Shallot

Brussels sprouts, washed, trimmed, leaves separated • salt (for the pot) • garlic, finely chopped • small shallot or yellow onion, finely chopped • Zest of 1 lemon • Juice of 1 lemon • honey or maple syrup • Dijon mustard • extra virgin olive oil • Freshly ground black pepper, to taste • dried raisins or dried cranberries • raw almonds, whole, toasted and chopped or sliced

large cucumber, thinly sliced • salt • shallot or 2-3 green onions, finely chopped • fresh ginger, finely chopped • garlic, finely chopped • rice vinegar • soy sauce • sesame oil • maple syrup • sesame seeds • chili garlic sauce (sambal oelek or sriracha), or use red pepper flakes (optional)

dried chickpeas (about 250 grams), cooked, or 3 cups (about 3 1/2 cups/878 grams) canned chickpeas, drained and rinsed • small yellow onion or shallot, finely chopped • garlic, finely chopped • red or green bell pepper, diced • fresh parsley, finely chopped • celery stalks, finely chopped, or 1 teaspoon celery seeds • olive oil • Juice of 1 lemon • Salt and pepper, to taste

cherry tomatoes • onion, separated (I used shallot) • fresh parsley • salt (optional) • black pepper (optional) • drizzle of olive oil (optional)

very small cooked salad shrimp, frozen (about 350 grams) • mayonnaise (60 ml) • crème fraîche, sour cream, or plain yogurt (60 ml) • small shallot, finely chopped • Dijon mustard (5 ml) • fresh dill, finely chopped (about 8 grams) • Juice of 1/2 lemon

medium head of romaine lettuce • shallot, finely chopped • small cucumber, diced • ham • Swiss cheese • hard-boiled eggs • canned or fresh corn (about 80 grams) • cottage cheese (about 225 grams) • mayonnaise (about 120 grams) • capers (about 10 grams) • croutons (about 50 grams) • Salt and pepper •

potatoes • shallot (similar to a small onion) • fresh parsley • fresh dill • generous tablespoon sour cream or plain yogurt • generous tablespoon mayonnaise • Juice of 1/2 lemon • Olive oil • Salt and pepper

beef tenderloin (1.5–2.2 lbs, 750–1000 grams) • puff pastry • –3 sprigs fresh thyme (for the meat) • –2 tablespoons Dijon mustard • –10 slices prosciutto • truffle pâté (foie gras, chicken liver pâté, or similar, depending on your preference) (100 grams) • egg yolk for brushing • Olive oil • Salt and pepper (plus coarse salt) • mushrooms of your choice (500 grams) • shallots or yellow onions • –2 sprigs fresh thyme (for the filling) •