Tbsp mint

large zucchini • water (200 ml) • fresh yeast (10 grams) • all-purpose flour (about 200 grams) • anchovy fillets in oil, drained and chopped (35 grams) • sugar • Salt, to taste • Fresh mint (or calamint), to taste • Oil for frying

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

precooked lentils (well drained) (300 g) • lactose-free ricotta (200 g) • grated Parmesan cheese • chickpea flour • To taste dried fresh mint • To taste sea salt • To taste black pepper • drizzle of olive oil (for finishing) • food processor or immersion blender • large bowl • baking sheet • parchment paper •

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

zucchini • onion • almonds (40 grams) • Fresh mint • Lemon zest • Olive oil • Salt • Black pepper • nutritional yeast

zucchini • egg whites • Grated Pecorino and Parmesan cheese • Fresh mint and basil • heaping tablespoon all-purpose flour • Salt and pepper to taste • Vegetable oil for frying

short pasta (about 65 grams; I used pea pasta ribbons) • extra virgin olive oil • fresh green garlic (or 1 clove garlic) • zucchini (about 150 grams) • shelled pistachios (about 20 grams) • mint leaves • Salt, to taste • hulled hemp seeds for garnish • small mint leaves for garnish

zucchini (about 300 grams, remove the inner seeded part) • almonds (about 100 grams) • heaping tablespoons grated Parmesan or Grana Padano cheese • extra virgin olive oil • fresh mint leaves • fresh basil leaf • Salt and pepper, to taste

strawberries (about 150 grams / 5.3 oz) • ladyfingers or small cookies • powdered sugar (about 80 grams) • fresh mint • lime • Dark chocolate • mascarpone cheese (about 250 grams) • heavy whipping cream (about 200 grams) • Milk,

linguine (160 g) • egg yolks • organic lemon, zest and juice • Pecorino Romano, grated (60 g) • Grana Padano, grated (40 g) • –2 1/8 oz guanciale (about 50–60 g) • Chopped fresh parsley • Chopped fresh mint • Salt • Black pepper

cleaned calamari (preferably fresh, otherwise thawed) • large zucchini • butter • mint leaves • Salt and pepper to taste • basil leaves • Lemon juice to taste • Aromatic coarse salt (balsamic vinegar or lemon) to taste • Balsamic glaze for garnish

Smoked salmon • a container of ricotta • Extra virgin olive oil, • Ground black pepper • Sandwich bread • Mint pesto • Salt

CRUST: • gluten-free all-purpose flour blend (about 150 grams) • eggs • sugar (about 80 grams) • peanut oil (about 2 fl oz / 50 grams) • lactose-free milk (about 1 fl oz / 30 grams) • salt • vanilla powder • baking powder (about 10 grams) • Grated zest of 1 organic lemon • PASTRY CREAM: • lactose-free milk (about 500 grams) •

eggs • zucchini • onion • heavy cream (150 ml) • American cheese • Olive oil, • dried mint • grated Parmesan cheese (50 grams) • Salt, • Pepper,

heavy cream (320 ml) • coconut liqueur (such as Batida de Coco) (80 g) • plus 1 tablespoon sugar (55 g) • powdered gelatin (6 g) • ripe mango • powdered gelatin (6 g) • –2 tablespoons coconut milk (optional, to make the texture smoother) • Reserve a few mango cubes for garnish • Mint • Chocolate shavings (optional) • sprinkle of shredded coconut

berry-flavored yogurt (about 125 grams) • sweetened heavy whipping cream (about 250 ml) • sweetened condensed milk (about 30 grams) • berry liqueur or another sweet liqueur • ladyfinger cookies (Pavesini or similar) • milk • Blueberries, for garnish • mint leaves, for garnish

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

large artichoke • fresh green onion

lemon juice (about 220 grams) • water (about 30 grams) • sugar (about 130 grams) • cornstarch (about 20 grams) • heavy cream (about 400 grams) • Blueberries • Fresh mint • Lemon wedges

red onion • large zucchini • yellow bell pepper • small eggplants • medium potatoes • grape tomatoes • black olives (about 50 grams) • capers (packed in salt, rinsed) • fresh mint • fresh basil leaves • mild white vinegar (1 shot glass, about 45 ml) • sugar •

large firm zucchini • feta cheese (about 90 grams) • mint leaves • Greek yogurt • milk • Salt and pepper

linguine (300 g) • unsalted butter (50 g) or 1 3/4 tablespoons butter and 1 3/4 tablespoons extra virgin olive oil (25 g each) • unwaxed lemon • fresh mint • garlic clove • Salt • Black pepper • Grated Parmesan cheese

spaghetti (about 60 grams, bronze-cut if possible) • lemon • Red pepper flakes, to taste • Fresh parsley • mint leaf • extra virgin olive oil

cooked and well-drained spinach (about 200 grams) • eggs • salt • grated cheese • Freshly ground black pepper • Fresh mint or basil • smoked mozzarella or provolone cheese, diced (about 100 grams) • breadcrumbs, if needed

conchiglioni pasta shells • large artichokes • semi-thin béchamel sauce (about 1/2 liter) • mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese, plus extra for sprinkling (about 30 grams) • extra virgin olive oil • Salt and pepper, to taste • fresh mint leaves • garlic clove

ready-to-use peas • large boiled potato • large boiled carrots • Cooked fava beans • Boiled green beans • drained tuna (160 g) • Asiago or another cheese, cut into • pearl barley (250 g) • grated cucumber, drained • Greek yogurt • Salt • Sugar •

eggplants • crushed tomatoes (about 400 grams) • aged salted ricotta cheese (about 40 grams) • penne pasta (about 160 grams) • fresh basil leaves • Salt, pepper, mint, and extra virgin olive oil, to taste

eggs • grated Parmesan cheese • milk (about 60 ml) • fresh mint leaves • Thyme • Salt • artichokes • garlic • Olive oil (extra virgin)

peeled potatoes (500 grams) • egg whites • eggs • grated Parmesan cheese • extra virgin olive oil • Salt, to taste • fresh mint

Carnaroli rice (about 360 grams) • shelled fava beans (about 400 grams, after removing pods and skins) • shallot • Vegetable broth, • Extra-virgin olive oil, • dry white wine (about 60 ml) • Salt, to taste • heaping tablespoons grated Pecorino Romano cheese • fresh mint leaves • Black pepper, to taste • butter