Content
We will observe Culinary Trends in 2025. from several aspects:
I – Introduction
II – Preparation Methods (9 recipes)
III – Recipe Styles (10 recipes)
IV – Ingredient Trends (17 recipes)
V – Culinary Trends in Preparation Techniques (19 recipes)
VI – Culinary Trends in Recipe Styles (19 recipes)
VII – Innovative Cooking Technologies
I – Introduction
We will divide the food trends for 2025. into several most important areas.
In the culinary exploration, one can never underestimate the power of quick and easy recipes. These dishes serve as lifesavers on busy weekdays or lazy weekends. But let’s not stop there; let me share some tips and tricks to elevate your cooking game. From mastering basic knife skills to learning how to balance flavors, these nuggets of culinary wisdom can truly transform your kitchen experience.
Now, let’s delve into the vast world of national cuisines. Each culture boasts its unique flavors and ingredients, waiting to be explored and savored. From the spicy delights of Thai cuisine to the comforting warmth of Italian pasta dishes, there’s something to tantalize every palate.
But what about those special events where you want to impress your guests with culinary delights? Whether it’s a formal dinner party or a casual gathering, these dishes will leave a lasting impression.
And let’s not forget about the little ones in our lives. Welcome to the kids’ world of cooking, where creativity knows no bounds. Engage your children in the kitchen with fun and interactive recipes designed just for them. Who knows, you might discover the next junior master chef in your household!
Now, let’s light up the importance of zero-waste meals. In a world increasingly conscious of environmental impact, mastering the art of minimizing food waste is crucial. With planning and creativity, you can transform leftovers into delicious new creations, while doing your part for the planet.
As we journey through the culinary landscape, we mustn’t overlook the sweet indulgence of desserts and cocktails. From decadent cakes to refreshing libations, these treats add a touch of indulgence to any meal or gathering. So, satisfy your sweet tooth and raise a glass to good times!
Finally, let’s talk about culinary techniques that stand the test of all seasons. Whether it’s grilling in the summer sun or slow-cooking hearty stews in the depths of winter, there are techniques suited for every time of year. With the right skills and a dash of creativity, you can create culinary masterpieces that transcend the limitations of the calendar.
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II – Preparation Methods
- Zero-Waste Cooking: In line with sustainability efforts, zero-waste cooking will emerge as a prevalent preparation method in 2025. Chefs embrace root-to-stem cooking and nose-to-tail butchery, minimizing food waste by utilizing every part of the ingredient. Creative dishes like broccoli stem slaw and pork belly cracklings showcase the versatility of zero-waste cooking while reducing environmental impact.
- Sous Vide Cooking: Sous vide cooking continues to gain popularity for its precision and consistency in 2025. This method involves vacuum-sealing ingredients in bags and cooking them in a water bath at a precise temperature. Chefs use sous vide cooking to enhance flavors and textures, resulting in tender meats, perfectly cooked vegetables and infused infusions.
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Broccoli Stem Slaw
Prep Time: 10 minutes Total Time: 10 minutes
Nutrition Facts (per serving):
- Calories: 50
- Fat: 1g
- Carbohydrates: 10g
- Protein: 3g
Ingredients:
- 2 broccoli stems, peeled and thinly sliced
- 1 carrot, grated
- 1/4 cup of sliced red cabbage
- 2 tablespoons of yogurt
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Directions:
- Combine sliced broccoli stems, grated carrot and sliced red cabbage.
- In a separate small bowl, whisk yogurt, apple cider vinegar, honey, salt and pepper to make the dressing.
- Pour the dressing over the broccoli stem mixture and toss until evenly coated.
- Garnish with sesame seeds before serving.
Pork Belly Cracklings
Prep Time: 10 minutes Total Time: 2 hours (including roasting time)
Nutrition Facts (per serving):
- Calories: 300
- Fat: 25g
- Carbohydrates: 0g
- Protein: 18g
Ingredients:
- 1 lb of pork belly, skin-on
- Sea salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- Score the skin of the pork belly with a sharp knife, making shallow cuts.
- Season the pork belly generously with salt and pepper.
- Place the pork belly on a baking sheet lined with parchment paper, skin-side up.
- Roast in the oven for 1.5 to 2 hours or until the skin is crispy and golden brown.
- Remove from the oven and let it cool slightly.
- Slice or break the pork belly into crackling-sized pieces.
- Serve as a crunchy snack or as a topping for salads and soups.
Sous Vide Steak
Prep Time: 10 minutes Total Time: 1.5 to 2.5 hours (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: 300
- Fat: 20g
- Carbohydrates: 0g
- Protein: 30g
Ingredients:
- 2 beef steaks (such as ribeye or sirloin)
- Salt and pepper to taste
- Fresh herbs (optional)
Directions:
- Season the steaks generously with salt and pepper.
- Place each seasoned steak in a separate vacuum-sealable bag.
- Seal the bags using a vacuum sealer, ensuring they are airtight.
- Preheat a sous vide water bath to the desired temperature for your preferred level of doneness (e.g., 130°F for medium-rare).
- Submerge the sealed bags in the water bath and cook for 1 to 2 hours, depending on the thickness of the steaks.
- Remove the steaks from the bags and pat them dry with paper towels.
- Heat a skillet over high heat and sear the steaks for 1 minute on each side to develop a crust.
- Let the steaks rest for a few minutes before serving.
- Garnish with fresh herbs.
Sous Vide Salmon with Lemon-Dill Sauce
Prep Time: 10 minutes Total Time: 40 minutes (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 5g
- Protein: 35g
Ingredients:
- 2 salmon fillets
- Salt and pepper to taste
- 1 lemon, thinly sliced
- Fresh dill for garnish
For the Lemon-Dill Sauce:
- 1/4 cup of yogurt
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
- 1 tablespoon of chopped fresh dill
- Salt and pepper to taste
Directions:
- Season the salmon fillets with salt and pepper.
- Place each seasoned salmon fillet in a separate vacuum-sealable bag with a couple of lemon slices.
- Seal the bags using a vacuum sealer, ensuring they are airtight.
- Preheat a sous vide water bath to 125°F (52°C).
- Submerge the sealed bags in the water bath and cook for 30 minutes.
- While the salmon is cooked, prepare the lemon-dill sauce by mixing yogurt, lemon juice, lemon zest, chopped dill, salt and pepper in a bowl.
- Remove the salmon from the bags and pat them dry with paper towels.
- Serve the sous vide salmon with lemon-dill sauce, garnished with fresh dill.
Sous Vide Vegetables
Prep Time: 10 minutes Total Time: 40 to 55 minutes (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: varies depending on vegetables
- Fat: varies depending on vegetables
- Carbohydrates: varies depending on vegetables
- Protein: varies depending on vegetables
Ingredients:
- Assorted vegetables (such as carrots, green beans, asparagus)
- Salt and pepper to taste
- Olive oil for drizzling (optional)
Directions:
- Prepare the vegetables by washing and trimming them as needed.
- Season the vegetables with salt and pepper.
- Place the seasoned vegetables in a single layer in a vacuum-sealable bag.
- If desired, drizzle the vegetables with a small amount of olive oil.
- Seal the bag using a vacuum sealer, ensuring it is airtight.
- Preheat a sous vide water bath to the appropriate temperature for the type of vegetable being cooked (e.g., 183°F for carrots, 185°F for green beans).
- Submerge the sealed bag in the water bath and cook for 30 to 45 minutes, depending on the type and thickness of the vegetables.
- Remove the bag from the water bath and carefully open it.
- Drain any excess liquid from the vegetables before serving.
Sous Vide Infused Olive Oil
Prep Time: 5 minutes Total Time: 2 hours (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: 120
- Fat: 14g
- Carbohydrates: 0g
- Protein: 0g
Ingredients:
- 1 cup of extra virgin olive oil
- Aromatics of choice (such as garlic cloves, fresh herbs, chili peppers)
Directions:
- Pour the olive oil into a vacuum-sealable bag.
- Add the aromatics of your choice to the bag.
- Seal the bag using a vacuum sealer, ensuring it is airtight.
- Preheat a sous vide water bath to 135°F (57°C).
- Submerge the sealed bag in the water bath and cook for 2 hours.
- Remove the bag from the water bath and let it cool to room temperature.
- Strain the infused olive oil through a fine mesh sieve or cheesecloth into a clean bottle or jar.
- Store the infused olive oil in the refrigerator for up to one month.
Sous Vide Poached Eggs
Prep Time: 5 minutes Total Time: 50 minutes (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: 70
- Fat: 5g
- Carbohydrates: 0g
- Protein: 6g
Ingredients:
- Eggs
Directions:
- Preheat a sous vide water bath to 145°F (63°C).
- Carefully crack each egg into a separate vacuum-sealable bag, ensuring the yolks remain intact.
- Seal the bags using a vacuum sealer, ensuring they are airtight.
- Submerge the sealed bags in the water bath and cook for 45 minutes.
- Remove the bags from the water bath and carefully open them.
- Gently remove the poached eggs from the bags and serve immediately.
