Ginger lemon

medium cauliflower (about 1 1/2 lbs) • Salt and pepper to taste • Olive oil to taste (I used 8 teaspoons) • Turmeric to taste • Sweet paprika to taste • Fresh or powdered ginger to taste • Grated zest of 1 organic lemon • Juice of half a lemon • garlic, finely chopped • small cup of water

large scallops • lemon juice • extra virgin olive oil, sprayed or drizzled • freshly grated ginger • Grated lemon zest, to taste • Crushed pink peppercorns, for garnish

Carnaroli rice (about 300 grams) • large shrimp (Argentinian, if available) • cooked beet • fennel bulb • carrot • celery stalk • shallot • small tomatoes (such as grape or cherry) • dry white wine (about 60 ml) • Olive oil, • lemon • small piece of fresh ginger •

fresh calamari (about 1 kg) • breadcrumbs (about 200 grams) • small bunch fresh parsley • To taste garlic powder • To taste salt • To taste black pepper • To taste ground ginger • lemon • To taste extra virgin olive oil

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

spelt penne pasta (about 400 grams) • smoked salmon (about 200 grams) • asparagus • pistachio pesto (about 100 grams) • Black pepper, to taste • Fresh ginger, to taste • Lemon zest, to taste

salmon fillets • soy sauce (60 ml) • orange juice (60 ml) • water • honey • garlic • fresh ginger root • red pepper flakes • lemon juice (30 ml) • cornstarch • green onion • sesame seeds