Sauce

zucchini squash • sweet potato • salt • oil • medium cups flour (about 2 2/3 cups or 340 grams) • Meat sauce • beef (1 kilogram) • onions • green bell pepper • Oil • Tomato sauce to taste • Salt and seasoning to taste •

zucchini • ground beef (about 1 kg) • onions • red bell pepper • For the bechamel sauce • butter (about 100 grams) • cornstarch (about 100 grams) • Nutmeg • salt • milk (1 liter) • grated cheese (about 100 grams)

zucchini • tomatoes—one for stuffing and one for sweet and savory topping • corn and peas • Ham or cooked pork shoulder, diced (as much as you like) • Parmesan cheese and mild cheese (such as Colby or Monterey Jack), as much as you like, diced • egg yolk • onion • Salt to taste • garlic cloves • Black pepper, salt, smoked paprika, turmeric, rosemary (season to taste) • homemade white sauce (made with powdered milk, flour, salt, nutmeg or black pepper) (about 240 ml) • Bread crumbs, •

ground beef (500 g) • dehydrated bell pepper • dehydrated carrot • dehydrated onion • Enough water to rehydrate the vegetables • nutmeg • green seasoning (1 for the meat, 1 for the sauce) • salt (1 for the meat, 1 for the sauce) • Flour, as needed for coating • diced bacon (100 g) • (about 14 oz/400 g) whole canned tomatoes • water (120 ml) •

ripe fresh tomatoes, but not overripe • whole garlic cloves • olive oil (about 30 ml) • salt (optional, helps draw out moisture from the tomatoes) • fresh bay leaf (optional, especially for stews) • oregano