One lime

whole chicken cut in half lengthways • large Roma tomatoes diced • large onion diced • garlic diced • salt n pepper • each rosemary, thyme,coriander, parsley • paprika • heaping tbsp mustard of choice • Juice of half a lime • butter or ghee • potatoes peeled • bay leaves •

Frozen dumplings • red curry paste • coconut milk • peanut butter • garlic (minced or paste) • ginger (minced or paste) • lime, juiced • soy sauce • Honey • Spinach • Mushrooms • Pepper, diced

pound end of beef rib eye with bone in, 1 1/2” thick, rubbed with pepper and flaked seasalt • Dough crust: cup cake flour, 1/2 stick butter, 2 Tbs lime juice, sage • Served with chunks of roasted apple, roasted potatoes, roasted cabbage, roasted tomatoes and roasted onions, sage • Poutine gravy: dough crust, mushroom bouillion cube, Tbs butter • Wasabi horse radish on the side • California Zinfandel red wine

Masa flour • Pork shoulder meat, sliced in thin strips • tomato puree • pickled sweet red peppers • water • dried corn husks, soaked overnight • thin strips of cornhusk to tie tamales shut • cheese • Red dried arbol chilli • chopped fresh cilantro leaves • garlic cloves, peeled • cumin •

all-purpose flour • baking powder • baking soda • fine salt • ground cinnamon (or ½ tsp cardamom or ginger—optional) • granulated sugar • light brown sugar • large eggs, room temp • neutral oil (canola, grapeseed) • thick mango purée* • buttermilk or canned coconut milk (well-shaken) • vanilla extract •

Ripe cherry tomatoes (or your favourite) • Red Onion Finely Diced (Traditional use white but I perfect milder taste) • Chillies finely Sliced (again tradistionally use jalapeños) - can 3-4 if want explosive • Large Bunch Corriander • Oregano • Juice of one Lime • Garlic (optional) • Caster Sugar - Optional • Salt

Pla Nim • salt • Small red onion Finely Chopped • Green Mango Finely Chopped • Roasted Peanuts (not salted) • Hot Chillies Finely Chopped - As hot as you like - today I only used one • Choriander - leaves Picked • Lime - You will only use Juice • Sugar Syrup • Fish Sauce (to taste) • Some Chopped Green Cabbage or Salad • Whole Dried Chillies •

beef flap meat sliced • Spring mix vegetables, 1/2 cucumber, one tomato, a few slices onion, a few cilantro, one green onion • boiled eggs • garlic roughly chopped • shallot (diced) • sesame seed oil • oyster sauce • black pepper • msg (optional) • sugar • fish sauce (I’m using 3 crabs brand) • water •

shelled & deveined shrimp • olive oil • unsalted butter • minced garlic • honey • juice of one lime • cayenne pepper • chili powder • paprika • chopped parsley or cilantro • parmesan

large ripe mangos or 3 small ones • Small lime or lemon

digestive biscuits • butter, melted • large mangoes or 6 small ones, peeled and diced • cream cheese, room temperature • sugar • large eggs, room temperature • egg yolks, room temperature • Lime zest from 2 limes • sour cream • Lime juice from those two limes • sugar

thick ahi tuna steaks, one pound each, room temperature • molten grass butter • lemon juice • lime juice • frozen green beans • raw spanish peanuts • sesame oil • wintercarrots, scalloped • chicken bouillion paste • water • truffle powder • Olive oil •

garlic cloves • bird eye chilies (you can put more or less) • small kaffir lime or 1/2 big one finely chopped • tomatoes • salt

silken egg tofu, 1/4” thick slices, crisped, crumbled or diced, marinated, 4 ounces per taco, 8 skillets of one pound each • fresh taco sauce per skillet, plus, 4 Tbs sweet thick soy sauce, plus 1 Tbs pureed garlic for the marinade • blue corn tacos from 6 cups of masa flour • chopped curtido slaw • frozen black beans, or cooked black beans • cheese, 4 cups crumbled cashew cheese, 1 pound, or • smoked cheddar cheese, grated • chopped onion, 4 onions • chopped jalapeno, 8 jalapenos • chopped tomato, 4 tomatoes • cilantro puree, 12 frozen cilantro puree cubes • mozambi lime for 24 wedges •

small tomatoes or 6 quarter wedges of beefsteak tomatoes • Pork shoulder bone, frozen, 1 pound with meat attached • Pork bouillion cube • Optional piece of cured bacon • dry lima beans, makes 24 Tbs cooked beans • water per half hour, 3 cups total • fresh basil leaves • olive oil • hardneck garlic cloves, cut in six pieces • nutmeg • Wedge of lime • fresh ginger cut in six pieces •

