I Can See the Future: Your Grocery Store in 2015
Americans are embracing more diverse ingredients than ever. Here's what Every Day with Rachael Ray magazine found on a recent trip to Wal-Mart, and what we predict you'll see on your neighborhood grocery shelves in 2015.
This Korean dish of preserved veggies, marries the pucker of pickles with the sizzle of chiles. | This tropical fruit from Southeast Asia is the base for the most amazing frozen margarita you'll ever imbibe. |
It's higher in calcium and vitamin A than cow's milk. Try it the next time you whip up a box of mac and cheese. | They could replace edamame as the hottest veggie trend. |
They add complex flavor and visual interest to salads and sauces. | They are a lean, iron-rich alternative to beef or turkey burgers. |
It turns an ordinary peanut butter sandwich into a Fig Newton impersonator. | Deliver a high-protein, low-carb grain to your table faster than you can say "superfood." |
They have a spicy kick. So, unlike with potato chips, you won't have to down a whole bag to feel satisfied. | It's lived in the shadow of soy sauce long enough. It will add authenticity to your Asian cooking. |
By Liz Pearson | Photography by Levi Brown
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