters, clam chowder, and lobster rolls are served from a bar in an actual repurposed garage. Diners relax at picnic tables on the sidewalk, sipping drinks in the sunshine. The Lobster Garage isn’t cheap, but it’s worth stopping by on a warm afternoon for the convivial atmosphere. It’s also the perfect spot for day drinking. What to order: Fresh oysters, lobster bisque, fried shrimp basket Where: 98 Morris St, Jersey City, NJ 07302 Outside of Scandinavia, rye bread can be a bit of a niche proposition. The dense bread is beloved by the health-conscious among us though, and switching from wheat breads to rye could bring you a range of benefits. Here are 9 health benefits of rye bread that may make you consider adopting it as your sandwich standard. 1. Rye bread is full of fiber. We all know in theory that we should seek out high-fibre foods to help our digestion and cholesterol, among others reasons, but finding the right foods to hit our intake isn’t always easy. Handily, rye bread is incredibly high in fibre, with twice as much as most standard wheat-based breads. Rhiannon Lambert a Harley Street nutritionist and author of Re-Nourish: A Simple Way to Eat Well (£19.99, Yellow Kite) says “the additional fibre [in rye bread] may aid digestion and may also help you to feel nice and full for a longer period of time after a meal.” 2. It’ll fill you up for longer Speaking of appetite, a study in Sweden, where rye bread is widely consumed, found that eating it as part of your breakfast not only makes you feel less hungry before lunch, but even has a knock-on effect afterwards. Effectively, rye bread can help control your appetite and leave you feeling satiated all day, which should put it in pole position as your breakfast of choice ahead of a trying day – or if you know someone’s scheduled a pesky lunchtime meeting. Rye unfortunately still contains some of the pesky proteins found in gluten grains, so those with an intolerance or coeliac disease should avoid it. However, if you’re trying to cut down on gluten without avoiding it altogether, rye could be a perfect substitute to that early morning bagel. It has lower levels than most white breads, which is partly why it’s so dense, making it a great option for people who have a slight sensitivity. 4. It’s packed with nutrients Rye is a great source of iron and magnesium, offering more of each than most wheat, and even packs a bonus helping of zinc too. If you’re lacking in these vital nutrients, it can affect both your mood and your energy levels. Rye bread also contains around twice as much potassium as white bread, which is important for regulating blood pressure. “There is a lot more to a slice of bread than just carbohydrates to consider,” says Lambert. 5. Rye bread helps avoid energy slumps Rye is low on the glycaemic index, which means eating rye bread won’t cause your blood sugar levels to spike and then plummet, which can leave you feeling tired and groggy a few hours after eating. A study by American Journal of Clinical Nutrition found that eating high fibre rye bread was better at stablizing blood-sugar levels compared to wheat breads. You can even make your own and get the whole family involved, making it a fun energizing family activity as well as a nutritious addition to your diet. 6. It can balance your hormones Rye bread is packed with phytoestrogens – plant-based compounds that have similar effects to estrogen produced in the body. Eating foods rich in phytoestrogens have been shown to boosts estrogen levels in the body and aid hormonal balance. 7. It helps maintain a health heart Eating rye bread can boost heart health in several ways. The grain is packed full of magnesium, which helps control blood pressure and its high soluble fibre content makes it effective at lowering cholesterol levels.