Black Beauty aubergines, eggplants, one pound each, cut in horizontal slices, 1/2” thick for center pieces, 3/4” thick for end pieces. Makes sixteen tenderloins • large fresh farm eggs, beaten, or use aquafaba as eggwhite • bread crumbs • fresh lime • yellow German Butterball potatoes, half pound each, cut in 1/2” french fries • Spray of olive oil for potato french fries • fresh ripe red Champion Heirloom tomatoes, 1/2” slices, cored • ripe mexican avocado • red onion, thin, 1/8” • sweet red pepper, 1/4” • white pepper per aubergine slice • sprinkle of flaked seasalt per aubergine slice •

fresh corn (I used the slightly smaller ones that are pre-peeled) • of a diced red onion • deseeded jalapeños, diced • or 2 Tbs of minced garlic • of a wheel of queso fresco or you can use cotija plus a little more for topping • plain or lime Greek yogurt • mayonnaise • limes, fresh squeezed • chili powder • smoked paprika • sea salt • Black pepper to taste •

large very ripe beefsteak tomatoes, our farm grown one is called Mortgage Lifter, half pound each • Quinoa • salted water • Garbanzo beans • salted water • chopped onion • sliced carrot • panko bread crumbs • almonds • Potato starch in 2 Tbs cold water • fresh lime juice • fennel seeds •

dry pinto beans • red onion quartered and halfed • jalapeño seeded an diced small....I will share a trick about cooking with jalapeños rinse for at least 2 minutes to remove heat 🥵 but not flavor • Bacon 🥓 diced small • pork Chorizo • fire roasted diced tomatoes with chili's • Chipotle peppers 🌶 in Adobo 🔥 sauce ⚠️ ONLY USE ONE CHOP SMALL ⚠️NOT EVERYONE WANTS THE HEAT • Jalapeño seeded an clean and rinsed.....split • Cilantro chopped • cummin • Smoked paprika • fresh Mexican aka Cuban oregano •

olive oil • garlic, minced • jalapeno, minced • quinoa • vegetable broth • can of black beans drained • can fire-roasted diced tomatoes • corn kernels, frozen, canned, or roasted • chili powder • cumin • Kosher salt and freshly ground black pepper, • avocado, halved, seeded, peeled, and diced •

large fresh yellow Meyer Lemons, about one pound, quartered • small fresh green Mozambi limes, about 1/4 pound, quartered • large fresh green poblano peppers, about one pound, roasted • each coriander, cumin, caraway seeds, black mustard seeds, fennel seeds • turmeric • flaked seasalt

chicken tenderloins (optional) • olive oil • garlic cloves minced • jalapeno minced • quinoa • vegetable broth • can kidney beans, drained and rinsed or black beans • can diced tomatoes with green chilies • corn kernels, frozen, canned or roasted • chili powder • cumin • Kosher salt and black pepper •

California Farm Croissants • dry red quinoa, makes two cups • dried garbanzo beans soaked overnight to a full cup, boiled to 2 cups • salted water for garbanzo beans • salted water for quinoa • walnuts, chopped • whole chopped yellow onion • whole unpeeled diced carrot • panko bread crumbs • potato starch in 2 Tbs of cold water • fresh lime juice • fennel seeds, toasted and ground •

For this garbanzo “ Superiority” cheeseburger, toast 3 Tbs cashew blue cheese crumbles or thick slice of cheese on top half of croissant • croissant sliced in top and bottom • dry red Quinoa, makes 2 cups cooked • Potato starch dissolved in 2 Tbs cold water • Mozambi lime juice • habanero pepper sauce • dried garbanzo beans, soaked overnight, swells to one cup, makes two cups cooked • whole Diced yellow onion baked in cashew butter • whole Roasted unpeeled carrot • lettuce or cabbage, slice each of tomato, red onion, pickle, fresh avocado • or fewer Tbs Panko • Walnut pieces •

tilapia fillets • Fresh grated ginger • Grated 2 orange peel and juice from one orange • Juice from one lime • sesame oil • Shoyu or Soy Sauce • Mirin cooking wine • thinly sliced leek tops or green onion tops • zucchini sliced lengthwise

Precook: • peeled and cubed sweet potato about 2 med potatoes • chickpeas drained and rinsed • soy sauce or tamari • soy sauce or tamari • maple syrup • sriracha depending on spice preference • minced garlic (I used more than that like 3 cloves) • red pepper flakes • oil (I used virgin olive oil but avocado works as well) • uncooked grain of choice (We had barley on hand so we made a barley pilaf) they suggest quinoa, rice or millet! • broccoli chopped •

Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total) • Fresh Lime Juice • Soy Sauce • Olive Oil • Garlic, minced • Cumin • chili powder • Salt • Black Pepper • Corn, husked or 2 cups of frozen corn kernels • Jalapeño, seeded and diced • zest and juice from one Lime •

For the meat: • Beef sirloin steak, 1 1/2 inch thick, one pound after cooking • For the marinade: • each lime juice, apple cider vinegar, soy sauce, red wine • Chipotle spice mix • For the fajita vegetables: • large sweet red pepper • large Jalapeno pepper • red Onion • Tomatillos • green asparagus • For the barbeque griddle and woodsmoke: •

boneless skinless chicken diced • Seasoning for chicken • Medium onion sliced • Jalapeños sliced (optional for heat) • red, orange, or yellow bell pepper sliced (for the color) • Salt and pepper to taste • Olive oil for cooking • red curry paste • garlic cloves minced • fresh ginger minced • coconut milk (13.5 oz) • Chicken stock •

For the mock beef: • whole wheatberries, makes one pound, 2 cup size wheat flour dough ball • water with 2 Tbs vinegar • cold beef or vegetable broth • more cups of cold broth to wash the starch out of the dough • For the Rendang marinade for the mock beef: • beef or vegetable broth • fermented pepper sauce, like sambal oelek or sambal Ijo • Palm sugar soy sauce • chopped shallots • thin long crushed ginger slices • galangal powder •