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A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

Native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head having an appearance somewhat similar to cauliflower except for the cone-shaped florets that swirl upward forming peaks.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

A thick-skinned orange colored squash that has the appearance of an oblong pumpkin without the ridges.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

One of the five distinct types of garden lettuce used for salad greens and other dishes. The leaf is similar to romaine lettuce, but unlike romaine, is not considered edible due to the milky sap that forms soon after it matures.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.