Sous Vide Infused Cocktails
Prep Time: 5 minutes Total Time: 1 to 2 hours (including sous vide cooking time)
Nutrition Facts (per serving):
- Calories: varies depending on spirits
- Fat: 0g
- Carbohydrates: 0g
- Protein: 0g
Ingredients:
- Spirits of choice (such as vodka, rum, gin)
- Aromatics and flavorings of choice (such as citrus peels, herbs, spices, fruits)
Directions:
- Pour the spirits into a vacuum-sealable bag.
- Add the aromatics and flavorings of your choice to the bag.
- Seal the bag using a vacuum sealer, ensuring it is airtight.
- Preheat a sous vide water bath to the appropriate temperature for the type of alcohol being infused (e.g., 135°F for vodka, 140°F for rum).
- Submerge the sealed bag in the water bath and cook for 1 to 2 hours.
- Remove the bag from the water bath and let it cool to room temperature.
- Strain the infused spirits through a fine mesh sieve or cheesecloth into a clean bottle or jar.
- Use the infused spirits to craft delicious cocktails.
Sous Vide Creme Brulee
Prep Time: 20 minutes Total Time: 6 hours and 20 minutes (including chilling time and sous vide cooking time)
Nutrition Facts (per serving):
- Calories: 400
- Fat: 35g
- Carbohydrates: 15g
- Protein: 4g
Ingredients:
- 6 egg yolks
- 1/2 cup of granulated sugar
- 2 cups of heavy cream
- 1 teaspoon of vanilla extract
- Granulated sugar for caramelizing
Directions:
- Whisk egg yolks and granulated sugar until well combined.
- In a saucepan, heat heavy cream until it just begins to simmer.
- Slowly pour the hot cream into the egg yolk mixture while whisking continuously.
- Stir in vanilla extract.
- Strain the mixture through a fine mesh sieve to remove any lumps.
- Pour the mixture into individual ramekins.
- Place the ramekins in a baking dish and fill the dish with enough water to reach halfway up the sides of the ramekins.
- Preheat a sous vide water bath to 176°F (80°C).
- Submerge the baking dish in the water bath and cook for 1 hour.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate the creme brulee for at least 4 hours or overnight to set.
- Before serving, sprinkle a thin layer of granulated sugar over each creme brulee and caramelize using a kitchen torch.
III – Recipe Styles
- Global Fusion: The trend of global fusion is prominent in recipe styles, with chefs blending flavors and techniques from diverse culinary traditions. Examples include Korean tacos featuring marinated bulgogi beef topped with kimchi slaw, and Indian-inspired pizzas with tandoori chicken and paneer tikka toppings. These innovative dishes reflect a growing appreciation for culinary diversity and cross-cultural exchange.
- Culinary Wellness: Culinary wellness takes center stage in recipe styles as chefs prioritize nutritious, healing foods. Recipes focus on nutrient-dense ingredients like quinoa, kale and avocado, promoting physical and mental well-being. For example, buddha bowls featuring a variety of colorful vegetables, grains and proteins offer a balanced and nourishing meal.
Bulgogi Tacos
Prep Time: 40 minutes Total Time: 40 minutes (including marinating time)
Nutrition Facts (per serving):
- Calories: 280
- Fat: 10g
- Carbohydrates: 25g
- Protein: 20g
Ingredients:
- 1 lb of beef sirloin, thinly sliced
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of ginger, grated
- 1 cup of kimchi, chopped
- 8 small flour tortillas
- Sesame seeds and chopped green onions for garnish
Directions:
- Mix soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar and grated ginger to make the marinade.
- Add thinly sliced beef to the marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes.
- Heat a skillet over medium-high heat. Add the marinated beef and cook until browned and cooked.
- Warm the flour tortillas in the skillet or microwave.
- Assemble the tacos by filling each tortilla with cooked bulgogi beef and kimchi.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately.
Tandoori Chicken Pizza
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 380
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g
Ingredients:
- 1 pre-made pizza crust
- 1/2 cup of tandoori sauce
- 1 cup of cooked tandoori chicken, shredded
- 1/2 cup of paneer cheese, cubed
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh cilantro leaves
- 2 tablespoons of olive oil
Directions:
- Preheat the oven according to the pizza crust package instructions.
- Spread tandoori sauce evenly over the pre-made pizza crust.
- Top with shredded tandoori chicken, cubed paneer cheese and thinly sliced red onion.
- Drizzle olive oil over the pizza.
- Bake in the oven the pizza crust package instructions, until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro leaves.
- Slice and serve hot.
Colorful Buddha Bowl
Prep Time: 15 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Protein: 15g
Ingredients:
- 1 cup of cooked quinoa
- 2 cups of mixed greens (such as kale, spinach, arugula)
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of shredded carrots
- 1/2 cup of sliced cucumber
- 1/2 cup of cooked chickpeas
- 1/4 avocado, sliced
- 2 tablespoons of hummus
- 1 tablespoon of tahini dressing
- Lemon wedges for serving
Directions:
- Arrange cooked quinoa, mixed greens, cherry tomatoes, shredded carrots, sliced cucumber, cooked chickpeas, avocado slices and hummus.
- Drizzle with tahini dressing.
- Serve with lemon wedges for squeezing over the bowl.
- Enjoy immediately.
Thai-Inspired Quinoa Salad
Prep Time: 15 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 15g
Ingredients:
- 1 cup of cooked quinoa
- 1 cup of shredded red cabbage
- 1/2 cup of shredded carrots
- 1/2 cup of edamame, cooked
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped peanuts
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 teaspoon of sriracha (optional)
- Lime wedges for serving
Directions:
- Combine cooked quinoa, shredded red cabbage, shredded carrots, cooked edamame, chopped cilantro and chopped peanuts.
- In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey and sriracha (if using) to make the dressing.
- Pour the dressing over the quinoa salad and toss until well combined.
- Serve the salad with lime wedges on the side for squeezing over the salad.
Mexican-Inspired Quinoa Stuffed Peppers
Prep Time: 20 minutes Total Time: 50 minutes
Nutrition Facts (per serving):
- Calories: 280
- Fat: 5g
- Carbohydrates: 45g
- Protein: 15g
Ingredients:
- 4 bell peppers, halved and seeds removed
- 1 cup of cooked quinoa
- 1 cup of black beans, drained and rinsed
- 1 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1/2 cup of shredded cheddar cheese (optional)
- Lime wedges for serving
Directions:
- Preheat the oven to 375°F (190°C).
- Combine cooked quinoa, black beans, corn kernels, diced tomatoes and red onion, chopped cilantro, ground cumin, chili powder, salt and pepper.
- Stuff each halved bell pepper with the quinoa mixture.
- Place the stuffed peppers in a baking dish.
- If using, sprinkle shredded cheddar cheese on top of the stuffed peppers.
- Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes or until the peppers are tender.
- Remove from the oven and serve with lime wedges on the side.
Japanese-Inspired Soba Noodle Salad
Prep Time: 15 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 350
- Fat: 5g
- Carbohydrates: 65g
- Protein: 15g
Ingredients:
- 8 oz of soba noodles
- 1 cup of shredded napa cabbage
- 1/2 cup of shredded carrots
- 1/2 cup of shelled edamame, cooked
- 1/4 cup of sliced green onions
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of honey
- 1 teaspoon of grated ginger
- Sesame seeds for garnish
- Lime wedges for serving
Directions:
- Cook soba noodles according to package instructions.
- Drain and rinse under cold water.
- Combine cooked soba noodles, shredded napa cabbage, shredded carrots, cooked edamame, sliced green onions and chopped cilantro.
- In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey and grated ginger to make the dressing.
- Pour the dressing over the soba noodle salad and toss until well-coated.
- Garnish with sesame seeds.
- Serve with lime wedges on the side for squeezing over the salad.
Mediterranean-Inspired Stuffed Portobello Mushrooms
Prep Time: 15 minutes Total Time: 35 minutes
Nutrition Facts (per serving):
- Calories: 280
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
Ingredients:
- 4 large portobello mushrooms, stems removed
- 1 cup of cooked quinoa
- 1/2 cup of chopped sun-dried tomatoes
- 1/4 cup of chopped Kalamata olives
- 1/4 cup of crumbled feta cheese
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
Directions:
- Preheat the oven to 375°F (190°C).
- Place portobello mushrooms on a baking sheet lined with parchment paper.
- Mix cooked quinoa, chopped sun-dried tomatoes, chopped Kalamata olives, crumbled feta cheese, chopped parsley, olive oil, minced garlic, salt and pepper.
- Spoon the quinoa mixture into each portobello mushroom cap.
- Bake in the oven for 20-25 minutes or until the mushrooms are tender and the filling is heated.
- Remove from the oven and serve with lemon wedges on the side
Thai-Inspired Coconut Curry Soup
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 5g
Ingredients:
- 1 tablespoon of coconut oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of Thai red curry paste
- 4 cups of vegetable broth
- 1 can (14 oz) of coconut milk
- 1 cup of cooked rice noodles
- 1 cup of mixed vegetables (such as bell peppers, snap peas, carrots)
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro and sliced red chili for garnish (optional)
Directions:
- Heat coconut oil in a large pot over medium heat.
- Add diced onion, minced garlic and grated ginger.
- Cook until softened and fragrant.
- Stir in Thai red curry paste and cook for another minute.
- Pour in vegetable broth and coconut milk. Bring to a simmer.
- Add cooked rice noodles and mixed vegetables.
