Specialty Food Association's 2019 Food Trends

Specialty Food Association’s Trendspotter panel has named its 2019 Food Trends, including plant-based foods, cannabis, and responsible packaging. The panel, which is made up of 10 specialty food professionals from across the industry, seeks to identify unique trends each year that will shape how food is created and consumed.

“The specialty food industry is growing rapidly, and much of this can be attributed to innovations happening in areas like sustainability, the plant-based movement, and desire for deeper regional flavors,” said Denise Purcell, head of content for the Specialty Food Association.

This year, the panel identified eight trends that are sure to make an appearance throughout the year.

Plant-Based Food

It’s not just for vegans and vegetarians anymore. Plant-based products are becoming increasingly popular as consumers seek healthier and more sustainable alternatives. New plant-based options will continue to have a retail presence and are expected to rise across the foodservice sector as well.

Regional Palate Shift

Millennials and Gen Z are driving a shift in interest to regional foods from Africa, South Asia, and Latin America. African foods like fonio, ras el hanout, and biltong are popping up on the radar, as well as South Asian and South American regional cuisines. In addition, savory-sweet snacks, in the style of street fare, will become more popular across retail and foodservice.

Cannabis Products Across Categories

Even though there are some legal challenges associated with it, CBD is becoming a large player in the retail and foodservice industry. Our experts say to look out for more infused cooking oils, teas, chocolates, baked goods, snacks, and even beer or pasta to hit the market this year. New cannabis products hit the shelves rapidly; many with high-end packaging and clever marketing.

Sustainable and Eco-Friendly Packaging

Consumers are more socially conscious than ever, and they expect company values to reflect it. In 2019, producers will begin displaying more on-package certifications and accreditations, and the packaging itself may be upcycled from plant-based materials such as tomato peels, kelp, and mushrooms.

Cassava

Also known as yuca, cassava is a starchy, tuberous root native to South America. It is both grain- and gluten-free, and while the root is high in carbohydrates, the leaves are rich in protein and lysine. The leaves, especially, are taking center stage, as products like cassava leaf chips or cassava leaf jerky are debuting on retail shelves. Foodservice will also take note of the cassava’s value and start using cassava flour in baked goods or tortillas.

Fermented Functional Beverages

Ready to drink (RTD) functional beverages are expected to continue climbing in retail sales through 2019. Kombucha may be the most notable, but it is certainly not the only fermented beverage on the market. Products like mushroom brews, drinking vinegars, and kvas (a traditional Slavic and Baltic fermented grain beverage) are also gaining notoriety for their myriad health benefits.

Edible Beauty

Named as one of 2018’s emerging trends, collagen-infused foods and beverages are still a huge hit with consumers looking to combat aging. However, topical beauty trends such as argan and almond oils are coming to the forefront, helping consumers hydrate their skin, restore elasticity, and reduce the visibility of wrinkles.

Ice Cream Renaissance

As consumers begin to seek more dairy-free alternatives, the ice cream market is reinventing itself with options such as coconut, almond, or soy-milk ice cream to keep them happy. In addition, consumers can be healthy with products like Halo Top’s high-protein, low-calorie ice cream, or ice creams with vegetables blended in. New and unique flavors, such as black sesame or jasmine, are also being introduced to the market.

As these trends emerge throughout the year, they will give way for new innovations or products that can potentially change the way we think about food.

“The Trendspotters are seeing major shifts in how consumers are eating. These shifts are providing us with amazing options, along with the opportunity to change how we eat and how food is created. Old favorites like ice cream are being reinvented, while at the same time, we’re seeing foods and flavors from around the world increasingly adapted into our everyday meals. It’s an exciting time for specialty food, and we expect to see even more growth and innovation throughout 2019, notes Purcell.

Members of the Specialty Food Association’s Trendspotter Panel include:

• Polly Adema, PhD, director & associate professor, Master of Arts in Food Studies, University of the Pacific San Francisco Campus, San Francisco, CA
• Melanie Zanoza Bartelme, global food analyst, Mintel, Chicago, IL
• Ken Blanchette, QA director fresh depts., Center of Excellence, FreshDirect, Bronx, NY
• Jonathan Deutsch, PhD, professor, culinary arts and food science, founder and director of The Drexel Food Lab, Drexel University, Philadelphia, PA
• Kara Nielsen, vice president, Trends & Marketing, CCD Helmsman, Emeryville, CA
• Melina Romero, manager, Trend Practice, CCD Helmsman, Emeryville, CA
• Stan Sagner, writer and producer, NY, NY
• Tu David Phu, chef, Oakland, CA
• Kriti Sehgal, CEO, Pure Fare, Philadelphia, PA
• Izabela Wojcik, director of house programming, James Beard Foundation, NY, NY

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Gourmet Food Gifts: Our Custom Italian Gift Basket!

