With strong consumer demand for plant-forward bowls and burgers, chefs are looking beyond quinoa and couscous for grains that can be used as a base. Lesser-known, sustainable crops such as fonio and buckwheat are on the rise. And healthful plants found in the wild, such as dandelion greens and gooseberries, are now being cultivated and distributed.
Braised Veal Tortellini with dandelion at
Coconut Power Oatmeal with buckwheat at
Pret A Manger
Panza Tacos with jicama gooseberry salsa at
Rosa Mexicano Restaurants
Source: Technomic Ignite menu data