- Simmer for 5-7 minutes until vegetables are tender.
- Stir in lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili.
- Serve hot.
Miso-glazed salmon with Bok Choy
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
Ingredients:
- 4 salmon fillets
- 1/4 cup of white miso paste
- 2 tablespoons of mirin
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 4 baby bok choy heads, halved
- Sesame seeds and sliced green onions for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Whisk white miso paste, mirin, soy sauce, honey, minced garlic and grated ginger to make the glaze.
- Place salmon fillets on a baking sheet lined with parchment paper.
- Brush the miso glaze over the salmon fillets.
- Arrange halved baby bok choy around the salmon on the baking sheet.
- Bake in the oven for 12-15 minutes or until the salmon is cooked and the bok choy is tender.
- Remove from the oven and garnish with sesame seeds and sliced green onions.
- Serve hot.
Brazilian-Inspired Feijoada
Prep Time: 15 minutes Total Time: 2 hours and 15 minutes
Nutrition Facts (per serving):
- Calories: 400
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g
Ingredients:
- 1 lb of smoked sausage, sliced
- 1 lb of pork shoulder, diced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of black beans, cooked
- 2 cups of beef broth
- 2 bay leaves
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Cooked white rice for serving
- Orange slices for garnish
Directions:
- Heat olive oil in a large pot over medium heat.
- Add sliced smoked sausage and diced pork shoulder.
- Cook until browned.
- Add chopped onion and minced garlic.
- Cook until softened and fragrant.
- Stir in cooked black beans, beef broth and bay leaves.
- Bring to a simmer and cook for 1-2 hours, stirring occasionally, until the meat is tender and the flavors are well blended.
- Season with salt and pepper to taste.
- Serve hot cooked white rice.
- Garnish with orange slices.
IV – Ingredient Trends
a) Plant-Based Innovations:
One of the most prominent trends in 2025. is the continued rise of plant-based innovation. From jackfruit “pulled pork” to vegan charcuterie, chefs are pushing the boundaries of plant-based cuisine, creating dishes that rival their meat-based counterparts in flavor and texture.
b) Hyper-Local Sourcing:
Hyper-local sourcing takes center stage as chefs prioritize sustainability and support for local communities. Ingredients sourced from nearby farms and producers reduce carbon footprint and celebrate regional flavors and culinary traditions. For example, restaurants may feature dishes made with locally foraged mushrooms or heritage breeds raised on nearby farms.
c) Functional Foods:
Functional foods, known for their health benefits beyond basic nutrition, gain traction in 2025. Ingredients like turmeric, moringa and kimchi are incorporated into menus for their immune-boosting and anti-inflammatory properties. Dishes featuring these functional ingredients cater to health-conscious consumers seeking holistic wellness through food.
Plant-Based “Pulled Pork” Sandwich
Prep Time: 10 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 320
- Fat: 2g
- Carbohydrates: 72g
- Protein: 8g
Ingredients:
- 2 cups of jackfruit, shredded
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of barbecue sauce
- 4 whole grain burger buns
- Salt and pepper to taste
Directions:
- In a skillet, sauté onion and garlic until translucent.
- Add shredded jackfruit and cook until tender.
- Stir in barbecue sauce and simmer for 5 minutes.
- Season with salt and pepper.
- Serve the jackfruit mixture on burger buns.
Local Mushroom Risotto
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts (per serving):
- Calories: 320
- Fat: 4g
- Carbohydrates: 60g
- Protein: 8g
Ingredients:
- 1 cup of Arborio rice
- 4 cups of vegetable broth
- 2 cups of mixed local mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1/4 cup of grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Heat vegetable broth and keep it warm.
- In a separate large skillet, sauté onion and garlic until fragrant.
- Add Arborio rice and cook until translucent.
- Deglaze the skillet with white wine.
- Gradually add warm broth to the skillet, stirring constantly until rice is creamy and cooked.
- Stir in sliced mushrooms and cook until tender.
- Remove from heat and stir in parmesan cheese.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Vegan Charcuterie Board
Prep Time: 15 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 280
- Fat: 15g
- Carbohydrates: 25g
- Protein: 10g
Ingredients:
- Assorted vegan cheeses
- Vegan deli slices (e.g., seitan, tempeh)
- Marinated olives
- Hummus
- Assorted nuts and dried fruits
- Sliced baguette or crackers
Directions:
- Arrange vegan cheeses, deli slices, marinated olives, hummus, nuts and dried fruits on a serving board or platter.
- Serve with sliced baguette or crackers.
Local Foraged Mushroom Soup
Prep Time: 10 minutes Total Time: 30 minutes
Nutrition Facts (per serving):
- Calories: 180
- Fat: 12g
- Carbohydrates: 15g
- Protein: 5g
Ingredients:
- 4 cups of mixed local foraged mushrooms, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of coconut milk
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Directions:
- Heat olive oil over medium heat.
- Sauté onion and garlic until softened.
- Add chopped mushrooms and cook until they release their liquid and become tender.
- Pour in vegetable broth and bring to a simmer.
- Let the soup simmer for 15 minutes.
- Stir in coconut milk.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme.
Turmeric Infused Quinoa Salad
Prep Time: 10 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 220
- Fat: 8g
- Carbohydrates: 30g
- Protein: 6g
Ingredients:
- 1 cup of quinoa, rinsed
- 2 cups of water
- 1 teaspoon of ground turmeric
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced cucumber
- 1/4 cup of shredded carrots
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Directions:
- Combine quinoa, water and turmeric.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and water is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine cooked quinoa with diced bell pepper, cucumber, carrots and parsley.
- In a small bowl, whisk lemon juice, olive oil, salt and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve chilled or at room temperature.
Moringa Infused Green Smoothie
Prep Time: 5 minutes Total Time: 5 minutes
Nutrition Facts (per serving):
- Calories: 180
- Fat: 3g
- Carbohydrates: 30g
- Protein: 12g
Ingredients:
- 1 ripe banana
- 1 cup of spinach
- 1/2 cup of frozen mango chunks
- 1/2 cup of plain yogurt
- 1 teaspoon of moringa powder
- 1 cup of unsweetened almond milk
- Honey or maple syrup (optional, for sweetness)
Directions:
- ICombine banana, spinach, mango chunks, yogurt, moringa powder and almond milk.
- Blend until smooth and creamy.
- Taste and add honey or maple syrup if desired for sweetness.
- Serve immediately.
Kimchi Fried Rice
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 320
- Fat: 10g
- Carbohydrates: 48g
- Protein: 10g
Ingredients:
- 2 cups of cooked jasmine rice, cooled
- 1 cup of kimchi, chopped
- 1/2 cup of diced tofu
- 1/2 cup of frozen peas and carrots, thawed
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of of sesame oil
- 1 tablespoon of vegetable oil
- Sesame seeds for garnish
- Fried egg (optional)
Directions:
- Heat vegetable oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant.
- Add chopped kimchi and diced tofu, stirring until heated.
- Add cooked jasmine rice frozen peas and carrots to the skillet.
- Drizzle soy sauce and sesame oil over the rice mixture, stirring to combine.
- Cook until everything is heated through and well combined.
- Garnish with chopped green onions and sesame seeds.
- Serve hot with a fried egg on top, if desired.
Local Heritage Breed Burger
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g
Ingredients:
- 1 lb of local heritage breed ground beef
- 4 whole grain burger buns
- 4 slices of tomato
- 4 lettuce leaves
- 4 slices of red onion
- Salt and pepper to taste
Directions:
- Divide ground beef into 4 equal portions and shape them into burger patties.
- Season each patty with salt and pepper.
- Heat a grill or grill pan over medium-high heat.
- Grill burger patties for 4-5 minutes or until desired doneness.
- Toast burger buns on the grill for a minute or two.
- Assemble burgers by placing lettuce leaves, tomato slices, burger patties and red onion slices on the bottom halves of the buns.
- Top with the remaining bun halves and serve.
Local Harvest Salad with Seasonal Veggies
Prep Time: 10 minutes Total Time: 10 minutes
Nutrition Facts (per serving):
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 5g
Ingredients:
- 4 cups of mixed salad greens
- 1 cup of cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup of shredded carrots
- 1/4 cup of sliced radishes
- 1/4 cup of crumbled feta cheese
- Balsamic vinaigrette dressing
Directions:
- Combine mixed salad greens, cherry tomatoes, cucumber slices, shredded carrots and sliced radishes.
- Toss with balsamic vinaigrette dressing until evenly coated.
- Sprinkle crumbled feta cheese over the salad.
- Serve immediately as a side dish or main course.
Local Farm Fresh Vegetable Stir-Fry
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving, without rice/quinoa):
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 4g
Ingredients:
- 2 cups of mixed local farm fresh vegetables (such as broccoli, bell peppers, snap peas, carrots), sliced
- 1/2 cup of sliced mushrooms
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Cooked brown rice or quinoa for serving
Directions:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sliced mushrooms and stir-fry until mushrooms are golden brown.
- Add sliced vegetables to the skillet and stir-fry until crisp-tender.
- Drizzle soy sauce and sesame oil over the vegetables, tossing to coat evenly.
- Cook for 2-3 minutes.
- Serve stir-fried vegetables over cooked brown rice or quinoa.