This Italian gift basket called Mediterranean Sunset is based on a meal we ate in Italy! Gourmet food gifts are the perfect gifts for foodies.

This custom Italian gift basket was created in partnership with DeLallo. All opinions are our own.

Guess what? We’ve got an exciting brand new gourmet food gift: a custom A Couple Cooks Italian gift basket! And it’s based on a real meal that Alex and I ate in Italy this summer. Our favorite Italian foods brand, DeLallo, asked us if we’d like to curate an Italian gift basket for you. We’ve traveled to Italy several times and many of our recipes are Italian style recipes. So, we could not be more excited to curate this gift basket based on our latest trip to Italy! Keep reading for the story behind the basket and how to get one: it’s the perfect gift for foodies!

The story behind this Italian gift basket

This is an Italian gift basket with a story. On the Italian coast this summer, Alex and I enjoyed a simple homemade dinner with family, while watching the sun set over the Mediterranean on the terrace of our rented villa (sounds impossibly quaint, and it was!). And the menu was so simple: pasta with great pesto, a few antipasti, fresh veggies and delicious cheeses–and of course: great company.

Years before, Alex and I had honeymooned in Rome and on the Amalfi Coast, before we knew anything about food. But those charred artisan pizzas, that creamy Cacio e Pepe pasta that we slurped in the shade of the Pantheon: it inspired us. We were young and didn’t have much money, but that didn’t matter. Italian everyday food was totally accessible and so good. Italy showed us the power of delicious, well prepared, thoughtful food. In many ways, that trip was the foundation of who we became as A Couple Cooks.

Here it is: Our Italian gift basket!

So! Fast forward 11 years and we were in Italy again but this time, with our family. Alex had dreamed for years of bringing his mom to Italy, and now here we were! With our toddler Larson, his brother and his wife, and our niece and nephew, we spent a few days in a salmon pink villa hugging the rocky shore of the Mediterranean (in Tellaro Italy — here’s everything about our trip!). The meals we ate in restaurants were incredible, but one of our favorite memories is a meal we cooked with ingredients from the market and enjoyed on our terrace.

What struck us was how delightfully simple eating in Italy can be! Here are some photos of that meal: pesto pasta with the most incredible Italian basil pesto, some fresh veggies and cheese, some cured meats, and some grapes. We set the table of the terrace during golden hour and sat around drinking wine as the sun sank low in the sky. You know those moments when you feel a little twinge of, “I think I’ll remember this forever?” This was one of them.

Here we are! That very meal in Tellaro!

Here’s our meal on the terrace in Italy! Somehow foods from the market came together into this, even with 3 kids as part of the process!

What’s in this gourmet food gift basket?

This gourmet food gift basket recreates that Italian meal at home! All the products are from DeLallo. Of any companies in America, DeLallo truly has the best Italian food Alex and I have had in our country. Their basil pesto? Truly amazing, reminiscent of that flavorful pesto we had in Liguria. Their pasta? The best of its kind. Their whole wheat pasta tastes delightfully chewy, compared to some of the cardboard tasting whole wheat pastas we’ve had. Their grilled artichokes? Charred and delightful. Honestly, Alex and I do not say things like this lightly. After being in Italy, it spoils you (in the best kind of way!). These products are that good.

For this Mediterranean Sunset Italian gift basket, Alex and I picked out items that will help you recreate our Italian meal! Add a simple green salad, sliced vegetables, and crusty bread–and it’s a meal! Here’s what’s in the basket:

• Biodynamic Whole Wheat Fusilli Pasta
• Traditional Basil Pesto
• Olive and Artichoke Bruschetta
• Grilled Artichoke Halves
• Pitted Castelvetrano Olives
• Parmesan Cheese Wedge (eat it sliced!)
• Sliced Prosciutto
• Sliced Genoa Salami
• Natural Pistachios

Order the Italian gift box!

