"di carnevale"", is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. ""Lasagne al forno"", layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano."
"Mole verde Mole verde (""green mole"") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken broth and a few of bolillo or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared. The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with lard"
"Salsa verde Salsa verde () is a type of spicy, green sauce in Mexican cuisine. It is based on tomatillo and chili pepper. This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a and then ground; raw sauce, in which ingredients are ground and eaten without cooking; and a combination in which some elements cooked. A or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with a little oil."
"the eponymous character is named for the ""salad"" which her father has come into the sorceress' garden to steal. 'Rapunzel' is one of the German terms for corn salad. Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B, iron, and potassium. It is best if gathered before flowers appear. Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn"
"Caldo verde Caldo verde (, Portuguese for ""green broth"") is a popular soup in Portuguese cuisine. The basic traditional ingredients for ""caldo verde"" are potatoes, collard greens, olive oil and salt. Additionally garlic or onion may be added. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is usually accompanied by slices of paio, ""chouriço"" or ""linguiça"" (boiled separately with that water being discarded, the sausage added last minute to the soup), and with Portuguese ""broa"" cornbread for dipping. In Portugal, ""caldo verde"" is typically consumed during Portuguese celebrations, such as weddings,"
"or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans. Mole verde Mole verde (""green mole"") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken"
"greens, Savoy, kohlrabi, and gai lan (""Brassica oleracea""), turnip, napa cabbage, bomdong, bok choy and rapini (""Brassica rapa""), rocket salad/arugula (""Eruca sativa""), garden cress (""Lepidium sativum""), watercress (""Nasturtium officinale"") and radish (""Raphanus"") and a few spices like horseradish (""Armoracia rusticana""), ""Brassica"", wasabi (""Eutrema japonicum""), white, Indian and black mustard (""Sinapis alba"", ""Brassica juncea"" and ""B. nigra"" respectively). Vegetable oil is produced from the seeds of several species such as ""Brassica napus"" (rapeseed oil), perhaps providing the largest volume of vegetable oils of any species. Woad (""Isatis tinctoria"") was used in the past to produce a blue textile dye (indigo), but"
"Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn salad, common cornsalad, lamb's lettuce, mâche (), fetticus, feldsalat, nut lettuce, field salad, and rapunzel. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English-speakers. It is"
"Green sauce Green sauce is a family of cold, uncooked sauces based on herbs, including the Spanish and Italian ""salsa verde"", the French ""sauce verte"", the German ""Grüne Soße"" or ""Frankfurter Grie Soß"" (Frankfurt dialect), and the Argentinian ""chimichurri"". The Mexican ""salsa verde"", though also called a ""green sauce"", is instead based on tomatillos; the New Mexico version uses a green chile base. The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that"
"It is used to prepare traditional Mexican-style foods in the cuisines of Mexico and of the Southwestern United States, often in a mild spiciness level for and (pork rinds), or more spicy for such as and . The version typical of New Mexico consists mostly of green chile rather than tomatillos. Salsa verde Salsa verde () is a type of spicy, green sauce in Mexican cuisine. It is based on tomatillo and chili pepper. This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on"
"jalapeños or chipotle, and sesame seeds. Like other moles, it is cooked with broth and then served with poultry and pork, or sometimes with fish and vegetables. ""Mole verde"" can refer to a number of different sauces that all finished with a green color. Most of these must be made fresh and not from a mix, as they require a number of fresh herbs and other ingredients. Another version comes from Veracruz, where pork is covered in a sauce made from ground peanuts, tomatillos and cilantro, with the last two giving the sauce its green color. While not moles in"
"it was introduced in Kassel by the Italian trading families Bolongaro and Crevenna around 1700. A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century. The German variant uses a different mix of herbs, since Mediterranean herbs were not available in Germany at the time. The Italian ""salsa verde"" is a cold rustic sauce, and includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard. The ingredients are coarsely chopped, formerly by hand, now often in a food processor. In some regions, cubed bread is soaked in vinegar and blended"
