Root

white fish fillets (such as cod or snapper), diced • taro root, peeled and diced • sweet potato, peeled and diced • medium onion, finely chopped • garlic cloves, minced • full-fat coconut milk • vegetable broth • small red chili, deseeded and finely sliced (optional) • fresh coriander, chopped for garnish • fresh lime juice

small lotus root • ground pork • red chilli,cubes • Some ginger,shallots and garlic • cooking oil • vinegar • tsp dark soy sauce • soy sauce • little water • Few pieces of black fungus

Root beer (2-3 cans or enough to cover pork) • onion, diced • Pork shoulder, butt, or tenderloin • mustard • Apple cider vinegar (2 second pour) • paprika • garlic powder • your fave BBQ sauce

Root beer soda • Vanilla ice cream

baby carrots • mixed new potatoes • cippoline onions • To taste seasoned salt • To taste salt • unfiltered extra virgin olive oil • butter sliced

lotus root • slice pork • carrots, cubes • tsp salt • cup mung beans • dried squid

lotus root • raw peanuts • shiitake mushroom • ginger • garlic • cooking wine • white pepper powder • salt

carrots, as large as possible • coarse grain kosher salt • seasoned rice vinegar • white vinegar • water • fish sauce • brown sugar • garlic chili sauce • peeled minced ginger root • both onion and garlic powder • furikake rice seasoning • black sesame seeds, toasted

lotus root • carrot • chestnut • salt

pork meat • dried octupos • lotus root • tsp salt

ground pork • ground chicken • neutral oil • fish sauce • soy sauce • sugar • minced garlic • Thai chilies • diced onion • Thai Basil • green beans or long beans • shelled edamame •

pork belly • dark soy sauce • oyster sauce • fermented black bean paste • salt • eggs • white sugar • galangal • garlic (peeled) • Water (enough to semi-submerge pork during braising) • –6 cardamom seeds (小豆蔻) • ligusticum striatum root (川芎) •

ox tail OR beef ribs • beef shank • pork shank/hock OR pork shoulder/butt skin on • Lemongrass (split 2 bundles of 20) • pineapple (peeled) • ginger root (split half) • yellow onion (split half) • large shallots (split half) • chicken broth • sea salt • rock sugar • Bun Bo Hue sauce (Cholimex) •

Bourbon Whiskey • Root Beer (any brand, here I use A&W) • Ice

roasted beets • roasted butternut squash • roasted chickpeas • brown rice • Carrot cut lengthy with julienne slicer • Large handful power greens • tahini dressing (see recipe)

Chicken Thighs (bone in, Skin on) • sea salt • ground black pepper • turmeric powder • jasmine rice (washed & drained dry) • fresh ginger root (peeled & minced) • garlic (minced) • shallot (minced) • lemongrass (bruised & halved) • kaffire lime leaf • neutral oil • sea salt •

celiac root • Samzon spice • olive oil • Parsley, chopped for garnish

vegetable groups: • I leafy greens: dark green vegetables, kale, spinach, arugula,collard greens, lettuce • II root vegetables: sweet potato mash, carrot purée,radishes, turnips, parsnips, sweet potatoes, beetroots • III bulb vegetables: onions, garlic, leeks, shallots • IV stem vegetables: asparagus, celery rhubarb, bamboo shoots, • V flower vegetables: broccoli,cauliflower,artichokes,zucchini blossoms • VI fruit vegetables: zucchini purée, crookneck squash, tomatoes, cucumbers, eggplant,bell peppers • VII pod vegetables: green beans,peas,okra,snow peas • VIII tuber vegetables: potatoes, yams, Jerusalem artichokes • IX seed vegetables: corn, legumes, • X fungi and seaweed: button mushrooms,shiitake mushrooms, portobello mushrooms • Fruit groups: •

Dessert: • overripe Santa Rosa plums • whipped cream • Appetizer: • Small ripe honeydew melon, 4x 1” slices, 16 x 1” strips, peels removed • thin slices of spiced dried biltong • Cold Gazpacho Soup: • heirloom tomatoes, one pound plus each • cucumber • meyer lemon • fresh basil leaves • peeled garlic cloves •

beef shank, trimmed and cubed • medium yellow onions, finely chopped • celery root, peeled and diced • parsley root (or subsitute with extra carrots if unavaible) peeled and diced • carrots peeled and sliced • fresh parsley, finely chopped • ground caraway • ground black pepper • salt to taste • dry red wine • potatoes, peeled and cubed • lard (or substitute with vegetable oil or beef tallow)

bone-in skin-on chicken thighs • olive oil, divided • packet Hidden Valley Ranch Restaurant Style Dressing • garlic clove, minced • 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.) • onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root • Note: I had a leftover half of a green pepper that I also sliced into the mix

beef shank • Bo Kho Seasoning powder • garlic (minced) • large shallot (minced) • sugar • chicken bouillon • sea salt • MSG • Five Spice Powder • fish sauce • Neutral Cooking oil • beef tendon •

pork hock (washed and cleaned with salt and vinegar) • Japanese daikon (peeled & chunked) • Jumbo carrots (peeled & chunked) • dried shiitake mushroom (rehydrate by soaking with boiling water for 30 minutes) • shallots • ginger root (smashed) • dried shrimp • fried shallots • white peppercorn • sea salt • chicken bouillon • msg •

lotus root • ground pork • egg • black pepper • soy sauce • tsp sugar

sweet mustard greens • white shrimp (peeled & deveined) • chicken stock • water • chicken bouillon granulate • ground black pepper • green onion head (smashed & minced) • fish sauce • ginger root • msg (optional)

red Thai chili • ginger root (skinned and sliced) • garlic cloves • The sugar • fish sauce • lime juice • distilled white vinegar • water

fresh or frozen mussels • onion • stems green onions • Fresno chili minced • shallot minced • medium ginger root julienne • garlic roughly chopped • fresh Thai basil