Click here to order the gift box! We hope you enjoy this basket as much as we do: it’s perfect for holiday gifts for foodies or enjoying with family.

A Couple Cooks - Recipes for Healthy & Whole Living

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Massaged Kale Salad with Pomegranate & Apple

How to Buy Sustainable Fish & Seafood

Wondering how to buy sustainable fish or sustainable seafood but not sure where to start? Here’s a quick guide to get educated fast.

Is eating sustainable fish and seafood something you’re interested in? The hard part is that once you get to the grocery store, there are so many options and labels that it’s completely overwhelming. Is farmed fish sustainable fish, or should it all be wild caught? What about fresh fish versus frozen: what’s better? Are there types of fish I should avoid?

Alex and I have been eating most vegetarian for the past 10 years (and most of the recipes in this space are vegetarian), but we do occasionally eat sustainable fish or meat. The thing is, we realized there were still some intricacies about buying sustainable fish and seafood that we didn’t understand. Since Alex and I wanted to learn more, we figured you might want to hear it too! So, we’ve called in an expert to set us straight: and luckily, we happen to have a friend who’s an expert on the subject. He’s JD Schuyler, director of the documentary Last Man Fishing (Spring 2019) and face behind Skyler Creative, who’s spent the last 3 years of his life researching this topic. We caught up with JD to ask him about all things sustainable fish and seafood, and his answers are simple, straightforward and insightful.

What are things to look for when buying sustainable fish / sustainable seafood?

Buying sustainable fish and seafood can feel overhwhelming, but there are a few main things to look for to get started:

1. US-caught: For example, buy Gulf shrimp rather than Indonesian shrimp. Overall, the US manages its fisheries better than most countries and US-caught fish are the best bet. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways. Imported seafood also hurts American fishermen and seafood producers. (This point is geared towards American consumers.)
2. Sustainable gear types: How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.
3. Fresh vs. frozen: One big misconception about fish is that “fresh is best.” As soon as an animal dies it begins to decompose. Freezing suspends this process. If a fish is frozen on board the boat on which it was caught and stays frozen until it gets to your kitchen, it will be a much higher quality than a raw fish that has taken a week (degrading every moment after being caught) to get to your plate.

Salmon en Papillote with Roasted Potatoes

Where would you recommend is the best place to buy seafood?

Most seafood counters at grocery stores exemplify the broken seafood system which has too many middlemen and lacks transparency. Always ask where and how your seafood was caught. Community Supported Fisheries are the seafood version of a CSA. CSF’s around the country provide a direct way to purchase quality sustainable fish that reflect transparency and a fair wage to American fishermen. LocalCatch.org has a map that helps you find a CSF near you.

Is farmed fish bad or good?

The farmed fish conversation is complicated because each species and origin represents different questions. If you want only one piece of advice: always always buy wild salmon. Farmed salmon is usually marketed as sustainable fish; however, the fish are fed other wild forage fish, which are not sustainable seafood. The farmed salmon model needs to account for their food supply and their environmental impacts. Salmon kept in pins in the ocean can introduce disease and parasites to wild salmon stocks. Farmed fish can be done well, but it needs more transparency before anyone can get excited about it.

Baked Salmon with Chimichurri Sauce

Are there types of seafood I should never buy?

Yes! Refer to the Monterey Bay Aquarium Seafood Watch List as a reference. This list is not faultless and I’ve heard plenty of complaints from fishermen about the list. But on the whole, I think they attempt to inform the consumer in an honest, effective way.

What other things should I know about how to be a responsible consumer of sustainable fish & seafood?

Being a responsible consumer can be overwhelming and expensive, but knowing how your seafood was caught and how it got to your plate is important. You can be confident that the extra money spent on sustainable fish and seafood will help support values of transparency, sustainability, and fairness. Another great resource is Ecotrust’s Four Simple Steps for Better Seafood Choices.

Thanks again to JD for helping us to understand sustainable fish and seafood! Follow along with his journey at Last Man Fishing and Skyler Creative.

Roasted Tomato Shrimp Over Creamy Polenta

Looking for sustainable fish and seafood recipes?

