6 Foods That Deserve a Star Turn in 2015

Some foods get all the glory.

We tend to put certain foods on a pedestal -- only to be replaced by the next big superfood. I'm personally over this entire superfood craze. Sure, the basic concept is good: Some foods are more nutritious than others. That's a fact. But every single fruit or vegetable deserves to be on a superfoods list.

Sometimes, highly coveted foods start getting a little too big for their britches. I'm talking to you, chia seeds. We tend to give the latest "it" foods more credit than they deserve. When a food achieves superfood status, the claims often get even more aggressive and the food starts showing up in a pill. No food, beverage or supplement is going to swiftly melt away belly fat, torch your metabolism or detox your body. Enough of this magical thinking.

My wish for 2015 is that we stop worshiping trendy foods and give other, more humble, edibles a chance. If you put all your focus on a short list, you miss out on so many other wondrous foods that have just as much -- if not more -- to offer.

Here are six overshadowed foods that I think deserve a chance at stardom this year:

1. Rutabaga

I'm happy that some trend trackers predict "ugly root vegetables" like rutabaga will steal some of the spotlight away from kale in 2015. These sturdy, gnarly vegetables that grow under the earth don't get much respect, but I'm hoping that changes soon. Chefs are beginning to showcase root vegetables more often -- including rutabaga, turnips, kohlrabi, celeriac and parsnips. France recently introduced an ugly root vegetable campaign to help combat food waste, and First Lady Michelle Obama paid tribute to the turnip in a fun music video. So there's hope yet for rutabaga and other root vegetables. Try roasting chunks of rutabaga with a drizzle of olive oil, or boil and mash them with a little milk or cream, just like potatoes. Their tough skins are easier to peel than you might think.

2. Parsley

With kale getting all the love, other dark leafy greens have been pushed aside. I'd sure like to see parsley get a little more attention. Parsley often gets dismissed as a measly garnish, but this vibrant herb is a nutrient powerhouse. Parsley is packed with vitamin A (in the form of beta-carotene) and is a rich source of vitamin C, vitamin K and folate -- an important B vitamin. Parsley also contains beneficial flavonoids and volatile oils. Of course, you need to eat more than a sprig on the side of your plate to reap the benefits. Tabbouleh is my favorite way to eat parsley. You can use the curly or flat-leaf varieties. Just make sure that parsley dominates over the bulgur, which makes it a more authentic Lebanese dish and ensures that you get a hefty amount of the leafy green in every bite. I also like to make chimichurri sauce and salsa verde with parsley, which are great on grilled meats and fish.

3. Millet

Quinoa quickly rose to the top of the whole grain heap, which left other equally-deserving whole grains in its shadow. Millet is vying to be the next quinoa -- and this tiny ancient grain just might do it. Currently, millet has a bit of an image problem since it's primarily used as birdseed here in the U.S., but I think things will turn around in 2015. Millet is a protein-rich, gluten-free grain -- the same credentials that skyrocketed quinoa to fame. Yet millet may have an advantage over quinoa because it doesn't need to be grown overseas. There have been numerous challenges with the growing global demand for quinoa, which is primarily grown in the Andean mountains of Bolivia and Peru. Millet can be grown just about anywhere, and it seems American farmers are making a go of it. Millet also has a significantly lower water footprint than other grains, which offers environmental advantages and frees farmers the expense of irrigation. Try making a couscous with millet, or enjoy as a porridge-like hot cereal for breakfast.

4. Onions

Known more for making you cry when you cut them or giving you bad breath when you eat them, onions actually have a lot to boast about. We tend to underestimate all white vegetables -- thinking that pale produce can't be as valuable as deeply hued varieties. That's not necessarily true. Onions, like garlic, belong to the Allium family. Both bulbs are rich in sulfur-containing compounds that are responsible for their distinctive odors and for many of their health benefits. Onions are especially high in quercetin -- one of the most well-studied flavonoids believed to protect against heart disease, stroke and certain types of cancer. Population-based studies have found that people who consume a lot of onions and other Allium vegetables have lower risks of stomach, colon and prostate cancer. Onions are also rich in fructans -- a type of carbohydrate that acts as a prebiotic, helping to fuel beneficial bacteria in our digestive tract.

5. Sesame seeds

Chia seeds and flaxseeds are the new kids on the block, stealing all the thunder, but I happen to like one of the oldest seeds known to man: sesame seeds. Thought to be the oldest condiment on the planet, sesame seeds are packed with healthy fats, protein, fiber, calcium and other minerals. You can find sesame seeds in a range of colors, including white, black, red and yellow. Try adding it to salads, vegetables, Asian stir-fry and noodle dishes, homemade energy bars, and baked goods for a nutty taste and delicate crunch. I also like to use sesame seeds as a coating for salmon and other fish fillets. Sesame seeds are the main ingredient in tahini, which is a staple at our house. Add a jar of this sesame seed paste to your shopping cart to make your own hummus. Tahini is also great for making salad dressings and sauces.

6. Dates

There are lots of modern-day superfruits bragging about antioxidants, but I like an old-fashioned date. Dates are among the most ancient of fruits, but they've fallen out of favor in recent years. I predict dates will soon be enjoying a resurgence. These sweet, dense fruits are loaded with both soluble and insoluble fiber, and they're packed with potassium -- 50 percent more than a banana. While they certainly contain more calories than most fruits, dates can be a satisfying snack or dessert. I also like all of the new date products on the market now -- including the pitted bits for baking and the individual snack packs.

While you're at it, check out these other foods that are poised to break through in 2015: cauliflower, peas, radishes, seaweed, labneh, savory yogurts, kimchee and matcha.