Vegetable ragout

Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 1-inch cubes) • Oregano • Thyme • Bay Leaves • Grapeseed Oil • Kosher Salt (to season) • Freshly Ground Black Pepper (to season) • Pearl Onions (peeled) • Tri-Colored Baby Carrots (peeled, cut on a diagonal into 1-inch-long pieces) • Garlic Cloves (thinly sliced) • Balsamic Vinegar • Dry Red Wine •

pork tenderloin • grated cloves of garlic • oregano • fresh tarragon • The zest of 1 orange • orange juice • lemon juice • Extra Virgin Olive Oil from Spain • Salt and black pepper to taste • Ingredients for the marinade: • small squash, cut into cubes • grated cured cheese •

large aubergine • kosher salt heeping • large white onion • minced garlic • black Angus ground beef 80/20 • Cabernet Sauvignon • can of whole tomatoes • ground white pepper powder • pink Himalayan salt or kosher salt • capers and the juices • heeping concentrated tomato paste

chicken breasts • Asparagus • Potato pancake • chopped onion • bacon, chooped • white wine • Creme Fraiche • Yogurt Nature • butter

shallots, coarsely chopped • fresh asparagus spears, coarsely chopped • fresh Italian parsley, coarsely chpped • fresh thyme • olive oil • grape tomatoes • can of cannellini beans, rinsed and drained • herb garlic butter • capers • salt • pepper • ditalini pasta (1 cup)

sweet pointy mixed peppers • garlic 🧄 • white onion 🧅 • scarlet tomatoes 🍅 • lard • salt 🧂 • pepper • sugar • red paprika powder • bratwurst • mug of Couscous

beef • onion • tomato • garlic • Small piece ginger root • carrots diced • pasta (farfale) • salt • Pepper • rosemary (optional)

fresh or frozen peas • zucchini, thinly sliced • small asparagus, cut on the diagonal into 1 cm • x 180 g turbo fillet • vegetable oil • unsalted butter • serrano ham, cut into strips • preserved lemon, finely chopped • chicken stock • tso miso paste • pea shoots • Salt