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Variety of fresh raw vegetable ingredients for cooking of vegetable soup or stew. Autumn vegetable still life on rustic vintage background. Top view

After one of hottest summers on record, cooler weather is finally shifting customer eating patterns. With lower temperatures come cravings for heartier textures and earthier flavors.


  • Roasting: High heat gives produce like beets, carrots, potatoes, and squashes crispy outer edges that yield to tender, starchy interiors that evoke nostalgic food memories. Pair these ingredients with bold glazes, condiments, and sauces like chili crisp, gochujang, adobo, miso, and togarashi yogurt to modernize the classics.
  • Simmering: Soups, stews, and mashes are spotlight comfort foods that can be modernized with spice blends and fresh herbs. Combine kitchen staples such as potatoes, onions, tomatoes, and mushrooms with trending favorites like kale, collard greens, leeks, and chile peppers.
  • Searing: Animal proteins are the only items that benefit from a charring sear in the pan or on the grill—think sweet baby broccoli, Brussels sprouts, tomatoes, citrus, apples, and pears. Caramelizing the natural sugars adds balance and depth of flavor, making dishes more memorable.
  • Baking: Crank up the oven—cold desserts are so last season. Traditional fall fruits like apples, cranberries, grapes, pears, persimmons, and quinces make tender, delicious pies, crumbles, tarts, and cakes.


  • Roasting: RSS Baby Carrots, MFC Jumbo Carrots, MFC Potatoes, RSS Whole Peeled Red Onions, beets, and winter squashes.
  • Stewing: MFC Potatoes, RSS Chopped Collard Greens, RSS Sliced Yellow Onions, RSS Peeled Garlic, MFC Mushrooms, and MFC Tomatoes,
  • Searing: RSS Sweet Baby Broccoli, RSS Halved Brussels Sprouts, MFC Tomatoes, MFC Apples, MFC Pears, MFC Oranges, and MFC Lemons.
  • Baking: MFC Apples, MFC Pears, MFC and ESS Seedless Grapes, cranberries, pomegranates, quinces, kumquats, bananas, prickly pears, and gooseberries.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.