Sheep

wedges of assorted cheeses (such as Cabrales, Bogarde, Truffle cheese, Popoyo, Sheep’s milk Brie, Blueberry cheese, and mild Tronchon) • cured beef (cecina) • prosciutto (or similar cured ham) • pineapple jam (homemade, if possible) • pistachios • almonds • olives • cherries • melon balls • assorted toasted bread • Grissini breadsticks

frozen broccoli (about 500 grams) • Aged Manchego sheep's milk cheese (D.O.), grated • all-purpose flour • Salt • Black pepper • Nutmeg • Milk • vegetable bouillon cube • extra virgin olive oil

bulk buckwheat groats (for 2 tortillas) (about 340 grams) • unsweetened homemade almond milk (about 120 ml) • gluten-free plant-based lamb pieces (such as Nutriveg) • onion • celery (optional) • carrot • homemade tomato sauce (about 60 ml) • oregano • black pepper (optional) • vegan mozzarella cheese • Olive oil • filtered water (about 710 ml)

large potatoes, boiled with skin (about 1 1/2 pounds or 700 grams) • spinach • serrano ham • Aged sheep’s cheese (or your preferred cheese) • egg • Nutmeg • Salt • Oil for frying

Country bread • garlic • Smoked paprika • Salt • Olive oil • eggs • sheep cheese • water (1 liter)

lamb breast (about 500 grams) • potatoes • Italian green pepper • onion • grated tomato • whole garlic cloves, unpeeled • ñora pepper paste (or substitute with 1 tablespoon mild red pepper paste) • Salt and ground black pepper, to taste • beef bouillon cube • Food coloring, to taste (optional)

lamb (about 500 grams; I used neck because it’s very tender!) • medium potatoes • large carrot • onion • celery • leek • small red bell pepper • garlic • red wine (about 350 ml) • Thyme, garlic powder • Salt • Extra virgin olive oil

elbow macaroni (about 500 g) • smoked chorizo sausages • onion • bay leaf • tomato sauce (about 250 g) • sugar or baking soda • garlic • dried basil • heavy cream • Extra virgin olive oil • Salt and pepper • Mâche (lamb’s lettuce)

scallops • edamame (about 100 grams) • shallot • green bell pepper • red bell pepper • mayonnaise (preferably homemade) • Sriracha sauce (or to taste) • butter • Arugula • Mâche (lamb's lettuce) • Salt • Extra virgin olive oil

Wild greens (such as lamb’s quarters or spinach; use plenty, as they cook down a lot) • eggs per person • Homemade ginger-marinated salmon • Olive oil • Salt

Bread, • Mâche (lamb's lettuce) • Cherry tomatoes • Bean sprouts • Shredded carrots • Goat cheese • Green onions • Olive oil

rustic bread • cured cheese • Cherry tomatoes • Extra virgin olive oil • Mâche (lamb's lettuce)

Puff pastry, • sobrasada • wedges semi-cured sheep’s cheese, cut into pieces • honey • Shredded mozzarella cheese, • raw almonds • little olive oil

of a baguette (quinoa flour bread) • fresh cheese • small handful of mixed arugula and lamb's lettuce • roasted red peppers • hummus

pastrami • sandwich roll or sub roll • Sweet and sour pickles • Sliced tomato • Cheese (your choice, I usually use one that melts well and whatever we have at home—most often goat or sheep cheese)

powdered sugar (90 grams) • all-purpose flour (120 grams) • salt • large eggs • Mayonnaise • Dried dill • Mâche (lamb’s lettuce) • Cherry tomatoes • Pickles • avocado • Juice of 1 lime • small red onion •

canned sardines in olive oil • Piquillo peppers, sliced (jarred or canned) • Mâche (lamb's lettuce) • mozzarella cheese • mixed-grain bread • Pedro Ximénez balsamic glaze

Homemade marinated salmon • avocado (diced) • mango (diced) • Fresh mozzarella balls (sliced, 2 per person) • Cherry tomatoes (sliced, 2 per person) • Arugula and mâche (lamb’s lettuce) mix • Berry balsamic glaze • Flour tortillas (1 per person)