Have you seen Epicurious’ annual list of food trends for 2010? Take a look and see which ones you’re on board with. Though the format is clever, “front burner” vs. “back burner”, I’m not putting a few of these on my “back burner”, even if that counts me out of the Food Fashionista award for 2010. Can you guess which ones I’m keeping on my “front burner”?

Dish
Front Burner – Fried Chicken
Back Burner –  Burgers

Dessert
Front Burner  - Whoopie Pies
Back Burner -  Mini Cupcakes

Ingredient
Front Burner - Lamb
Back Burner –  Pork

Health Trend
Front Burner – Immunity
Back Burner –  Omega-3

Profession
Front Burner – Butcher
Back Burner –  Mixologist

Drink
Front Burner – Homemade Beer
Back Burner –  Mad-Science Cocktails

Entertaining
Front Burner – Potlucks
Back Burner –  Formal Dinners at Home

                                                                                                                                                        I’m okay with potlucks taking the leading role and formal dinners being assigned understudy, but I do take issue with a few of these. Whoopie Pies? Hmmm…maybe once in awhile, but whoopie pies trumping any kind of cupcake – not happening. And no matter what the trend-setters say, I will continue to pursue my degree in mixology and keep posting “mad-science” cocktails regularly. I know that homemade beer is becoming the latest craze, but that is not even close to persuading me to give up my cosmo.

Since immunity is on the front-burner, and since everyone seems to be on hiatus from sweets  right now (self not included), I have a new, simple to throw together, salad that’s loaded with cancer-fighting, immunity-building foods – spinach, cranberries, and almonds. The almonds and dried cranberries give it that sweet-salty combo that is hard to resist, and it looks oh-so-pretty on the table.

Cranberry Spinach Salad (Adapted from AllRecipes.com)

3/4 cup almonds slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

1 tablespoons toasted sesame seeds

1/4 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, sugar, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.