Vegetable leaf

Swiss chard, boiled and drained (leaves only) • eggs • large carrot, grated • green or red bell pepper • medium onion • Salt and pepper, to taste

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)

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

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

beef (such as roast beef, chuck, round, top sirloin cap, shoulder, or beef shank) • tomato purée or 1 can diced tomatoes (about 17.5 ounces/500 grams) • oil • bay leaves • peas (fresh, frozen, or canned) • vegetable or beef broth (about 1 liter) • large carrot • medium onion • cumin • potatoes • garlic clove • white or red wine (optional) •