Green

Green peppercorn sauce (see recipe on cookpad.com or use your favorite) • turkey, cut into stew pieces (500 grams) • fennel bulb • Portobello mushrooms • asparagus

ripe Roma tomatoes (about 3.6 kg) • sugar (about 750 grams) • Juice of 3 lemons • green chilies • Freshly ground black pepper

ground pork (about 500 grams) • fried onion • garlic • all-purpose flour (about 50-75 grams) • eggs • white sandwich bread, crusts removed • milk • Vegetable oil (for frying) • Salt • Black pepper • fresh parsley • All-purpose flour •

chicken carcass • broccoli • kale leaves • artichokes • potatoes • leek • celery • Salt and oil • water (2 liters)

(about 175 grams) fideo pasta (no. 4) • water (900 ml) • seasoning mix (see photo in step 6) • pork cheeks (about 12 oz. / 350 grams) • dried porcini mushrooms (about 15 grams) • frozen green garlic (about 100 grams) • crushed tomatoes • ñora pepper paste • garlic clove • Extra virgin olive oil • Salt

whole cuttlefish, cleaned • green garlic (or substitute with scallions) • artichokes • large shrimp (peeled and deveined) • garlic • small onion • rice (about 200 grams) • fish stock (about 600 ml) • tomatoes • sweet paprika • Ground ñora pepper (or substitute with sweet paprika) • tomato paste •

salted cod fillets (500 grams) • breadcrumbs (about 100 grams) • large eggs • Flour (for coating) • dry white wine (about 80 ml) • strands of saffron • large garlic clove or 2 small ones • fresh parsley • Salt • Extra virgin olive oil • small onion

chicken breast • green peppercorns (in brine or vinegar) • heavy cream (110 ml) • chicken broth (about 120 ml) • Olive oil • Salt and black pepper

large monkfish tails or 2.2 lbs rosada fillets (about 1 kg) • onion • garlic cloves • Fresh or frozen cilantro, • all-purpose flour or cornstarch • dry white wine (about 120 ml) • water (about 500 ml) and 1 vegetable bouillon cube • large shrimp or peeled jumbo shrimp (about 100 grams) • dried chili pepper (optional) • Olive oil and salt

monkfish tails • large shrimp • clams • chopped garlic and parsley • white wine (about 240 ml) • water (about 480 ml) • Flour • Salt and pepper • Olive oil

green beans (500 grams) • onion • potato • Paprika • vegetable bouillon cube • olive oil (50 grams) • water (350 ml) • garlic cloves • Olive oil

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

whole chicken breast • green onion with the stalk • Ground cumin • Fresh cilantro (stems) • jalapeño • avocado • little fresh parsley • lime • garlic

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

cooked shrimp (75 grams) • small shallot • cilantro • baking powder • salt • eggs • food coloring (optional) • mixed greens salad • cherry tomatoes • shelled walnuts • mini goat cheese log • shredded beet •

baguette • drizzle of extra virgin olive oil • Salt, to taste • Fresh grated tomato • Brie cheese • oregano • arugula

green bell peppers • monkfish • jumbo shrimp • small zucchini • small sweet onion (such as Vidalia) • hard-boiled egg • dry white wine (150 ml) • ladles tomato sauce (homemade is best)

chickpeas (about 600 grams) • small pumpkin • Green beans • chicken leg quarter • Beef • Fresh pork belly • salted pork bone • salted pork backbone • Cured pork belly • salt

green beans (about 400 grams) • carrots • beef bouillon cube • Salt and black pepper

white fish fillets (such as pollock or another firm white fish) • potatoes for boiling • Parsley • garlic cloves • Parsley or cilantro • Canary Island hot pepper or cayenne or chili pepper • Coarse salt • Whole cumin seeds • Light olive oil • Vinegar • Green bell pepper • onion •

potatoes • eggs • green beans (about 300 grams) • Extra virgin olive oil • Salt • Vinegar

eggs • cheese (about 100 grams) • cooked rice • cooked green beans (about 200 grams) • chopped onion • Roasted red onion (optional) • Salt • Black pepper • Oregano • Olive oil

cold water (about 1.5 liters) • potatoes • rice • dried wakame seaweed • salt • egg white • For the mayonnaise: • egg • salt • garlic • rehydrated seaweed • oil •

corn tortillas • pork steak (500 g) • green bell pepper • red bell pepper • onion • oregano • cotija cheese, queso fresco, or feta cheese (100 g) • Extra virgin olive oil • Sea salt • Black pepper • Mexican green salsa (see previously published recipe) • Sour cream or heavy cream •

small monkfish tails or half a hake • large sweet onion or large scallion • garlic • Fresh parsley • clams • flour (about 16 grams) • fish stock (1 liter) • potatoes • Olive oil • Salt • Black pepper • Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

corn or flour tortillas • Mexican green salsa (see previously published recipe) • Sautéed chicken* • Shredded cheddar cheese • Feta cheese • Sour cream • Cilantro, to taste

monkfish tails (individual portions) • onion • garlic • Fresh parsley • white wine (40 ml) • Flour • Fish stock • potato

flour tortillas • boneless, skinless chicken breast fillets • Lactose-free shredded cheese • Cilantro, to taste • spicy green salsa

individual monkfish tails • onion • garlic cloves • chopped parsley • white wine (40 ml) • flour • fish stock • potato

monkfish tails • Clams (as desired) • garlic cloves • onion • dry white wine (about 240 ml) • flour (about 8 grams) • Green peas (as desired) • egg • asparagus tips • Chopped parsley, salt • Monkfish bones, 1 onion, 1 carrot, 2 garlic cloves, 1 vine tomato, 1/4 cup white wine (about 60 ml), saffron, and water