We love culinary trends. They shake up routine meals by presenting unique flavour combinations, allow us to discover a new way to prep food and best of all, create a feeling of excitement and fun around food. We invite you to explore new flavours, re-discover the old and invoke your joie de vivre!
Food becomes popular for many reasons. Sometimes it’s health benefits, sometimes it’s novelty, but most often it’s because of the foods delicious flavour.
Here are some of our favourite food trends. We hope you like them!
Pickling vegetables is a trend right now. Kimchi, kombucha and sauerkraut are continuing to grow in popularity. Not only do these piquant foods add a zip to your dinner, they also pack a probiotic punch and that’s good for your gut. The healthy bacteria in these fermented foods can aid digestion and help break down sugar. So wow your taste buds and add some fermented goodness to your plate. Or try making your own pickles and impress your friends!
Pickles are divine in a tuna sandwich! Check out our tuna and pickle sandwich
Quick and Easy Pickled Vegetables:
These pickled veggies would also be a crunchy, delicious addition to any sandwich!
- Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs.
- 1 tablespoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoons mustard seeds
- 6- 10 cloves garlic- sliced thickly
- ½ an onion sliced (optional)
- few sprigs fresh dill (optional) or other herbs
- Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, fresh herbs.
- Pickling liquid:
- 2 Cups vinegar- white, red wine, rice wine, apple cider
- 2 Cups water
- 2 Tablespoons kosher salt
- 4-6 Tablespoons sugar
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the meantime, pack the jars.
- In two quart size mason jars, divide the garlic and whole spices.
- Begin adding the veggies and if you’re including the onion (which we recommend) , layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
- Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to three weeks.
Also on the “trending” list are upscale tacos. Several notable international restaurants have been popping up recently featuring an old Mexican favourite with a twist! Imagine biting into a blow-torched mackerel citrus and avocado taco, or how about chili chocolate ice cream tacos?
One word, wow!
Fish tacos are a perennial favorite and super easy to make. Here is a recipe for canned fish tacos. Yes, we’re taking canned tuna upscale again, it’s such a versatile staple!
Easy Fish Tacos!
A can of tuna and some other on hand ingredients is all you need.
- 1 five ounce can tuna (in water)
- 2 tbsp diced onion
- 1 tbsp diced jalapeno
- 1 tbsp chopped cilantro
- 2 tbsp mayo
- 1 cup chopped cabbage
- 1/4 cup diced avocado
- 1/4 cup diced tomato
- fresh lime
- hot sauce or salsa
- salt & pepper to taste
- 4 corn tortillas
- Prepare the tuna fish. In a small bowl combine drained tuna, onion, jalapeno, cilantro and a squeeze of fresh lime. Stir in mayonnaise and hot sauce. Salt and pepper to taste.
- Build the tacos. Warm or toast tortillas briefly in the microwave or toaster. Spoon 1/4 of the mixture onto each tortilla.
- Top with shredded cabbage, diced tomato and avocado. Serve with lime and salsa or hot sauce. Enjoy!
Also on the list this year is Poké, pronounced ‘po-kay’. Poké is kind of like Hawaii’s answer to sushi. It’s usually raw fish served marinated on rice.We thought we’d try it with canned tuna and guess what, it works!
Tuna Poke Bowl
- 2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if you prefer gluten-free)
- 1 teaspoon sesame oil
- 2 tablespoon orange juice
- 1-inch piece of ginger, peeled and grated or minced
- 2 5-ounce cans tuna in brine, drained
- Small handful of cilantro, chopped
- 1 scallion, finely chopped
- 1 cup cooked rice or other grain, cooled
- 1/4 medium avocado, cubed
- 4 cherry tomatoes, quartered
- 1 tablespoon sesame seeds
- Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
- Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
- Voila! You are now totally on trend with this delicious lunch!
Now this trend is just plain fun. Who doesn’t love a walk down memory lane. So many chefs remember their parents entertaining and serving classics like devilled eggs or fondue. Remember beef wellington?
One of our favourite retro dinner ideas is Vol Au Vents. These yummy little puffed pastry cups are scrumptious served with a variety of creamy fillings. Here is an easy recipe for tuna vol au vents.
Tuna Vol Au Vents
- 1 6ounce can of tuna (drained)
- 1 onion, finely chopped
- 2 tbsp butter (use grass fed for extra trend points)
- 3 tbsp plain flour
- 600ml milk
- salt and pepper
- 1.5 tbsp curry powder
- ½ cup corn kernels
- ½ cup grated cheese
- 4 large vol-au-vent shells (available at most grocery stores)
- Heat butter in a saucepan and add onion and saute for a few minutes until soft.
- Add tuna and cook for a further 3 minutes.
- Mix flour into tuna mixture and cook stirring constantly for another minute.
- Add milk, salt and pepper to taste, curry powder and corn and stir until thick.
- Simmer on low for about 5 minutes.
- Place vol-au-vents on a baking tray and pour tuna mixture in each one.
- Sprinkle with cheese and place in a moderate oven until cheese is melted.
May we suggest watching “MASH” reruns after this retro feast. The main thing with this trend is to just have fun.
Here are some other very notable food trends you’ll see this year:
Say hello to sweet potato, carrot or tomato flavoured yogurt infusions.
The national fruit of Bangladesh. It has an incredible texture and is popping up in vegan dishes everywhere as a meat stand-in.
Move over kale, it’s time for cauliflower to take the spotlight. Chefs are taking this humble veggie to a whole new level this year. You’ll see cauliflower rice, cauliflower steaks and lots of incorporation into main dishes.
Be bold and try something new, your palate will thank you!