8. It may help prevent cancer Various studies have looked at the effects of rye in preventing and fighting cancer. The Finish Institute for Preventive Medicine, Nutrition and Cancer found that the fibre and bioactive compounds in rye had anticarcinogenic properties and therefore may help prevent breast, prostate and colon cancer. Others studes have shown that a peptide called lunasin found in rye bread has cancer preventive properties. A study published in the Cancer Causes Control journal found that rye bread consumption during adolescence helped lower the risk of prostate cancer. 9. Rye bread could help to fight asthma Parents around the world know the struggle of white bread versus brown bread. But the benefits of rye bread for a child’s health could make it worth persevering. A recent study found that children’s diets play a significant role in the likelihood of their developing asthma, and rye bread was named as a feature of the sort of diet that may be able to fight against such health risks. Interested in making your own rye bread? Discover 5 ways baking bread can be good for your mental health. By Max Freeman-Mills Consumers have turned to food to help manage and treat conditions. For the period from May to October 2020, sales of foods and beverages that help control hypertension grew 11%, weight control products were up 13%, and diabetes care product sales climbed by 14%, according to IRI’s innovation report. Products touting an immunity/antioxidant or a botanical/oil claim each rose 12% for the year ended Dec. 27, 2020, IRI reports, and those carrying a nutrient claim grew by 10%. One-third of adults were more likely to buy a food or drink with multiple health benefits. Nearly half of consumers would like more functional foods for managing stress and anxiety. Other top concerns include sleep/rest, hydration, bone/joint health, brain function, cholesterol management, eye health, skin/hair/nails, and energy, according to a functional foods report from the Hartman Group. One-third of consumers seek functional foods for mood enhancement, anti-inflammation benefits, and detox, per Hartman. Dark green vegetables are the most sought-after fortification for functional foods, followed by fiber, antioxidants, probiotics, omega-3s, and superfruits, according to Hartman. Citrus fruits, dark leafy greens, superfruits, broccoli, tea, garlic, nuts, root vegetables, fish, and yogurt are the foods consumers most associate with immunity, per Datassential. Fermented foods top the list of trendy superfoods for 2021, according to an annual nutrition survey from Pollock Communications; blueberries, green tea, exotic fruits, seeds, avocado, spinach, kale, nuts, and salmon are also trending. A HerbalGram market report shows that horehound, echinacea, elderberry, turmeric, cranberry, ivy leaf, ginger, garlic, CBD, and green tea lead sales of botanicals in the mass market. Market Movers • Chobani Complete Advanced Nutrition Yogurt touts protein completeness, enhanced digestibility, and the presence of all nine essential amino acids. • Nestlé’s Natural Bliss plant-based coffee creamers deliver oat-based prebiotics, pea protein, and coconut oil with MCTs (medium-chain triglycerides). • Bel Brands USA’s new Babybel Plus+ Probiotic and Babybel Plus+ Vitamins are among the first nutraceutical snacking cheeses. • Herbalife Nutrition has introduced a Protein Baked Goods Mix for healthier baked goods. • Ready-to-drink Tazo Calm tea is available from Unilever. New Jersey has over three dozen gorgeous rivers, along with numerous tributaries, brooks, streams, and canals. Lucky for us, some of these rivers have restaurants right along their banks. While there are many kinds of waterfront dining experiences – ocean, lake, pool, and pond, there’s something so special about the steady flow of a river. Enjoy your next meal riverfront at one of these fantastic restaurants in the Garden State. Please note that the list begins with North Jersey restaurants and ends with riverside spots in the southern portion of our state. Without further ado, here are some of the best riverfront restaurants in New Jersey. 1. Pier 115, Edgewater This riverfront eatery isn't just near the water, it's ON the water. You'll find fantastic views from the lounge, but you can't beat dining on the deck. A modern gastro pub, you'll find a wide range of spirits (including over 100 different beers) and a full menu featuring soups, salads, sandwiches, wood fired pizza and delectable steak/seafood-style entrees. For more information, you can visit the Pier 115 website. 2. Son Cubano, West New York This swanky spot looks out on the Hudson River and serves up spectacular Cuban-American cuisine. Visit for brunch, lunch, dinner or cocktails. Enjoy live music every Friday and Saturday evening. Dine in the Havana Room for Lower Manhattan views or the Vista Room to scope out the Upper West Side. Outdoor seating is also available. For more information, visit the Son Cubano website. 