Local Herb-Crusted Baked Fish
Prep Time: 10 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 180
- Fat: 8g
- Carbohydrates: 6g
- Protein: 20g
Ingredients:
- 4 fillets of locally sourced fish (such as trout, salmon or tilapia)
- 1/4 cup of breadcrumbs
- 2 tablespoons of chopped fresh herbs (such as parsley, thyme, rosemary)
- 1 tablespoon of olive oil
- 1 lemon, sliced
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- Place fish fillets on a baking sheet lined with parchment paper.
- Combine breadcrumbs, chopped fresh herbs, olive oil, salt and pepper.
- Press the breadcrumb mixture onto the top of each fish fillet.
- Place lemon slices on top of the fish.
- Bake in the oven for 12-15 minutes or until the fish is cooked and flakes easily with a fork.
- Serve hot with additional lemon wedges, if desired.
Local Honey-Glazed Roasted Vegetables
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts (per serving):
- Calories: 180
- Fat: 6g
- Carbohydrates: 30g
- Protein: 2g
Ingredients:
- 4 cups mixed local root vegetables (such as carrots, potatoes, parsnips), cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons local honey
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- Toss mixed root vegetables with olive oil, honey, balsamic vinegar, salt and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Garnish with fresh herbs before serving.
Local Heritage Breed Pork Tenderloin with Apple Chutney
Prep Time: 15 minutes Total Time: 40 minutes
Nutrition Facts (per serving):
- Calories: 250
- Fat: 6g
- Carbohydrates: 20g
- Protein: 30g
Ingredients:
- 1 lb of local heritage breed pork tenderloin
- 2 apples, peeled, cored, and diced
- 1/4 cup of diced onion
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of brown sugar
- 1/2 teaspoon of ground cinnamon
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- Season pork tenderloin with salt and pepper.
- Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until golden brown.
- Transfer the seared pork tenderloin to a baking dish and roast in the oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Add diced apples, onion, apple cider vinegar, brown sugar and ground cinnamon.
- Cook over medium heat until apples are tender and the mixture thickens to a chutney-like consistency.
- Serve sliced pork tenderloin with apple chutney on the side.
Local Berry Crisp
Prep Time: 15 minutes Total Time: 50 minutes
Nutrition Facts (per serving):
- Calories: 220
- Fat: 8g
- Carbohydrates: 35g
- Protein: 3g
Ingredients:
- 4 cups of mixed local berries (such as strawberries, blueberries, raspberries)
- 1/4 cup of granulated sugar
- 1 tablespoon of lemon juice
- 1 cup of rolled oats
- 1/2 cup of whole wheat flour
- 1/4 cup of coconut oil, melted
- 1/4 cup of maple syrup
- 1/4 teaspoon of ground cinnamon
- Pinch of salt
Directions:
- Preheat the oven to 375°F (190°C).
- Toss mixed berries with granulated sugar and lemon juice.
- Transfer the berry mixture to a baking dish.
- In another mixing bowl, combine rolled oats, whole wheat flour, melted coconut oil, maple syrup, ground cinnamon and a pinch of salt.
- Spread the oat mixture evenly over the berries in the baking dish.
- Bake in the oven for 30-35 minutes or until the topping is golden brown and the berries are bubbly.
- Serve warm with a scoop of vanilla ice cream or a dollop of yogurt.
Local Apple Pie Smoothie
Prep Time: 10 minutes Total Time: 10 minutes
Nutrition Facts (per serving):
- Calories: 180
- Fat: 2g
- Carbohydrates: 35g
- Protein: 8g
Ingredients:
- 2 apples, peeled, cored and diced
- 1/2 cup of plain yogurt
- 1/2 cup of unsweetened almond milk
- 1/4 cup of rolled oats
- 1 tablespoon of honey or maple syrup
- 1/2 teaspoon of ground cinnamon
- Pinch of nutmeg
- Ice cubes (optional)
Directions:
- Combine diced apples, yogurt, almond milk, rolled oats, honey or maple syrup, ground cinnamon and nutmeg.
- Blend until smooth and creamy.
- Add ice cubes if desired for a colder smoothie.
- Pour into glasses and serve immediately.
Turmeric Latte
Prep Time: 5 minutes Total Time: 5 minutes
Nutrition Facts (per serving):
- Calories: 80
- Fat: 3g
- Carbohydrates: 15g
- Protein: 1g
Ingredients:
- 1 cup of almond milk
- 1 teaspoon of ground turmeric
- 1 tablespoon of honey (adjust to taste)
- 1/4 teaspoon of ground cinnamon
- Pinch of ground black pepper (optional)
Directions:
- Heat almond milk over medium heat until hot but not boiling.
- Whisk in ground turmeric, honey, ground cinnamon and ground black pepper (if using).
- Whisk until the ingredients are well combined and the latte is heated.
- Pour the turmeric latte into mugs.
- Serve hot.
Moringa Smoothie Bowl
Prep Time: 5 minutes Total Time: 5 minutes
Nutrition Facts (per serving, without toppings):
- Calories: 150
- Fat: 2g
- Carbohydrates: 30g
- Protein: 3g
Ingredients:
- 1 frozen banana
- 1/2 cup of frozen mixed berries
- 1 tablespoon of moringa powder
- 1/2 cup of almond milk
- Toppings: fresh berries, granola, coconut flakes, chia seeds, sliced banana
Directions:
- Combine frozen banana, frozen mixed berries, moringa powder and almond milk.
- Blend until smooth and creamy, adding more almond milk to reach your desired consistency.
- Pour the smoothie into a bowl.
- Top with fresh berries, granola, coconut flakes, chia seeds and sliced banana.
- Serve immediately.
V – Culinary Trends in Preparation Techniques
a) Fermentation:
Fermentation takes the culinary world by storm in 2025, with chefs exploring ancient techniques to enhance flavor and nutrition. Fermented foods like kombucha, kimchi and sourdough bread promote gut health due to their probiotic content. Chefs experiment with fermentation, from house-made ferments to incorporating fermented ingredients into dishes like kimchi fried rice and miso-glazed salmon.
Seasonal Fruit and Herb Kombucha
Prep Time: 30 minutes Total Time: 7-14 days (including fermentation time)
Nutrition Facts (per serving):
- Calories: 30
- Fat: 0g
- Carbohydrates: 8g
- Protein: 0g
Ingredients:
- 1 gallon of filtered water
- 8 bags of black or green tea
- 1 cup of granulated sugar
- 2 cups of starter tea (from a previous batch of kombucha or store-bought)
- 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- Seasonal fruits (such as berries, citrus or stone fruits)
- Fresh herbs (such as mint, basil or rosemary)
Directions:
- Bring the water to a boil in a large pot.
- Remove from heat and add tea bags, allowing them to steep for 10-15 minutes.
- Remove the tea bags and stir in the sugar until dissolved.
- Let the sweetened tea cool to room temperature.
- Transfer the cooled tea to a clean, glass fermentation vessel.
- Add the starter tea and gently place the SCOBY on top.
- Cover the vessel with a clean cloth or coffee filter and secure it with a rubber band.
- Place the vessel in a warm, dark area (ideally between 75-85°F) and let it ferment for 7-14 days, depending on taste preference and temperature.
- After the initial fermentation, remove the SCOBY and reserve 2 cups of kombucha as starter tea for the next batch.
- Strain the remaining kombucha into bottles, adding seasonal fruits and herbs for flavor.
- Seal the bottles and let them carbonate at room temperature for 1-3 days before transferring them to the refrigerator.
- Once chilled, serve the kombucha over ice and enjoy the refreshing, probiotic-rich beverage!
Kimchi Fried Rice
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 12g
- Carbohydrates: 40g
- Protein: 10g
Ingredients:
- 2 cups of cooked rice (preferably day-old)
- 1 cup of kimchi, chopped
- 2 tablespoons of kimchi juice
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 2 eggs
- Sesame seeds for garnish (optional)
Directions:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and chopped kimchi. Stir-fry for 2-3 minutes until fragrant.
- Add cooked rice to the skillet, breaking up any clumps with a spatula.
- Drizzle soy sauce and sesame oil over the rice. Stir-fry for 3-4 minutes.
- Push the fried rice to one side of the skillet and crack the eggs into the space. Scramble the eggs until cooked.
- Mix the scrambled eggs with the fried rice, incorporating them evenly.
- Stir in chopped green onions and kimchi juice. Cook for 1-2 minutes.
- Remove from heat and garnish with sesame seeds, if desired.
- Serve hot.
Miso-Glazed Eggplant
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts (per serving):
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Protein: 5g
Ingredients:
- 2 medium-sized eggplants
- 2 tablespoons of miso paste
- 2 tablespoons of mirin
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- Sesame seeds and sliced green onions for garnish
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise and score the flesh with a crosshatch pattern.
- Whisk miso paste, mirin, soy sauce, honey, sesame oil, minced garlic and grated ginger to make the glaze.
- Place the eggplant halves on the prepared baking sheet and cut side up. Brush the miso glaze over the cut side of each eggplant half.
- Roast in the oven for 25-30 minutes or until the eggplant is tender and caramelized.
- Remove from the oven and garnish with sesame seeds and sliced green onions.
- Serve hot as a delicious and flavorful side dish or as a vegetarian main course.
