Yes, there are some interesting food trends, but could there really be salad trends? Well, why not? It is 2019, bring them salads trends!

There was a time when by pickles, our minds would go straight to cucumbers and beetroots. In this era, people are experimenting with almost everything, pickling them. If you are a pickle-fan, then take any vegetable, any fruit and pickle it.

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Fermentation progression—days 1 through 3. I’m in love with this fermented giardiniera! Partially because it’s pink. Pink Giardiniera Makes about 2 quarts 1 small head cauliflower, cut into florets (about 2 to 3 cups florets) 2 stalks celery, cut in 1-inch diagonal slices (about ½ – 1 cups) 1 medium purple carrot, cut in diagonal slices (about ½ cup) 1 cup green (or wax) beans, cut in 1 to 2-inch pieces 2 Hungarian wax peppers, sliced into ¼ – 1/3-inch rings 8 ounces red pearl onions or small cipollini onions, peeled and left whole ½ teaspoon black peppercorns ½ teaspoon whole cloves ½ teaspoon juniper berries, give each berry a slight crush 1-2 bay leaves 1-quart unchlorinated water 2 tablespoons salt Optional: grape leaf To be added after fermentation: ½ cup extra-virgin olive oil 1. Place the peppercorns, cloves, juniper berries, and bay leaves in the bottom of a 2-quart jar and set aside. 2. Prepare the vegetables, place in a bowl and toss to mix. 3. Place vegetables into the jar with the spices, packing as best you can as you do. 4. Mix the water and salt together until dissolved. 5. Pour this brine over the vegetables until all the vegetables are completely covered. You should have enough, if not make a half recipe to cover. (Save any extra brine in the refrigerator to top off during fermentation.) 6. Top with a grape leaf, weight, or wedge tooth picks in an X over the vegetables to keep things submerged. Put the lid on the jar, tighten if you intend to burp it daily, or leave lightly loose to allow gases to escape. 7. Place on a plate and set aside, somewhere nearby and out of direct sunlight for 7 – 10 days. 8. When ready, add the olive oil, you may need to pour off a small amount of the brine. (Don’t toss it, drink it for a little probiotic boost.) Store in the fridge. These pickles will keep, refrigerated, for 8 – 12 months.

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Moreover, just like the revival of fashion trends, people are using traditional salads, adding in new variety of stuff, re-inventing the classics for the younger, funkier generation. Re-imagine a garden salad by changing it up of leaves, for example, rocket, kale or radicchio; spruce up a potato plate of mixed greens by including watercress or herbed mayo; or make over a great Caesar salad by including barbecued prawns and asparagus.

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Talking about re-inventing salads, go wild. Barbeque it, smoke it, grill it, add cheese, add bacon, add what not! Salad trends are getting in, Greek salads too. Talking about Greek, let’s not forget about the traditional Mediterranean Cocktails!

From water to every kind of fruit juice, it is in a Mediterranean diet, to stay healthy and fresh. The cocktails, however, are Mediterranean way of keeping trendy and fresh. Their Ouzo is a licorice-flavored classic Greek drink that is great to enjoy with the Mediterranean-climate weather. When mixed with water or ice, this cocktail turns into a milky white drink because of the anise extract in the liquor. This is mixed with different fruit juices to make into a cocktail. Olive oil, fruits like grapes and lemons as well as herbs like parsley, and spices such as saffron and cinnamon are all ingredients used in Mediterranean cocktails. This drink is popular in so many different countries. There are no sugary ingredients in it, and they do make a great combo with the smoked salad!

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