3. Waterside Restaurant, North Bergen This breathtaking spot is a popular event venue, but also offers lunch and dinner daily. You'll find a mix of Mediterranean and American cuisine with a well stocked bar and delectable desserts. Find out more by checking out the Waterside Restaurant online. 4. Wicked Wolf Tavern, Hoboken This casual spot caters to a younger crowd but anyone can enjoy the outdoor patio. Enjoy pub food, an abundance of drinks and even a special menu for the kids. Great for sporting events, you'll also find a boozy brunch on Sundays. Learn more by visiting Wicked Wolf Tavern online. 5. Surf City, Jersey City Craving the beach but stuck in the suburbs? Head to Surf City beach bar on the Hudson River. This massive seasonal dining spot is casual, but neat. It's a great place to relax and enjoy a drink but you can come hungry, too. Bring a friend (or date) and don't miss out on the twin lobster rolls. Learn more about this beach bar by visiting Surf City online. 6. Patriots Crossing, Titusville This tavern and wine shop overlooks the Delaware River and D&R Canal. Enjoy a relaxed atmosphere, fresh, delicious food and live music on Friday and Saturday nights. Dine indoors, on the patio, or order for pickup. For more information on Patriots Crossing, check out the website. 7. Hamilton's Grill Room, Lambertville Next up on our list of the best riverfront restaurants in New Jersey is Hamilton's Grill Room. This BYOB Mediterranean spot offers gorgeous garden seating and ever changing menus. The food is fresh, flavorful and often local. 8. The Lambertville Station Inn, Lambertville This iconic event venue and eatery is ideal for a romantic evening or fancy dinner. Food, service, atmosphere - you'll find rave reviews all around. If you feel too full to move, you can always book a room. 9. Riverside Coffee & Tea, Clinton This charming coffee shop offers flavorful coffee and a fantastic patio. They also serve cafe fare in a friendly atmosphere that makes diners feel right at home. 10. Carlucci's Waterfront, Mount Laurel The waterfront location of this NJ/PA chain has won numerous awards for its spectacular Italian cuisine and bountiful wine list. It's also well-known for its romantic atmosphere but also works for an evening out with close friends. Enjoy happy hour seven days a week from 3-6 p.m., and live music on Thursday, Friday, and Saturday nights. Learn more by visiting Carlucci's Waterfront online. 11. Robin's Nest, Mount Holly This charming restaurant offers a riverfront patio and fabulous French-American cuisine. Enjoy lunch, dinner or Sunday brunch at this eclectic eatery. Visit on Tuesday-Thursday evenings (4:30-7 p.m.) for a special discounted menu. Dogs and bikes are welcome on the Crow Bar Upper Deck. For more information, head on over to Robin's Nest online. 13. Riverview Inn, Pennsville Rave reviews and beautiful views, especially at sunset. They serve up new American cuisine and scrumptious seafood both indoors and on a seasonal outdoor deck. You'll also find live entertainment on weekends. The Riverview Inn may keep seasonal hours, so be sure to check the website for further information. 14. Breezes, New Gretna This bar and grill on the Bass River is home to Buck-A-Shuck happy hour. Monday-Friday from 3-6 p.m., enjoy clams on the half (along with other fun foods) for just a dollar each. Check the website for live music listings. Do you agree that these are some of the best riverfront restaurants in New Jersey? Did any of your favorite places miss the list? If so, be sure to share them with us on facebook. Address: 115 River Rd, Edgewater, NJ 07020, USA Address: 40-4 Riverwalk Pl, West New York, NJ 07093, USA Address: 7800 B River Rd, North Bergen, NJ 07047, USA Address: 120 Sinatra Dr, Hoboken, NJ 07030, USA Address: 1 Marin Blvd, Jersey City, NJ 07302, USA Address: 1339 River Rd, Titusville, NJ 08560, USA Address: 8 Coryell St, Lambertville, NJ 08530, USA Address: 11 Bridge St, Lambertville, NJ 08530, USA Address: 51 Main St, Clinton, NJ 08809, USA Address: 876 Centerton Rd, Mt Laurel Township, NJ 08054, USA Address: 2 Washington St, Mt Holly, NJ 08060, USA Address: 60 Main St, Pennsville, NJ 08070, USA Address: 5724 U.S. 9, Tuckerton, NJ 08087, USA Ever have one of those days when your entire body hurts, your skin breaks out, and your feel extremely tired? My answer is: that’s because you are eating the wrong food. In my experience as a nutritionist, every day I meet people who are stressed, tired and feel ill without any particular reason. In most cases, people have a problem with the foods they consume and not with some illness. So, in this article, we are suggesting you some of the healthiest foods that are essential for your well-being. Plus, we are providing a long list of substitutes, so even the pickiest eaters could get better right now.
