Food Trends: Plant Based

The carnivorously maligned descriptor "plant-based" has been enjoying its spot in the sunlight in recent years for good cause. Gone are the days of patchouli, rice cakes, and public radio in exchange for provenance, food-craft, and small producers. The mainstream has assuredly embraced vegetarian and vegan diets, but it's the artists, the chefs, that have turned plant-based foods into the stuff of beauty, pleasure, and high cuisine. For 2021, we encourage all TABLE readers to embrace plant-based foods above and beyond meatless Monday and include recipes, such as these, on regular rotation.

Tomato Ricotta Bruschetta

This simple bruschetta recipe brings together the freshness of the tomato, the lightness of the ricotta and green from the red sorrel, and is sure to please your palate alongside your beverage of choice. Click here.

Brussels Sprouts in Orange and Apricot Sauce

TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito! Click Here.

Bánh Mì-Inspired Grilled Zucchini Sandwiches

The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use. Click Here.

Toasted Red Quinoa with Pickled Vegetables

This vibrant dish that makes for a main course or perfect side, has textures and flavors to spare. The toasted flavors tempered by red wine balance smokiness with an easy richness made bright with the pickled vegetables. Delicious! Click Here.

River Road Vegetarian Citrus Shortbread

The wonderful duo behind River Road Sprinkles hand-dyes nonpareil sprinkles in a palette of wonderful colors. The citrus livens the shortbread with flavors you can almost hear. Click Here.

Blackberry Gin Shrub

Pittsburgh mixologist Alyssa McGrath brightens this overcast Monday with a paradoxically dark concoction, rich with the color and flavor of fresh blackberries. A shrub is a vinegar and fruit based beverage often used in cocktails as a fruity and acidic element. This version of a shrub originates in 17th Century England; where its intent was to preserve fruit in the off-season. Click Here.

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