Pickled Trends

Trends: Breakfast of Champions and More!

The morning meal is a segment that continues to grow, and with consumers interested in fresh and healthy, this is a good opportunity to incorporate vegetables. Datassential reports fresh produce plays a role in any well-balanced breakfast.
• Roast vegetables before adding into omelets to add caramelization and sweetness.
• Top on-trend bowls with greens.
• Bulk up breakfast sandwiches with vegetables such as cabbage, arugula, watercress or microgreens instead of the standby spinach.
• Consumers are also looking for a little kick as in heat; spice it up by using different peppers such as ghost or experiment with oils.

While fermentation – the process that transforms sugar into alcohol or acid – has been around for centuries, foods preserved in this manner are enjoying their time in the spotlight thanks to their probiotic benefits and bold flavors. Chefs are also experimenting with fermented foods by putting their own spin on the classic preparations. Kimchi – the staple Korean pickled vegetables condiment – and sauerkraut are easily fermented foods that are good starters for establishing an in-house fermentation program.
• Pickle a variety of vegetables to create a “pickle” bar for a customizable burger or slider.
• Use the brine in meat marinades or salad dressings.
• For kimchi, experiment with vegetables other than the standard napa cabbage such as cucumbers, tomatoes, and even apples

Smoke and fire are popular preparations on menus across the country, and not just for meat.
• Hay-smoke root vegetables such as carrots, potatoes, and celeriac for a subtle, earthy flavor.
• Give drinks another dimension with smoked ice, syrups, and salt.
• Top desserts with charred fruits or burnt sugar.
• Forget the smokehouse: try tea smoking fish and proteins, use the oven to infuse potato with smoky flavor or use a handheld food smoker for a last minute preparation.