Stem

Swiss chard stems • Oil for frying • all-purpose flour (about 60 grams) • rice flour (about 30 grams) • cornstarch (about 30 grams) • baking soda • garlic powder • onion powder • paprika • salt • plus 2 tablespoons water (about 210 ml) • mayonnaise (about 120 grams) •

Ingredients for marinating the marbled pork chops • large marbled pork chops • garlic, finely chopped • sea salt • chopped parsley • paprika • olive oil • all-purpose flour • vegetable oil (60 ml) • Merlot wine (120 ml) • pork broth or water with 1/2 pork bouillon cube (240 ml) • tomato sauce (80 ml) •

boneless, skinless chicken thighs (about 1 1/4 kg) • Romaine lettuce, chopped into bite-sized • hard-boiled eggs, cut into wedges • olives of your choice • tomatoes, each cut into 8 wedges • Chickpea salad • garlic, minced • chopped onion (about 40 grams) • chopped fresh oregano • chopped fresh thyme • salt • ground black pepper •

Ingredients for the roll • large pork leg (pernil) • carrots, cut into long sticks • red bell pepper, cut into strips • green bell pepper, cut into strips • cooked Swiss chard leaves, stems removed (about 30 grams) • hard-boiled eggs, peeled • garlic, minced • dried oregano • ground cumin • cayenne pepper • ground black pepper •

Ingredients for the meatballs • MAKES: 16 small meatballs • ground pork leg (about 400 grams) • garlic, minced • ground cumin • dried oregano • cayenne pepper • chopped parsley • salt • beaten egg • breadcrumbs • garlic, minced •

cauliflower (about 278 grams; you can use the stem too) • clarified butter • finely diced onion • garlic, minced • Salt and pepper to taste • chopped parsley