Pear

zucchini (about 12 oz/350 g) • leeks (about 9 oz/250 g) • pears (about 7 oz/200 g) • (about 1 oz/30 g) butter • heavy cream (about 100 ml) • (about 1 1/2 oz/40 g) Roquefort cheese • bouillon cube • Water, enough to cover the vegetables • Salt, to taste • Black pepper, to taste • nutmeg • prosciutto

pumpkin (about 400 grams) • pears • carrot • onion • evaporated milk (50 ml) • water (1 liter) • Black pepper • Salt • Extra virgin olive oil • Optional: flax seeds, sesame seeds, chia seeds, etc

old-fashioned oats (200 grams) • all-purpose flour (80 grams) • large egg • olive oil (100 ml) • honey • packed brown sugar (50 grams) • baking powder • salt • ground cinnamon • pears, diced

ripe conference pears, peeled and cored • fresh mint leaves • cucumber, peeled and diced • onion, cut into wedges • green bell pepper, cut into large chunks • stale bread, soaked and squeezed dry (optional) (about 20 grams) • small garlic clove, germ removed • cold water (500 ml) • olive oil • vinegar • salt

red wine (1 liter) • pears • peaches • Sugar • vodka

pear • figs • sugar (about 12 grams) • Sangria

Burgos-style blood sausages (morcilla) • ---- For the Pear Chutney: • pears (about 500 grams), peeled and diced • packed brown sugar (about 150 grams) • apple cider vinegar (about 50 grams) • fresh ginger (about 20 grams), grated • whole clove • Curry powder, to taste • Turmeric, to taste • Anise seeds, to taste • Sea salt • Black pepper •

Bosc pears • wedge blue cheese • large empanada wrappers • egg

pears • plain Greek yogurt • homemade granola (see previous recipe)

finely chopped pork (about 350 grams) • whole wheat hamburger buns with seeds • blue cheese (about 100 grams) • pear, not too ripe • mixed salad greens (about half a bag) • Olive oil, • Fine sea salt and ground black pepper • Juice of 1 lemon

oxtail • large onions • large green bell peppers • red bell pepper • garlic • leeks • apple • pear • pitted prunes • extra virgin olive oil • salt • chicken broth •

gluten-free flour (about 2 3/4 cups) (use any gluten-free blend) • Zest of 2 oranges • Zest of 1 small lemon • freshly squeezed orange juice, strained (about 240 ml) • sugar (about 2/3 cup) • salt • fresh yeast • milk, lactose-free milk, or soy milk (about 1/2 cup) • eggs • olive oil (about 3 tablespoons) • small glass orange blossom water (about 1/4 cup or 60 ml) • For gluten-free syrup: •

red wine • lemon-lime soda (1 liter) • sugar (25 grams) • cinnamon stick • apple • pear • orange • lemon • peach

beef brisket (750 grams) • pork ribs (600 grams) • pork belly (250 grams) • Spanish-style chorizo sausage (100 grams) • ham bone or 7 oz ham ends (200 grams) • dried chickpeas (about 750 grams) • chicken • large carrots • large potatoes • small pumpkin or squash • sweet potato • green cabbage •

dry white vermouth • aged rum • whisky (any brand, Ballantine's preferred) • vodka • inexpensive red wine (or use a better quality for richer flavor) • cola • lemon-lime soda • orange soda • peaches • pears • apples • oranges •

red wine • apple • peach • pear • lemon • oranges • orange liqueur • (11 oz/330 ml) lemon-lime soda • Sugar to taste

pear • banana • peach • kiwi • raspberries (about 100 grams) • Juice of 1 lemon • red wine (1 liter) • Cointreau (1 glass) • orange juice (about 300 grams) • sugar (about 100 grams) • water (about 100 grams) • Orange and lemon peel •

sparkling wine (750 ml) • sweet matcha powder (80 g) • Fruit (orange, peach, pear, etc.) • lemon juice • Ice

Red wine, to taste • Soda, can be orange, lemon, or club soda • Peach • Orange • Apple • Pear • Cinnamon • Sugar