I'm not too sure where you get your source for "bread not being popular" until the Renaissance but I'll answer your question on non bread related foodstuffs.

I'm knowledgeable of Britain and France. In Britain the primary staples for the lower classes were barely and oats, with wheat being more difficult to grow due to the wet conditions of Britain. Fruits, vegetables, cheese and cheese were also important. Ale is also important.

Here is an excerpt from William Langland, an English poet about the diet of his protagonist, Piers Plowman in his cottage.

Two green (new/fresh) cheeses, some curds and cream, an oat cake, and two loaves of bran and beans. He also has parsley, leeks and much cabbage, but no money with which to buy pullets, no eggs and no salt meat.”

The food of the lower classes were very similar to britain, but with a larger focus on wheat and the popularity of wine.

Most of my information can be found in the book "Food in medieval times" by Melitta Weiss Adamson. An excellent and we'll sourced introduction into medieval European gastronomy.