How Covid-19 has Changed Our Foodways

Mediterranean Roasted Fish with Artichokes, Snap Peas, Tomatoes & Baby Potatoes

Photo by Lorelle Del Matto

It’s not news that Covid-19 has changed how we shop, cook, and eat (1), but it is interesting that some of these changes may be beneficial.   

A Food Marketing Institute survey indicates the increase in home-cooking enabled consumers to acquire new culinary tools and techniques that support a desire to continue cooking at home “even if they crave some of the convenience and variety delivered by restaurants” (2).

Home cooked meals are perceived as healthful and some report enjoying the degree of control and choice cooking at home gives, like helping to “eat clean” (3).

A big negative has been the rise in food prices and shortages of food and other things we need and want. (Who knew we’d be talking so much about the supply chain?)

Research shows nutritional, psychological, and social benefits of family meals such as healthy eating patterns, better academic performance, higher self-esteem, and lower risk of substance abuse, depression, and obesity among youth. Benefits for adults include better nutrition and self-esteem, less dieting, and a lower risk of depression (5).

Research shows nutritional, psychological, and social benefits of family meals such as healthy eating patterns, better academic performance, higher self-esteem, and lower risk of substance abuse, depression, and obesity among youth. Benefits for adults include better nutrition and self-esteem, less dieting, and a lower risk of depression (5).

Photo by Lorelle Del Matto

Now that school has started and Fall routines are settling in, we can light our ovens for cozy family meals. I just gave a talk on “Healthy Family Recipes” and shared this recipe for Mediterranean Roasted Fish with Artichokes, Snap Peas, Tomatoes & Baby Potatoes. It features the popular method of cooking an entire meal on a sheet pan, a fun and fast way to get a meal on the table since the oven is set to high heat, 400-450°F., which produces luscious browning and roasted flavors.

Check out thefamilydinnerproject.org (5) for more on the benefits of family dinners.  

Sheet Pan

Mediterranean Roasted Fish with Artichokes, Snap Peas, Tomatoes & Baby Potatoes

Use multi-colored baby potatoes as in the photo and toss them with a tablespoon of chopped fresh rosemary, if available. While the meal is roasting you have time to stir up the Lemon-Herb Mayo.

Serves 4

1 pound baby or fingerling potatoes, cut to 1 to 1/1/2-inch pieces

10 marinated artichoke heart pieces, drained (optional)

3 tablespoons olive oil, divided use

Salt and pepper, to taste

¾ pound sugar snap peas

10 cherry tomatoes

½ red or yellow bell pepper, thinly sliced

1 pound skinless fish filets such as cod, halibut, sockeye salmon, thawed if frozen

1 tablespoon fresh lemon juice

1 tablespoon each: chopped fresh thyme and chopped chives

Lemon-Herb Mayonnaise, recipe follows

  1. Adjust oven rack to center position. Place a large, heavy rimmed baking sheet on this rack to preheat. Preheat oven to 450°F.
  2. Place potatoes and artichokes in a bowl. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Remove sheet from oven and line with parchment if desired. Spread potato mixture on sheet. Roast, tossing once, for 15-20 minutes or until tender.
  3. While potatoes roast, place snap peas, tomatoes and peppers in the same bowl and toss with 1 tablespoon olive oil, salt and pepper.
  4. Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place vegetables in center third of pan. Place fish on remaining third. Drizzle or brush fish with remaining 1 tablespoon olive oil and lemon juice. Sprinkle with thyme and chives. Sprinkle with salt and pepper.
  5. Return sheet pan to oven and roast for 8-12 minutes or until fish is cooked through.
  6. While fish cooks, make Lemon-Herb Mayo (recipe follows). 
  7. Remove baking sheet from oven and transfer fish, vegetables and potatoes to a platter or individual plates. Serve with Lemon-Herb Mayonnaise.

Lemon-Herb Mayonnaise: Mix 1/2 cup mayonnaise with 1 tablespoon thinly sliced chives, 1 tablespoon chopped fresh thyme, 1 ½ teaspoons drained capers and 1-2 teaspoons fresh lemon juice.

References

  1. Consumer Surveys: A Continued Look at COVID-19’s Impact on Food Purchasing, Eating Behaviors and Perceptions of Food Safety. Food Insight. International Food Information Council. August 4, 2021
  2. FMI’s U.S. Grocery Shopper 2021 Trends Report Key Finding No. 3  The Hartman Group. June 17, 2021.   
  3. Three Big Findings from Our Health & Wellness: Reimagining Well-being Amid COVID-19 Report The Hartman Group. September 14, 2021  
  4. Here’s Why Your Food Prices Keep Going Up. Laura Reiley & Alyssa Fowers. The Washington Post. September 15, 2021.
  5. The Family Dinner Project  

© Lorelle Del Matto 2021

lorelle About lorelle

Crazy about cooking, eating and sharing good food – my work and leisure revolve around the kitchen. As a culinary dietitian my professional life encompasses nutrition counseling and education, recipe development, product development, food and nutrition writing, marketing communications, corporate test kitchen and consumer affairs management, food styling and work as a product spokesperson.

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