- Enjoy the savory and umami-rich taste of miso-glazed eggplant!
Fermented Hot Sauce
Prep Time: 15 minutes Total Time: 1-2 weeks (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 1 lb of chili peppers (such as jalapeños, habaneros, or serranos), stemmed and roughly chopped
- 4 cloves of garlic, peeled
- 2 tablespoons of sea salt
- 2 cups of filtered water
- 1 tablespoon of honey or sugar (optional)
Directions:
- In a clean glass jar, combine the chopped chili peppers and garlic cloves.
- Dissolve sea salt in filtered water to create a brine solution.
- Pour the brine over the chili peppers and garlic, to be fully submerged. If needed, use a weight to keep them submerged.
- Cover the jar with a breathable cloth with a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 1-2 weeks, depending on the desired flavor and heat level.
- Check the hot sauce daily and skim off any surface mold if necessary.
- Once fermented to your liking, transfer the mixture to a blender and blend until smooth.
- Strain the blended mixture through a fine mesh sieve to remove any solids.
- Stir in honey or sugar (if using) for sweetness, then bottle the hot sauce in sterilized glass bottles.
- Store the bottled hot sauce in the refrigerator for up to 6 months.
- Use this tangy and spicy fermented hot sauce to add depth of flavor to your favorite dishes!
Fermented Garlic Dill Pickles
Prep Time: 15 minutes Total Time: 1-2 weeks (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 2 lbs of pickling cucumbers, washed and trimmed
- 4 cloves of garlic, peeled
- 2 tablespoons of pickling spice (optional)
- 2 tablespoons of sea salt
- 4 cups of filtered water
- Fresh dill sprigs
- Grape leaves (optional, for crunch)
Directions:
- Place garlic cloves and pickling spice (if using) in the bottom of a clean quart-sized glass jar.
- Pack the pickling cucumbers vertically into the jar, interspersing them with fresh dill sprigs and grape leaves.
- Dissolve sea salt in filtered water to create a brine solution.
- Pour the brine over the cucumbers in the jar, ensuring they are fully submerged. If needed, use a weight to keep them submerged.
- Cover the jar with a breathable cloth with a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 1-2 weeks, depending on the desired sourness and crunchiness.
- Check the pickles daily and skim off any surface mold if necessary.
- Once fermented to your liking, transfer the jar to the refrigerator to slow down fermentation.
Fermented Ginger Carrots
Prep Time: 15 minutes Total Time: 1-2 weeks (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 1 lb of carrots, peeled and sliced into sticks or coins
- 2-inch piece of ginger, peeled and thinly sliced
- 2 tablespoons of sea salt
- 4 cups of filtered water
- Fresh dill or cilantro (optional)
Directions:
- Pack the sliced carrots and ginger into a clean quart-sized glass jar, layering them with fresh herbs if desired.
- Dissolve sea salt in filtered water to create a brine solution.
- Pour the brine over the carrots and ginger in the jar, ensuring they are fully submerged. If needed, use a weight to keep them submerged.
- Cover the jar with a breathable cloth and a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 1-2 weeks, depending on the desired flavor and texture.
- Check the carrots daily and skim off any surface mold if necessary.
- Once fermented to your liking, transfer the jar to the refrigerator to slow down fermentation.
Fermented Beet Kvass
Prep Time: 15 minutes Total Time: 7-10 days (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 2-3 medium beets, peeled and chopped
- 1 tablespoon of sea salt
- 4 cups of filtered water
- 2 tablespoons of whey or 1 tablespoon salt (if not using whey)
- Fresh ginger, peeled and sliced (optional)
Directions:
- Place chopped beets in a clean quart-sized glass jar.
- Dissolve sea salt in filtered water to create a brine solution. If not using whey, add a tablespoon of salt to the brine.
- Pour the brine over the beets in the jar, ensuring they are fully submerged. If needed, use a weight to keep them submerged.
- Add whey (if using) or an extra tablespoon of salt to the brine.
- Cover the jar with a breathable cloth with a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 7-10 days, depending on the desired flavor and tartness.
- Check the beet kvass daily and skim off any surface mold if necessary.
- Once fermented to your liking, strain the liquid into a clean jar, discarding the beets.
- Transfer the jar to the refrigerator to slow down fermentation.
Fermented Apple Ginger Kraut
Prep Time: 20 minutes Total Time: 1-2 weeks (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 1 small head of green cabbage, shredded
- 2-3 apples, cored and thinly sliced
- 2-inch piece of ginger, peeled and grated
- 2 tablespoons of sea salt
- Fresh dill or caraway seeds (optional)
Directions:
- In a large mixing bowl, combine shredded cabbage, sliced apples, grated ginger, sea salt and fresh dill or caraway seeds if desired.
- Massage the mixture with clean hands for 5-10 minutes until the cabbage begins to liquid.
- Pack the mixture tightly into a clean quart-sized glass jar, pressing down firmly to submerge the ingredients in their liquid.
- Cover the jar with a breathable cloth with a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 1-2 weeks, depending on the desired flavor and texture.
- Check the kraut daily and press down on the mixture to release any trapped air bubbles.
- Once fermented to your liking, transfer the jar to the refrigerator to slow down fermentation.
Fermented Garlic Green Beans
Prep Time: 15 minutes Total Time: 1-2 weeks (including fermentation time)
Nutrition Facts (per serving):
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
Ingredients:
- 1 lb of green beans, trimmed
- 4 cloves of garlic, peeled
- 2 tablespoons of sea salt
- 4 cups of filtered water
- Fresh dill or thyme (optional)
Directions:
- Pack the trimmed green beans and garlic cloves into a clean quart-sized glass jar, layering them with fresh herbs if desired.
- Dissolve sea salt in filtered water to create a brine solution.
- Pour the brine over the green beans and garlic in the jar, ensuring they are fully submerged. If needed, use a weight to keep them submerged.
- Cover the jar with a breathable cloth with a rubber band to allow airflow.
- Place the jar in a cool, dark area away from direct sunlight and let it ferment for 1-2 weeks, depending on the desired flavor and texture.
- Check the green beans daily and skim off any surface mold if necessary.
- Once fermented to your liking, transfer the jar to the refrigerator to slow down fermentation.
b) Smoking and Wood-Fired Cooking:
The allure of smoke-infused flavors remains strong in 2025., as chefs embrace smoking and wood-fired cooking techniques. From traditional barbecue to inventive smoked cocktails, the smoky aroma adds depth and complexity to dishes and beverages. Wood-fired ovens are also utilized for cooking pizzas, roasting vegetables and imparting a rustic char to meats, appealing to consumers’ desire for bold, primal flavors.
Smoked Pork Ribs
Prep Time: 15 minutes Total Time: 5-7 hours (including smoking time)
Nutrition Facts (per serving):
- Calories: 400
- Fat: 20g
- Carbohydrates: 10g
- Protein: 40g
Ingredients:
- 2 racks of pork ribs
- 1/4 cup of brown sugar
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- Hickory wood chips for smoking
Directions:
- Combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt and black pepper to make the dry rub.
- Rub the dry rub generously over both sides of the pork ribs, ensuring they are evenly coated.
- Prepare your smoker according to manufacturer instructions, targeting a temperature of 225°F (107°C).
- Soak hickory wood chips in water for 30 minutes, then drain.
- Add the soaked hickory wood chips to the smoker for smoke flavor.
- Place the seasoned pork ribs on the smoker rack.
- Smoke the ribs low and slow for 4-6 hours or until the meat is tender and pulls away from the bones.
- Remove the smoked pork ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Wood-Fired BBQ Chicken
Prep Time: 1 hour (including marinating time) Total Time: 1 hour and 45 minutes
Nutrition Facts (per serving):
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup of BBQ sauce
- 2 tablespoons of olive oil
- 1 tablespoon of smoked paprika
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- Apple wood chunks for smoking
Directions:
- Mix BBQ sauce, olive oil, smoked paprika, garlic powder, salt and pepper to create a marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are well coated. Refrigerate for at least 1 hour or overnight for maximum flavor.
- Prepare your charcoal or wood-fired grill for indirect grilling, targeting a temperature of 350°F (175°C).
- Add apple wood chunks to the charcoal for smoke flavor.
- Remove the chicken thighs from the marinade and discard any excess marinade.
- Place the chicken thigh skin on the grill grates away from direct heat.
- Close the grill lid and cook the chicken thighs for 30-40 minutes or until they reach an internal temperature of 165°F (74°C), basting with additional BBQ sauce halfway through.
- Once cooked, remove the wood-fired BBQ chicken from the grill and let it rest for 5 minutes before serving.
Smoked Salmon Fillet
Prep Time: 1 hour and 10 minutes (including marinating time) Total Time: 2-3 hours (including smoking time)
Nutrition Facts (per serving):
- Calories: 250
- Fat: 15g
- Carbohydrates: 2g
- Protein: 25g
Ingredients:
- 1 lb of salmon fillet
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of brown sugar
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Alder wood chips for smoking
Directions:
- Whisk olive oil, lemon juice, brown sugar, smoked paprika, garlic powder, salt and pepper to create a marinade.
- Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring the fish is well coated. Refrigerate for 30 minutes to 1 hour.
- Prepare your smoker according to manufacturer instructions, targeting a temperature of 225°F (107°C).
