my version -- quinoa with mixed green, jicama, sautéed carrots, chard bok choy dressed with thai basil salsa verde. seared scallops served over pea purée... "Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains." -- Wikipedia "Pea purée is a great accompaniment to many dishes - and it’s very easy to make. The short season of fresh peas, from the beginning of June to end of July, is an ideal time to whip up some pea purée. However, frozen peas are available to use year-round, and are actually much easier to use. If using fresh peas, buy them just before you make the purée, as the sugars are quickly lost after harvest." -- Great British Chefs

my version -- basmati rice cooked with saffron, raisins, carrots, etc.; lamb shank marinated with a verity of spices then slow roasted for several hours... "kabuli pulao is a variety of pilaf made in Afghanistan, Uzbekistan and Tajikistan, as well as in Khyber Pakhtunkhwa. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf." -- Tasteatlas

my version --- served on a bed of mixed green; lightly dressed with sesame oil, citrus juice, mirin, pink salt, and cayenne... When the Gold Rush of 1849 hit, there was a huge demand for oranges in the gold country because it was well established that fresh citrus was useful in combating scurvy, a vitamin-C deficiency. The fruit was actually a mutation from an orange tree that grew in a Brazilian monastery. The U.S. Department of Agriculture obtained cuttings from this tree and in 1873 sent two or three starter trees to spiritualist and woman suffrage activist Eliza Tibbets in Riverside to see if they would grow." -- The history of citrus in California salmon cooked with ginger citrus sauce; served with crispy salmon skin, and roasted veg infused with kaffir lime leaves..

my version --- seared and poached with garlic, parsley, capers, white wine, lemon, butter, and thyme; served with smokey bell pepper sauce... "Sea bass are small fish that live in the western Atlantic between Florida and Cape Cod. Unlike other bass, like striped bass and white bass, sea bass is only found in the ocean. Several types of "bass," like Chilean sea bass, are not really bass at all, but fish renamed to enhance marketability. Also called black sea bass and blackfish, the sea bass is a stout-bodied bottom feeder with grayish-black coloring and a white belly. The flesh is white and somewhat firm with tight, small flakes and a delicate flavor.” -- Food Network

my version — tilapia roulade stuffed with sautéed spinach (garlic, ginger, salt, chili, turmeric), yellow bell paper, and dill; served with homemade Japanese yaki onigiri (grilled rice ball) and Thai yellow curry sauce. "The word roulade stems from the French rouler, meaning “to roll.” It describes everything from those humble Ho-Hos you bought at 7-Eleven as a kid to the French Laundry’s Roulade of Pekin Duck Breast. It can be a great technique for transforming meat odds and ends into an attractive, uniform whole, or—as in this versatile fish technique—combining two pieces of meat to create better texture and an elegant presentation.” -- ChefSteps Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり -- "Onigiri go way back in history; people in Japan ate rice balls over a thousand years ago, before chopsticks became common. Samurai carried onigiri wrapped in bamboo leaves to fortify themselves during battle; there's mention of onigiri enjoyed at picnics in an eleventh-century diary." -- epicurious

(steamed Fish in Parchment Paper) — my version — inspired by chef massimo bottura, my cod en papillote is elevated with home-made: coconut infused asparagus & leek puree; sweet yellow pepper coulis; smoky red pepper coulis; and yogurt cream. "Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper.” I cooked my mine with cod, leek, carrots, zucchini, asparagus, seasoned with Herbes de Provence, pink salt, black pepper, butter, and white wine. Yellow and red peper coulis were made from scracth to elevate diferent falvor profiles. "A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. - Wikipedia. My wife made the coconut infused asparagus & leek puree. The coulis, sauces, purees, and plating was inspired by chef Massimo Bottura’s work.

my version — seasoned with za'atar, cumin, minced shallots, coriander, cinnamon, cayenne pepper, clove; and parseley, mint leaves -- served with yogurt raita... "Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, or lamb—mixed with spices or onions.” -- Wikipedia

my version -- sweet chicken or vegan saugage cooked with garlic, shallots, tarragon, thyme, etc.; finished with gochujang (Korean chili paste) tomato sauce and sautéed sweet peppers with parsley... "Italian sausage is often noted for being seasoned with fennel as the primary seasoning. The most common varieties marketed as "Italian sausage" in supermarkets are hot, sweet, and mild. The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter.” - Wikipedia Served with basmati rice cooked with fig, cashew nuts, peas, sumac, etc.; and root veg stew cooked with harissa, tomato, cumin, balsamic vinegar, garlic, cinnamon, clove, etc.

my version -- stuffed with leftover kefta kebab, egg, cilantro, chives, scallions, garam masala; served with tamarind sauce... "Mughlai paratha is a popular Bengali street food originated from Bangladesh, Kolkata, and West Bengal. It is a paratha enhanced by a stuffing of egg, onions and pepper, and minced meet. Paratha is one word that can make anyone's mouth water. Be it a stuffed paratha or a simple plain paratha. This paratha recipe is mostly enjoyed as a snack and is popular street food recipe. Traditionally, Mughlai Paratha has a stuffing of minced chicken or mutton, on which the layer of egg yolk is applied, and then deep-fried. However, it has also seen many changes over the years and today, several other variations of Mughlai Paratha are available. This paratha recipe clearly denotes the influence of Mughals on the Bengali cuisine.” - Times Food

my version -- my mom's bengali macher chop elevated with panko served with tamarind chutney; aromatic rice; chickpeas cooked with spinach, pach phoran, and mustard oil... My version of maacher chop is more like a croquette. The real maacher chop has an outer casing of potato, stuffed with a separately cooked spicy fish stuffing, then deep fried.

my version -- my mom's egg pudding elevated with caramel candy... Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, egg pudding or caramel pudding is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. - Wikipedia

my version -- with tomatoes, garlic, chili, paprika, safron, poached lobster, prawns, and grapes and variour raw vegs... "Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish and Portuguese cuisine, it originated in the southern regions of the Iberian peninsula specifically Andalusia, Algarve, and Alentejo. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool." -- Wikipedia