• Compose your lasagna 1 layer per time: 
  • Besciamella 
  • Ragù or pesto
  • Pasta 
  • Repeat 1-2-3 until all ingredients are used (should be 5 layers of pasta) 
  • Sprinkle of parmesan on top Cook in pre-heated oven at 180 °C for 40 minutes 

• Besciamella 
  • Ingredients: 
    • 300g butter
    • 3 liters of milk
    • 300g all purpose or “00” flour 
    • 1 tea spoon of salt 
    • 1 teaspoon of nutmeg 
  • Preparation:
    • Melt and stir. In a saucepan, melt the butter over low heat. Now add the flour, better if you use a flour sieve, in this way you are sure that no lumps are formed. Mix quickly (but very quickly) with a whisk. Stir until the mixture is smooth and without lumps.
    • Add milk. Meanwhile heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. 
    • Stir. Add salt and grated nutmeg. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. 
• Ragù 
  • Ingredients: 
    • 1.5kg of grounded beef 
    • 0.5kg of ground pork 
    • 4 Carrots 
    • 1 Onion 
    • 4 stalks of celery 
    • 2l of tomato sauce 
    • ½ cup of olive oil 
    • 1 tea spoon of salt 
    • 10 basil leaves 
  • Preparation:
    • Cut. Chop the onion, carrots (after peeled) and celery into small cubes (0.5 cm max) 
    • Cook. In a large pot heat the olive oil and sauté the chopped vegetables for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomato sauce (clean the sauce container with a small amount of water that you will add to the pot), salt and basil and finish cooking for 1 hour (or until the sauce thickens) at medium low eat. 
• Pesto
  • Ingredients: 
    • 3 garlic cloves 
    • 500g of freshly grated parmesan cheese 
    • 800g olive oil 
    • 120g of pine nuts 
    • 10g salt 
    • 400g basil leaves 
  • Preparation:
    • Pulse. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add garlic and cheese and pulse several times more. If you are brave enough, use a marble pestle instead. Add salt 
    • Slowly pour. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor. 
• Pasta
  • Ingredients: 
    • 3 kg of all-purpose or “00” flour 
    • 30 eggs 
    • 4 tea spoon of salt 
  • Preparation:
    • Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. Pour the eggs in the well and beat them with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, wet your hands under the faucet and continue to work the dough. Once the dough has formed, clean your hands and the work surface. 
    • Knead and knead (and knead). Clean off your work surface, first by scraping with a bench scraper, then by wiping down with a damp cloth or sponge. Lightly flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, then with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. Nota bene: the weather, age of your flour, size of your eggs, and numerous other factors can influence the dough’s texture. If the dough is dry and crumbly, sprinkle with a bit of lukewarm water until it becomes pliable. If too wet, add flour, about a tablespoon at a time, until you can handle it well. Roll the dough into a smooth ball. 
    • Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don’t skip it! 
    • Roll. Make small cuts and start rolling using gradually thinner settings. Ideally until the pasta sheet is transparent (you see the shadow of your hand from behind, or 0.6 mm, or 4-5 in kitchen aid). Cut with the desired size (ideally 30×20 cm) and don’t pile them one on top of each other or they will attach. 
    • Cook. Dip a lasagna sheet (1 per time) in boiling water for 30 seconds. They will continue cooking in the oven later. Still, don’t pile them one on top of each other or they will attach. If you want to skip this step you can, just make the sauces slightly more liquid. 

• Ingredients:
  • 3.75 cup Canola oil 
  • 1.25 cup red wine vinegar 
  • 10 tbsp lemon juice 
  • 10 tbsp agave syrup 
  • 10 tsp salt 
  • 5 tsp garlic powder 
  • 5 tsp grounded black pepper 
  • 5oz honey goat cheese 
• Preparation:
  • Mix dressing ingredients together except goat cheese 
  • Optional: mix goat cheese into the dressing 
  • Chop/tear Kale into chunks. Probably a bit larger than a quarter. Toss into a large bow 
  • Slice apple into thin slices. Toss into the bowl with the kale 
  • Add dried cranberries into the salad bowl. Create bite-sized test samples of the salad. Add a random number of cranberries and have a participant try the samples. Record “too much”, “Just right,” or “not enough”. Guesstimate how many berries should go in the full salad. Maybe weight test samples vs. the whole bowl and compute a ratio. Submit study for IRB approval. 
  • Chop nuts if needed and add to the bow. Check if someone has allergies. 
  • Optional: Add dressing any time and toss. Or leave it on the side for people to add. 

