Tasty trends for 2016
Food trends for coming year include innovative vegetable dishes, sweet-heat combos, new ways with toast
Food trends for coming year include innovative vegetable dishes, sweet-heat combos, new ways with toast.
Trend watchers, chefs and foodies alike stand united on vegetables - once lowly or overlooked as a side, they’re being elevated to a starring role.
Christine Couvelier says 2015 has been an amazing year for vegetables and the root-to-leaf movement will continue in 2016 with more creative preparations, from grilling and smoking to roasting and charring.
“We thought seeing whole roasted cauliflowers was a wow on some menus, but that’s just the tip of the iceberg,” says the Victoria-based Couvelier, whose Culinary Concierge company helps clients around North America keep ahead of market trends.
“I think it’s a continuation on understanding fresh and local and being very innovative and creative in the kitchen,” she says.
“I think a lot of it also is consumers’ understanding the health benefits around that style of eating too. We’re not saying not to have meat but all in proportion and looking to vegetables to fill a great deal of the plate.”
Here are some creative vegetable recipes to try at home:
ROASTED CARROTS WITH CORIANDER SEEDS AND GARLIC
Honey, garlic, thyme and coriander are all exceedingly good accompaniments to roasted carrots. This dish works particularly well alongside meat or seafood entrees or barley risotto. 1 kg (2 1/4 lb) carrots, peeled and sliced into batons (2 by 8 cm/1/2 by 3 inches). 15 mL (1 tbsp) runny honey 22 mL (1 1/2 tbsp) olive oil 7 mL (1 1/2 tsp) coriander seeds, gently crushed 3 cloves garlic, crushed 7 mL (1 1/2 tsp) sea salt Pepper, to taste 5 thyme sprigs Preheat oven to 220 C (425 F) or 200 C (390 F) convection. In a large bowl, place carrots with honey, oil, coriander seeds, garlic, salt and plenty of pepper. Mix well, then transfer to 2 large parchmentlined baking sheets (you don’t want the carrots to be overcrowded). Roast for 30 minutes, mixing in thyme just 3 minutes before the end of cooking, until carrots are cooked through and caramelized but still retain their bright colour. Makes 4 servings. Source: “Nopi” by Yotam Ottolenghi and Ramael Scully (Appetite by Random House, 2015).
Trend watcher Christine Couvelier predicts hummus will be popular in 2016. But people are branching out from the traditional chickpea version. This colourful hummus recipe features edamame (fresh soybeans). It can be served with assorted raw veggies, as the filling with roasted vegetables in a rolled tortilla, on toasted crostini or drizzled with a bit of Sriracha for a zesty version. 500 mL (2 cups) frozen shelled edamame 50 mL (1/4 cup) tahini Zest and juice of 1 lemon 2 garlic cloves, peeled 15 mL (1 tbsp) chopped fresh thyme 15 mL (1 tbsp) chopped fresh basil Salt and pepper 60 to 90 mL (4 to 6 tbsp) olive oil (approx) Cook edamame according to package directions. In the work bowl of a food processor, combine cooked edamame, tahini, lemon zest and juice, garlic, thyme, basil, salt and pepper and process until smooth. With food processor running, drizzle in olive oil and blend until smooth. (Using more olive oil will produce a creamier hummus.) Source: Christine Couvelier, Culinary Concierge www.culinaryconcierge.ca.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
Anastasia Meeks, a student member of the Ontario Home Economics Association, developed this recipe to change her family’s minds about
eating brussels sprouts as a Christmas dinner side dish. “They all loved this recipe so much that they requested for it to make an appearance at next year’s dinner. Mission accomplished,” she writes. When choosing brussels sprouts, look for ones that are dark green and tightly closed and dense for their size. Wrap them loosely in a paper towel and then place in a plastic bag in your vegetable crisper. They should remain fresh for up to 2 weeks. When trimming brussels sprouts, peel or pull away any blemished or bruised leaves. 500 g (1 lb) brussels sprouts, bottoms trimmed, cut in half 150 mL (2/3 cup) fresh or frozen cranberries 30 mL (2 tbsp) canola oil Iodized salt and pepper, to taste Dressing 5 mL (1 tsp) whole-grain Dijon mustard 30 mL (2 tbsp) pure maple syrup 15 mL (1 tbsp) apple cider vinegar Preheat oven to 180 C (350 F). Line a large, rimmed baking sheet with parchment paper. Place brussels sprouts and cranberries on prepared pan. Drizzle with oil and season lightly with salt and pepper. Gently toss to coat with oil and seasonings. Bake for 20 to 30 minutes or until brussels sprouts have browned and tenderized and cranberries have softened. Shake pan periodically. Dressing: In a large bowl, whisk together mustard, maple syrup and vinegar. When brussels sprouts and cranberries are done, place in large bowl with dressing and toss until coated. Makes 1 l (4 cups). One serving is 125 ml (1/2 cup). Source: “Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce” by Mairlyn Smith with Recipes from the Ontario Home Economics Association (Whitecap Books, 2015).
These recipes make it easy and tasty to follow the new trends in vegetables for elevating vegetables 2016. The recipe for Roasted Brussels sprouts with cranberries, shown above left, is from “Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce” by Mairlyn Smith. The recipe for roasted carrots accompanied by honey, garlic, thyme and coriander is from chefs Yotam Ottolenghi and Ramael Scully from their new cookbook “Nopi”.
Christine Couvelier of Victoria thinks vegetables will take a starring role on plates in 2016 with more creative preparations, from grilling and smoking to roasting and charring.