Vegetables small

gluten-free flour (about 430 grams) • water (about 150 grams) • oil • yeast (about 7 grams) • eggplant • zucchini • small onion • bell pepper • basil leaves

precooked red beet (100 g) • egg • all-purpose flour (about 60 g or 3 heaping tablespoons) • whole grain oat flour (about 60 g or 3 heaping tablespoons) • unsweetened cocoa powder (about 20 g or 1 heaping tablespoon) • granulated sugar (about 20 g or 2 heaping tablespoons) • sunflower oil (13.5 ml) • milk, at room temperature (20–40 ml) • baking soda • baking powder (for cakes) • ground cinnamon • aluminum baking pan, 9 x 6 inches (22 x 15 cm) •

potatoes (500 grams) • peas (100 grams) • large carrot • small shallot, finely chopped • grated Parmesan cheese (50 grams) • eggs • mozzarella cheese (100 grams) • Salt, to taste • Nutmeg, to taste • Butter, • Breadcrumbs,

large eggplant • asiago cheese, cubed (about 50 grams) • Tomato sauce, • Oregano,

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

eggplant • mozzarella balls • tomato puree (200 ml) • Salt, olive oil, and oregano to taste

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

round eggplant • provolone cheese (about 100 grams) • cherry tomatoes (about 100 grams) • Fresh basil, to taste • Salt, to taste • Oregano, to taste • Extra virgin olive oil, to taste

eggplants • cherry tomatoes (about 300 grams) • bread (about 200 grams) • grated Parmesan cheese (about 60 grams) • Olive oil, • Black pepper,

butternut squash • pesto • Pitted olives, as desired • cheese shavings (about 100 grams)

round eggplants • cherry tomatoes (about 200 grams) • provolone cheese (about 100 grams) • Salt, to taste • Oregano, to taste • Garlic, to taste • Extra virgin olive oil, to taste • Fresh basil, to taste

broccoli • frozen peas (about 150 grams) • pesto • oat flour (about 150 grams) • whole wheat melba toast or rusks for breading • eggs • Salt, to taste • Olive oil • Spices

oat flour (about 75 grams) • all-purpose flour (about 75 grams) • carrots (about 150 grams) • brown sugar (about 80 grams) • baking powder • hazelnuts (about 80 grams) • coconut milk or cow's milk (about 100 ml) • melted butter (about 50 grams)

boiled and well-drained broccoli rabe • fresh yeast • lukewarm water (180 ml) • milk (100 ml) • all-purpose flour (260 g) • semolina flour (260 g) • sugar • salt • extra virgin olive oil • emulsion: • water (25 ml) • extra virgin olive oil (25 ml) •

all-purpose flour (about 130 grams) • grated Parmesan cheese (about 30 grams) • vegetable oil (60 ml) plus 1 tablespoon • milk (70 ml) • fresh spinach, cleaned (about 100 grams) • large eggs • baking powder (about 8 grams) • Salt and pepper, to taste • quail eggs • aluminum muffin cups