Food & Wine reports about surprising new ingredient trends inspiring chefs around the country: the newest vegetable is Fried Brussels Sprouts Leaves and the latest fruit is Green Strawberries. Organ meat is making a comeback, in particular liver and lamb heart. Spices and flavorings finding their way on menus include Berbere (Ethiopian spice blend), Green Szechuan Peppercorns, Locally Sourced Salt, Violet and Gochujang.