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What grocery trends have you noticed in the past 10 years?

Addie Broyles

When was the last time you went to the grocery store and didn’t see the words “quinoa” or “gluten-free”?

In today’s food section, I look at a dozen supermarket trends that have taken hold over the past decade, including ancient grains, which are in part fueled by the gluten-free movement, Greek yogurt, non-potato chips and craft beer.

But of course, after I finished that list, I thought of even more products flying off store shelves that we didn’t know much about a decade ago, including sriracha, to-go sushi and bulk spices. If I’ve left off your favorite new product of the past 10 years, let me know in the comments or over on the Relish Austin Facebook page.

One of the most interesting parts of my conversation with Supermarket Guru Phil Lempert wasn’t necessarily about the recent trends but where he sees grocery stores heading in the next 10 years.

After many years of “bigger is better,” led by Walmart Supercenters, Costcos and Sam’s Clubs, Lempert says he thinks that stores are going to get smaller and offer a more selective array of goods.

“We as shoppers are going to win with more fun and better stores,” he says. “We won’t see 100 different bottles of olive oil and a lot of that kind of redundancy.”

He predicts that we’ll get many weekly or monthly staples, such as paper towels, toilet paper, coffee or even ketchup, by delivery and that the shopping experience will be tailored to things you don’t buy every trip and that customers want to browse, especially fresh items such as meat, fish, produce and breads that are harder to ship.

Stores’ house brands are getting better and better, Lempert says, and not just as copycats of the originals. Trader Joe’s sprawling house brand program has inspired plenty of other grocers to take more chances on their own offerings.

In what other ways would you like to see grocery stores evolve in coming years? High-tech grocery carts and couponing systems? More home delivery? Would love to hear your thoughts.

Quinoa-Polenta Cakes with Roasted Red Pepper Sauce and White Bean Purée

This healthful, satisfying dish (vegan if you use a soy cheese) was inspired by one of my favorite entrées at Le Pain Quotidien. If the quinoa is not prerinsed, be sure to rinse it thoroughly to remove the grain’s bitter taste. Roasting your own bell peppers will lend your sauce the best flavor; however, in a pinch, you can go with jarred.

— Dina Cheney

For the roasted red pepper sauce:

3 small garlic cloves

1 cup chopped roasted red peppers

1/4 cup extra-virgin olive oil

2 Tbsp. tomato paste

1 Tbsp. honey

1 tsp. fresh oregano leaves

1/2 tsp. coarse salt

3 grinds black pepper

For the white bean purée:

1 small garlic clove

One (15-oz.) can white beans, rinsed and drained

1/4 cup plus 2 Tbsp. extra-virgin olive oil

3 Tbsp. fresh-squeezed, strained lemon juice

1 Tbsp. white balsamic vinegar

3/4 tsp. coarse salt

1/2 tsp. chopped fresh rosemary sprigs

For the quinoa-polenta cakes:

6 cups low-sodium vegetable broth, divided

2 tsp. coarse salt, divided

8 grinds black pepper

1 cup polenta (or corn grits)

1 cup prewashed quinoa

1 cup grated Parmigiano-Reggiano

1 cup grated carrots

1 cup grated zucchini, squeezed well to drain of excess water

1/2 cup unbleached all-purpose flour

1/4 cup finely chopped fresh flat-leaf parsley leaves

About 1/2 cup extra-virgin olive oil, for cooking the cakes

To make the pepper sauce: In a mini food processor, pulse the garlic until minced, about 10 seconds. Add the peppers, olive oil, tomato paste, honey, oregano, salt and pepper, and purée until smooth, about 20 seconds.

To make the white bean purée: Clean out the mini food processor bowl, then add the garlic and pulse until minced, about 10 seconds. Add the beans, olive oil, lemon juice, vinegar, salt and rosemary, and purée until smooth, 30 to 40 seconds.

To make the cakes: Bring 4 cups of the broth, plus half of the salt and all of the pepper, to a boil in a deep, heavy medium saucepan over high heat. Once the broth has come to a boil, gradually stir in the polenta and reduce the heat to medium low. Cook, stirring vigorously and frequently, until the polenta is tender and the separate grains are no longer visible, about 23 minutes (expect a thin layer of the polenta to stick to the bottom of the pan). Transfer to a large bowl.

Meanwhile, bring the remaining 2 cups broth to a boil in a heavy medium saucepan over high heat. Once the broth is boiling, stir in the quinoa. Making sure the broth is still boiling, cover the pan, and reduce the heat to medium low.

Simmer the quinoa until it is cooked through (the white squiggles in the center of each grain will be visible, and each grain will be soft and larger in size) and all of the liquid has evaporated, about 15 minutes. Transfer the cooked quinoa, cheese, carrots, squeezed zucchini, flour, parsley and remaining 1 teaspoon salt to the large bowl with the cooked polenta. Stir very well.

Heat 3 tablespoons of oil in a 10-inch, heavy, nonstick sauté pan over medium-high heat. When the oil is hot, form seven 2-inch oval patties of the quinoa-vegetable mixture, and add to the oil. Cook until the first side is golden brown and a bit crispy, about 3 minutes. Using a nonstick spatula, gently flip the cakes and cook until the second side is similarly golden brown and a bit crispy, about another 3 minutes. Transfer to a paper towel–lined baking sheet to degrease. Repeat with the remaining oil and patties, never letting the pan go dry. You should end up with about 19 cakes.

For each serving, spoon about 3 tablespoons of the white bean purée onto the center of a plate. Place 3 or 4 cakes on top. Drizzle about 3 tablespoons of the red pepper sauce over the top. Serves 4.

— From “Meatless All Day: Recipes for Inspired Vegetarian Meals” by Dina Cheney (Taunton Press, $19.95)