Early each year, food writers predict the hot culinary trends ahead, inspiring me to try to weave them into my recipes. This year, savory versions of sweet eats, fermented foods, grass-fed beef and mini-desserts are a few of the buzzing topics that caught my eye and appetite.
Soon after, in March, dietitians celebrate National Nutrition Month. This is our time to spotlight the work we do while spreading the word on the importance of eating well.
This year's theme, Savor the Flavor of Eating Right, honors food traditions by appreciating the pleasures and togetherness that food brings to our lives.
Meditating on my favorites of the 2016 food trends gave rise to recollections of past delicious encounters. This became my starting point for these four dishes, one for each meal of the day and, of course, a dessert.
I hope these recipes will inspire you to bring your own backstory to this year's fashionable foods, blending old and new to create something all your own.
Breakfast Parmesan, Sage and Rosemary Savory Granola
I've been blending and baking up sweet, crunchy classic granola for years, dishing it out to family and friends for holidays, birthdays and just because.
But lately, everything from yogurt cups to cereal bars is getting a savory twist; let granola be no exception. This recipe tamps down the sugar content considerably and trades out vanilla and warming spices for playful herbs and the addictive mix of garlic, onion and cayenne.
Irresistible when sprinkled into plain whole-milk yogurt, it branches into lunch territory atop pureed soup or a green salad. With whole grains and heart-healthy nuts and seeds, it makes a great snack eaten straight from a baggie during that midmorning slump.
Just be sure to portion it out before digging in; this stuff will have you hooked at first bite!
Lunch Kimchi Zen Salad in Avocado Halves
Fermented foods such as sauerkraut, pickles, yogurt and tempeh are rising stars of the culinary scene. Kimchi, a classic Korean side dish, is one of the many traditional foods that brings pungent flavor and beneficial bacteria to the home table.
After a botched home fermentation attempt, I learned to make kimchi properly at a recent Community Cooks workshop, a skill-share project through Slow Food Wisconsin Southeast. The workshop leader, Saehee Chang, shared not only her recipe but also her passion for crafting this fascinating food.
I let my jar of spicy cabbage ferment atop the refrigerator for a couple of days, then mixed it up with thinly sliced carrots and cucumber to create a salad, which then filled avocado halves. I love this dish's vibrant colors and the delightful intermingling of spicy, sour, creamy, crunchy and salty flavors and textures.
Dinner Grass-fed Beef and Barley Stuffed Peppers
As consumers become more interested in the source of their dinner, more attention is paid to how livestock is fed and raised. Thanks to this increased awareness, grass-fed beef has entered the home cook's lexicon.
Meat from cows raised exclusively on pasture is higher in anti-inflammatory omega-3 fats than conventional corn-fed beef and has a deeper, more complex flavor while being naturally lower in saturated fats.
Grass-fed ground beef shines in favorite recipes including my husband's all-time favorite: stuffed peppers. Swapping out rice for nutty, toothsome barley and blending in south-of-the-border spices with fresh cilantro gave his favorite dinner a new twist.
Dessert Chocolate-Covered Almond Mini Malted Milkshakes
Malts and milkshakes are sprinkled throughout my very favorite childhood memories, yet very rarely have I enjoyed sips of this dreamy treat as an adult.
Milkshakes are one of those foods I'd subconsciously relegated to my "forbidden foods" list. But I wouldn't be true to my profession's favorite adage, "everything in moderation," if I didn't enjoy this comforting favorite from time to time. Milkshakes are delicious!
This recipe for mini malted milkshakes keeps with 2016's trend of diminutive desserts — just enough to mindfully savor — while bringing me back to summer nights at the Dairy Queen stand, slurping melty malt-flavored chocolate soft-serve through a plastic straw.
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