I love reading hot food trend predictions for the new year. So, just for fun, I’ve sprinkled in some recipes below as a nod to what’s trending for 2022, including kelp, mushrooms, and a spicy, slurpy noodle soup from Southeast Asia. Is called laska.
At the top of the list of trending foods is kelp, because it’s not only good for us, but it’s a sustainable food that we should all learn to love. An easy way to add it to your diet is with this Kale and Cucumber Seaweed Salad flavored with toasted sesame oil, ginger and soy.
It is not difficult to understand why dietary predictors think Laska Curry and Coconut Soup will be trendy in 2022; this velvety soup is spicy, creamy (from the coconut milk) and packed with fluffy rice noodles, plus optional protein, all sprinkled with lime juice and cilantro.
Continuing the trending theme, it’s time to add more mushrooms to your menu, including this tasty vegan Mushroom soup with shiitake bacon. Double the shiitake bacon because you’re likely to munch on those addictive morsels long before you sprinkle them over the soup for garnish.
The new year arrived with a series of wet days followed by snow, and I turned to citrus and sour flavors to brighten the palate and the plate. Enjoy this Beet and Citrus Salad with a pine nut vinaigrette. For a hearty lunch or dinner in January, accumulate the delicacies in My big Halloumi salad which includes fresh tangerine, chickpeas, dates, walnuts, arugula, and more (plus, with this recipe, there’s an instructional video and a link to another stacking salad).
Whether you are a mountain skier or not, treat yourself to this après-ski inspired recipe for Savory butternut pie with bacon and cheese. And don’t miss the two bonus recipes—Butternut soup with miso, ginger and mapleand Butternut Squash Hummus—to use up leftover butternut squash.
It’s football playoff season, which for us means wing time. And again this year, we’re going to add to the spirit of competition with a playoff between Sticky Pomegranate Black Pepper Chicken Wings and Chicken wings in sticky fish sauce with peanuts and herbs. Both use a dry brine before cooking and the resulting wings are crisp yet tender and loaded with sticky, finger-licking sauce.
Other options for playtime (or anytime) include savory Pancake Pajeon with soy sauce. Or offer everyone fries Oyster Tacos using sustainably high Oysters from Fisherman’s Island. Fry oysters coated in a cornmeal mixture, wrap them in warm tortillas and add the remoulade sauce as suggested in the recipe or any other taco filling that inspires you.
Winter weather calls for braises that warm the house and the body, like this recipe for Braised short ribs in red wine. Serve ribs and sauce over hot buttered egg noodles or creamy polenta. Another perfect winter warming dish is the popular Indian curry dish. Butter chicken based on aromatic spices including garam masala (which is a mixture of spices), cumin and turmeric. The recipe is a 30-minute version, so while not totally traditional, it’s easy enough for weekday evening meals.
Add this vegetarian Stuffed acorn squash to your repertoire for the week too. The stuffing calls for quinoa – mixed with dried cranberries, pumpkin seeds and scallions – but you can use just about any grain from the pantry, including farro, brown rice, barley or blueberries.
The final dinner menu is a delicious pasta that takes us back to those on-trend mushrooms with Cooking pasta with mushrooms and marsala. Delicious on its own, but consider adding a fried egg on top for some extra protein and richness.
For a sweet treat at the end of the main meal, try these Soft brown sugar and maple cookies. Or, if you’re in the mood to bake and want to go beyond cookies, enjoy Dorie Greenspan’s Cardamom crumb cake for dessert, or breakfast, or anywhere in between.
And finally, if you’re looking for some brighter citrus for dark winter days, make a batch of this super simple Citrus syrup with rosemary and use it in cocktails, mocktails or with hot water as an herbal tea to warm you up from top to bottom. Happy New Year 2022!
Genie McPherson Trevor is the founding editor of Edible Rhody magazine, a quarterly food journal that celebrates Rhode Island’s local and seasonal bounty. Edible Rhody is a member of Edible Communities, the James Beard Award-winning publishing group with over 80 local Edible magazines in print across the United States and Canada.
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