Food Preparation Part I
Food Preparation - Step 1

• Onion (1) - Thinly Sliced
• butternut squash (2 cups) - diced 

Food Preparation - Step 2

• maitake mushrooms - pull apart and place into medium bowl
• coat with olive oil (2 table spoons)
• gently toss with salt
• spread on parchment lined baking sheet
• top with thyme sprigs (5)
• top with rosemary sprigs (5)

Food Preparation - Step 3

• chops leaves from thyme sprigs (2)
• chops leaves from rosemary sprigs (2)
• mix in medium bowl with caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs 

Food Preparation - Step 4

• finely dice shallots * 4

Part I Cooking Instructions

1. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - stir & sauté onion 12-20 Minutes
   - set aside
2. Preheat Oven - 350 F
   - parchment lined baking sheet
   - spread butternut squash 
   - drizzle olive oil 1 table spoon 
   - sprinkle salt 
   - lay 5 thyme sprigs 
3. Oven - 350 F (15 Minutes)
   - bake butternut squash
4. Oven - 350 F (5-8 Minutes)
   - toast hazelnuts (1/3 cup roughly chopped)
5. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - stir in garlic (1 tbl spoon) minced
   - add baby spinach (3 cups)
   - season with salt
   - sauté 3-4 minutes
   - set aside then gently squeeze out liquid
6. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - add Portobello mushroom caps
   - sauté 7-8 minutes
   - set aside then gently squeeze out liquid
7. Stovetop - skillet medium heat  
   - heat olive oil  (1 TBL spoon)
   - add finely dice shallots 
   - sauté 8-10 minutes
   - stir in flour (2 TBL spoon) until golden brown (4 minutes)
   - add vegetable stock (1 cup)
   - add red wine  (1 cup)
   - whisk continuously until no lumps
   - increase heat to medium-high heat 
   - stir until gravy thickens (2-3 minutes)
   - add tamari (2 TBL Spoons), sugar (1 teaspoon), salt, pepper

Food Preparation Part II 
Food Preparation - Step 5

• Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, 
  leaving a 2-inch border on one short side.
• On the short side opposite the clean border, arrange the Portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly,
  starting at the side with the Portobellos and pushing in any filling that falls out. Place 
  seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of 
  the pastry with a sharp knife; brush with the vegan egg wash.

Part II Cooking Instructions

• Preheat Oven - 400 F
• Oven - 400 F (15-20 Minutes)
  - Put in wellington
  - Bake until golden brown

​Food Preparation

• Finley Chop one (1) Yellow Onion
• Peal three (3) plum tomatoes

Cooking Instructions

• stovetop - Dutch Oven Step 1 (10 Minute) - high-heat
  - sauté onions - 10 Minutes
• stovetop - Dutch Oven Step 2 (bring to simmer) - medium heat
  - add tomatoes, Garlic, Ginger, Turmeric 
  - stirring often, until tomatoes break down - 5-7 Minutes
  - stir occasionally bring to simmer 
• stovetop - Dutch Oven Step 3 (20-30 Minutes) - reduce heat
  - Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper

Cauliflower Garnish 

• toasted nuts
• fresh parsley
• hummus

I can help you with that. 😊
Here are the recipes for foul mudammas and roasted cauliflower, along with the ingredients, oven temperatures, and preparation instructions.
Foul Mudammas Recipe
Ingredients:

• 2 cans of plain fava beans (13 to 15 ounces each can)
• ½ cup of water
• Kosher salt, to taste
• 1 teaspoon of ground cumin
• 2 hot peppers, chopped (jalapeños will work here)
• 2 garlic cloves, chopped
• 1 large lemon, juiced
• Extra virgin olive oil, to drizzle
• 1 cup of parsley, chopped
• 1 tomato, diced
• Warm pita bread, sliced tomatoes, cucumbers, green onions, and olives, to serve

FAVA Preparation Instructions:

• In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

1. In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
2. Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
3. Serve with pita bread, sliced veggies and olives.

***************


Cauliflower : https://www.themediterraneandish.com/best-roasted-cauliflower-recipe/
Roasted Cauliflower

• Preheat the oven to 450°F.

• 1 head cauliflower cored and divided into small florets
• Private Reserve Greek extra virgin olive oil
• 2 teaspoon ground cumin
• 1 teaspoon harissa spice
• Salt and pepper
• 1 to 2 tablespoon lemon juice or juice of ½ to 1 lemon to your liking
• Handful fresh parsley for garnish optional
• ¼ cup/30 g toasted pine nuts or toasted slivered almonds, optional

​ADOBO CHICKEN SOUP RECIPE
Ingredients:

• Adobo
• leek * 2
• carrots * 4
• Celery * 6
• chicken thighs * 6
  chop chicken before cooking
  
• avocado oil
• chicken broth
• bone broth
• Orzo 1 Cup

Preparation Instructions:​​

• Preheat the oven to 350°F - set oven timer 30 Minutes
  • 20 minutes 350°F -

 

• Mix all ingredients in a large bowl.
• Spoon into shallow 1-quart baking dish.
• Bake 20 minutes 350°F or until mixture is heated through; stir.
• Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.

Preparation Instructions:​​

• Preheat the oven to 400°F - set oven timer 30 Minutes
  • 20 minutes 400°F -

 

• Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, or until creamy.
• Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.
• Transfer the dip to an oven-proof dish and bake for 20 minutes 400°F 
• Serve with tortilla chips, cucumber slices or other vegetables.