Leftover

ditalini pasta (151 g) • Leftover shrimp • Leftover sauce • chicken bouillon

broccoli florets and 1 stem • egg • flour • milk (for the sauce) + a splash (for the fritters) • Salt, • Pepper, • Oil, • Enough cooked chicken for 2 small casseroles • onion • bell pepper • cornstarch, leveled • butter •

medium yellow onion • green onions • medium leek • small red bell pepper (or 1/2 large) • yellow corn (or 2 ears of corn, kernels removed and boiled) • butter • heaping tablespoons cornstarch • milk (250 ml) • Salt, nutmeg, and black pepper to taste • empanada dough rounds (regular or large size). I used large rounds and made 10 big tartlets • mozzarella cheese • Water as needed (for moistening the edges)

sunflower oil (as needed) • boneless pork loin (about 1 kg) • garlic clove • onion • bell pepper • carrots • tomato purée • tomato purée filled with water • potatoes • peas • Seasonings: • Sweet paprika •

cooked rice (about 1 cup; 200 grams) • egg • flour (about 24 grams) • milk (about 30 ml) • Scallions, • Oil for frying, • Salt, pepper, and oregano • grated cheese (about 1/2 cup; 50 grams)

chicken leg quarters (or your preferred chicken pieces), skin removed • rice (about 400 grams) • onion • red bell pepper • saffron • bay leaves • salt and pepper • grated cheese, to taste • water, • oil,

🍵 Infusion: • fenugreek seeds • the purest water possible + extra water for washing and soaking • 🥠 Crackers: • Fenugreek seeds leftover from the decoction • fenugreek infusion • Himalayan pink salt • rolled oats • ground fenugreek (optional)