- Soak alder wood chips in water for at least 30 minutes, then drain.
- Add the soaked alder wood chips to the smoker for smoke flavor.
- Remove the salmon fillet from the marinade and discard any excess marinade.
- Place the salmon fillet skin side down on the smoker rack.
- Smoke the salmon low and slow for 1-2 hours or until it reaches an internal temperature of 145°F (63°C).
- Once smoked to perfection, remove the salmon fillet from the smoker and let it rest for 5 minutes before serving.
Wood-Fired Vegetable Skewers
Prep Time: 15 minutes Total Time: 25 minutes (including marinating time)
Nutrition Facts (per serving):
- Calories: 100
- Fat: 7g
- Carbohydrates: 10g
- Protein: 2g
Ingredients:
- Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, mushrooms and red onion), cut into bite-sized pieces
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Directions:
- Whisk olive oil, minced garlic, balsamic vinegar, Italian seasoning, salt and pepper to create a marinade.
- Thread the assorted vegetables onto the soaked wooden skewers, alternating colors and varieties.
- Place the vegetable skewers in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate at room temperature for 15-30 minutes.
- Prepare your wood-fired grill for direct grilling over medium-high heat.
- Place the vegetable skewers on the grill grates and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Once cooked, remove the wood-fired vegetable skewers from the grill and serve immediately as a delicious and colorful side dish or vegetarian main course!
Wood-Fired Whole Trout
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 200
- Fat: 10g
- Carbohydrates: 0g
- Protein: 25g
Ingredients:
- 2 whole trout, gutted and scaled
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper to taste
- Lemon slices and fresh herbs for garnish
Directions:
- Rinse the trout under cold water and pat dry with paper towels.
- Whisk olive oil, lemon juice, minced garlic, chopped parsley, salt and pepper to create a marinade.
- Rub the marinade inside and outside the trout, ensuring well coated.
- Preheat your wood-fired grill to medium-high heat.
- Place the trout on the grill grates and cook for 4-5 minutes per side or until the fish is cooked and flakes easily with a fork.
- Once cooked, remove the wood-fired whole trout from the grill and transfer to a serving platter.
- Garnish with lemon slices and fresh herbs.
- Serve hot.
Wood-Fired Garlic Shrimp
Prep Time: 15 minutes (including marinating time) Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 150
- Fat: 8g
- Carbohydrates: 1g
- Protein: 18g
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Directions:
- Combine olive oil, minced garlic, lemon juice, smoked paprika, salt and pepper to create a marinade.
- Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Marinate in the refrigerator for 15-30 minutes.
- Preheat your wood-fired grill to medium-high heat.
- Thread the marinated shrimp onto the soaked wooden skewers, dividing evenly.
- Place the shrimp skewers on the grill grates and cook for 2-3 minutes per side or until the shrimp are pink and opaque.
- Once cooked, remove the wood-fired garlic shrimp from the grill and serve immediately as a flavorful appetizer or main dish!
Wood-Fired Stuffed Portobello Mushrooms
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 6g
Ingredients:
- 4 large portobello mushrooms, stems removed
- 1 cup of spinach, chopped
- 1/2 cup of sun-dried tomatoes, chopped
- 1/2 cup of feta cheese, crumbled
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Directions:
- Preheat your wood-fired grill to medium heat.
- Mix chopped spinach, sun-dried tomatoes, crumbled feta cheese, balsamic vinegar, olive oil, minced garlic, salt and pepper to create the stuffing mixture.
- Spoon the stuffing mixture into the cavity of each portobello mushroom, pressing down gently to pack the filling.
- Place the stuffed portobello mushrooms directly on the grill grates and cook for 8-10 minutes or until the mushrooms are tender and the filling is heated.
- Once cooked, remove the wood-fired stuffed portobello mushrooms from the grill and serve immediately.
Wood-Fired Corn on the Cob
Prep Time: 5 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 100
- Fat: 6g
- Carbohydrates: 12g
- Protein: 2g
Ingredients:
- 4 ears of corn, husks removed
- 2 tablespoons of butter, melted
- 1 tablespoon of fresh parsley, chopped
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
Directions:
- Preheat your wood-fired grill to medium-high heat.
- Combine melted butter, chopped parsley, smoked paprika, salt and pepper to create a seasoned butter mixture.
- Brush the seasoned butter mixture onto each ear of corn, ensuring they are well coated.
- Place the corn directly on the grill grates and cook for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Once cooked, remove the wood-fired corn on the cob from the grill and serve.
Wood-Fired Stuffed Bell Peppers
Prep Time: 20 minutes Total Time: 45 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 20g
- Protein: 20g
Ingredients:
- 4 large bell peppers, halved and seeds removed
- 1 lb of ground beef
- 1 cup of cooked rice
- 1 cup of tomato sauce
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of grated parmesan cheese
- 1 tablespoon of Italian seasoning
- Salt and pepper to taste
Directions:
- Preheat your wood-fired grill to medium heat.
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- In a large bowl, combine cooked ground beef, cooked rice, tomato sauce, shredded mozzarella cheese, grated parmesan cheese, Italian seasoning, salt and pepper to create the stuffing mixture.
- Spoon the stuffing mixture into each halved bell pepper, pressing down gently to pack the filling.
- Place the stuffed bell peppers directly on the grill grates and cook for 20-25 minutes or until the peppers are tender and the filling is heated.
- Once cooked, remove the wood-fired stuffed bell peppers from the grill and serve immediately.
Smoked Old-Fashioned Cocktail
Ingredients:
- 2 oz of bourbon whiskey
- 1/4 oz of simple syrup
- 2 dashes of Angostura bitters
- Orange peel, for garnish
- Ice cubes
- Wood chips for smoking (such as hickory or cherry)
Directions:
- Begin by preparing your smoking setup. If using a smoking gun, place wood chips in the chamber and ignite them. If using a stovetop smoker, place wood chips in the smoking tray.
- Place a rock glass upside down over the smoking setup to capture the smoke. Let the glass fill with smoke for about 30 seconds to 1 minute, depending on how smoky you prefer your cocktail.
- While the glass is smoking, prepare the cocktail. In a mixing glass, combine bourbon, simple syrup, and bitters.
- Add ice cubes to the mixing glass and stir gently for about 30 seconds to chill the mixture.
- Carefully flip the rock glass right-side up and remove it from the smoking setup. Place an ice cube in the smoked glass.
- Strain the chilled cocktail mixture into the smoked glass over the ice cube.
- Express the oil from an orange peel over the drink by holding it over the glass and twisting it to release its essence.
- Drop the twisted orange peel into the glass as a garnish.
Note: Adjust the amount of smoke according to personal preference. You can also experiment with different types of wood chips for varying smoky aromas.
VI – Culinary Trends in Recipe Styles
a) Adaptive Cuisine:
With an emphasis on inclusivity and catering to diverse dietary preferences, adaptive cuisine will emerge as a trend in 2025. Chefs adapt recipes to accommodate various dietary restrictions and preferences, including gluten-free, dairy-free and vegan options. For example, restaurants offer customizable bowls and plates where diners can choose their protein, grains and toppings to suit their dietary needs, fostering a more inclusive dining experience.
Customizable Grain Bowls
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving, with grilled chicken):
- Calories: 400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 30g
Ingredients:
Grains: 1 cup of cooked grains (such as rice, quinoa or farro) per serving
Protein options:
- 4 oz of grilled chicken,
- ½ cup of tofu or 1 cup of roasted vegetables per serving
Vegetables: ½ cup of assorted vegetables (such as bell peppers, cherry tomatoes, cucumber and avocado)
Optional toppings:
- 1 tablespoon of nuts or seeds,
- ¼ cup of feta cheese or ¼ avocado slices
Sauce or dressing: 2 tablespoons of sauce or dressing of choice
Directions:
- Prepare your choice of grains according to package instructions and divide them among serving bowls.
- Grill chicken, tofu, or roast vegetables according to preference and portion onto the grain bowls.
- Add assorted vegetables and any desired toppings to the bowls.
- Drizzle with your preferred sauce or dressing.
- Toss gently to combine and enjoy a customizable and nutritious grain bowl tailored to your taste preferences!
Gluten-Free Cauliflower Crust Pizzas
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Ingredients:
Crust: 1 cauliflower pizza crust per serving (8-10 inches in diameter)
Toppings:
- ¼ cup of marinara sauce
- ½ cup of shredded mozzarella cheese
- ¼ cup of pepperoni
- ¼ cup of mushrooms
- ¼ cup of bell peppers
- ¼ cup of onions per pizza
Optional toppings:
- 2 tablespoons of fresh basil leaves
- ½ cup of arugula or 1 tablespoon of grated parmesan cheese
Directions:
- Preheat your oven according to the instructions for the cauliflower crusts.
- Arrange the cauliflower crusts on a baking sheet lined with parchment paper.
- Spread marinara sauce over the crusts and add desired toppings, such as mozzarella cheese, pepperoni, mushrooms, bell peppers and onions.
- Bake the pizzas in the preheated oven according to the instructions for the cauliflower crusts, until the cheese is melted and bubbly.
- Remove the pizzas from the oven and garnish with optional toppings like fresh basil leaves, arugula or grated parmesan cheese.