1. Spinach This beautiful green and leafy vegetable is truly beneficial for our health. Spinach is a rich source of folate and plant-based omega-3s, which help reduce the risk of stroke, osteoporosis, and heart disease. This muscle builder is packed with lutein, a strong compound that combats macular degeneration . Opt for a ½ cup of cooked spinach or a cup of fresh spinach per day. A spinach smoothie can be an ideal choice, as well. Alternatives: bok choy, kale, romaine lettuce. Get your dose: Add spinach to scrambled eggs, make salads with spinach; place it over pizza; combine it with marinara sauce, add it to your favorite green smoothies. Switch this up: Kale is a great choice if you don’t like spinach. Casseroled kale is a tasty meal choice: heat 1 tablespoon sesame oil, add 3 cloves minced garlic, and 1 tbsp. minced fresh ginger. Add 1 bunch kale (chopped) and 2 tablespoons water Cover and cook for about 3-5 minutes. Then, drain. Add 1 tablespoon sesame seeds and 1 tablespoon soy sauce 2. Black Beans Although all sorts of beans are great for the health, still, no one can boost your brain power as black beans. That is because these beans are rich in powerful antioxidant compounds, called anthocyanins, which have been proven to improve the brain function . Just ½ cup of black beans per day provides about 7.5 grams of fiber and 8 grams of protein. These beans are also free of saturated fat and very low in calories. Alternatives: Lentils, pinto, and peas, fava, lima and kidney beans Get your dose: You can wrap some black beans in a burrito for breakfast; use both kidney and black beans in your chili; add lima, peas, or favas to pasta dishes; mash 1 cup black beans with some roasted garlic and olive oil for a healthy dip. Switch this up: Tomato salsa and black bean. Chop 4 tomatoes, 2 jalapeños, 3 cloves garlic, 1 onion, 1 mango, and 1 yellow bell pepper. Mix in a container of black beans and decorate with some cup chopped cilantro and add the juice of 2 limes. 3. Blueberries Blueberries contain more antioxidants than any other fruit that comes from North America. They can help Many studies show that these berries, which are rich in vitamin A, vitamin C, and fiber, also improve cardiovascular health . Opt for one cup of fresh blueberries per day, or ½ cup dried or frozen. The easiest way to get all of their nutrients is by starting your day with a refreshing blueberry smoothie! Alternatives: Purple grapes, strawberries, acai berries, raisins, and prunes Get your dose: These berries maintain most of their power in a jam, frozen, or dried form. Switch this up: An Amazonia berry, called Acai berry, contains even more antioxidants than the blueberry, or you can try blackberries. 4. Oats Oats are packed with soluble fiber that lowers the risk of cardiovascular disease . Well, oats are also loaded with carbs, but the release of these sugars is decelerated by the fiber. Due to their incredible 10 grams of protein just per ½ cup portion, oats can deliver great energy. Alternatives: wild rice, flaxseed, and quinoa Get your dose: Eat cereals and granolas that have a fiber content of at least 6 grams per serving. You can sprinkle 3 tablespoons ground flaxseed on salads, yogurt, and cereals. Switch this up: Prepare a quinoa salad, which has 2 times more protein than most cereals, and lesser carbs. Add 1 cup of quinoa into 2 cups of water and place on the heat. Boil for 2 minutes. Let cool. Toss it with 2 diced apples, 1/2 cup chopped walnuts, 1 cup plain fat-free yogurt, and 1 cup fresh blueberries into a large bowl. 5. Tomatoes Fresh tomatoes from the garden are definitely the best. However, you should know 2 things: the red ones are packed with more of lycopene, the potent antioxidant, and processed tomatoes are just as powerful as fresh ones because it is easier for your body to absorb this antioxidant. Studies found that a diet rich in lycopene can reduce the risk of lung, skin, bladder, stomach, and prostate, cancers, as well as decrease the risk of coronary artery disease . Opt for 22 mg of lycopene per day, which is around 8 red cherry tomatoes or 1 cup of fresh tomato juice. Alternatives: Pink grapefruit, red watermelon, guava, papaya, Japanese persimmon. Get your dose: use homemade tomato sauce on your pasta, pizza, gazpacho and many other recipes. Switch this up: pink and red fruit bowl. Simply chop 2 grapefruits, 1 papaya, and 1 piece of watermelon. Garnish with a few mint leaves. Or you can try watermelon, walnut, and mint salad. 6. Walnuts Walnuts are loaded with more polyphenols (great antiinflammatories) than red wine and richer in omega-3 fatty acids than salmon . These magnificent nuts are also packed with muscle-building proteins . A portion of walnuts—about 1 ounce, or 7 nuts—is great anytime. Alternatives: macadamia nuts, hazelnuts, almonds, pistachios, and peanuts. Get your dose: Add walnuts to vegetable and fruits salads, or to pancake batter; grind and mix some with olive oil to prepare a marinade for grilled chicken or fish. Switch this up: You can mix 1/2 cup dried blueberries with 1/4 cup dark chocolate chunks, and 1 cup walnuts. 