Leaf vegetable

red lentil fusilli (about 200 grams) • pumpkin (about 150 grams) • frozen spinach (about 150 grams) • feta cheese (about 60 grams) • Red wine, salt, extra virgin olive oil, paprika

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

all-purpose flour (about 200 grams) • egg • cooked beet, pureed and strained (about 100 grams) • lactose-free milk (about 600 ml) • large tablespoon lactose-free butter • all-purpose flour • Salt, pepper, and nutmeg to taste • Swiss chard leaves, blanched • cooked ham (about 200 grams) • lactose-free mozzarella (about 200 grams) • Grated Parmesan or Grana Padano cheese,

pasta (about 200 grams) • prosciutto (about 75 grams) • arugula (about 50 grams) • lemon • Olive oil,

chicken breast • frozen Swiss chard

farro (about 80 grams) • frozen shrimp (about 200 grams) • celery stalk • cherry tomatoes • Arugula, • zucchini • Salt • Black pepper • Star anise • extra virgin olive oil

fresh Italian sausage • Tuscan kale (cavolo nero) (about 300 grams) • onions • fontal cheese (about 100 grams) • milk (about 500 ml) • all-purpose flour (about 50 grams) • grated Parmesan cheese (about 50 grams) • dry white wine (about 60 ml) • dried or fresh lasagna noodles (about 200 grams) • butter (about 20 grams)

headless shrimp (about 800 grams) • small mangos or 1 large mango • arugula • Fresh or jarred chili pepper, to taste • extra virgin olive oil • Juice of 1/4 lemon • garlic clove (optional) • bay leaves • vinegar • Pink salt, to taste

lasagna noodles (250 g) • large potatoes • onion • extra virgin olive oil • Tuscan kale (cavolo nero) • Salt, to taste • butter • Milk, • fresh ricotta cheese (250 g) • eggs • Italian sausages • grated Parmesan cheese (60 g) •

frozen spinach • cooked ham (about 100 grams) • béchamel sauce (400 ml) • balls fresh mozzarella • grated Parmesan cheese (about 60 grams) • Lasagna noodles, • small pieces of butter

farro (about 200 grams) • vegetable broth (200 ml) • Swiss chard (about 200 grams) • cooked chickpeas (about 250 grams) • onion • Seeds of your choice, to taste

whole wheat flour (about 350 grams) • all-purpose flour (about 250 grams) • salt • fresh spinach (about 200 grams) • water (about 200 ml) • extra virgin olive oil (about 50 grams)

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

arugula • small burrata per person • cherry tomatoes for salad • Extra virgin olive oil for drizzling • Salt, to taste • Black pepper, optional

swordfish steak • Seeds from 1 pomegranate • Tools:

About 10 1/2 oz (300 grams) cooked broccoli rabe • cleaned scallops • cream cheese (or heavy cream or cooking cream) • Saffron threads • butter (50 grams)

large shrimp, peeled • lemon juice • extra-virgin olive oil • Salt, to taste • arugula (about 50 grams) • avocado • aioli sauce • rustic bread • pink peppercorns

pasta (about 320 grams) • shrimp (about 250 grams)

olive oil (40 ml) • penne pasta (200 grams) • arugula (about 1.4 ounces or 40 grams) • almonds (1 ounce or 30 grams) • capers • water • tuna • Salt

very thinly sliced veal (about 400 grams) • block of Parmesan cheese (about 200 grams) • arugula • lemons • white vinegar • Extra virgin olive oil, • Salt,

chicken breast • cherry tomatoes • arugula (about 50 grams) • Spices of your choice, to taste • Olive oil, to taste • Salt, to taste • Black pepper, to taste

Ground beef • Spinach • Tools:

artichokes • broccoli rabe • small leek • ricotta cheese (about 200 grams) • eggs • grated Parmesan cheese • Zest of 1 unwaxed lemon • Salt and pepper, to taste • Extra-virgin olive oil, • coarsely chopped almonds (about 30 grams) • breadcrumbs • extra-virgin olive oil •

short pasta (about 130 grams) • arugula (about 30 grams) • salt-packed capers, rinsed • sun-dried tomatoes in oil, drained (about 70 grams) • black olives (about 50 grams) • Salt and black pepper • Extra-virgin olive oil,

smoked salmon (wild-caught) (100 grams) • large bunch arugula • cream cheese (such as Philadelphia) • sandwich bread

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

fennel bulb • grapefruit segments • Fresh spinach, as desired • smoked salmon (80 grams)

Brussels sprouts, cleaned and trimmed (about 250 grams) • olive oil • Oregano, to taste • Salt and pepper, to taste • Gomasio (optional), to taste • Zest and juice of half a lemon • small bunch of arugula

fresella rolls or toasts • smoked salmon (80 g) • iceberg lettuce (60 g) • pesto Genovese • shaved Pecorino cheese (20 g) • raw vegetables (such as zucchini and bell peppers), julienned (60 g) • extra virgin olive oil • Salt, to taste

Sant’Andrea rice (about 180 grams) • arugula • shallot • walnuts • sun-dried tomatoes • As needed • Vegetable broth • Salt • Black pepper • Parmesan cheese • Butter • Lemon juice