Vegetables per

small cabbage, shredded • medium carrot, shredded • –3 scallions, finely chopped • all-purpose flour • egg (for mixing) • egg per pancake (for the center) • salt • black pepper • butter (for frying)

asparagus shoots • milk, soy or dairy • lick unsalted grassfed butter • unsalted grassfed butter • meyer lemon • nut to grate for fresh nutmeg

cauliflower, boiled whole in chicken broth • chicken breast, 1 chicken leg, boiled, shredded • tillamook aged cheddar, chunks • parmesan cheese, grated • , 2 or 3 Tbs curry: mild, medium spicy, spicy • turmeric • smoked paprika • unsalted butter • garlic cloves • flour • crushed black pepper • milk, dairy or soy •

Acorn squash • italian sausages, casing removed • cooked rice or quinoa (any kind)-ideally day old cooked rice • kraft stove top Stuffing mix • small onion, diced • garlic cloves, minced • beef broth • dried basil • dried thyme • sage leaf, finely minced (optional) • fresh spinach, roughly chopped • shredded cheese per half squash (optional) •

chopped kale • water • flaked seasalt • russet potatoes • pork jowl dices • very thin slices of dried ham • lemon + juice of other half • buttermilk or soy milk • garlic, peeled • Bacon fat from fried jowl bacon • dijon mustard • sprinkle crushed pepper •

dried split peas • water • whole yellow onion, unpeeled • whole garlic bulbs, unpeeled • whole celery stalk • large unpeeled winter carrot • dried red thai pepper or 2 small ones • pork bouillion cubes • pork shoulder cutlets, 1/4 pound each • crushed black pepper • grated Parmesan cheese • sliced pork jowl bacon, crisped and chopped •

large green cabbage • For the stuffing: • Tbs, 75% lean ground beef, one pound • ground pork, 1/2 pound • cooked basmati rice • chopped mushrooms • garlic cloves confit • flaked seasalt • crushed pepper • For the sauce: • brown sugar • sundried tomato powder •

bs tomatos • lg onion (thin sliced) you’ll be caramelizing them • garlic, chopped in half • fresh basil- reserve several nice leaves for garnish and chiffinade them • oregano • fresh parsley, reserve 1 tbsp for serving • chicken broth- any broth works • cream + 1 tbsp per finished bowl • Toppings- cream, cheese of any kind, lemon wedge, chives, sour cream, croutons, bacon- options are endless • red pepper quartered • butter

–400g penne rigate (approx. 100g per person) • pork mince • medium onion • chopped tomatoes • cooking cream • Basil • Salt & pepper • Olive oil • Parmesan cheese

green zucchini squash, 1/4” slices • green zucchini squash, 1/2” slices • yellow crookneck squash, 1/4” slices • yellow crookneck squash, 1/2” slices • striped green summer squash, 1/4” slices • striped green summer squash, 1/2” slices • flaked seasalt • cornmeal • canola oil, to be filtered and reused

green zucchinis, 4 ounces each, per person • yellow crooknecks, 4 ounces each, per person • striped squashes, 4 ounces each, per person

eggplant, peeled, 3/4” thick sliced • shallot, peeled, slices • thick smoked pepper bacon • fresh farm eggs • breadcrumbs • crumbled parmesan cheese • peppersauce • snowpeas, whole • Sprinkle dinner with thick sweet soy sauce topping

medium size frozen tiger shrimp, peeled • frozen peas • grassfed butter • shredded gari ginger • meyer lemons

ahi tuna, cubed • frozen green beans, cut • chopped white onion • grassfed butter • rock salt • black crushed pepper • fresh farm baked sour dough, cubed, roasted with garlic and Parmesan into croutons • garlic cloves • fresh meyer lemon

rack of 8 or 9 lamb spare ribs • olive oil • Rub of Flaked seasalt • Rub of 1/2 Tsp Aleppo red pepper • chunked fresh cherry tomatoes • sliced pickled mushrooms • red wine vinegar • dijon mustard • dried thyme leaves • dried pulverized oregano • pulverized rosemary leaves • garlic confit •

tomatoes, whole • yellow onion, peeled, quartered • frozen cilantro puree • meyer lemon • thin slices of frozen beef tongue • woodsear mushrooms • tomato paste • Mace spice for flavor • tomato paste for color • seasalt • freshly ground black pepper • fennel fond greens for topping

smoked Thai sardine halves in olive oil • Atlantic sardine halves in olive oil • Whole small Sardines in olive oil • Optional large can (15 oz) of sardines in tomato sauce • Optional 2 Tbs olive oil • fresh spinach • sliced ripe avocado • peeled shallot, sliced very thin • heirloom tomato, sliced • sweet yellow banana pepper, sliced • sweet red banana pepper, sliced • sweet orange banana pepper, sliced •