"main herbal ingredients and was part of the Luminale, a local art and light event. In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (literally Green Thursday). Chimichurri is a popular sauce in Argentina and other parts of Latin America, usually served on grilled meat. Green goddess is a green sauce used as a salad dressing. Based on the French ""sauce verte"", it is also made with tarragon, parsley, mayonnaise, sour cream, and lemon juice, but also includes anchovies. Green sauce Green sauce is a family of"
"with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a starchy vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, mushrooms, or beets. Chili verde (green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, ""tomatillos"", and roasted green"
"The green leaves were once used to color pasta in Italy. A common use of the plant is to balance out the acidic flavor of sorrel. It was commonly grown in Mediterranean regions from early times, until spinach became the more favored leaf vegetable. It is commonly grown as a warm-weather alternative to spinach because it is more tolerant of heat and slower to bolt in warm weather. Atriplex hortensis Atriplex hortensis, known as garden orache, red orache or simply orache (; also spelled orach), mountain spinach, French spinach, or arrach, is a species of plant in the amaranth family"
"UK these leaves are sold as Spring Greens and used just like cabbage. The UK market is not large, as most British prefer to buy a cabbage and pull leaves off as required and prefer the light bright leaves in the cabbage heart., In Portuguese and Brazilian cuisine, collard greens (or ""couve"") is a common accompaniment to fish and meat dishes. They make up a standard side dish for ""feijoada"", a popular pork and beans-style stew. Thinly sliced collard greens are also a main part of the popular Portuguese soup, ""caldo verde"" (""green broth""). For this broth, the leaves are"
"Chard Chard or Swiss chard (""Beta vulgaris"" subsp. ""vulgaris"", Cicla-Group and Flavescens-Group) () is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables like cardoon, the common names that cooks and cultures"
"Green bean casserole Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. The casserole, created in 1955 by Campbell's, is popular as a side dish for Thanksgiving dinners in the US. The green bean casserole was first created in 1955 by the Campbell Soup Company. Dorcas Reilly (1926–2018) led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was ""to create a quick and easy recipe around two things most Americans always had on hand in the 1950s:"
"garlic and soaked in seawater and vinegar. Then a pyramid is built up layer by layer. Each layer may consist of one or many vegetables, fishes, or seafoods. All recipes include boiled white fish, a lobster, green beans, celery, carrots, beets, and potatoes. Some authorities insist that black salsify is essential. Other seafoods and vegetables may also be included. Each ingredient is boiled separately, cut up, and seasoned with oil and vinegar. Each layer is dressed with a sort of cross between salsa verde and mayonnaise; it consists of parsley, garlic, capers, anchovies, the yolks of hard-boiled eggs, and green"
"was the ""Green Sauce,"" an avocado and tomatillo sauce. When a customer had asked for ""salsa verde,"" Ninfa Laurenzo created the ""Green Sauce"" at the spur of the moment. Ninfa Laurenzo's son Roland later offered a modified version of this dish at his own restaurant, using pureed avocados, tomatillos, cilantro, garlic, and jalapeños. Patricia Sharpe of ""Texas Monthly"" said that Roland's version was a ""creamier, more luxurious potion"" than his mother's original recipe. Ninfa's also offered stuffed jalapeños. The stuffed jalapeños became a menu item at Tony Mandola's Gulf Coast Kitchen, operated by Phyllis Laurenzo Mandola, one of Ninfa Laurenzo's"
"native to the Americas, from northern South America to Mexico, and is also cultivated in southeast Florida and California. It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor eggs and soups, such as pozole. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdín is made from hoja santa. It is also used for tea. In some regions"
"been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as ""tallarines verdes"" (meaning ""green noodles"", from Italian ""tagliarini""), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served"
"with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French ""sauce verte au pain"" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of"
