Vege

leek • oil for frying • empanada wrappers • creamy fresh cheese (pizza-style) • black pepper, to taste • salt, to taste • nutmeg • sweet paprika • soy sauce • boiled and shredded chicken breast • green onion stalk • shredded green cabbage (about 70 grams) •

Dough • all-purpose flour (about 650 grams) • salt • oil • vinegar • eggs • Filling • Swiss chard, boiled • onion, chopped • Assorted seasonings of your choice • beef hash • Beef bouillon or seasoning •

beef shoulder (about 400 grams) • carrot • onion • tomatoes (optional) • oil or a knob of butter • salt • black pepper • turmeric • broth (about 300 ml) • garlic clove, thinly sliced • bell pepper (red or yellow)

Beef chuck • onion • large carrot • potatoes • tomato purée (about 7.5 oz or 210 grams) • Seasonings (bay leaf and any others you like) • Flour and oil, • Lentils (optional, to taste)

Swiss chard or spinach • round zucchini (or similar summer squash) • eggplant • zucchini • onions • Bell pepper, • carrot (optional) • eggs • tomato (optional) • Light cream cheese, as needed (optional) • all-purpose flour (about 120 grams) • light butter (about 40 grams) •

----------- For the crepe batter • eggs • all-purpose flour (about 250 grams) • cold milk (about 600 ml) • melted and cooled butter (about 30 grams) • salt • -------------- For the vegetable filling • cooked and well-drained spinach (about 300 grams) • ricotta cheese (about 300 grams) • grated Parmesan cheese • small onion, finely chopped and sautéed in a little oil • Mozzarella or mild melting cheese, •

large chicken leg quarters • potatoes • sweet potatoes • red onions • Green, yellow, and red bell peppers • Garlic • Cilantro • Black pepper, ginger, turmeric, curry powder, rosemary, white pepper • Olive oil, white vinegar • Lemon • Mustard

arugula (about 80 grams) • grated Parmesan cheese (about 30 grams) • focaccia or baguette • olive oil • dried oregano • balsamic vinegar • Salt, to taste • Black pepper, to taste • beef steak or similar cut (about 200 grams) • tomato • onion

tomatoes • onion • garlic • ground beef (about 400 grams) • Salt and pepper, to taste • Tomato pulp,

Pasta: See the link in the recipe description! • Fillings: • large bunches of Swiss chard • large onions • Bell pepper (I used one small of each color) • sliced cooked ham or deli ham (about 300 grams) • As much mozzarella or melting cheese as you like! • For the white sauce: • All-purpose flour • medium onion • Milk • For the meat: •

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 •

potatoes (about 500 grams) • medium squash • ground beef (about 500 grams) • onion • garlic • Chopped parsley, to taste • bell pepper • carrot • tomato puree • diced tomatoes • egg • Some breadcrumbs •

large eggplants • kosher salt • oat flour (about 200 grams) • eggs • garlic • little parsley • Salt (and pepper) • breadcrumbs (about 300 grams)

zucchinis, diced and boiled (for 2 frittatas) • eggs per frittata • Salt to taste • small cup quick oats (like Quaker) per frittata • large carrot, boiled and grated per frittata

lamb (about 500 g) • large sweet potatoes, whole and peeled • onion • bell pepper • oil • Italian seasoning or pizza seasoning • bay leaves • paprika • red wine (about 100 ml) • Vegetable broth, • Salt and pepper, to taste

pumpkin purée (about 150 grams) • carrot purée (about 100 grams) • cooked quinoa (about 100 grams) • cooked white onion (about 50 grams) • raw green onion (about 20 grams) • large egg • quick oats (about 30 grams) • old-fashioned oats (about 30 grams) • (about 1/2 inch each) cheese • Salt, to taste • Black pepper, to taste • oil (about 20 ml, for cooking)

beef steak • eggs • ramen noodles 2.8 oz (80 grams) • mushrooms 10.5 oz (300 grams) • Vegetables, chopped, for the broth (as needed) • Green onions (as needed) • Seeds (such as sesame seeds, as needed)

squash (such as butternut or acorn) • tomatoes • ham and cheese (about 200 grams) • hard-boiled eggs • minced garlic and parsley

a butternut squash or pumpkin • carrot • large onion • oil • Salt and pepper to taste • large garlic clove • water (about 1/2 liter) • vegetable bouillon cube, crumbled for better mixing • Optional for serving: grated cheese, cream cheese, or soft cheese to taste

pork shoulders, cut into pieces • onions • green onions (scallions) • bell pepper • wine (about 120 ml) • Salt, to taste • Chopped garlic and parsley, 2 bay leaves, oregano, and a pinch of • Black pepper

Oil (as needed) • large onions • beef chuck (about 1.3 kg, or your preferred cut) • bell pepper • tomato purée (plus half a box of hot water, add more if needed) • long grain white rice (about 200 grams) • Spices used: bay leaves, sweet paprika, curry powder, dried parsley blend

cornmeal (about 500 grams) • self-rising flour (about 500 grams) • margarine (about 200 grams) • eggs • cornstarch (about 100 grams) • sugar (about 200 grams) • milk (about 350 ml) • Zest of 1 lemon • salt

cooked and peeled beets (about 200 g) • well-drained ricotta cheese (about 200 g) • egg yolk • all-purpose flour (about 180 g) • extra all-purpose flour for dusting (about 30 g) • Salt, to taste • Black pepper, to taste • Nutmeg, to taste • Grated cheese/extra virgin olive oil/chopped walnuts/blue cheese/cream cheese, as desired (optional)

fine whole wheat flour (about 400 grams) • oil (about 80 ml) • water (about 180 ml) • salt • Seeds of your choice • Swiss chard, boiled • bell pepper • onion • eggs • cream cheese • shredded light cheese • Salt, pepper, and nutmeg

butternut squash or pumpkin • all-purpose flour (about 400 grams) • egg • Salt, to taste • Nutmeg • grated cheese • chicken breast • heavy cream (about 500 ml) • fresh mushrooms or 1 can mushrooms • salt, to taste • seasonings, to taste • white wine (optional)

Swiss chard, boiled, drained, and chopped • small onions, chopped • (about 1 1/2 ounces or 40 grams) butter • heaping tablespoons flour • (about 7 ounces or 200 ml) milk • Nutmeg, to taste • Salt and pepper, to taste • (about 100 grams) grated cheese (such as Parmesan) • (about 200 grams) mozzarella or mild melting cheese • puff pastry empanada wrappers

cooked sweet potatoes with skin (about 600 grams) • hot water (150 ml) • sweetener, optional • unflavored gelatin (about 15 grams) • vanilla extract • unsweetened cocoa powder

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)

Brussels sprouts • leek • garlic • pasta (any short dry pasta you like) (about 100 grams) • lemon (juice and zest) • hot water (about 480 ml) • Salt and pepper, to taste • Olive oil and butter, • Grated Parmesan cheese,

mashed boiled sweet potato (from about 2 large sweet potatoes) • eggs • milk (50 ml) • liquid sweetener • old-fashioned oats (50 g) • carob flour • whole wheat flour • baking powder • vanilla protein powder • vanilla extract • ground cinnamon • Oil, as needed, for greasing the pan •