Food trends point toward widening culinary horizons

Last week I spent time researching food trends for the year ahead, learning what was being touted by prognosticators across the industry. From print magazines, online bloggers and gourmet grocery chains, the same ideas kept appearing. Whether a curated list from the aisles of Whole Foods Market to the editors at Food and Wine to recipe sites like Delish or Realsimple, the lists had a great deal in common.

With continued focus on healthy food choices, as well as limited selections of meats available at grocery stores during the pandemic, plant-based foods topped several lists. This is often found as a companion trend to those espousing raw food diets and avoidance of all processed foods. While these are healthy approaches, they can be highly restrictive and challenging to follow for an extended period of time.

A trend that continues from previous years is the focus on sour-tasting pickled and fermented foods, such as drinkable vinegars, kombucha (fermented tea drinks), artisanal sauerkraut and kimchee (fermented spiced vegetables). Whether due to this trend or the renewed interest in canning fruits and vegetables during the past year, there was a national shortage of mason jar lids and a proliferation of recipes across the internet.

Making a quick pickle of virtually any vegetable is quite simple. All you need are the main ingredient, sliced, chopped or whole (if small enough) and a brine of vinegar, salt, sugar and spices. These don’t need to be processed in a boiling-water bath, but if you heat the brine, the flavor will better permeate the vegetables. You can also avoid the stove by bottling and storing the mixture in the refrigerator until the desired degree of “pickle” flavor is achieved.

There’s another trend that has evolved from the changes in our daily routines. Without the need to commute to the office or classroom, mornings are less slapdash. Instead of grabbing a donut or granola bar to munch on the way, people are spending more time preparing and enjoying a sit-down breakfast. Overnight casseroles, elegant egg sandwiches and healthy, home-baked muffins are popular.

While we have turned to home delivery and takeout from our favorite restaurants during these past months, many of us have noticed the large volume of waste the packaging generates, much of it not recyclable. Companies that produce sustainable and compostable containers will find themselves in the spotlight as consumers still want leak-proof delivery without harming the environment.

This is especially true of meal-kit companies such as Hello Fresh and Blue Apron. Some of these firms have started to tweak their advertising copy to highlight more eco-friendly aspects of their cool-packs, interior cushioning and exterior cardboard materials. And, it you don’t want the ingredients delivered with printed instructions, you can take an online cooking class and learn how to make a meal just in time to serve it.

Finally, there continues to be growing interest in expanding our culinary horizons by looking to the spices and specialities of other cultures across the globe. For example, the stuffed peppers in the photo (inspired by Jamie Oliver’s latest cookbook, “Ultimate Veg”) deliver hints of Indian flavors with cumin, cloves and cilantro – a big change from the ground beef and rice usually found inside a stuffed pepper. Here’s to eating in 2021!

Quick Pickled Vegetables

1 lb fresh vegetables*
2 sprigs fresh dill
1/2 t mustard seed
1/2 t coriander seed
1 t black peppercorns
2 sliced garlic cloves
1 C apple cider vinegar
1 C water
1 T kosher salt
1 T sugar

Wash and thoroughly dry two wide-mouth one-pint jars, lids and rings; set aside. Prepare the vegetables: slice cucumbers; peel and slice carrots; trim and slice beans; trim and slice squash. Place half the herbs and garlic into each of the jars. Tightly pack vegetables into the jars, leaving a space of 1/2-inch from the rim. Combine the remaining ingredients in a small saucepan and bring to a boil over medium, stirring to dissolve the salt and sugar. Pour the brine into the jars, leaving 1/2-inch space from the top of the jars. Gently tap the jars to release all the air bubbles. Place lids on the jars and screw on rings until tight. Allow to come to room temperature, then refrigerate for at least 48 hours. *Note: Use only one type, or a combination of cucumbers, carrots, green beans, summer squash.

Masala Stuffed Peppers*

1 red bell pepper
1 yellow bell pepper
1 t red wine vinegar
pinch salt
1/2 lb Yukon gold potatoes
1/2 lb sweet potatoes
1/2 t salt
2 T unsalted butter
1/2 C chopped red onion
2 cloves garlic
1 minced red chili
1/2 t cumin seeds
1/4 t ground cloves
2 t tomato paste
vegetable broth, if needed
1/2 oz fresh cilantro, divided
2 oz feta cheese

Preheat oven to 350 F. Slice the peppers in half lengthwise and remove the seeds. Place in a glass baking pan in a single layer. Splash the inside of the peppers with the red wine vinegar and sprinkle with salt; set aside. Peel the potatoes and cut into 3/4-inch chunks. Place them in a saucepan, add 1/2 t salt and cover with water. Bring to a boil over medium and cook until tender, about 15 minutes. Drain the potatoes in a colander. Wipe out the pan and return it to the stove over low. Add butter and when melted, stir in onion, garlic, chili, cumin, cloves and tomato paste. Cook, stirring often, until vegetables have softened, about 3 minutes. If mixture sticks, stir in a splash of vegetable broth. Chop the cilantro and add all but 2 T to the pan. Add potatoes to the mixture and use a potato masher to combine the ingredients. Fill the pepper halves, mounding slightly. Bake for 50 minutes, sprinkle with feta and continue baking another 5 to 10 minutes. Serve garnished with reserved cilantro. *Adapted from “Ultimate Veg” by Jamie Oliver.