10 stems

Lamb Shoulder Chops • greek yoghurt for marinade • tips fresh rosemary • olive oil • Young potatoes, unpeeled • Shallots, peeled, whole • Ripe Yellow peaches, pitted and halved, skin on • pears, peel and stem on • red wine • brown sugar • cinnamom stick • corn starch and Tbs cold water •

cauliflower stems, leaves, sliced as carrot slices • nutmeg, salt, pepper • water • milk • heavy cream • egg yolk

Phyllo Pastry Dough (9"× 14") • Fresh Baby Spinach (10 oz) [Remove Stems] & [chopped] • Small Curd Cottage Cheese (16 oz) • Eggs (Beaten) • Feta Domestic Cheese (Crumbed) • Onion (Finely Chopped) • Fresh Dill (Finely Chopped) • Fresh Parsely (Finely Chopped) • Lemon Zest • Lemon Juice • Ghee Clarified Butter (13 oz) • Garlic (Minced) •

broccolini (5-7 stems) • carrot • mushrooms (8-10 pieces) (washed and dried) • red bell pepper • red onion • garlic • baby corn • tofu • soy sauce • dark soy sauce • hoisin sauce • sriracha •

Sambal oelek: 85 grams fresh thai birds eye red peppers, 5 grams salt, 5 grams palmsugar, 2 grams trassi, 3 grams vinegar or lime juice. Top with lemon grass oil • Sambal manis: 85 grams fresh thai birds eye red peppers, 10 grams palmsugar, 2 grams trassi, 3 grams vinegar or lime juice. Top with lemon grass oil • Sambal badjak: 60 grams red peppers, 10 grams ginger, 5 grams each lemon grass, peroek leaves, garlic cloves, kemiri nuts, salt, 2 grams trassi, 3 grams vinegar. Top with lemon grass oil

(8-10) baby bella mushrooms, cleaned with stems removed • cream cheese, softened • ranch dip mix/seasoning • shredded cheddar • green onions, chopped

spaghetti • whole red snapper • garlic, minced (use half for sauce and half for garnish) • fresh red chilis, remove seeds (or 1 tsp dried red chili power) • lemon (use half for sauce, half (cut into wedges) for each plate) • ☆1 tomato, diced • ☆10 basil (fresh leaves) • ☆4 stems of cilantro • ☆1 stem of parsley • ☆A pinch of salt • ☆A pinch of pepper • ☆1/4 cup of olive oil •

Blending Ingredients • Green Chilli • Ginger small • clover garlic • Curry leave 4 stem • cashew • big onion (10 small onion) • tomato • coriander leave • Preparing Ladies Finger • ladies finger (okra) • Cumin •

boneless skinless salmon fillet cut into 15 strips about 1” x 4” long • Oil for frying • Corn tortillas • Red or green cabbage finely chopped into 1” strips • Cilantro 10 sprigs chopped and stems removed • mango finely chopped • apple cider vinegar • oil • finely sliced onion • Tajin seasoning • Siracha Mayo

.Shrimp stock 1 1/2 cups • .Lemongrass, crushed and cut 2 stems • .Galangal,thinly sliced 1 inched • .Straw mushrooms,cut halves 1/2 cup • .Prawns, shelled and deveined 4 (180 grams) • .Kaffir lime leaves, shredded 2 leaves • .Sawtooth coriander,sliced 2 tablespoons • Coriander leaves for decoration • !Seasoning mixture ingredients ! • .Fish sauce 3-4 tablespoons • .Lime juice 2-3 tablespoons • .Hot chilliest, crushed 10-20

onion (cut into 5~7mm round slices) • eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size) • green bell peppers (cut into half, seed and cut into bite sized pieces) • pumpkin (remove the seeds and pulp, slice 5~7mm) • mushrooms (trim off the stems, tear into bite sized pieces) • carrot (peel and cut into 5 mm rounds) • koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces) • cornstarch for coating koyadofu • (in advance, bring to a boil, turn off the heat, cool it down) • soy sauce • mirin • sugar •

jar or can white or green asparagus ( 110 gram drained weight ) or use fresh young asparagus peeled and gently simmered for 10-15 and drained well ( make sure to remove any woody stem bits before cooking ) • (heaped) almond flakes • spring onions (scallions ) finely chopped • sprigs fresh chives, chopped • cooking oil • (flat, adjust to taste ) aromat (knorr ) or similar seasoning • thin slices of creamy brie or soft goats cheese

