Frozen vegetables

pasta (fettuccine or rotini) • water (2 liters) • chicken legs and thighs (about 2 kg) • carrots, diced • chayote squash • potatoes • zucchini • fresh parsley, washed and chopped • celery, chopped • tomatoes • onion • small sprigs fresh oregano •

frozen green beans (about 6 ounces or 170 grams) • large eggs or egg whites • small onion, finely chopped • serrano or jalapeño pepper, or any fresh chili you have on hand • Salt, to taste • Black pepper, to taste

---- Crust: • flour • butter (about 100 grams) • cream cheese (about 100 grams) • salt • ---- Filling: • frozen broccoli (about 250 grams) • frozen cauliflower (about 250 grams) • diced ham (about 100 grams) • butter • flour • water (about 60 ml) •

whole wheat fusilli pasta (120 grams) • fresh asparagus (200 grams) • frozen green peas (100 grams) • raw shrimp (200 grams) • lemon, zest and juice • garlic • olive oil • water (355 ml) • salt • ground black pepper • crushed red pepper flakes

medium zucchini • large poblano pepper, cleaned and sliced, or 1 cup frozen sliced poblano peppers • medium leek (white part only) • garlic clove • almond milk or your preferred milk (240 ml) • butter (14 grams) • Salt and pepper to taste • Grated panela or fresh cheese for garnish,

purple sweet potato (mine weighed about 2.2 lbs / 1 kg)

onion • garlic • potatoes • olive oil • sweet paprika • chicken bouillon powder or salt • pepper • frozen corn kernels • chopped green onion tops • corn flour (such as Minsa or Maseca for tortillas)

large eggplants • dried lentils (about 200 grams) • vegetable broth (about 710 ml) • mixed fresh herbs (such as thyme, bay leaf, and parsley) • black pepper • ground cumin • Salt, to taste • Olive oil spray • frozen green peas (about 45 grams) • finely chopped broccoli (about 45 grams) • cherry tomato halves (about 75 grams) • finely chopped mixed bell peppers (about 75 grams) •

shrimp • carrot • cucumber • ketchup • white wine • lemon • Maggi seasoning, to taste • Worcestershire sauce, to taste • Salt, as needed (for thawing and boiling) • Saltine crackers or tostadas, as needed (optional)

squash blossoms • enough oil for cooking • onion • garlic • fresh epazote • salt • pepper • frozen corn kernels (about 75 grams) • corn tortillas • Roma tomatoes • chipotle pepper in adobo or 1 green chili (optional) • chicken bouillon powder or salt to taste •

chopped celery (about 2 large stalks) • cucumber, seeded and chopped (1/2 large cucumber or 1 small) • chopped radishes (about 5 medium) • cooked small shrimp • mayonnaise • yogurt or sour cream • salt and pepper to taste

beef steaks • baking soda • tomatillos • oil • onion • garlic • jalapeño pepper (optional) • frozen poblano pepper strips • frozen corn kernels • zucchinis • bouillon powder or salt to taste

corn • mozzarella, gouda, or your preferred melting cheese per cup of ground corn • fresh cheese per cup of ground corn • butter per cup of ground corn • salt to taste • green chili slices to taste • corn husks