"they are mainly providers of starch. For most vegetables and vegetable juices, one serving is half of a cup and can be eaten raw or cooked. For leafy greens, such as lettuce and spinach, a single serving is typically a full cup. A variety of products should be chosen as no single fruit or vegetable provides all the nutrients needed for health. International dietary guidelines are similar to the ones established by the USDA. Japan, for example, recommends the consumption of five to six servings of vegetables daily. French recommendations provide similar guidelines and set the daily goal at five"
"Fennel Fennel (""Foeniculum vulgare"") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"ingredients. While everybody seems to agree about the use of guanciale and tomato, onion is not favored in Amatrice, but is shown in the classical handbooks of Roman cuisine. Amatriciana bianca is a variant without tomatoes. For frying, olive oil is most commonly used, but ""strutto"" (canned pork lard) is used as well. The addition of garlic sauteed in olive oil, before adding the guanciale is also accepted , and for cheese either pecorino romano or Amatrice's pecorino (from the Monti Sibillini or Monti della Laga areas) can be used. The addition of black or chili pepper is common. Amatriciana"
"(""flor"") of the piece is highly prized. Chicken (especially old hens) is also part of the ""cocido"". Two bone pieces (ham bone and beef spine bone) are added to enrich the stock. For some recipes, the final touch is the ""bola"", a meatball-like mix of ground beef, bread crumbs, parsley and other spices, which, it is said, was created as a substitute of the eggs used in the ""adafaina"". Tradition rules that the ingredients of ""cocido"" must be served separately. Each serving is known as a ""vuelco"" (tipping or emptying out), as at each time the pot must be emptied"
"European conger) and ""grondin"" (eng: sea robin). According to the ""Michelin Guide Vert"", the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and an excellent saffron. The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: ""to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."" The ingredients of a traditional Marseille"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"are consumed stuffed with brocciu (""truite piene incu u brocciu""), or simply roasted over a hot creek stone (""truite annant'a petre fiuminalinche""). Corsican cuisine, akin to other Mediterranean cuisines, shows several stuffed vegetables (""ripieni""), the stuffing ingredient being always brocciu: artichokes (""l'artichjocchi pieni"") and zucchini (""e zucchine piene incu u brocciu""), aubergines (from Porto Vecchio and Sartène) (""i mirizani pieni""), onions (""e civolle piene incu u brocciu""). Vegetarian ragouts are also popular, like that with fava beans (""u tianu di fave fresche"") or with red beans and leeks (""u tianu di fasgioli e porri""). ""Sciacci"" are shortpastry fritters filled with"
"Olive Garden has popularized its versions of ""fettuccine alfredo"", which may be combined with chicken, shrimp, or other foods to make main courses called ""chicken alfredo"", ""seafood alfredo"", etc. Olive Garden's recipe includes cream and garlic. Alfredo sauce is often sold as a convenience food in grocery stores in many countries. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food versions may be thickened with eggs or starch. Alfredo sauce may also include cream. Fettuccine Alfredo Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan"
"developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then. In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato),"
"Samfaina Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil. Other ingredients like red and green peppers can be added, as well as herbs like thyme and rosemary. In Catalonia it is usually eaten as an accompaniment to meat (typically pork rib, rabbit, chicken, etc.) or fish (tuna, bacalao, etc.). This is usually added to the pan or casserole to finish cooking with the samfaina. In the central provinces of the Valencian Community it is a typical ingredient in cocas. According to"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based béchamel or a béchamel with cheese (known as mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad. In Cyprus a similar dish is called ""oven macaroni"" (Greek: μακαρόνια του φούρνου, ""makarónia tou foúrnou"", Turkish: fırında makarna). It is an essential dish during"
"the Enciclopèdia Catalana the written word ""samfaina"" was encountered for the first time in 1890, and comes from the earlier ""samfònia"" which, in turn, comes from the latin ""symphōnĭia"" (symphony). Samfaina Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil. Other ingredients like red and green peppers can be added, as well as herbs like thyme and rosemary. In Catalonia it is usually eaten as an accompaniment to meat (typically pork rib, rabbit, chicken, etc.) or fish (tuna, bacalao, etc.). This is"
"dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill. In Egypt, zucchini may be cooked with tomato sauce, garlic, and onions. In France, zucchini is a key ingredient in ""ratatouille"", a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell"
"of ""bouquet garni"", a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as ""salade Olivier"", and on open sandwiches with cold cuts or ""pâtés"". ""Persillade"" is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish."