Want to try out your newly knowledge about sustainable fish and seafood at the grocery store? Here are some recipes to start with:

• Baked Salmon with Chimichurri Sauce
• Salmon en Papillote with Roasted Potatoes
• Baked Shrimp with Tomatoes and Feta
• Roasted Tomato Shrimp Over Creamy Polenta
• Simple Shrimp and Artichoke Paella
• Open Fire Seafood Paella
• Grilled Shrimp and Vegetable Skewers

 

A Couple Cooks - Recipes for Healthy & Whole Living

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Cheddar Chive Biscuits

Tender, flaky buttermilk biscuits infused with sharp cheddar cheese and fresh snipped chives, baked until golden brown and then brushed with melted butter. They’d be a perfect flavorful side dish for your holiday table!

I love me a good biscuit: one that’s light and fluffy with towering tall layers and a tender, buttery finish. These biscuits are all that and more.

I’ve always been somewhat of a biscuit purist, preferring classic buttermilk biscuits to just about anything else.

But when we were tasked with creating a cheese biscuit recipe, it quickly became obvious that cheese is one of the few additions that really make a basic biscuit better.

Let’s just say the cheese has won me over.

These biscuits are buttery and flaky, ultra light and perfectly cheesy. The fresh chives add a nice pop of flavor to contrast the sharp cheddar cheese.

Sure, they’re perfect for breakfast alongside cheesy scrambled eggs or savory breakfast sausage, but these biscuits blur the lines between meals. But I think they’d be great with a broccoli cheddar soup for lunch, or alongside a hearty beef stew for dinner. Or, you know, thanksgiving turkey and gravy and all the fixings (Thanksgiving should ALWAYS have biscuits, if you ask me).

(more…)

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15 Easy Healthy Vegetable Recipes for Fall

These easy healthy vegetable recipes for fall are cozy and comforting, everything savory pot pies to cozy vegetable bakes.

Fall brings cravings for cozy, and there’s no better time of year to hunker down and cook. Alex, Larson and I love to spend gray fall afternoons in the kitchen. Here are our top 15 easy healthy vegetable recipes for fall. We’ve curated our favorites into this list, but of course we have hundreds more fall recipes. All of these recipes are vegetarian and a good portion of them are vegan and gluten free too! The vegetable recipes below are main dishes and side dishes. And if you’ve got a sweet tooth, here’s our list of Fall and Winter Dessert Recipes.

Related: Gifts for Vegetarians | 10 Filling Plant Based Dinner Recipes

Vegan Pot Pie with Sage Crust

This vegan pot pie is one of our most beloved recipes! Earthy potatoes and peppers are slathered in a creamy sauce, along with fried shallots and white beans. And on top, a flaky sage vegan pie crust that you’d never believe has no butter (our secret: coconut oil). It’s truly a masterpiece. (Vegetarian, Vegan)

Tomato Coconut Cauliflower Curry

This tomato coconut cauliflower curry is delicious, nutrient packed, and ready in just over 30 minutes! It’s a crowd pleasing plant-based dinner recipe. It’s easy to put together and full of healthy veggies like sweet potato, spinach, chickpeas, cauliflower and tomatoes.  And this one’s another fan favorite in our easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Red Lentil Soup

This creamy, dreamy red lentil soup is an easy vegetarian dinner recipe that’s ready in under an hour. Cumin, paprika and cayenne bring a flavorful flair. It’s brightened up with lemon and served with fresh herbs and almonds. Serve with a side salad or fresh bread for a full meal! (Vegetarian, Vegan, Gluten Free)

Vegetarian Red Beans and Rice

This vegetarian red beans and rice recipe is budget-friendly meal with ingredients that are easy to find in most grocery stores. This take on Red Beans and Rice can be made on a budget, for about $4 per person. But even better, it’s very delicious and nutrient-dense: full of veggies, legumes, and Cajun spices that pack a large amount of flavor into some humble ingredients. (Vegetarian, Vegan, Gluten Free)

Shaved Brussels Sprout Salad with Pomegranate

This pomegranate shaved Brussels sprout salad will leave you glowing from the inside out. It’s a study in texture contrasts: the feathery shaved Brussels, the pop of the Pomegranate seeds, and the bright crunch of the apple. It’s vibrant and colorful, covered in a lightly sweet vinaigrette. And the flavor: it’s like eating a bowl of confetti, but the healthy kind! Truly a showstopper in this list of easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Instant Pot Acorn Squash with Pecan Stuffing

