Fresh Produce, Sustainable Practices, and the Art of Dressings
As spring approaches, Chef Greg Balingit, Corporate Chef at Grafton Connor Group, highlights the importance of fresh, seasonal ingredients and sustainable sourcing for his spring menus. By working closely with local farmers who prioritize sustainable practices, he ensures the highest quality, in-season produce, which is the cornerstone of his spring dishes. Chef Alon Chitiz, Corporate Chef at KraftHeinz, tosses in helpful hints on the use of salad dressing. Both emphasize how innovation is key in creating dynamic, flavourful dishes that resonate with today’s conscientious diners.
Chef Greg Balingit, Corporate Chef at Grafton Connor Group
“Spring produce is all about vibrant colours, delicate textures, and bright, fresh flavours,” Balingit says. “Unlike the comfort foods of winter, spring ingredients require minimal manipulation. To preserve their natural qualities, quick cooking techniques are key—whether that’s flash roasting, grilling, or lightly sautéing.”
A simple, yet essential part of his approach is using the perfect dressing to elevate his dishes. “A well-balanced dressing can turn the simplest vegetable into a culinary masterpiece,” Balingit adds. This is where dressings shine, complementing the delicate flavours of fresh greens and produce with a burst of flavour.
Balingit uses dressings to enhance rather than overpower the season’s natural offerings. His favourite combinations involve light vinaigrettes made with citrus, honey, or a touch of mustard, letting the freshness of the produce truly stand out.
“Fresh produce shines brightest when paired with a perfect dressing, elevating every bite from simple to sublime,” says Chef Chitiz. “Kraft salad dressings provide a punch of flavour to best complement what the season has to offer.” Whether it’s a tangy citrus dressing on spring greens or a balsamic glaze drizzled over roasted vegetables, dressings are crucial to achieving that balance of flavours.
Salad dressings can also double as delicious dips for veggies, chips, or chicken wings, offering a creamy or tangy flavour boost. Chef Chitiz adds, “They (also) work well as marinades or sauces, adding depth to grilled meats, roasted vegetables, or even pasta dishes.”
In his spring menus, Balingit also gravitates toward using other techniques like pickling and fermentation to create unique flavour profiles while embracing the season’s light, fresh produce. One of his favourite ethnic dishes uses kohlrabi to make kimchi, adding a burst of flavour that works beautifully with simple, seasonal vegetables. When it comes to a Filipino technique, Balingit’s version of fermented mustard greens pairs perfectly with fried or grilled foods, offering a tangy, salty balance. “The key is to balance bold flavours with the delicate flavours of the season’s fresh produce,” says Balingit.
Ricotta & Sweet Pea Ravioli
A thoughtful balance of acidity, sweetness, saltiness, and richness elevates the overall taste of a dish and creates a more harmonious and enjoyable eating experience. Balingit’s ricotta and sweet pea ravioli, served with brown butter, crispy prosciutto, and a lemon-mint gremolata, truly highlights the season’s freshest ingredients. In another creation, he pairs rhubarb with pork, allowing the natural acidity of the rhubarb to cut through the richness of the meat. These dishes feature layers of complexity while honouring the freshness of the ingredients.
Balingit uses a variety of ingredients, from plant-based proteins to grains, ensuring that each dish has depth without overpowering the fresh produce. Sustainability plays a crucial role in his practices, combined with efforts to reduce food waste, and support local farmers. Despite spring’s sometimes unpredictable weather, Balingit stays flexible, working with farmers to source the freshest produce available. Spring also brings a surge in plant-based dishes, as people increasingly seek lighter, healthier options.
As spring unfolds, Chef Balingit remains committed to showcasing fresh, local produce, creating dishes that celebrate the season’s natural beauty. He continues to stay true to sustainable practices, incorporating both traditional and innovative techniques.
Foodbuy partners with key national vendors like KraftHeinz to provide our members with an extensive rebate program on a wide range of Kraft salad dressings.