4 cloves garlic
1 onion
1 bunch parsley (approx. 2 cups packed)
1.5 lb / 680 g extra lean ground beef
1.5 tsp seven spice (middle eastern spice mix)
1 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1.5 tsp salt

8 oz / 225 g farfalle pasta
1 tbsp olive oil
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk
1 tbsp flour
1/4 cup / 15 g minced parsley

3 tablespoons extra virgin olive oil
½ cup / 120 ml thinly sliced shallots
Kosher salt
10 ounces / 280 g white button mushrooms, sliced into chunky pieces
8 ounces / 225 g portobello mushrooms, sliced into chunky pieces
2 garlic cloves, finely chopped
½ teaspoon crushed red chili
Freshly ground black pepper to taste
8 ounces / 225 g dried pappardelle or fettuccine pasta

1/2 brown onion, grated
500 g / 1 lb lamb or beef mince (ground meat)
2 garlic cloves, finely grated
1 tbsp finely chopped parsley (optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp ground allspice
1/2 tsp cayenne pepper

1/2 cup / 120 ml certified gluten free oats
1/2 cup / 120 ml almond milk
1 tsp chia seeds
1/2 scoop vanilla protein powder (approx 15 g)
2 tsp lime juice
1 tbsp / 15 ml maple syrup or honey
1/8 tsp lime zest
1 gluten free graham wafer, broken into pieces
1/3 cup / 80 ml greek yogurt

½ cup / 120 ml orange juice
½ cup / 120 ml low-sodium soy sauce
3 tablespoons white miso paste
3 tablespoons ginger paste
2 tablespoons honey
4 cloves garlic, mashed
1 teaspoon ground black pepper
1 teaspoon red chili flakes
3½–4 pounds / 1.6–1.8 kg chuck roast

1 tablespoon sesame oil
1 brown onion, diced
1 to 2 tablespoons gochujang (Korean chilli paste)
4 spring onions, white parts, cut into 3 cm pieces
2 cloves garlic, finely chopped
200 g mixed mushrooms (Swiss brown, fresh shiitake, oyster), thinly sliced
1 cup / 240 g vegan cabbage kimchi (some brine is fine), roughly chopped
Sea salt
500 ml / 2 cups vegetable stock

1 tbsp dark soy sauce
2 tsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1/2 tsp white sugar
1/8 tsp white pepper
1 tsp sesame oil
2 eggs, lightly whisked
2 tbsp oil (peanut, veg, canola or other neutral oil)

3/4 cup / 170 g unsalted butter, softened to room temperature
3/4 cup / 150 g packed light or dark brown sugar
1/4 cup / 50 g granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups / 250 g all-purpose flour (spooned & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

2 eetlepels olijfolie
1 ui (gesnipperd)
2 tenen knoflook (fijngesneden)
70 gr tomatenpuree (blikje)
750 gr romatomaten (in parten)
750 ml water
1 groentebouillontablet
7 blaadjes verse basilicum (of gedroogde basilicum)
1 snuf peper en zout

500 g gesneden boerenkool
1000 g kruimige aardappels (geschild)
40 g boter
1 scheut warme melk
2 theelepels mosterd
1 snuf peper en zout (naar smaak)
1 snuf nootmuskaat
1 grote rookworst (of meerdere kleine rookworsten)

350 g / 12 oz dried short pasta (small shells)
2 large broccoli heads
1 cup / 240 ml shredded cheese (or more)
2 tsp lemon zest
2 tbsp lemon juice (or more)
5 tbsp / 75 ml extra virgin olive oil
1/3 cup / 30 g parmesan, finely grated
2 garlic cloves, minced
1 tsp mixed dried herbs (or fresh)

½ cup / 115 g unsalted butter, softened
½ cup / 100 g packed dark brown sugar
½ cup / 100 g packed light brown sugar
½ cup / 100 g white granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups / 180 g dark rye flour
1 tsp baking powder
½ tsp kosher salt

1 cup / 200 g long-grain white rice
1 teaspoon sea salt
3 Tablespoons chopped fresh cilantro
2 Tablespoons fresh lime juice
1 teaspoon lime zest (or to taste)
warm cooked rice from step 1

1 tablespoon / 15 ml olive oil
12 oz / 340 g fully cooked smoked beef sausage link, cut into ¼ inch slices
1 cup / 160 g onion, diced
4 cloves garlic, minced
1 teaspoon cajun seasoning
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder

440 g / 20 oz can crushed pineapple, drained, juice reserved
1/4 cup / 65 ml reserved canned pineapple juice
3/4 cup / 185 ml milk, at room temperature
1 tsp white vinegar
3 eggs (55 g / 2 oz each)
1 1/2 cups / 265 g brown sugar, loosely packed
1/2 cup / 125 ml vegetable oil
2 cups / 300 g plain all-purpose flour
2 tsp baking soda