"hot or cold. Lettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce, cos lettuce, Boston lettuce, romaine lettuce, green leaf lettuce and iceberg lettuce, among others. The lettuce may be chopped, torn, shredded or sliced into ribbons. Additional ingredients may include, but are not limited to, chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley/dried parsley, bread crumbs, onion, shallot, garlic, salt and pepper, among others. Some preparations purée all of the ingredients together, and some preparations"
"la creole but may also be served with celeriac (celery root), halved celery hearts, carrots, braised parsnips or leeks, cucumber (cut into chunks and braised three minutes in boiling salted water, braised lettuce or lettuce hearts. Even modern chefs follow tradition in this classic dish. From The Country Cooking of France: Mushrooms, carrots and rice are the most common accompaniments to this dish, although the carrots should not be there. Pasta or potatoes can occasionally be served instead of rice. However, Georges Auguste Escoffier's Le Guide culinaire written in 1903 lists both the ""Blanquette de Veau a l'Ancienne"" (old fashioned"
"a Mediterranean Kitchen"" called for the salad to be served in a wooden bowl rubbed with garlic, and excluded boiled vegetables: ""never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise."" Médecin wrote that the salad should be made ""predominately of tomatoes"" which should be ""salted three times and moistened with olive oil"". Hard-boiled eggs were added, and either anchovies or canned tuna, but not both. He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar. According to"
"include ""crostini toscani"", sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its soups, ""ribollita"" and ""pappa al pomodoro"", or in the salad of bread and fresh vegetables called ""panzanella"" that is served in summer. The ""bistecca alla fiorentina"" is a large (the customary size should weigh around ) – the ""date"" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more"
"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"
"when as an teenaged apprentice chef, he was ordered to prepare a simple """"omelette aux fines herbes""—three eggs, chervil, parsley, tarragon, chives—the first omelette I was assigned to prepare for paying guests, after a considerable amount of practicing on others."" In his anxiety he almost spoiled the dish. Yet, in his accompanying recipe for Americans printed in the same book, Franey substitutes basil for the chervil, doubtless because especially in the United States, chervil, unless home grown, can be virtually impossible to obtain when fresh and is virtually worthless when dried. In general, definitions of the ""fines herbes"" group in"
"French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in ""Le Guide culinaire"", but doubted its necessity. The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used, instead. Tomato paste or pureed tomatoes are added towards the"
"as Parmigiano-Reggiano and Pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others. Some versions may use edible mushrooms such as porcini, wild herbs, and leaf vegetables/greens such as arugula, endive, mint, chard, chicory, dandelion greens, watercress, valerian and others. As the greens boil down, they contribute to the broth's flavor. The dish may be topped with a poached egg. Contemporary versions may be prepared in advance from a few hours to a day, stored in a cold place or refrigerated, and then reheated prior to serving. It can also be"
"Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking various different vegetables before mixing them together with pasta ( translates ""Greengrocer""). The recipe does not state a specific type of pasta, so it can be made with Fusilli, Fettuccine, Penne, Rigatoni, Farfalle or any other type of short Pasta. The vegetables used in the process are generally carrots, onions, leeks, garlic, zucchini, celery, yellow and red capsicum, cherry tomatoes and eggplants. Vegetables have to be washed and cleaned before slicing them in small strips (apart from the celery that needs to be chopped in even smaller pieces). The"
"is heavily emphasized as the third critical component in a ""sofregit"" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard ""sofregit"" recipe. Some ""sofregit"" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes ""soffritto"". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the"
"Gumbo Gumbo () is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the ""Holy Trinity"" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Louisiana French, which may have derived the name from a source such as the Choctaw word for filé (""kombo""). Gumbo can be made with or without okra or"
"dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. The name ""crescentina"" is derived from the Italian verb , which means ""to grow"", referring to it puffing up during the cooking. A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ""prosciutto"" (thinly sliced dry-cured ham) may be incorporated into the dough. In Pavullo nel Frignano, a town and commune in the Province of Modena, is prepared with lard and yeast"
"dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese ""tabbouleh""; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering"
"onions, garlic, cabbages, melons, and lentils. In Ancient Rome, a thick porridge was made of emmer wheat or beans, accompanied by green vegetables but little meat, and fish was not esteemed. The Romans grew broad beans, peas, onions and turnips and ate the leaves of beets rather than their roots. Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in"
"vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as ""lountza"" (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). ""Pourgouri"" (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape"