Marinade

beef chuck roast (about 1.5 kg) • water (about 1.3 liters), or enough to almost cover the meat • beef bouillon cube • onion • celery • carrots • rosemary • Flour, • Black pepper, • Roast seasoning, • Garlic powder, • Hot or sweet paprika, •

octopus (2 kg) • To taste, tomatoes • To taste, salad greens • avocados • potatoes • blanched unsalted almonds (200 grams) • bread baskets (see recipe link) • extra virgin olive oil (150 ml) • soy sauce (80 ml) • Juice of 1 lemon • Freshly ground black pepper, to taste • Salt, if needed

whole chicken breasts • dry white wine (120 ml), • extra virgin olive oil (30 ml), • Salt, • Rosemary, • Bay leaves, • shallot, • Juice of 1 lemon • Reserved marinade liquid • plain breadcrumbs (about 100 grams) • Rosemary and chives, • Red pepper flakes •

For the gnocchi: 2 cups rice flour (about 240 grams) • corn flour (about 120 grams) • hot sparkling water (about 250 grams) • Salt • For the sauce: 1 cup yellow bell pepper, diced (about 150 grams) • eggplant, diced (about 150 grams) • zucchini, diced (about 150 grams) • red cherry tomatoes • garlic clove • Extra virgin olive oil • Teriyaki marinade sauce • Salt

seitan, cut into pieces (120 g) • Dulse seaweed for marinating • soy sauce • olive oil • Dulse seaweed • garlic clove • Parsley stems • Capers • Red pepper flakes • Parsley • white wine (about 60 ml) • nutritional yeast •

watermelon flesh (about 450 grams) • apple cider vinegar (60–75 ml) • honey (30 ml) • Fresh mint • salt (2.5 grams) • Hot chili pepper • Extra virgin olive oil

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)