Vegetables one

EVOO from Spain • zucchini, cut into chunks • Summer squash, cut into chunks • mixed cherry tomatoes • bulb fennel, thinly sliced • lemon, thinly sliced, seeds removed • green beans, cut into 1” pieces • Small bunch of ramps or scallion bulbs, plus greens thinly sliced • garlic, grated • wild salmon filets, 6oz each • Salt, pepper and lemon zest • fresh herbs like basil, tarragon or Summer savory •

chicken tenders • squash • zucchini • an onion • minced garlic • Salt, pepper, red pepper flakes • Olive oil • green beans (raw)

diced potatoes • diced carrots • diced brinjals • raw papaya • small Onion chopped • small Tomato chopped • chopped garlic • panchphoran (cumin, mustard, nigella, fennel & fenugreek) • ghee for tempering • dried red chillies • Salt • turmeric powder •

basmati rice, washed until the water is clear • oil • onion, sliced • vegetable broth (regular broth would work as well) • salt • frozen edamame

fish, whole or otherwise • small carrots • peppers • small onions • drizzle olive oil • white wine • lemon or lime • salt and pepper

salmon filets • roasting vegetables (I used green beans &tomatoes). asparagus and broccoli would be fine too. • olive oil • lemon, garlic, and herb butter - you can make or purchase premade • salt and pepper

Chicken breasts (cubed and cooked) • Quinoa (rinsed) • Chicken bouillon • Garlic • Zucchini (chopped) • Sun-dried tomatoes (chopped) • dried basil • water

octapus (cut in meduim pieces) • carrot • zuchini • onion (white or red) • tomatos • fresh herbs (basilicum, thym, mint etc) • fresh spinach

Soy sauce • Oyster sauce • Sake • Mirin • Honey • Sesame oil • cm Garlic (tubed) • Toasted white sesame seeds

Broccoli (one Broccoli) • Carrot (1 or 2 carrots) • Egg • Shredded cheese (choose your favorite one) • Garlic powder • Black pepper • Salt

Chicken breast strips 50g(about one breast) • sake or water • Apple 25g(about 1/8) • Celery 25g(about 1/3) • Onion 25g(about 1/8) • ★1 tbsp vinegar • ★1/2 tbsp olive oil • ★1/4 teaspoon sugar • ★1 pinch salt • ★ A little pepper

Soji • Water • Salt • Sugar half tea spoon • Turmeric, kastori methi, red chilli, hing • Vegetables one bowl any of your choice like capsicum, carrot • Onion • Ghee 2 table spoons

boneless chicken thighs • black bean paste • can mushrooms • carrots • cucumbers (½ of one cut into matchsticks) • zucchinis • small squash • medium yellow onion • garlic, minced • sesame oil • water

Chicken thigh, thinly sliced • Pork chop, thinly sliced • No meat is fine too! • carrots • potatoes • ft stick burdock root (optional but would be nice to have) • shiitake mushrooms (optional) • lotus root (optional but would be nice to have) • konjac (optional because it’s hard to find outside of Japan!) • water • sake • soy sauce •

A) INGREDIENTS FOR SWEET FRIED TEMPEH (can also be eaten separately with salads as a protein topping) • For 2 -3 servings • □ 1 packet of tempeh (200g), cut into size of Lego bricks approx 1.25"x 0.5" • □ ¼ tsp of turmeric powder • □ ½ tsp of coriander powder • □ ¾ tbsp of palm sugar or grated Gula Melaka • □ 1 calamansi lime • □ Salt • □ Olive oil spray • □ 2½ tbsp of virgin olive oil • B) INGREDIENTS FOR SPICE PASTE OR 'THE REMPAH' • □ 3/4 cup of shallots, halved (about 8 -12 pcs) •