Ingredients 

• 2.25kg mascarpone 
• 15 eggs
• 750g savoiardi Ladyfingers cookies
• 360g sugar
• 0.9l coffee
• unsweetened cocoa (as needed to cover it)

Preparation

1. First of all, make the coffee. It needs to have time to cool down (you can add some Rum if you like).
2. Separate the egg whites from the yolks. Not a single trace of yolk should be in the white. Set aside the yolks and whip the egg whites until stiff: you will get at it when the egg whites will not move if you turn the bowl over. 
3. Now, in another bowl, beat the egg yolks with sugar until light and smooth, 3 to 5 minutes. 
4. In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready, add the mascarpone cheese and whip. 
5. Add the stiffly beaten egg whites and mix with a wooden spoon, from bottom up. Mix slowly until smooth and creamy. 
6. Prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan. 
7. Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking. IMPORTANT. The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny. 
8. Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers. 
9. Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously. 
10. Sprinkle with cocoa powder. You can even add dark chocolate chips, if you like.
11. Let rest in the fridge for 3 hours.

Ingredients

Serves 8
o 2 bunches spinach (callaloo leaves are not locally grown in the USA)
o 8 ochroes
o 4 stalks chive (green onion)
o 2 sprigs thyme / powder
o 2 sprigs cilantro
o 2 sprigs parsley / powder
o ½ cup chopped onion
o 1 tsp. minced garlic
o 1 whole hot pepper – Scott bonnet (optional)
o 2 cups coconut milk
o 2 cups hot water
o 1 cup pumpkin cubed (medium)

Method

1. Cut spinach leaves and the soft part of stalk into three pieces [all leaves were pre-washed and frozen
   for preservation and convenience].
2. Cut ochroes, chives, thyme, cilantro, parsley in small pieces.
3. Wash and prepare veg/seasonings (onion, garlic, pumpkin) as described in the ingredients list above.
4. In a large pot or skillet add ochroes, chives, thyme, cilantro, parsley, onion, garlic, and pumpkin and add
   water to cover the top of the ingredients on a medium heat, uncovered until all ingredients are
   soft/well-cooked.
5. Add in spinach leaves, coconut milk, water (as needed to barely cover leaves) and bring to a boil;
   reduce heat, cover, and simmer until spinach is well-cooked (a few minutes).
6. Swizzle or beat mixture with a hand beater or pulse carefully and briefly in a blender.
7. Add salt, black pepper and a dash of sugar to taste and stir well.
8. Add whole hot pepper at the end for flavor (if the pepper bursts in the pot it won’t be edible!

Ingredients

Makes 18
o 1 cup or 8 oz. flour
o 1 tsp. baking powder
o 2 tsp. ground cinnamon
o 2 oz. margarine
o ½ cup sugar
o 1 egg
o 2 cups grated coconut
o 2 tsp. vanilla essence
o 1 ½ tsp. nutmeg essence
o ½ tsp. grated lemon rind
o 1 small bottle simple/ sugar syrup

Method

1. Sift together flour, baking powder and cinnamon.
2. Cream butter and sugar; blend in egg.
3. Add dry ingredients to creamed mixture.
4. Stir in coconut, vanilla, nutmeg, and rind; batter should be stiff.
5. Drop on greased sheet in rough heaps the size of an egg.
6. Bake in a hot oven at 400 degrees F until lightly browned (about 20 minutes).
7. Glaze with sugar syrup and sprinkle lightly with brown sugar.