7. Yogurt Fermentation spawns’ numerous probiotic organisms, which serve as reinforcements to the throngs of beneficial bacteria in our bodies. That helps improve your immune system and aids provide protection against many types of cancer . Remember, not all yogurts are probiotic, however, so when you buy one ensure the label states “live and active cultures”, or try to make your own natural yogurt (you can find what you need from people who raise goats, cows, or ships). Opt for 1 cup of the protein and calcium-rich goop per day. Alternatives: Soy yogurt, kefir Get your dose: Blueberries fruit yogurt (check out how to make a delicious homemade blackberries fruit yogurt or breakfast or as a dessert. Plain low-fat yogurt is also an ideal base for creamy salad dressings. Switch this up: Energetic smoothie: put in a blender 1 cup low-fat yogurt, 1 cup carrot juice, 1 cup fresh baby spinach, and 1 cup fresh or frozen blueberries for a nutrient-rich blast. Conclusion: Healthy foods help prevent certain health diseases, such as stroke, high blood pressure, and heart disease. If you take care of yourself and your family, you can keep your health within a safe range. People who follow a healthy, well-balanced diet decrease their risks of chronic diseases, such as cardiovascular disease, cancer, and diabetes. Aim to eat the above-stated foods as much as possible, and follow a diet rich in unsaturated fats, fruits, vegetables, and whole grains. This article first appeared on Your Health Tube. This article is intended to be general information use and is not intended to constitute medical advice, probable diagnosis or recommendation treatments. After a strong year in 2020 during the pre-vaccine stage of the COVID-19 pandemic, CPG pizza sales dipped somewhat in 2021, although they remained well above pre-pandemic levels, according to market research firms. Frozen pizza brands—whose sales account for 14% of the total pizza market, according to Technomic—are working to maintain momentum by providing restaurant-quality products and delivering healthier formulations without ignoring consumers’ desire for convenient comfort food. Frozen pizza sales shot up by 20.4% to nearly $6.0 billion for the 52 weeks ending Dec. 5, 2020, but sales fell 3.6% to about $5.8 billion for the 52 weeks ending Dec. 4, 2021, according to NielsenIQ. Multi-serve pizza sales comprised the bulk of the category, at $4.7 billion, down 4.2% in the latter time frame, while single-serve SKUs saw just over $1 billion in sales, down 0.2%. Center-store pizza-related sales, which are considerably smaller than those of frozen, also saw a small drop-off in 2021 after a major increase in the earlier phase of the pandemic. Total center-store sales of pizza products rose 38.1% to $173.4 million for the 52 weeks ending Dec. 5, 2020, then dropped 6.2% to $162.6 million for the 52 weeks ending Dec. 4, 2021, NielsenIQ figures show. Crusts comprise the bulk of that category, at $142.6 million, down 5.2% for the more recent 52 weeks. Two years into the pandemic, consumers who are working remotely, navigating economic uncertainty, and experiencing cooking fatigue will continue to rely on convenient, affordable meal solutions, according to Kaitlin Kamp, food and drink analyst for market research firm Mintel. “Still, future growth [for the pizza category] is somewhat stifled as consumers renew their health aspirations and return to pre-pandemic routines, leading to slow and modest growth through 2026,” she says. “Brands will find growth opportunities in remote workers, homemade pizza, and improved quality that rivals foodservice operators,” Kamp predicts. Baking in Health Appeal Mintel research found that nearly two-thirds (65%) of those who live in households that eat pizza wish it were healthier, most often citing all-natural ingredients (44%), extra vegetables (41%), low fat (30%), low carb (29%), high protein (27%), and organic (25%) as attributes that would further the health halo. Globally, “vegetarian” was the most frequent positioning for new pizza launches between April 2020 and September 2021, featured on 14% of such SKUs, according to data from Innova Market Insights. Less often seen are callouts such as no additives/preservatives (11%), gluten-free (10%), traditional (7%), and high source of protein (7%). In contrast, gluten-free positioning (34%) topped the list for U.S. launches during that period, followed by high source of protein (24%), no additives/preservatives (22%), GMO-free (15%), and traditional (14%). "The desire for satisfying, restaurant-quality pizza at home continued throughout 2021, and we expect it to continue into 2022 and beyond." - Brian Schiegg, President , Schwan’s Consumer Brands During the first year of COVID, consumers were leaning into more indulgent and cheaper comfort foods like “mac-and-cheese and pepperoni-laden, $3.99 pizzas—belly