Zucchini
Zucchini is a versatile summer squash known for its mild flavor and tender texture. It is typically green but can also be found in yellow or other colors. Zucchini is a staple in many cuisines and can be used in both savory and sweet dishes.
Notes
Choose firm zucchinis with smooth, shiny skin and avoid those with soft spots or blemishes. Store zucchini in the refrigerator for up to a week. Use it when it's fresh for the best flavor and texture.
Uses
- grilled or roasted as a side dish
- shredded into breads and muffins
- sliced into salads or stir-fries
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Kimchi
Kimchi is a traditional Korean side dish made primarily from fermented vegetables, most commonly napa cabbage and Korean radishes. Originating in Korea, it has become a staple in Korean cuisine, with a history dating back centuries. The flavor profile of kimchi is complex, featuring a tangy, spicy, and slightly sour taste due to the fermentation process, often enhanced by the addition of chili pepper, garlic, ginger, and jeotgal (fermented seafood). Its texture is crunchy yet softened by fermentation, offering a satisfying mouthfeel. In cooking, kimchi adds depth of flavor and a unique tanginess to dishes. It can be used fresh or cooked, and its fermentation qualities allow it to improve with age, developing even richer flavors over time.
Celery Root (Celeriac)
Celery root, also known as celeriac, is a bulbous vegetable related to celery and parsley. Originating in Europe and the Mediterranean, it has been a staple in European cuisine for centuries. Its flavor is earthy and nutty, reminiscent of both celery and parsley with a hint of parsley-like freshness. The texture is firm and starchy, similar to a potato, offering a satisfying crunch when raw and becoming tender and creamy when cooked. In cooking, celery root is versatile, holding its shape well in soups and stews while also being ideal for roasting, mashing, or grating into slaws. It absorbs flavors readily and contributes a unique depth to dishes without overpowering them.