This Instant Pot acorn squash is quick to make using an Instant Pot (pressure cooker)! This vegetarian stuffed acorn squash features a rice stuffing with toasted pecans. This rice and pecan stuffing truly makes your kitchen smell like Thanksgiving while you make it! The onion, celery, garlic, and herbs combine to make something that smells just about like heaven. Add to that the crunch and rich flavor of buttery pecans, and you’ll find yourself just eating the stuffing alone. Here’s the Instant Pot we use. (Vegetarian, Vegan, Gluten Free)

Lentil Stuffed Sweet Potatoes

This sweet potato dinner recipe is easy and delicious: stuffed sweet potatoes with black lentils, fresh herbs and tangy goat cheese. The goat cheese is not only crumbled over the top with black lentils, fresh thyme, and crunchy celery leaves, but it’s mixed into the inside of the potato for a creamy, savory filling. So good. (Vegetarian, Gluten Free)

Quinoa Black Bean Vegan Chili

This hearty and delicious quinoa vegan chili is packed with protein and vegetables. Some secret ingredients: adobo sauce from a can of chipotle chili peppers in adobo, and a white wine vinegar for a tangy finish. It’s so, so tasty: definitely at the top of our easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Crispy Baked Sweet Potato Fries

Do you want to make sweet potato fries in the oven? These crispy sweet potato fries require very little oil to brown in the oven. Our secret? We use a little cornstarch to get a perfectly crunchy fry. (Vegetarian, Vegan, Gluten Free)

Harvest Vegetable Bake

This harvest vegetable bake is savory and refined: it tastes almost meaty! Perfect for Meatless Mondays or a cozy brunch. It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. (Vegetarian, Gluten Free)

Penne with Pumpkin Pasta Sauce

This pumpkin pasta sauce recipe is delicious and creamy, made with Parmesan cheese and savory spices! Serve it over penne for an easy meatless dinner. Pumpkin puree actually makes for a great pumpkin pasta sauce! It’s got a creamy texture that melds seamlessly with Parmesan cheese. It’s comfy, easy (like 30 minutes easy), and lovely for fall.  (Vegetarian)

Stuffed Delicata Squash Wild Rice and Sage

Delicata squash is a yellow oblong squash that tastes sweet and tender! This stuffing features wild rice with brown butter and sage, along with some vegetables and sharp cheddar cheese. Talk about flavor! (Vegetarian, gluten free)

Broccoli Cheese Stuffed Sweet Potatoes

These broccoli cheese stuffed sweet potatoes are an easy, healthy weeknight dinner your whole family will love. The cheese sauce features a surprise ingredient to make it even creamier: white beans! This tops our list of easy healthy vegetable recipes for fall. (Vegetarian, Vegan, Gluten Free)

Baked Butternut Squash Chips

Ready in 30 minutes, these baked butternut squash chips are delightfully crunchy. The sweet squash pairs nicely with salty Parmesan and is a great snack! (Vegetarian, Gluten Free)

Lemon Rosemary Roasted Potatoes

The twist on this rosemary roasted potatoes recipe is the lemon; instead of squeezing on the juice prior to roasting, the lemon is thinly sliced and roasted along with the potatoes. This brings out a much more intense lemon flavor. You can even eat the roasted lemon, if you’re brave! (Vegetarian, Vegan, Gluten Free)

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FreshDirect Names Top Trends for 2019

CBD-infused foods, tech-enabled local organic offerings, and better-for-you beverages are among the top trends for 2019, according to FreshDirect. CBD oil-infused products will first surge in the drinks category, with CBD-infused drinks driving the functional-wellness drink category. CBD will also be prominently featured on more menus next year and as the star of new food products, such as salad dressings, according to the list.

Other forecasted trends on the list include bringing fresh into shelf-stable, high-quality canned fish, oats, premium spice packets, cauliflower, evolution of kids' snacks, and the expansion of local foods. It claims this coming year will bring more innovative, fresh, and sustainable takes on shelf-stable staples — some becoming so fresh that they need to be refrigerated.

Related: Consumers Interested in Cannabis-Infused Food, Drink; FreshDirect Founder Steps Down.

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