Each year we see a new list of food trends. Some of these new trends I’m excited about year after year and then are others that I can’t wait to vanish. I’ll keep mum on the ones that I dislike.
One trend that has popped up in the past couple of years is the farm to fork concept. Restaurants focusing on the freshest ingredients either grown in their garden or by the local farmers. This is one food trend movement that I can stand behind, and I hope to see more restaurants with this concept. To be completely honest, I hate going to a restaurant and seeing the same kid menu items: grilled cheese, macaroni and cheese, fried chicken nuggets/strips or cheese pizza. What kid needs to eat just macaroni and cheese as their meal? NONE
It’s time to put the focus back on fresh, simple ingredients. Some of the best recipes, in my opinion, have minimal ingredients but provide the best flavor to create a successful dish. After a quick trip to farmer’s market, it’s hard not to be inspired by this movement.
Inflammation-fighting ingredients is another trend circling our way this year. Choosing the right ingredients can help you fight off certain illnesses. This Burrata Peach Salad is packed with anti-inflammation ingredients including the peaches, plums and Pompeians’ Extra Virgin Olive Oil.
This Peach Burrata Salad is simple, natural and is the perfect lunch-time meal. It takes about 5 minutes to make. Keeping with the simple theme of the recipe, I decided to drizzle Pompeian’s Pompeian’s Organic Extra Virgin Olive Oil over the top of the salad. This olive oil is the perfect base for a salad, dressing or as a table condiment for homemade bread.
Place the arugula on a plate. Top with peach and plum slices. Then add one burrata ball to the plate and drizzle with Pompeian Organic EVOO. Season with salt and pepper.
Disclosure: This is a sponsored post on behalf of Pompeian#TrendingintheKitchen. All opinions are 100% my own and I appreciate your support on the brands that I love.