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A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

A preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.

red skin golden potato,

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A person who consumes higher levels of plant-based foods such as fruits, vegetables and grains and lower levels of meat products.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

Purple broccoli is very similar to regular broccoli except its florets have a purplish color to them and the heads of purple broccoli are typically smaller.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A very small pepper, which is only approximately 1 inch long and ½ inch wide. The pepper changes color throughout maturity, starting out yellow, changing to orange and is finally red at maturity.

A traditional Japanese pickle or pickled vegetable that is commonly served with rice or rice that has been flavored with other ingredients.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A redish-purple sea vegetable native to the North Atlantic, Northwest Pacific and Eastern European oceans that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches.