Zucchini and squash pasta with parsley and mint sauce

Korean luncheon meat and kimchi kimbap (seaweed rice roll)

Braised pork knuckle, pork belly, and daikon

Salmon crudo in Asian seasonings, topped with chopped cilantro and shallot

Lotus root and pork belly in Asian seasonings, also with a touch of aged Shaoxing wine

Whipped brie with mascarpone, honey, and pink peppercorn

Diced chicken and preserved Yibin suimiyacai (mustard greens)

Creamy mussels and seaweed pasta (can use clams, scallops, or hearty fish instead)

Spicy sausage fried rice (interchangeable with chorizo)

Seared corn and seaweed fritters

Vegetable and meatballs pasta bake using at least five veggies with five different colors

Korean braised potatoes/gamja jorim

Mixed fruit and vegetable juice using kale, carrot, blueberry, pear, and apple

Zucchini, corn kernels, and ground pork stir-fry