Ingredients

Serves ~10
o 1 cup chopped onion
o 1 tbsp. minced garlic
o 1 cup chopped pimento peppers
o 1 carrot cubed (small)
o 1 tbsp. vegetable oil
o 4 stalks celery, cut in 1” pieces
o 1 ½ cups pumpkin cut into ½ inch pieces
o 1 dash of hot pepper
o 1 cup dried lentils, washed
o 3 cups water or vegetable broth
o 1 tbsp. sugar
o 1 dash(es) salt
o 1 dash(es) black pepper
o 2 Bay leaves

Method

1. Soak lentils in hot water for ~ 20 minutes (*optimal soak time of 2 hours in room temp water)
2. Wash and prepare veg/seasonings (onion, garlic, pimento peppers, carrots, celery, pumpkin) as
   described in the ingredients list above.
3. In a large skillet pan over medium heat, sauté onion, garlic, pimento peppers in oil until tender.
4. Add celery, pumpkin, carrots, hot pepper, lentils, and water/vegetable broth.
5. Bring to a fast boil, lower heat, cover and simmer until lentils are tender. Add more vegetable broth if
   needed.
6. Adjust to taste with salt, sugar, pepper and bay leaves and cook for 10 minutes more.

Ingredients

Serves 4

o ½ pack macaroni shells (16 oz)
o 2 cups grated cheese (for mixture)
o 2 cups grated cheese (for on top pie)
o 1 ½ cups evaporated milk
o 1 tsp. salt
o ¼ tsp. white or black pepper
o 1 tbsp grated onion
o 1 tbsp grated garlic
o 1 tbsp grated pimento peppers
o 2 dashes mustard

Method

1. Grate cheese for mixture and on top pie in separate bowls. NB. ¼ lb. block of cheese yields ~ 1 cup of
   shredded cheese.
2. Wash and prepare veg/seasonings (onion, garlic, pimentos) as described in the ingredients list above.
3. Boil macaroni in salted water until tender; drain.
4. Combine cooked macaroni, cheese (for mixture), milk, salt, pepper, grated onion, grated garlic,
   mustard, (optional powder additions to taste: seasoning pepper, chive, celery, onion, garlic) in a pot
   over low heat and stir until cheese is melted and ingredients mixed well.
5. Pour mixture in a greased baking dish and add grated cheese (for on top pie) on-top of the mixture in
   dish.
6. Bake at 350 degrees (F) until firm and the cheese on top is golden-brown (approx. 30 minutes).

Ingredients

Serves 8 (two pieces per person)
o 16 pieces of chicken (bone-in thighs, halved)
o 1 bottle of Chief’s premium green seasoning
o 1 tsp. salt
o ½ tsp. oil
o 3 tbsp. brown sugar
o 1 cup water or chicken broth
o 1 tsp. hot pepper or to taste
o ½ cup chopped onion
o 1 tsp. thyme
o 2 tbsp. finely chopped cilantro
o 2 tbsp finely chopped culantro (Chadon Beni)
o 4 tomatoes chopped/ cubed
o 1 dash mustard
o 2-3 dashes ketchup
o 4-5 dashes of Kick’n Chicken seasoning powder

Method

1. Clean and season chicken with Chief’s green seasoning, salt, olive oil, dash of pepper flakes and leave to marinate overnight (at least). Halve chicken thighs.
2. Wash and prepare veg/seasonings (onion, thyme, cilantro, culantro, tomatoes) as described in the
   ingredients list above.
3. Heat oil in a heavy pot, add brown sugar and allow to brown (melt into a golden-brown syrup).
4. Add the chicken pieces (minimize the amt. of fluid transfer into hot oil) and turn, flip, and stir
   continuously until all pieces are brown all over and liquid dries out.
5. Add 1 cup of water and any remainder of chicken green seasoning, hot pepper, onion, cilantro,
   culantro, chopped tomatoes and Kick’n Chicken powder. Cover pot and cook on medium heat until
   chicken is tender.
6. Add more water for gravy and adjust with salt, black pepper, chicken seasoning, ketchup, and mustard.