Of chicken breast • carrots (I know I used raw baby carrots) • bell peppers (get colored ones to add beauty) • Salt + table pepper + lemon pepper + cracked black pepper • Onion powder + garlic powder • Hot sauce + Lea and Perrins Worcester scauce • Fire-roasted diced canned tomatoes • Parmesan cheese • golden sweet corn • chicken broth (one regular sodium and one low sodium) • shrimp • BBQ sauce

Broccoli • coliflower • garlic • olive oil • Green chillies • carrot • mutter/ peas • beans • noodles • chilli sauce • red chilli sauce • soya sauce •

Idli batter • mix vegetables • red chilli sauce • haldi Hing a pinch • red chilli powder • green chilli Chopped • tomato sauce ginger garlic paste one tablespoon • Carionder leaves for granish • Oil • Salt

steak • potatoes or three small potatoes • Use one can of each vegetable you want to have • sweet corn • peas • Rotel (HOT) • potatoes • ^^^ I also added 3 small Potatoes • tomatoes (optional)

flour, 1tea spoon salt, 2 eggs 2 carrot • baking powder, 2 green pepper, one onion • melted butter, 1 boiled potato, some cabbej, boiled 2 eggs

Ingredients for marination: - • Coriander leaves 1/4 cups • Mint leaves 10-12 no • Garlic cloves 2-3no • Ginger 1"inches • Green Chilli No • Honey • Juice of one lemon • Soy sauce • Hoisin sauce • Rice vinegar • Other ingredients:- •

large bunch Bok Choy, white stems separated from green leaves • olive oil • small onion, diced • garlic cloves, minced • grated peeled fresh ginger • red curry paste (use mild or spicy, according to preference). Medium works best with this dish. I used a jar of Trader Joe's Red Curry Simmer Sauce! • small sweet potato, peeled and cut into 1 inch pieces • chicken or vegetable stock • Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)) • dark brown sugar • can of full fat coconut milk • teaspoon kosher salt plus more to taste •

Option: I normally start out with 1 large can or bottle of V8 juice... fill the can or bottle with water and mix in 5-7 quart pot • This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot • While the liquids are cooking on low heat. Prep: • Medium potatoes, peeled and cut into large bite size pieces • large carrots cleaned and cut into large bite size pieces • large bell peppers cleans a cut into large bite size • large sweet onions roughly chopped • I save celery tops with leaves, I tossed in three for flavor • fresh Cloves minced garlic • Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes • White cabbage roughly chopped • I add enough Raw sugar to cut the tartness. (I do not like tart) •

large Butternut Squash • Carrots • Turnips • large Broccoli • fingerling potatoes (in this dish I used purple potatoes) • Rutabaga • Onions (smallish ones if you can find them) • table spoons Olive oil • Dried Thyme • Salt

For filling: • shrimp (peeled and divined) • zucchini (graded) • carrots (graded) • Garlic (or 2 cloves) • green / red pepper(one jalepeno is fine) chopped • dry onion (chopped) • Salt and pepper • For sauce : • chicken broth • flour • oil •

ground beef • mixed vegetables • whole green beans one can I drained • beef broth • salt • dehydrated onions • grated extra sharp cheddar cheese

Water chestnut • Bean sprouts • Bamboo shoots • onion-I used a yellow onion and some green onions also • Lomein noodles- I use the ones made from egg whites only • Chicken broth stock- I used the kind that also had tiny bits of veggies in it. Just look on back of containers ingredients label • Carrots, broccoli, mushrooms- Sliced-I don't like so I didn't add to this one. • Soy sauce- I used a stir fry sauce that had soy sauce and other sauces made in it also • Gravy master browning caramelizing sauce • Garlic minced • Ginger • Shredded cabbage •

Stalk of celery (or one small bag of the dollar celery packs). • Organic Petite Carrots • cup of spiral noodles (preferably veggie Rotini) • small mini sweet bell peppers • 48 ounces or 3lbs. of Swanson chicken broth • onion, chopped • green bell pepper • oregano • ground black pepper (depending on how spicy you want yours to be) • parsley • garlic powder

also can add chicken if you like to make one meal