fillers,” says cauliflower crust pizza pioneer Gail Becker, founder and CEO of Caulipower. “In 2021, people realized, ‘Hey, I have to wear jeans again,’” she continues. “They noted the ‘COVID 15’ and are now choosing much healthier options. … That has served Caulipower very well.” The company has worked assiduously to stay on top of sourcing the right ingredients, with an eye toward beating the supply-chain snarls, Becker says. “People are definitely more cognizant of what they’re eating,” she says. “They want cleaner labels and more transparent, healthier options. The year of eating whatever you want to make you feel better is over. Now, people want to feel good about what they’re eating. It’s not as much food as comfort, as it is food as nourishment.” The Cappello’s pizza brand has amped up its health orientation in the past year, launching low-carb and no-sugar-added, keto-certified pizzas with crusts made from turnips and almonds. The line includes Buffalo ranch, cheese, and a crust-only SKU, says company president Rajesh Babu, who came on board in 2021. “There’s this increased emphasis on pantry-loading,” he says. “People are looking for nutritious, healthy foods that can last a bit. … The pandemic became the world’s largest trial-driver. If you’re on the shelf, people are going to try you. We had a nice jump during the pandemic. The nice thing is, we’ve sustained that lift.” As cauliflower has become more ubiquitous as a crust base, brands are trying other formulations to catch the eye of health-oriented consumers, as well as using plant-based cheese and meat substitutes, and higher-quality toppings like uncured meats, Babu says. Schwan’s has noted a surge in protein and plant-based innovation and claims, given consumers’ desire to eat healthier foods that they still enjoy, says Brian Schiegg, president of Schwan’s Consumer Brands, which includes Red Baron, Tony’s, and Freschetta in its stable of pizza brands. “Protein, in particular, is viewed as a healthy way to fill up families and keep them full longer,” says Schiegg. “These may result in innovations using alternative food ingredients, or simple renovation of existing items, or packaging callouts. However, it is imperative that these new product attributes do not sacrifice taste.” Keeping the Quality High The loss of access to favorite restaurants didn’t cause consumers to lose their taste for foodservice-quality pizza, Schiegg emphasizes. “In fact, the desire for satisfying, restaurant-quality pizza at home continued throughout 2021, and we expect it to continue into 2022 and beyond,” he says. “The perceptions of frozen food products as ‘less than fresh’ have started to erode, with more consumers recognizing the benefits of the frozen category, including price point, shelf life, nutrition, and convenience,” Schiegg notes. “We know there’s room to grow retail’s piece of the pie. “We know that a reduction in out-of-home eating occasions and a desire for comfort food and indulgence during challenging times have added tailwinds to what was already a strong growth trend in the premium segment of frozen pizza,” he adds. “We also know that a large number of new consumers have been drawn to the frozen pizza aisle for the first time, or perhaps the first time in a while, seeking stress-free and family-pleasing options.” In a report on the retail pizza category released in October 2021, Mintel identified value as a key selling point, best demonstrated “by loading products with extra toppings and sides and upgrading product quality, with specialty flavors and premium ingredients.” Brands should expand product offerings and upgrade sauces, crusts, and toppings to rival those of foodservice, targeting the at-home lunch occasion with messaging that underscores convenience and “energizing ingredients,” the report suggests. The frozen pizza category has evolved to include an influx of “pizzeria” brands as consumers’ expectations for higher quality have been raised, says Nick Fallucca, chief production and innovation officer at Palermo Villa, a manufacturer of branded and private label pizza. “Many of these products are rooted in strong regional chains that are both popular and familiar,” he says. “For example, our Connie’s Frozen Pizza has experienced strong growth in the Midwest and has expanded to other markets where consumers are seeking the Chicago pizzeria experience.” Palermo Villa added two new flavors in 2021 to its ‘Za Brewski line of pizza with beer-infused crust, which it developed in partnership with Jacob Leinenkugel Brewing Company. The company believes consumers are challenging frozen pizza brands to elevate their game to restaurant-style offerings, says Fallucca. “We think we’ve done this with our high-quality crusts, such as Artisan Stone Fired Butter Crust used on Screamin’ Sicilian, or our Artisan Thin Pastry Crust used on Urban Pie [pizzas],” he adds. Homemade Appeal
