Vegetable you

pasta (any shape you like) (500 grams) • large zucchini • medium eggplant • red bell pepper • cherry tomatoes • onion • Cubed cheese like feta, to taste (optional) • Extra virgin olive oil, to taste • Salt, to taste • Fresh basil leaves, to taste • Vegetable peeler • saucepans •

zucchini • carrots • fresh red onion • chicken breast (about 400 grams) • Any other vegetables you like • peanut oil • soy sauce • sesame oil • grape tomatoes • fresh chili pepper

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

pasta of your choice (100 g) • eggplant • yellow and red cherry tomatoes (125 g) • Extra-virgin olive oil, • Salt, • pitted olives • Lemon zest, • Basil leaves, • For the cherry tomato pesto: • cherry tomatoes (62.5 g) • blanched almonds (10 g) • grated plant-based cheese •

instant polenta (about 200 grams) • water (800 ml) • fine salt • grated Parmesan cheese (about 35 grams) • egg • cooked peas (about 60 grams) • Breadcrumbs, • small pot for polenta • whisk • large bowl to cool the polenta • fork • deep plate •

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

rice (about 300 grams) • Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt) • butter or extra virgin olive oil (about 50 grams) • flour • hot vegetable broth (about 1/2 liter, prepared earlier) • fresh shelled peas (about 200 grams) • cooked ham (about 100 grams) • cheese of your choice (about 200 grams, use any leftover cheese you have)

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

soy spaghetti • carrot • shallot • zucchini • bean sprouts • At least 10 shrimp, or as many as you like • soy sauce (150 ml) • Oil • Water • Chili pepper, to taste

savoy cabbage • Olive oil, • shallots (or 1 onion), chopped • celery and 1 medium carrot, chopped • garlic, minced • mixed ground beef and pork (about 1 kg) • eggs • dry white wine (about 120 ml) for deglazing • semi-aged provolone cheese (or scamorza or another cheese), cut into pieces (about 200 grams) • grated Parmesan or Pecorino cheese (or both) (about 200 grams) • Black and white pepper, to taste • Nutmeg and allspice, to taste (optional) •

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

broccoli • eggs • cooked ham • Cream cheese (such as Philadelphia), • Fine salt, to taste • Black pepper, to taste • Sweet paprika, to taste • pot with lid • electric blender • cutting board with knife • baking pan • large dinner plate •

basmati rice (I used basmati, but you can use any rice you prefer) • dried cranberries • asparagus spears, whole stalks • extra virgin olive oil • small shallot • salt • vegetable broth (1 liter) • butter • little Parmesan cheese

medium zucchini • large eggs • grated Parmesan cheese (about 50 grams) • rice flour (about 100 grams) • Salt, to taste • Black pepper, to taste • Chopped parsley, to taste • mandoline slicer • mixing bowl • baking sheet • parchment paper • ladle •

penne pasta (320 grams) • large eggplant • zucchini • tomato puree (200 grams) • olive oil • Salt to taste • pot with lid • skillet with lid • cutting board and knife • wooden spoon or spatula • You can store the pasta with eggplant and zucchini in the refrigerator for up to 2 days. Reheat in the microwave or in a skillet with a little olive oil

whole celery stalk with leaves • old-fashioned oats (about 200 grams) • unsweetened soy milk (about 60 ml) • extra virgin olive oil • turmeric (use 1 teaspoon if you like a stronger flavor) • Salt and pepper, to taste • Sesame seeds,

Carnaroli rice (160 grams) • arugula, loosely packed (20 grams) • sliced white mushrooms (80 grams) • As needed, broth • finely chopped onion (10 grams) • olive oil • dry white wine • Salt, to taste • Black pepper, to taste • Chopped fresh parsley • skillet • cutting board •

eggs • ricotta cheese (about 250 grams) • medium zucchini • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Chopped parsley, to taste • mixing bowl • whisk • mandoline slicer • (22 cm) round baking pan • parchment paper •

Ingredients for 4 servings • Carnaroli or Vialone Nano rice (about 360 grams) • water (about 2.5 liters) for the broth • celery stalks and 1 red onion for the broth • pumpkin, such as Hokkaido or classic (about 320 grams) • small pink shrimp (or 20 if you don't want to use them for garnish) • littleneck clams (or 20 if you don't want to use them for garnish) • white onion • Salt, to taste • Extra virgin olive oil, to taste • Dry white wine, to taste • Butter, to taste •

fresh arugula (about 100 grams) • grated Pecorino cheese (about 30 grams) • grated Parmesan cheese (about 30 grams) • extra virgin olive oil (150 ml) • pine nuts (about 40 grams) • garlic clove (optional) • blender • You can store arugula pesto in the refrigerator for up to 2 days in an airtight container covered with oil • You can also freeze it in small containers if desired

artichokes • garlic clove • medium onion (or shallot) • butter (about 20 grams) • Extra virgin olive oil, • Salt, • Carnaroli rice (about 280 grams) • For the vegetable broth: • carrot • celery stalk • onion • Artichoke leaves (the tender tips you trim off) •

mix of bulgur and quinoa (you can also use farro) • Delica pumpkin • shallot • chickpeas or 7 oz cooked chickpeas • water • milk • Ginger, salt, and pepper