"Lutein Lutein (; from Latin ""luteus"" meaning ""yellow"") is a xanthophyll and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants and like other xanthophylls is found in high quantities in green leafy vegetables such as spinach, kale and yellow carrots. In green plants, xanthophylls act to modulate light energy and serve as non-photochemical quenching agents to deal with triplet chlorophyll (an excited form of chlorophyll), which is overproduced at very high light levels, during photosynthesis. See xanthophyll cycle for this topic. Lutein is obtained by animals by ingesting plants. In the human retina, lutein is"
"various stages of ripening. In the coastal areas, a popular side dish served is Patacones, or fried plantains. Plantains are eaten in deep fried form or baked or boiled and used in a wide variety of dishes. The green variety is unripe and is known as ""verde"", the Spanish word for green. When they are ripe they turn yellow and then black . Green plantains are commonly cut into thin slices and deep fried. These are known as ""chifles"" and are very popular, much like potato chips, used to accompany ceviches and many other dishes; the ""maqueño"" type is especially"
"the citrus fruit called limes. The first recorded use of ""lime green"" as a color name in English was in 1890. Displayed at right is the web color green-yellow, a light tint of chartreuse. Displayed at right is the color spring bud. This was the color that was traditionally called ""spring green"" before the web color ""spring green"" was formulated in 1987. The first recorded use of ""spring green"" as a color name in English (meaning the color that is now called ""spring bud"") was in 1766. Displayed at right is the web color lawn green, a bright tint of"
"Lettuce Lettuce (""Lactuca sativa"") is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the "" (), or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human"
"Lycopene Lycopene (from the neo-Latin ""Lycopersicum"", the tomato species) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, but it is not in strawberries or cherries. Although lycopene is chemically a carotene, it has no vitamin A activity. Foods that are not red may also contain lycopene, such as asparagus and parsley. In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and"
"Collard greens Collard greens (collards) describes certain loose-leafed cultivars of ""Brassica oleracea"", the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name ""collard"" comes from the word ""colewort"" (the wild cabbage plant). The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain, and"
"Spring greens Spring Greens are a cultivar of ""Brassica oleracea"" in the cultivar Acephala Group, similar to kale, in which the central leaves do not form a head or form only a very loose one. It is considered to be closer to wild cabbage than most other domesticated forms, and is grown primarily in northern Europe, where its tolerance of cold winters is valued for an early spring supply of edible leaves. The Cultivar Group Acephala also includes curly kale and collard greens, which are extremely similar genetically. The term is also used more loosely to refer to thinnings and"
"cochinchinensis"" Spreng.) and crude palm oil are particularly rich sources, as are yellow and orange fruits, such as cantaloupe, mangoes, pumpkin, and papayas, and orange root vegetables such as carrots and sweet potatoes. The color of β-carotene is masked by chlorophyll in green leaf vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnamese gac and crude palm oil have the highest content of β-carotene of any known plant sources, 10 times higher than carrots, for example. However, gac is quite rare and unknown outside its native region of Southeast Asia, and crude palm oil is typically"
"algae. Green plants obtain most of their energy from sunlight via photosynthesis by primary chloroplasts that are derived from endosymbiosis with cyanobacteria. Their chloroplasts contain chlorophylls a and b, which gives them their green color. Some plants are parasitic or mycotrophic and may lose the ability to produce normal amounts of chlorophyll or to photosynthesize. Plants are characterized by sexual reproduction and alternation of generations, although asexual reproduction is also common. There are about 320 thousand species of plants, of which the great majority, some 260–290 thousand, are seed plants (see the table below). Green plants provide a substantial proportion"
"recorded use of ""artichoke green"" as a color name in English was in 1905. This is the color called ""artichoke green"" in Pantone. The source is Pantone 18-0125 TPX ""Asparagus"" is a tone of green that is named after the vegetable. Crayola created this color in 1993 as one of the 16 to be named in the Name the Color Contest. It is also the color of a wild asparagus plant blowing in the wind of the 1949 classic film ""Sands of Iwo Jima"". Another name for this color is ""asparagus green"". The first recorded use of ""asparagus green"" as"