- Slice and serve hot.
Vegan Buddha Bowls
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving):
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Ingredients:
Grains: 1 cup of cooked quinoa per serving
Vegetables: 1 cup of roasted vegetables (such as sweet potatoes, brussels sprouts and carrots)
Greens: 1 cup of baby spinach or mixed greens
Avocado: ¼ avocado, sliced
Optional toppings:
- ¼ cup of chickpeas,
- 1 tablespoon of sliced almonds or 1 tablespoon of hemp seeds
Dressing: 2 tablespoons of tahini dressing
Directions:
- Divide cooked quinoa among serving bowls.
- Arrange roasted vegetables, baby spinach or mixed greens and sliced avocado on top of the quinoa.
- Add any optional toppings, such as chickpeas, sliced almonds or hemp seeds. Drizzle with tahini dressing.
- Toss gently to combine.
Customizable Taco Bar
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving, with seasoned ground beef):
- Calories: 300
- Fat: 15g
- Carbohydrates: 25g
- Protein: 20g
Ingredients:
Tortillas: 2 corn or flour tortillas per serving
Protein options:
- 4 oz of grilled chicken,
- 4 oz seasoned ground beef or ½ cup black beans per serving
Toppings:
- ¼ cup of shredded lettuce
- ¼ cup of diced tomatoes
- ¼ avocado sliced
- ¼ cup of shredded cheese
- 2 tablespoons of diced onions, and
- 1 tablespoon of chopped cilantro
Salsa options: 2 tablespoons of pico de gallo, salsa verde or salsa roja
Optional extras:
- 2 tablespoons of sour cream
- 2 tablespoons of guacamole or 1 lime wedge
Directions:
- Warm the tortillas according to package instructions and keep them warm in a clean kitchen towel.
- Cook your choice of protein (grilled chicken, seasoned ground beef or black beans) and keep warm.
- Set up a taco bar with assorted toppings, salsas and optional extras.
- Allow everyone to customize their tacos with their favorite ingredients.
- Serve hot.
Sushi Rolls
Prep Time: 30 minutes Total Time: 45 minutes
Nutrition Facts (per serving):
- Calories: 250
- Fat: 5g
- Carbohydrates: 40g
- Protein: 10g
Ingredients:
Rice: 1 cup of sushi rice, cooked
Nori: 1 sheet of nori seaweed per roll
Fillings:
- ¼ cup of cucumber sticks
- ¼ cup of avocado slices
- ¼ cup of cooked shrimp, imitation crab sticks or smoked salmon
Serving:
- 2 tablespoons of soy sauce
- 1 teaspoon of pickled ginger and
- ¼ teaspoon of wasabi
Optional toppings:
- 1 teaspoon of sesame seeds
- 1 tablespoon of sliced green onions or 1 tablespoon of spicy mayo
Directions:
- Cook sushi rice according to package instructions and let it cool to room temperature.
- Place a sheet of nori seaweed on a bamboo sushi mat or a clean kitchen towel.
- Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
- Arrange your choice of fillings along the bottom edge of the rice-covered nori.
- Use the bamboo sushi mat or towel to roll the nori tightly around the fillings, applying gentle pressure to seal the roll.
- Slice the sushi roll into individual pieces using a sharp knife.
- Serve with soy sauce, pickled ginger, wasabi and optional toppings.
Build-Your-Own Salad Bar
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving, with grilled chicken):
- Calories: 300
- Fat: 15g
- Carbohydrates: 20g
- Protein: 25g
Ingredients:
- Greens: 2 cups of mixed salad greens (such as spinach, arugula and romaine lettuce) per serving
Toppings:
- ¼ cup of cherry tomatoes
- ¼ cup of sliced cucumbers
- ¼ cup of shredded carrots
- ¼ cup of bell pepper strips
- ¼ cup of sliced radishes
- ¼ cup of red onion rings
Protein options:
- 4 oz of grilled chicken strips
- 1 hard-boiled egg
- ¼ cup of chickpeas or 4 oz of grilled tofu per serving
Dressing options: 2 tablespoons of balsamic vinaigrette, ranch, honey mustard or tahini dressing
Optional extras:
- ¼ cup of croutons
- 2 tablespoons of grated cheese
- 1 tablespoon of sliced almonds or 2 tablespoons of dried cranberries
Directions:
- Arrange mixed salad greens in a large serving bowl or platter.
- Set up a variety of toppings, protein options, dressing choices and optional extras in separate bowls or containers.
- Allow everyone to build their salads by choosing their favorite ingredients and toppings.
- Drizzle with dressing and sprinkle with optional extras as desired.
- Toss gently to combine.
Personalized Stir-Fry Bowls
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving, with chicken breast):
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Protein: 25g
Ingredients:
Grains: 1 cup of cooked rice or noodles per serving
Protein options:
- 4 oz of sliced chicken breast
- shrimp or tofu cubes per serving
Vegetables: 1 cup of assorted vegetables (such as broccoli florets, sliced bell peppers, snap peas, carrots and mushrooms)
Stir-fry sauce:
- ¼ cup of teriyaki
- soy ginger or sweet and sour sauce
Optional toppings:
- 1 tablespoon of chopped green onions
- 1 teaspoon of sesame seeds or 1 tablespoon of crushed peanuts
Directions:
- Cook rice or noodles according to package instructions and set aside.
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
- Add protein of choice (sliced chicken breast, shrimp or tofu cubes) and cook until browned and cooked.
- Add assorted vegetables to the skillet and stir-fry until crisp-tender.
- Pour stir-fry sauce over the protein and vegetables and toss to coat evenly.
- Divide cooked rice or noodles among serving bowls and top with the stir-fry mixture.
- Garnish with optional toppings such as chopped green onions, sesame seeds or crushed peanuts.
- Serve hot.
Loaded Baked Potato Bar
Prep Time: 10 minutes (plus baking time for potatoes) Total Time: 30 minutes
Nutrition Facts (per serving, with cheddar cheese and bacon bits):
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
Ingredients:
Potatoes: 1 large baked potato per serving
Toppings:
- ¼ cup of shredded cheddar cheese
- 2 tablespoons of bacon bits
- 2 tablespoons of sour cream
- 1 tablespoon of chopped green onions
- ¼ cup of diced tomatoes
- 1 tablespoon of sliced jalapeños
- 2 tablespoons of black olives
Protein options:
- ¼ cup of chili
- ¼ cup of shredded chicken or ¼ cup of vegetarian chili per serving
Optional extras:
- 2 tablespoons of guacamole
- 2 tablespoons of salsa or 2 tablespoons of barbecue sauce
Directions:
- Bake potatoes in the oven until tender or microwave for a quicker option.
- Set out a variety of toppings, protein options and optional extras in separate bowls or containers.
- Slice each baked potato open and fluff the insides with a fork.
- Allow everyone to customize their loaded baked potatoes with their favorite toppings, protein options and extras.
- Serve hot and enjoy.
Taco Salad Bowls
Prep Time: 20 minutes Total Time: 30 minutes
Nutrition Facts (per serving, with seasoned ground beef):
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 20g
Ingredients:
Base: 1 tortilla bowl or 1 cup of tortilla chips per serving
Protein options:
- 4 oz of seasoned ground beef
- shredded chicken or ½ cup of black beans per serving
Toppings:
- ¼ cup of shredded lettuce
- ¼ cup of diced tomatoes
- ¼ avocado sliced
- ¼ cup of shredded cheese
- 2 tablespoons of diced onions
- 1 tablespoon of chopped cilantro
Salsa options:
- 2 tablespoons of pico de gallo
- salsa verde or salsa roja
Optional extras:
- 2 tablespoons of sour cream
- 2 tablespoons of guacamole or 1 lime wedge
Directions:
- If using tortilla bowls, bake them according to package instructions until crispy. (Alternatively, use tortilla chips as a base.)
- Cook your choice of protein (seasoned ground beef, shredded chicken or black beans) and keep warm.
- Set up a taco salad bar with assorted toppings, salsas and optional extras.
- Allow everyone to customize their taco salad bowls with their favorite ingredients.
- Serve immediately.
Build-Your-Own Flatbread Pizzas
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving, with pepperoni and bell peppers):
- Calories: 300
- Fat: 15g
- Carbohydrates: 25g
- Protein: 15g
Ingredients:
Flatbread or naan: 1 flatbread or naan bread per serving
Pizza sauce: ¼ cup of pizza sauce per flatbread
Toppings:
- ½ cup of shredded mozzarella cheese
- ¼ cup of sliced pepperoni
- ¼ cup of diced bell peppers
- ¼ cup of sliced mushrooms and 2 tablespoons of black olives
Optional extras:
- 2 tablespoons of fresh basil leaves
- ½ cup of arugula or 1 teaspoon of crushed red pepper flakes
Directions:
- Preheat your oven to 400°F (200°C).
- Place flatbread or naan bread on a baking sheet lined with parchment paper.
- Spread pizza sauce over the flatbread or naan bread, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce.
- Arrange assorted toppings and optional extras on top of the cheese.
- Bake in the oven for 8-10 minutes or until the cheese is melted and bubbly and the crust is golden brown.
- Remove from the oven and let cool slightly before slicing.
