Whether it’s creating fresh farmers market produce–inspired dishes and desserts, or soups, chilis and casseroles bursting with seasonal flavors, fall inspires us all to reach beyond the ordinary. If you’re like the growing number of culinary adventurers looking to spice up their seasonal recipes with a new twist—or simply want to break from the more conventional grains and proteins—check out these up-and-comers sure to help you create a stir at the dinner table.
Welcome fall with ancient grains
All hail the sacred food of the ancient Aztecs! Boasting a distinctive nutty taste, amaranth can be added to seasonal soups for extra flavor and thickness. High in protein, fiber, B vitamins and minerals, gluten-free amaranth is safe for people with gluten sensitivities.
With its lightly sweet flavor and high protein content, the ancient wheat species spelt can be used in place of common wheat in most applications. It’s nutritious, too—a good source of niacin, vitamin B6, iron, zinc and phosphorus.
Cozy up to alternate proteins
Algae (yes, algae!) is an emerging vegan protein source with a similar carbon footprint to the more common rice and soy. Easily digested and considered heart-healthy, it’s finding its way into applications as far-reaching as sauces, dressings, crackers and breads, and even protein shakes, bars and cereals.
Versatile legumes like lentils, black beans and chickpeas are also gaining serious momentum this season. High in protein, low in fat, and cholesterol- and gluten-free, they’re exceptional in everything from soups, stews and hash to salads, veggie burgers and dips.
Ramp up the tastes of harvest season with one of these bold new go-to ingredients. And ensure this fall, your creations fall nothing short of out of this world.