Squeezed

eggs • sugar (150 grams) • all-purpose flour (200 grams) • freshly squeezed orange juice (80 ml) • vegetable oil (80 ml) • Grated zest of 1 orange, to taste • baking powder (about 2 1/2 teaspoons)

small, long, purple eggplants • white onion • (500 grams) Piccadilly or other small tomatoes for sauce • tender celery stalks • yellow bell pepper • carrot • pitted black olives (such as Gaeta) • capers in vinegar, drained and squeezed • anchovy fillets in oil • garlic cloves • Oregano and basil, to taste • Extra-virgin olive oil, •

white onion • small carrot • extra virgin olive oil • red lentils, split and hulled (about 70 grams) • ground cumin • ground turmeric • Vegetable broth, • Salt, to taste • fresh parsley • freshly squeezed lemon juice • bread

garlic • fresh parsley (about 40 grams) • chives (about 25 grams) • freshly squeezed lemon juice (30 ml) • tahini (about 45 grams) • maple syrup (about 15 grams) • extra virgin olive oil • Salt, to taste

water (600 ml) • sugar (400 grams) • freshly squeezed lemon juice (200 ml) • cornstarch • Medium saucepan • Ice cream container or freezer-safe container • Immersion blender • Ice cream

dried chickpeas (about 70 grams) • bay leaf • pearled farro (about 50 grams) • asparagus stalks, chopped (about 100 grams, stalks only) • cherry tomatoes • pitted green olives (about 20 grams) • extra virgin olive oil • freshly squeezed lemon juice • basil leaf • pumpkin seeds (about 10 grams) • Salt, to taste • walnut halves (about 20 grams) •

dried chickpeas (about 70 grams) • bay leaf • extra virgin olive oil • tomato puree • all-purpose flour (about 30 grams) • nutritional yeast flakes (about 5 grams) • sweet paprika • dried oregano • Salt, to taste • Extra virgin olive oil, as needed for cooking • arugula (about 80 grams) • tahini sauce (about 20 grams) •

rustic bread • avocado • freshly squeezed lemon juice • garlic powder • freshly ground black pepper • shelled pistachios • sun-dried tomato pesto • Salt, to taste

For the pesto: • squash blossoms, cleaned, washed, and dried • almonds • basil leaves • grated Parmesan cheese • sun-dried tomatoes, soaked in water and squeezed dry • Extra virgin olive oil • chicken breast strips • Turmeric-seasoned breadcrumbs • eggs • Flour, • Extra virgin olive oil, salt •

durum wheat semolina flour (about 250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • tomato paste • For the ravioli filling: • lactose-free ricotta cheese (about 100 grams) • cooked, squeezed, and chopped spinach (about 30 grams) • salt • butter • fresh sage leaves

mixed ground meat (beef and pork) • breadcrumbs or soaked and squeezed rustic bread • eggs, depending on size • About 1/3 cup grated pecorino cheese • About 1/3 cup grated parmesan cheese • Salt to taste • Black pepper to taste • garlic • Fresh chopped parsley to taste • Vegetable oil