How many pig parts can you eat? Chances are you ate nose-to-tail and then some in the early 2000s and beyond, thanks to all the trendy chefs’ obsession with repurposing snouts and hooves. But no matter how responsible the source, charcuterie eight days a week just ain’t good for you. Don’t believe us? Ask all the middle-aged chefs who are on the treadmill these days, and hopping on the vegetable train, too. Remember vegetables? The things that our diets are supposed to be based on? Chefs are getting hip, and thankfully, carrots, beans, and broccoli don’t have to be a punishment anymore. Look to many new restaurants — Esker Grove, Seward Co-op Creamery, Tori Ramen — for a newfound reverence for what the earth giveth, then dig in.