When Mintel asked consumers what type of retail pizzas they had eaten in the past three months, a small but growing segment cited “pizza I made myself” (32% in 2021, up from 29% in 2020). The percentage who said they prepared pizza at home from a kit had also increased to 16% in 2021 versus 13% in 2020. Mintel sees the potential for growth in the latter subcategory. “The kits and components segment makes up only 8.2% of category sales currently, leaving ample opportunity for expansion,” the report says. “Brands should explore premium foodservice-inspired crusts, sauces, and toppings, such as deep-dish dough or margherita pizza sauce; 65% of households that eat pizza are interested in premium ingredients to make their own pizza at home.” Product Development Priorities Innova Market Insights reports that new product development in the United States has tailed off considerably. Between the second quarter of 2019 and the second quarter of 2020, 119 new pizza products were introduced, but in the same time frame between 2020 and 2021, that total fell to just 70. For the period from April 2020 through September 2021, the top flavors for U.S. pizza launches were pepperoni (21%), mozzarella cheese (10%), margherita (9%), cheese (8%,) and cauliflower (7%), according to Innova. Caulipower unveiled a number of new products in 2021. “We used 2020 to innovate like crazy,” says CEO Becker. The company rolled out a Buffalo chicken SKU, larger versions of barbecued chicken and half-pepperoni/half-cheese offerings, and artisanal stone-fired products, as well as the brand’s first-ever packaging redesign. Schwan’s released two new offerings in October 2021: the Red Baron Stuffed Crust Pizza, in three flavors—Pepperoni, Four Cheese, and Meat Trio—and the Red Baron Fully Loaded Pizza, also in three flavors—Pepperoni, Five Cheese, and Supreme. This followed two releases in the summer of 2020: Red Baron Pizza Melts in Pepperoni, Supreme, and Four Cheese flavors, and Freschetta Thin Crust Pizza in Premium Pepperoni, Five Cheese, and Garden Veggie varieties. The brand will launch a Freschetta Margherita and Roasted Garlic SKU this year. Fallucca of Palermo Villa believes the trend toward frozen pizza featuring health-oriented claims has lost momentum. “Gluten-free is still popular in some channels but doesn’t have the same growth trajectory as before,” he says. Still, he thinks that plant-based SKUs are “here to stay.” His company’s Urban Pie line, which includes varieties like Sweet Potato BBQ Chicken, Broccoli & Cheddar Bianco, and Cauliflower Margherita, tout their veggie-based crusts. The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022. The editors at Food Technology magazine, published by the Institute of Food Technologists (IFT), have announced their predictions for the hottest food trends for 2022. Here’s what they’re forecasting for the coming year: Alt-Meat Consolidation The alt-proteins sector shows every sign of being ripe for robust M&A activity in 2022. It's a classic build-it-or-buy-it scenario, as upstarts in the plant-based and cellular market look to quickly fortify their first-mover advantage, while traditional giants invest to hedge against seemingly inevitable market shifts. The plant-based front-runners, including Impossible Foods and Beyond Meat, have been accumulating cash needed for bold moves. Meanwhile, traditional meat companies like Tyson and Cargill have spread investments across a field of cellular protein companies, including New Wave Foods, Memphis Meats Aleph Farms, and Future Meat Technologies. —Bill McDowell, Editor-in-Chief Discriminating Consumers Will Get Choosier A growing group of highly health-aware consumers, concerned about the impact of specific food groups (meat, dairy, sugar) on their well-being, will embrace dietary changes, creating more opportunities for the next generation of plant-based foods, lower-sugar offerings, and other healthy lifestyle products. The trend will be driven by aging boomers facing medical problems and nutritionally savvy millennials. —Mary Ellen Kuhn, Executive Editor Upcycling on the Upswing The concept of upcycling food waste has been around for years but expect it to become front and center for food manufacturers in the coming years. As higher commodity prices continue to stress bottom lines, companies are looking for new revenue streams from outputs that used to be considered waste. In October, Dole Sunshine Co. launched a new venture called Dole Specialty Ingredients to source and transform fruit side streams and unutilized fruit parts by repurposing them into high-value natural products like enzymes, extracts, seed oils, and fibers. More companies will follow suit. —Kelly Hensel, Senior Digital Editor More Milk Alternatives Plant-based milks have continued to surge in popularity due to their health and nutritional benefits, clean label attributes, and eco-friendly profile. Look for an explosion of new launches in this highly competitive space, where oat-based products recently outpaced soy to take the No. 2 spot in sales. While pea-based products have also caught on with