Tomatoes • White Onions • Purple Onion • Fresh Garlic • Bunch Cilantro [leaves and stems] • Celery [with leaves] • Jalapeños [seeds left in] • 10 oz ROTELL Tomatoes With Green Chilies • 4 oz Hatch Green Chilies [add fluid in can] Or, 4 oz Fresh Hatch Chilies • Juiced Lime • Sugar [or, to taste] • Salt [or, to taste] •

boneless skinless chicken breasts or thighs • salt • pepper • fresh lemon juice • extra virgin olive oil • lemon zest • whole grain Dijon mustard, divided • honey • fresh garlic, minced • fresh rosemary leaves, chopped • fresh rosemary stems (10-12 inches long each) • mayonnaise

Habenero Peppers [stems removed - seeds left in] • Bunch Fresh Cilantro [use both leaves and stems] • Fine Minced Garlic [+ 1 extra tablespoon] • White Onions • Tomatoes • Jalapeños • Salt & Black Pepper • Mexican Oregano [crushed] • Lime Juice • Chicken Broth • Olive Oil • Granulated Sugar •

Hot Hatch Green Chilies [peeled - 95% de-seeded - chopped - packed] • Shreadded Motzerella [room temp] • Shreadded Mexican 3 Cheese [room temp] • 8 oz Philadelphia Cream Cheese [room temp] • Sour Cream • Fresh Cilantro [rough chopped - packed - stems removed] • 10 oz ROTEL Tomatoes With Green Chilies [fully drained] • White Onions [fine chop] • Fresh Garlic [fine minced] • Onion Powder • Mexican Oregano [crushed] • Ground Cumin •

pickling cucumbers • water • white vinegar • kosher salt • sugar • big bunch of dill (thick stems removed), or 1 tsp dry dill per jar • garlic (skins removed, cloves smashed) (1 clove per jar) • peppercorn kernels (I usually use about 10 peppercorns per jar, give or take) • Pickle crisp per quart jar (3/4 tsp for pint)

olive oil • small fennel bulb, trimmed, cored and small-diced • small yellow onion, small-diced • minced fresh rosemary or thyme • garlic cloves, minced • red-pepper flakes, plus more to taste • large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) • cans cannellini beans, rinsed • low-sodium vegetable or chicken broth • Kosher salt and black pepper • lemon juice • shredded mozzarella (optional) •

Fresh Basil 6 to 10 pieces ot stems • Queso fresco or Ranchero style cheese chopped • large clove of garlic chopped • a small onion • Olive oil • Toasted pine nuts. Optional

Kosher Salt • 10-ounce bags spinach, stems removed • Unsalted butter • Minced Onion • All purpose flour • Whole Milk • Worcestershire sauce • Sour Cream • frozen artichoke hearts, thawed, squeezed dry, and roughly chopped • tortilla chips • Garlic - minced

Whole Chicken • Water • Carrots, Roughly Chopped • Celery Stalks, Roughly Chopped • Onions, Quartered • Sachet(2 Bay Leaf, 6 Parlsey Stems, 10 crushed peppercorns, 2 Sprigs Thyme wrapped in Cheesecloth)

coconut milk • ginger (chopped) • jalapeño (seeded and chopped) • garlic • lime • curry powder • cinnamon • fresh cilantro plus 10 more stems for cooking • large red pepper (sliced) • sweet onion (sliced) • chicken cutlets seasoned with Garlic powder, Adobo, Pepper, and Sazon • For a salad: •

whole teal or 2 mallard duck breasts • beer • onion, diced • cooked rice • (10 3/4 ounces) condensed cream of mushroom soup • (4 ounces) mushrooms, sliced and drained (you can also use stems and pieces)

orange • olive oil • boneless, skinless chicken breasts (for Meal 2 add 4 breasts) • Kosher salt and pepper • inch fresh ginger, peeled and thinly sliced into matchstick • orange marmalade • cider vinegar • scallions, thinly sliced • garlic, thinly sliced • 10 -oz spinach, thick stems disvarded • Toasted sesame seeds, for serving

Bell peppers (1 yel. 1 grn. 1 red) • Giant Portabella Mushrooms • Yelleow Squash • Zucuinni • Elephant Clove Garlic (6-10 med or lg whole cloves) • Pre packaged baby carrots • Yel. Onion & Purple Onion • Brocoli (cut with minimal stems) • Real Butter (do not substitute) • Bottle White Wine (Chardonay or Pino Nior on the sweeter side works best) • Dried Rosemary (cut or crush dried) • Granulated Garlic Powder (not garlic salt) •

(10 ounce) pkg. frozen strawberries in syrup, thawed, undrained • 100% tangerine juice (made from frozen concentrate) • (750 ml) bottles of champagne, chilled • strawberries with stems, halved, if desired

olive oil • shallots chopped • scallion trimmed and finely chopped • 10 ounces frozen chopped spinach, thawed and squeezed dry • fresh parsley sprigs • snipped fresh dill • feta cheese crumbled • egg yolk, lightly stirred with fork • mushroom caps, stems removed and caps wiped clean with damp towel