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A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.