Cauliflower, of which 1 pound rosettes to use and 1 pound stems and leaves to save for cauliflower soup • Milk • freshly ground black pepper • Polenta • spicy Guacamole dip • chunky mild Pico de Gallo Salsa • lemon juice • large panseared Tiger shrimp • For the soup: • water • heavy cream • parmesan cheese •

Your favorite bread (1 slice per serving) • Corn can (about 2–3 tablespoons) • Mayonnaise (1–2 tablespoons, adjust to taste) • Shredded Cheese (optional): as desired • Blackpepper

green cabbages, 3 pounds each • gochujang pepper sauce mixed with • trassi, fermented salted shrimp • fresh ginger • peeled garlic • flaked seasalt • water

pork shortribs, boneless • carrot, 1/2” slices • red onion, diced • fresh green celery leaves, chopped • large russet potato, 1/2” slices • Flaked seasalt • coarse ground fresh black pepper • Granulated garlic • unsalted grass fed butter

layers of 1/4 ” thick slices of a one pound eggplant, salted, peels included • California extra virgin Olive oil • Ground venison • large Yellow onion, diced • Roma tomatoes, diced • Oregano • ground cinnamon • sweet paprika • Red cooking wine • Sugar • vegetable Bouillion • California extra virgin olive oil •

cauliflower rosettes, one whole cauliflower • For the batter • Brown Rice flour • Milk powder • Chili flakes • Garlic powder • Baking powder • water • Panko • For the glaze • gochujang • Soy sauce •

lean Pork chops, 1 1/4” thick • Meat marinade: water, garlic, star anise, ginger, palm sugar, soy sauce, pepper sauce, mirin rice wine • Pork Meat Sauce: tomato sauce, onion, leeks, sweet pepper, ginger, cumin, palm sugar, rice wine, garlic, sweet soy sauce, pepper sauce, crisp wokfried diced pork fat • Fried rice: basmati rice, chicken broth, eggs, sesame oil, turmeric, garlic, onion, ginger • For sweetsour vegetables: rice vinegar, palm sugar,turmeric, leek, cauliflower, bean sprouts, bok choy, sweet pepper, white onion, carrot, celery stick, cucumber • Serve with red pepper sauce • Serve with thick sweet soy sauce

large fresh artichokes, 1 1/2 pounds each • fresh made mayonaise • For the soup: • artichoke beef bone broth • beef bones • beef broth bouillion powder, optional • Artichoke Pulp • Garbanzo beans • hardneck garlic • Lemon • apple cider vinegar • fresh Mint •

chopped cauliflower stems • cauliflower green leaves • walnuts quarters • boiled and peeled chestnuts • mushrooms • grassfed butter • sweet potato • chopped fennel • vegetable broth • heavy cream • granulated garlic • mace •

% seasalt in water to remove bad bacteria from the cauliflower, soak overnight • large cauliflowers, 2 lbs. each • dried red thai peppers • rice vinegar • thumbsize pieces of fresh ginger, sliced • thumbsize pieces of fresh turmeric, sliced • bay leaves • garlic cloves • water • palm sugar

ping tung eggplants sliced into 1/4” thick slices • water with Tsp of salt • boiled, peeled whole Roma tomatoes, quartered lengthwise • water • sliced yellow onion • crumbled feta cheese • fresh basil leaves • fresh crushed green peppercorns • fresh meyer lemon to drizzle juice over

red lentils • basmati rice • ground kobe beef • chopped bell pepper • chopped white onion • garlic cloves • cumin • sweet paprika • red aleppo pepper • flaked seasalt • water • beef bouilion cube •

hamhock slice, about half a pound • water • bay laurel leaves • garlic hardneck, peeled • turnip slices • potato slices • water • heavy cream • each chicken bouillion paste, butter, salt, sugar • peas or beans or lentils • chopped onion or leek • celery stalks or celeriac root cubes •