Foods From the Future

What are you going to eat for dinner?

Many cannot answer that question with any kind of certainty. How about next week? Month? Year? How about in the year 2035?

In a 2012 Fiscal Times article, author Josh Schonwald identifies foods (or types of foods) we’ll be eating in 2035. They are:

  1. Cobia – A saltwater fish that grows quickly, is sturdy and does not have a fishy taste.
  2. Colorful carrots – Why be happy with just orange. Just as you see heirloom tomatoes, carrot varieties will be more plentiful.
  3. Treviso Radicchio – Bred for certain flavor characteristics, you could have Caesar salad flavored lettuce in the future.
  4. Weeds – Dandelion greens are getting popular, why not other weeds?
  5. Insects – Many cultures around the globe make insects part of their regular diet, time for us to as well.
  6. Test tube meat – Why build a cow to get a steak when you can build the steak directly?
  7. Flavors from Africa – Think of you typical culinary journey during the past few months. you probably have had some Asian, European and Latin or South American flavors. Time to bring African dishes to the mainstream.
  8. Food Pills – This I doubt. There needs to be a much better satisfaction level. Now dropping a pill into a “shake” and having a Thanksgiving dinner flavor? I might be able to get behind that!

Check out the interview here.

Chicken with Mushrooms

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Nothing futuristic about this dish!

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A fairly simple one.

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I use thinly sliced chicken breasts as they cook more evenly.

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Lots of shrooms!

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Looks great, doesn’t it?

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Chicken with Mushrooms

Prep Time: 25 minutes | Cook Time: 25 minutes | Servings: 4


1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley


1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.


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Categories: Chicken2, Low Carb, Main Dish 3, Recipes, Vegetable4, Wine

Author:The Ranting Chef

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