- Serve hot.
b) Ancient Grains and Heritage Ingredients:
As consumers seek healthier and more sustainable alternatives to refined grains, ancient grains and heritage ingredients will gain popularity in 2025. Quinoa, farro and teff are celebrated for their nutritional benefits and culinary versatility, appearing in dishes like ancient grain salads, grain bowls and gluten-free baked goods. Heritage ingredients like heirloom tomatoes, heritage beans and ancient varieties of grains and legumes. Add depth of flavor and biodiversity to menus, reflecting a return to traditional and heritage-inspired cooking.
Ancient Grain Power Bowl
Prep Time: 5 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 8g
- Carbohydrates: 50g
- Protein: 10g
Ingredients:
- 1/2 cup of quinoa, rinsed
- 1/2 cup of farro
- 1/2 cup of barley
- 2 cups of vegetable broth
- 1 lemon, juiced
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
- Optional toppings: sliced avocado, roasted vegetables, feta cheese or pumpkin seeds
Directions:
- Combine quinoa, farro, barley and vegetable broth.
- Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes or until grains are tender and liquid is absorbed.
- Whisk lemon juice, olive oil, minced garlic, salt and pepper to make the vinaigrette.
- Once grains are cooked, fluff them with a fork and transfer to a large mixing bowl.
- Pour the lemon vinaigrette over the grains and toss to coat evenly.
- Serve the ancient grain salad in bowls and top with optional toppings.
Heirloom Tomato Bruschetta
Prep Time: 10 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
Ingredients:
- 4 slices of crusty bread (such as baguette or ciabatta)
- 2 cups of heirloom tomatoes, diced
- 1/4 cup of fresh basil leaves, chopped
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- Place bread slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden and crisp.
- Combine diced heirloom tomatoes, chopped basil leaves, balsamic vinegar, olive oil, minced garlic, salt and pepper.
- Toss gently to coat.
- Once the bread slices are toasted, remove them from the oven and rub each slice with a clove of garlic.
- Spoon the heirloom tomato mixture generously over the toasted bread slices.
- Serve immediately as a flavorful and vibrant heirloom tomato bruschetta appetizer or snack!
Heritage Bean Stew
Prep Time: 15 minutes Total Time: 2 hours
Nutrition Facts (per serving):
- Calories: 250
- Fat: 1g
- Carbohydrates: 45g
- Protein: 15g
Ingredients:
- 2 cups of mixed heritage beans (such as Jacob’s Cattle, Anasazi or Yellow Indian Woman beans)
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 can (14 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Rinse the mixed heritage beans under cold water and drain.
- Heat a tablespoon of olive oil over medium heat. Add diced onion and cook until translucent.
- Add minced garlic, diced carrots and diced celery to the pot. Cook for 2-3 minutes, until vegetables are softened.
- Stir in mixed heritage beans, diced tomatoes, vegetable broth, smoked paprika, cumin, salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover and simmer for 1-1.5 hours or until beans are tender.
- When the beans are cooked and the vegetables are soft, season to taste with salt and pepper.
- Serve the heritage bean stew hot, garnished with chopped fresh parsley.
Ancient Grain Breakfast Bowl
Prep Time: 10 minutes Total Time: 15 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 6g
- Carbohydrates: 55g
- Protein: 10g
Ingredients:
- 1/2 cup of cooked quinoa
- 1/2 cup of cooked farro
- 1/4 cup of yogurt
- 1/4 cup of mixed berries (such as strawberries, blueberries and raspberries)
- 1 tablespoon of honey
- 1 tablespoon of chopped nuts (such as almonds or walnuts)
- Optional toppings: sliced banana, chia seeds or coconut flakes
Directions:
- In a serving bowl, layer cooked quinoa and farro.
- Top with yogurt and mixed berries.
- Drizzle honey over the bowl and sprinkle with chopped nuts.
- Add any optional toppings of your choice.
- Serve immediately.
Heirloom Grain Risotto
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts (per serving):
- Calories: 350
- Fat: 8g
- Carbohydrates: 50g
- Protein: 12g
Ingredients:
- 1 cup of mixed heirloom grains (such as emmer, einkorn and spelled)
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/2 cup of dry white wine
- 1/2 cup of grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Heat vegetable broth over medium heat until simmering.
- Heat olive oil over medium heat in another large saucepan or oven.
- Add diced onion, minced garlic and sauté until softened.
- Add mixed heirloom grains to the saucepan and toast for 1-2 minutes.
- Pour in dry white wine and cook until absorbed, stirring constantly.
- Add hot vegetable broth to the grains, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Continue this process until the grains are cooked and creamy, 25-30 minutes.
- Stir in grated parmesan cheese and season with salt and pepper to taste.
- Serve the heirloom grain risotto hot, garnished with chopped fresh parsley.
Heritage Grain Salad with Lemon Herb Dressing
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 8g
Ingredients:
- 1 cup of cooked barley
- 1 cup of cooked spelt
- 1 cup of cooked freekeh
- 1 cup of mixed fresh herbs (such as parsley, mint and cilantro), chopped
- 1/4 cup of lemon juice
- 1/4 cup of extra virgin olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
- Optional additions: diced cucumber, cherry tomatoes or feta cheese
Directions:
- Combine cooked barley, spelled and freekeh.
- Add chopped fresh herbs to the bowl and toss to combine.
- Whisk lemon juice, olive oil, minced garlic, salt and pepper to make the dressing.
- Pour the dressing over the grain and herb mixture, tossing to coat evenly.
- Add any optional additions, such as diced cucumber, cherry tomatoes or feta cheese.
- Serve the heritage grain salad at room temperature or chilled.
Mixed Heirloom Grain Pilaf
Prep Time: 10 minutes Total Time: 35 minutes
Nutrition Facts (per serving):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 7g
Ingredients:
- 1 cup of mixed heirloom grains (such as farro, spelled and kamut)
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of dried fruit (such as cranberries or apricots), chopped
- 1/4 cup of nuts (such as almonds or pistachios), chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Directions:
- Bring vegetable broth to a boil.
- Add mixed heirloom grains, reduce heat to low, cover and simmer for 20-25 minutes or until grains are tender and liquid is absorbed.
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and minced garlic and sauté until softened.
- Stir in cooked mixed heirloom grains, dried fruit and nuts. Cook for 2-3 minutes, stirring frequently.
- Season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
Heirloom Grain Pancakes
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts (per serving, without toppings):
- Calories: 200
- Fat: 8g
- Carbohydrates: 25g
- Protein: 6g
Ingredients:
- 1 cup of mixed heirloom grain flour (such as spelt, einkorn and teff)
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of milk (dairy or plant-based)
- 2 tablespoons of maple syrup
- 1 egg
- 2 tablespoons of melted butter or oil
- Optional toppings: fresh berries, sliced bananas or pure maple syrup
Directions:
- Whisk mixed heirloom grain flour, baking powder and salt.
- In another bowl, whisk milk, maple syrup, egg and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve the heirloom grain pancakes hot with your choice of toppings.
Heritage Grain Stuffed Peppers
Prep Time: 20 minutes Total Time: 1 hour
Nutrition Facts (per serving):
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Protein: 12g
Ingredients:
- 4 bell peppers, halved and seeds removed
- 1 cup of cooked heritage grains (such as emmer, einkorn or spelled)
- 1 cup of cooked lentils
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of diced tomatoes
- 1 teaspoon of dried herbs (such as thyme or oregano)
- Salt and pepper to taste
- Grated cheese for topping (optional)
- Fresh parsley, chopped, for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil over medium heat. Add diced onion and minced garlic and sauté until softened.
- Stir in cooked heritage grains, cooked lentils, diced tomatoes, dried herbs, salt and pepper. Cook for 5-7 minutes, until heated.
- Arrange bell pepper halves in a baking dish, cut side up.
- Spoon the heritage grain and lentil mixture into each bell pepper half, pressing down gently to pack the filling.
- If desired, sprinkle grated cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake in the oven for 30-35 minutes or until peppers are tender.
- Remove the foil and bake for 5 minutes or until cheese is melted and bubbly (if using).
- Garnish with chopped fresh parsley before serving.
VII – Innovative Cooking Technologies
3D Food Printing
– Edible chocolate sculptures created with intricate 3D printing designs.
Personalized 3D-printed candies shaped like fruits, flowers, and animals.
Innovative Cooking Technologies
- 3D Food Printing: Innovative cooking technologies like 3D food printing make waves in 2025, offering chefs new avenues for creativity and customization. 3D printers create intricate and artistic food designs, from edible sculptures to personalized confections. Chefs experiment with 3D-printed food to push the boundaries of presentation and flavor, offering diners a unique and futuristic dining experience.
- Virtual Reality Dining Experiences: Virtual reality (VR) dining experiences emerge as a trend in 2025, blurring the lines between the physical and virtual worlds. Diners don VR headsets to embark on immersive culinary journeys, where they can explore virtual landscapes while enjoying multi-sensory dining experiences. Chefs collaborate with VR developers to create interactive menus and virtual environments that complement the flavors and themes of their dishes, offering diners a truly memorable and immersive culinary adventure.
Decorative garnishes made with 3D-printed edible lace for desserts and cocktails.
Conclusion:
These are the directions of culinary development in the coming period. However, know that individual inventiveness is the carrier of progress!