Week 52 – Lingonberries
Week 51 – Golden Beets
Week 50 – Purple Potatoes
Week 49 – Thai Soups
Week 48 – Persimmon
Week 47 – Custard Pie
Week 46 – Peanut Brittle
Week 45 – Chana Dal
Week 44 – Cactus Leaves
Week 43 – Green Tea
Week 42 – Almond butter
Week 41 – Nasturtium
Week 40 – Blue cornbread
Week 39 – Fried pickles
Week 38 – Kiwano
Week 37 – Tuna tartare
Week 36 – Figs
Week 35 – Okra
Week 34 – Gooseberry
Week 33 – Black cap and current jams
Week 32 – Steamers
Week 31 – Corn Griddle Cakes
Week 30 – Mashed Edamame
Week 29 – Collard Greens
Week 28 – Rhubarb
Week 27 – Frozen Custard
Week 26 – Cultured Coconut Milk Yogurt
Week 25 – Goji Berries
Week 24 – Fiddleheads
Week 23 – Aprium
Week 22 – Pomegranate
Week 21 – Chutney and Cambozola Cheese
Week 20 – Poached Egg and Grana Padano Cheese
Week 19 – Tallegio Cheese
Week 18 – Black Raspberry Ice Cream
Week 17 – Gajar Ka Halwa
Week 16 – Black Raspberry Jam
Week 15 – Yellowfin Tuna
Week 14 – Kiwiberry
Week 13 – Kumquat
Week 12 - Gulab Jamun
Week 11 – Jicama
Week 10 – Pluot
Week 9 – Sunchoke
Week 8 – Chayote
Week 7 – Cambodian:
- Vegan Rouleaux – Cambodian spring rolls filled with tofu, peanut, noodles, carrot and onion and served with greens, sprouts and herbs and tuk trey dipping sauce
- Trey Tuk Peng Pah – crispy Asian grouper filet served with a broth of fresh tomatoes, garlic, rice vinegar, fish sauce, fried shallots and cilantro
Week 6 – Daikon
Week 5 – Star fruit
Week 4 – Celery Root and Sea Beans
Week 3 – Borscht
Week 2 – Goat Cheese
Week 1 – Ethiopian:
- Butecha – Chickpea paste blended with oil, lemon juice, green pepper and black pepper
- Gomen Wot – Chopped collard greens cooked in herbed oil with onions, green pepper and garlic
- Atakilt – Mixed vegetables, green beans, potatoes, carrots and onions sautéed in a blend of exotic herbs
- Yemeser Alcha – Lentils mixed with tumeric, onions, green peppers, garlic and ginger root
