A nutty spice used mostly in baking. Use sparingly.Olive oil
An all-purpose oil that comes in two different varieties: “extra-virgin” olive oil, which comes from the first cold pressing of olives; and “pure” olive oil, which may be extra-virgin oils that didn’t make the grade.Olives, kalamata
Kalamata olives are dark purple/brown olives that are imported from Greece. Their meaty, salty texture is a great addition to salads.Olives, niçoise
Niçoise olives originated in France; they are purple/black or green and milder than kalamata olives.
A member of the mint family, used largely in Italian cooking.
Pasta that is shaped like rice, and can be used in place of rice. Excellent in salads and main dishes.
Papayas are semitropical fruits that are sweet and juicy.
Ground dried red peppers.
Parsley is an herb. Use fresh Italian flat leaf or curly parsley in salad recipes. Chopped, it makes a pleasing addition to salads, both in appearance and taste.
Parsnips are root vegetables that look like white carrots. They have a sweet, nutty flavor. Try cooking them just until they are tender and sprinkling them with some fresh herbs for a simple salad.
A cylindrical pasta.
There are a number of mild to hot peppers to choose from when preparing a variety of dishes. Here are a few of the more popular ones listed in order of mild to hot:
Anaheim (also called a Green Chile)—Mildly hot.
Jalapeño—Usually green but sometimes red. Moderately hot, with an immediate bite.
Serrano—Red or green. Moderate to very hot, with an intense bite.
Cayenne—Very hot. Red when fully matured. Long and thin.
Habañero (Scotch Bonnet)—The hottest commercially grown pepper. Green, red, orange, or yellow.
Basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese. Great with pasta.
Pine nuts are the edible seeds of pine trees and are excellent additions to green salads.
Tiny black seeds from the poppy flower that add a crunch and sweetness to muffins and other baked goods.
Pomegranate seeds are attractive additions to green or fruit salads. To prepare: Cut fruit in half and remove seeds.
Quinoa (keen-wah) is one of the oldest grains. It is gaining popularity because of its nutritional profile. It’s considered a complete protein because it contains all eight essential amino acids. To prepare: Rinse quinoa to remove coating. Boil 1 cup quinoa with 2 cups of water, and simmer for 15-20 minutes. When cooked, the quinoa will become corkscrew-shaped. Add cooked quinoa to salad recipes or use in place of bulgur wheat in tabouli.