Puzzle 27

2. A crisp and slightly sweet root vegetable with a mild flavor, often used in salads, slaws, and various Mexican and Southeast Asian dishes.
3. A type of Chinese cabbage with tender, white stalks and dark green leaves, commonly used in stir-fries, soups, and other Asian dishes
4. Sweet and flavorful fruits with a smooth texture and vibrant orange color, often enjoyed fresh, dried, or used in desserts and baked goods.
6. A large and lean fish known for its mild and sweet flavor, often grilled, baked, or pan-seared and enjoyed in various seafood dishes.
7. Mollusks with tender, sweet, and delicate meat, often pan-seared, grilled, or used in various seafood dishes.
9. A fragrant herb with feathery leaves and a pungent, citrusy flavor, commonly used in various cuisines as a garnish, seasoning, or key ingredient.

1. A bitter and colorful leafy vegetable with red and white leaves, often used in salads, as a grilled side dish, or as a colorful garnish.
3. Small, leafy green vegetables that resemble miniature cabbages, known for their slightly bitter and nutty flavor, often roasted, steamed, or sautéed.
5. Creamy and buttery nuts with a rich, slightly sweet flavor, often enjoyed as a snack, in baked goods, or as a topping in various dishes.
8. A mild-flavored, large white radish with a crisp texture, commonly used in Japanese, Chinese, and other Asian cuisines, often enjoyed raw in salads, pickles, or cooked in various dishes such as soups and stir-fries.