Food Trends for 2015

Dec 31, 2014

What does the New Year hold for us foodies, committed localvores or just plain good eaters? I love perusing food magazines, surfing the web, studying restaurant menus and watching consumers for ideas of what may be on our plates for 2015, and here are a few predictions I’d like to share.

  1. Oysters. Now that we’re cleaning up our bays, inlets and tidal basins, farmers are reseeding oyster beds and discovering new ones. Sophisticated oyster eaters are comparing the brine, acidity and shape of where an oyster hails from, giving rise to the term “merroir”, (as compared to terroir in wine tasting.)
  2. Ugly roots. Just as kale is starting to become mainstream, think beyond it. Celery root, parsnips and kohlrabi. Go veggies!
  3. Vegetable yogurt. Pioneered by the ultragreen restaurant Blue Hill at Stone Barns, look for flavors like butternut squash, beet, carrot and tomato. More veggies!
  4. ABC: Anything But Cola. Finally, consumers are waking up to the health detriments of sugar and artificial sweeteners, seeking beverages with healthful labels. We recently enjoyed a maple sap sparkling drink with our sandwich at Water’s Edge Wines. Look for cucumber and coconut waters.
  5. Hummus without borders. Once a niche product, hummus has out-trended salsa, no small thing since salsa dethroned ketchup. High in protein and low in fat, hummus is a great for a dip, spread or condiment. And it takes easily to many variations: beet, pumpkin, Thai chili, or roasted red pepper. Pile it on a pizza with zucchini, or stuff a pocket with hummus and grilled chicken.

As this talk about food makes me want to start eating! Here’s to a healthy and happy New Year!


Cheryl Wixson
This is one variation of Hummus, the Middle Eastern puree of chickpeas flavored with garlic and lemon juice. Sesame tahini is available in the international section of the supermarket or at the health food store.


  • 2 ounce cups cooked chick peas or 1 – 20can drained, reserving juice
  • 2 cloves garlic, finely chopped or more to taste
  • 3 tablespoons fresh lemon juice juice of 1 lemon
  • 1 tablespoon reduced sodium soy sauce
  • 3 tablespoons sesame tahini
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley
  • Water or bean juice


  • Using a food processor fitted with a stainless steel blade, mince the garlic cloves until fine. Add the chickpeas, lemon juice, soy sauce, sesame tahini, and olive oil and 1 tablespoon of water or bean juice.
  • Pulse until pureed, adding more water or bean juice as needed. Pulse in the fresh parsley.
  • Store tightly covered in the refrigerator for up to 1 week. Serve with pita bread wedges or fresh pieces of vegetables. Makes about 2 cups.

Cheryl's Notes

Nutritional analysis per tablespoon: 24 calories, 1 gram protein, 2.5 grams carbohydrates, 1 gram fat, 59 mg. sodium, 1 gram fiber.
Variations: stir in roasted red peppers, cooked beets or pumpkin. Season liberally and creatively!

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