Page 32 - March & April

30 MYROUSESEVERYDAY MAY | JUNE 2013
Growing up we had Grits &Grillades, and grits with bacon and eggs, but
grits never quite made it to our dinner table.These days, grits are served
everywhere, with everything, from shrimp to short ribs. I’ve even had
them fried. Grits and whole grains like quinoa, farro, barley and buckwheat are
having their heyday. They’re served as side dishes and star in new snack foods,
soups, baked goods and cereals. Jim Dudlicek, Editor-in-Chief of Progressive
Grocer, says nutritious whole grains and seeds like hemp, flax and chia will
become even more popular as people look for alternative protein sources and
gluten-free selections. Dudlicek predicts we will also see a lot more popcorn in
the near future, and not just at the movie theater. I agree – our buyers are seeing
popcorn pop up in everything from ice cream to chocolate bars.
Kale is the big buzzword in produce, and you’ll find it all over our store, from
our Produce Department to our Chef ’s Case. It’s the #1 source for Vitamin K,
which helps the liver produce blood-clotting proteins. It’s also rich in vitamin
A, vitamin C, manganese and fiber. If you like the taste of Kale, try Brad’s Raw
Foods kale chips in a variety of flavors.
Here on the Gulf Coast, we’re fortunate to have so many fresh choices, but for
convenience, and even portion control, frozen foods can make a lot of sense.
According to a report from The Supermarket Guru, researcher Phil Lempert,
Frozen Food is one of the coolest food trends going. That’s good news for our
local frozen food friends like Richard’s, Savoie’s, Tony Chachere’s, Zatarain’s,
and chefs Emeril Lagasse and John Folse. It’s easy to fill your freezer with local
favorites. And if you’re a football fan, I’m sure you can come up with 57 ways to
use Rickey Jackson’s new frozen shrimp.
FOOD
TRENDS
12 Great Things to
Eat Right Now
1. Creole tomato sandwiches with
Blue Plate olive oil mayonnaise
2. Shrimp Creole with Louisiana Rice
3. Grilled pork chops marinated in
Lazy Magnolia Southern Pecan ale
4. Vidalia onion rings
5. Boiled Louisiana crawfish, shrimp & crabs
6. Shrimp & grits
(with Rouses French bread for dipping)
7. St. Louis-style ribs with BBQ sauce
from The Shed
8. Shrimp po-boys with Tony Chachere’s
spicy-sweet sandwich sauce
9. Kale — raw, cooked and dehydrated
10. Local blueberries with Greek yogurt
11. Rouses Premium Creole Cream Cheese
Ice Cream
12. Athena Melons 8