Ingredient of the Month

The Ingredient of the Month offers free downloadable tools featuring a new nutritional ingredient for chefs to incorporate into their menus and use in community events. The article provides an in-depth look at the nutrition ingredient, while the flyer and activity sheets are kid-friendly. Recipes range from simple recipes that kids can make to more detailed recipes for chefs. Download these tools, share with colleagues and start creating your nutritional recipe collection.

New Ingredient of the Month

November 2018 - Spearmint

Spearmint is a species of mint native to Europe and Asia that is now grown throughout much of the world. Unlike peppermint, spearmint only contains .05 percent menthol. The flavoring comes from carvone which has a much sweeter taste and significantly milder cooling effect. Spearmint leaves can be picked at any point in the growing season. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

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October 2018 - Sweet potatoes

Sweet potatoes are grouped into two categories based on texture when cooked. The pale sweet potato has light-colored beige skin with light-yellow flesh and has a firm, dry and crumbly texture that is not as sweet. The darker sweet potato has thicker skin with dark-orange to purple flesh and has a sweeter, softer and moister texture. Fat-free and cholesterol-free, sweet potatoes are packed with antioxidant-rich vitamins and minerals, as well as dietary fiber, for optimal health. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

September 2018 - Chives

Chives have an onion flavor that ranges from mildly sweet to pungent. Available year-round, they have many health benefits and are high in vitamin K for strong bones. Add chives and their edible flowers to dishes at the end of cooking time to retain flavor and nutrients. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

July/August 2018 - Okra

Also known as lady’s fingers, Okra is a pod grown in tropical and sub-tropical regions around the world. It contains a thick, sticky liquid that acts as a natural thickener when heated. Okra offers a range of nutritional benefits to promote a healthy body. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

May/June 2018 - Peas

Peas are a frost-hardy, cool-season crop that can be grown throughout most of the United States. They are one of the most nutritious legumes, rich in vitamins and minerals. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

April 2018 - Strawberries

Plump, red and juicy, strawberries have a sweet, slightly tart flavor and a soft crunch. Grown in many states, California and Florida are the top producing states, with Florida growing most of the winter crop. Strawberries may be small, but they are an antioxidant powerhouse, full of vitamin C and plant-based nutrients. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

March 2018 - Rutabaga

Rutabaga is a root vegetable that belongs to the cabbage family and is most likely a cross between a wild cabbage and a turnip. Rutabagas are larger, rounder and denser than turnips, with crisp, juicy flesh and a sweet, slightly bitter flavor. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

February 2018 - Cinnamon

Available year-round, the sweet and warm taste of cinnamon is the perfect spice to use during cold winter months. Use its flavor to add warmth to sweet dishes and complexity to savory dishes. Learn more, including McCormick’s® quest for the best cinnamon, in the full article. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification. Sponsored by McCormick for Chefs®.

January 2018 - Mushrooms

Although mushrooms are treated as a vegetable, they are part of the fungi kingdom and do not require soil or light to grow. They have an earthy flavor that intensifies as the mushroom matures. They are an excellent source of nutrients with antioxidant and energy-producing properties. Complete the quiz on www.acfchefs.org/CEHQuiz to earn one hour of continuing-education credits toward ACF certification.

Check out previous articles released in 2010–17.