Astrid Engelen

For the salad • green (unripe) papaya • pineapple • small carrots • cherry tomatoes • peeled, deveined shrimp • cilantro • mint • small hand of unsalted roasted peanuts • sesame oil • salt and pepper • For the dressing •

For the salad • (1/2 a cup) of spinach • some pieces of leftover barbecued chicken¹ • camembert cheese² • chestnut mushrooms • vegetable oil • garlic powder • a green apple (I used Granny Smith) • crumbled walnuts • salt and pepper • For the vinaigrette • extra virgin olive oil •

Prepare the day before and leave overnight • For the oats: • rolled oats • milk of your choice • mixed seeds and nuts (I use sesame, pumpkin, sunflower and linseed, plus walnuts) • For the pears: • Saint Rémy pears (or another kind suitable for poaching: ask your greengrocer) • red wine • water • cinnamon stick • cloves • star anise •

For the salad: • (~ 1 1/2 cups) of quinoa • Chioggia (or regular) beets • (1/2 a cup) of arugula leaves • medium-hard blue cheese • walnuts • For the vinaigrette: • sunflower oil • white wine vinegar • fine mustard • shallot • salt & pepper

vegetable oil • ground beef or vegetarian minced 'meat' • garlic cloves, minced • white onion, chopped • red wine • tomatoes (14 ounces per can) • zucchini, quartered and sliced • sweet red peppers, chopped • chestnut mushrooms, quartered • tomato paste • cayenne pepper • smoked paprika •

vegetable oil • onion • mild curry powder (I use a store-bought mix) • basmati rice • cauliflower • eggs • salt & pepper • coconut milk • chives (optional)