Vegetable leaf

from 1 head of cauliflower (use only the leaves; see linked recipe for using the florets) • onion • homemade tomato sauce with black radish and ginger (about 400 grams; see linked recipe) • anardana (see linked tip) • Moroccan-style spice blend (see linked tip) • suhana spice blend (see linked tip) • drizzle of olive oil (see linked tip) • Salt and pepper • Water • heaping tablespoon sour cream or crème fraîche

lamb shoulder (about 3 3/4 lbs or 1.7 kg) • fresh fava beans (1 kg) • carrots • fresh artichokes • young turnips • spring onions • small yellow onion • green peas (about 200 grams) • green beans • baby potatoes • tomato paste • dry white wine (about 6.8 fl oz or 200 ml) •

water (300 ml) • distilled white vinegar (200 ml) • sugar (70 grams) • salt • Seasonal vegetables (radishes, cabbage, carrots, turnips, cucumber, fennel, etc.) • Rosemary, bay leaf, garlic, onions • Whole peppercorns, coriander seeds, pink peppercorns

chopped onion • large tomatoes • garlic • tomato paste • Fresh basil to taste (about 10 leaves) • salt-free Italian seasoning • homemade unsalted vegetable broth (about 180 ml)

cooked white beans, rinsed and drained (about 230 grams) • sliced onion (about 80 grams) • minced garlic (about 3 grams) • kale leaves, roughly chopped (about 110 grams) • crushed tomatoes (about 400 milliliters) • light cream or soy cream (about 200 milliliters) • shredded Swiss cheese (about 80 grams) • Salt and pepper, to taste

chicken breast (about 400 grams) • celery leaves (about 100 grams, preferably fresh) • garlic • Italian-style seasoning blend (homemade blend) • drizzle of olive oil • Salt and pepper

frozen leaf spinach (about 600 grams) • half-and-half or heavy cream (about 300 ml) • grated Parmesan cheese (about 60 grams) • eggs • Salt • Espelette pepper (or substitute with a pinch of cayenne pepper)

onion • garlic • celery (without leaves) • carrots • olive oil • ground coriander • cumin • Iranian sumac • vegetable broth (about 500 ml, homemade if you like) • Salt and pepper • heaping tablespoon chopped parsley

Swiss chard leaves • potatoes • onions • Spices of your choice • Olive oil • plant-based milk (about 480 ml) • cream cheese spread • Spices (same as for the mashed potatoes) • vegetable bouillon cube (such as Maggi) • Flour (add as needed for texture)

veal (about 400 grams) • yellow or white onion • garlic • dry white wine (200 ml) • vegetable bouillon • water (250 ml) • butter • Salt and pepper • carrots • turnip • pearl onions • small white mushrooms (or 4 large) •

red onion • red bell pepper • large zucchini • large carrot • cherry tomatoes • Olive oil • fresh basil leaves • fresh rosemary • fresh thyme • fresh chives • eggs • flour •

turkey meat (such as turkey oyster) • spring onions • flour or cornstarch (20 grams) • bay leaves • garlic cloves • olive oil • white mushrooms (about 250 grams) • tomato paste • small new potatoes • shelled green peas (about 350 grams) • baby carrots • baby turnips •

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •

kale leaves • sea salt • olive oil

cucumbers • lemon • fresh mint leaves • natural honey (about 21 grams) • pure, clean water (about 500 ml)

cooked quinoa (about 200 grams) • asparagus (about 250 grams) • ball fresh mozzarella (such as buffalo mozzarella) • mixed cherry tomatoes (about 250 grams) • Chopped parsley, • green leaf lettuce • See recipe at the provided • Daisy flower • Borage flower

green cabbage (see linked recipe for ideas for the rest) • smoked Morteau sausage (about 14 oz / 400 g) • smoked pork belly (about 350 g; see tip in link) • golden turnips • carrots (see tip in link) • extra-large onion (see linked recipe for ideas for the other half) • pork and vegetable broth (about 2 1/2 cups / 600 ml; homemade, see linked recipe) • garlic (see tip in link) • whole cloves (see tip in link) • suhana spice blend (see tip in link) • dried thyme • bay leaf •

smoked herring (about 400 grams) • red onions • red wine vinegar (about 200 grams) • water (about 350 grams) • lemon • granulated sugar (about 60 grams) • cinnamon stick • whole cloves • bay leaves • whole Sichuan peppercorns • five pepper blend • fresh parsley (can use frozen if needed) •

sweet potatoes (1 kg) • milk (150 g) • Salt and pepper • Spices • red cabbage (see previous recipe) • vinegar • olive oil • onion • bay leaf • chestnuts • apples • Salt and pepper •

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

pork cheeks (500 g) • Black Krim tomatoes • shallots • smoked garlic • fresh thyme • bay leaves • red wine (300 ml) • small white mushrooms (250 g) • cornstarch • mushroom broth (300 ml) • Salt and pepper • olive oil •

zucchini (about 2 medium zucchini, 400 g) • fresh goat cheese (100 g) • cornstarch (about 1.75 oz or 50 g) • almond meal (about 1.4 oz or 40 g) • skim or plant-based milk (120 ml) • eggs • shallot • garlic clove • mint leaves • Salt and pepper

French green lentils (about 250 grams) • Jura-style sausages (or substitute with smoked pork sausages) • celery leaves (from celery stalks, preferably fresh) • vine-ripened tomatoes • onion • olive oil • garlic powder • suhana spice blend (or your favorite mild curry powder) • Mediterranean-style spice blend (homemade or store-bought) • Salt and pepper • Water

full-bodied red wine (about 750 ml; use any robust red wine) • carrots • onion • garlic • fresh thyme • bay leaves • whole cloves • heaping teaspoon Sichuan peppercorns • fresh cilantro

tomato • solid tuna (in water or oil) • salt • olive oil • basil leaves

large chunks of monkfish and salmon (about 800 grams) • bok choy • garlic cloves • fresh ginger • onion • olive oil • salt, pepper • pine nuts • dill • flat-leaf parsley

free-range chicken, about 3 1/3 lbs (1.5 kg) • potatoes • zucchini • shallots • Herbes de Provence • olive oil • thyme • bay leaf • rosemary • Salt and pepper • chicken broth (homemade if possible) (about 1/2 liter)

Chinese cabbage • Blue Belle potatoes (or other waxy potatoes) • onion • carrots • smoked pork belly (about 100 grams) • smoked sausages • spiced broth (about 1 liter; homemade, see my profile for recipe) • bay leaves • large sprig thyme • Dijon mustard • Salt and pepper

red potatoes (about 1.5 kg) • smoked pork belly or thick-cut smoked bacon (about 350 g) • Swiss chard leaves, fresh or frozen (about 300 g) • onion • rhubarb juice, homemade if possible (about 600 ml) • half-and-half or light cream (about 200 ml) • marinated garlic (homemade if possible) • unsalted butter (about 20 g) • garlic-infused olive oil (homemade if possible) • Salt and pepper

cherry tomatoes (about 300 grams) • feta cheese (about 200 grams) • spaghetti (about 500 grams) • herbes de Provence • olive oil (about 200 milliliters) • flat-leaf parsley • Salt and pepper