consumers, a slew of new formulations made from beans, chickpeas, barley, hemp, and flax will continue to reshape and expand the milk-alternative space. —Margaret Malochleb, Associate Editor. Smarter Era for Food Processing As we continue to talk about the "New Smarter Era for Food Safety" processors look for ways to transform their operations to be more digitally integrated. However, this also creates reservations due to the fears of data breaches, and lack of capacity to meet the workforce needs of the future. There will be a renewed interest in the smart use of sensors, data, and AI models with strong prediction capabilities as digital tools promise increased efficiency, safety, and sustainability in the food processing industry. —Ziynet Boz, Contributing Editor, Processing All is Calm Immune health will remain top of mind for consumers, but expect increased interest in products that promote calm, relaxation, and stress reduction. The past two years have been anything but stable and peaceful, so ingredients reported to help with anxiety and stress will be popular. Look for melatonin, L-theanine, magnesium, and botanicals such as lavender, ashwagandha, valerian, and chamomile. —Linda Milo Ohr, Contributing Editor, Nutraceuticals Relaxed Food Safety in Cottage Foods In 2021, there were 69 bills in 29 state legislative sessions that endeavored to relax or eliminate food safety requirements for retail sale of cottage foods; 14 were enacted into law. Arkansas and Montana, for example, now both exempt producers of homemade food and drinks from licensure, certification, and inspection. This kind of legislation puts the burden of food safety and inspection on the consumer. Food safety professionals should be proactive in educating consumers and providing data-based evidence to state legislators to help them make sound decisions as this trend continues in 2022 and beyond. —Jane Caldwell, Contributing Editor, Safety & Quality New Insights Into Diet and Cancer A study published in Nature in November found that when palmitic acid, a fatty acid commonly found in palm oil, was added to the diet of mice, mouth and skin cancers were more likely to spread. Oleic acid and linoleic acid did not demonstrate such effect. This discovery augments our understanding of how diet and cancer are linked. This revolutionary study will lead to more studies in 2022 on how dietary choices influence the risk of cancer progression, and more significantly, how this knowledge can be used to enhance existing cancer treatments and discover new treatments. —Gülhan Ünlü, Contributing Editor, Safety & Quality Moving Toward More Intelligent Packaging
Scientific advances and economic need will spur the development of consumer- and retailer-friendly intelligent packaging. The science includes big data; the link between shelf life and pH, hydrogen sulfide, and carbon dioxide for specific foods; and advances in reactive inks. The economic need includes consumers realizing that food waste is expensive and inconvenient as they are faced with higher food prices and fewer store trips, and retailers realizing they can ease logistical stresses if they reduce in-store waste. —Claire Koelsch Sand, Contributing Editor, Packaging A Stall on the Path to the ‘New Normal’ The food/beverage and restaurant industries’ long-awaited journey to a “new normal” has stalled and run smack into economic headwinds, supply chain/labor issues, and a new set of COVID-19 variants. Higher menu prices have caused a downturn in restaurant revenues adjusted for inflation. Online food shopping is fast approaching the pandemic high of 20%. COVID churns on and its influence will continue to skew traditional consumer behavior. However, true product innovation, greater personalized premiumization, restaurant/retail culinary wars, and an even more aggressive self-care movement will be among the emerging positive trends going forward. —Liz Sloan, Contributing Editor, Consumers This list is based on Yelp reviews and ratings at restaurants in the "vegetarian" category. State by State. The Meatless Monday trend has become a popular way to eat healthy during the week, but for many people vegetarian meals are a lifestyle. Whether you always stick to plant-based foods or just want to try something new, Greene Fusion was selected as one of the best vegetarian restaurants in New Jersey, according to Yelp. These spots use vegetables in insanely creative ways that go way beyond salads, and they're definitely worth a visit. "Excellent food whether you are vegan or not! I've dined at Green Fusion many times and it never disappoints! Kind staff, great food and clean restaurant. Highly recommend their dessert! I typically do not get dessert when out but I get it at Green Fusion every time! Also, food is just as good as take out." - Yelp user Jillian R.
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AuthorArticles curated by the Bergen Review Team Archives
April 2024
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