2/3 c. butter or coconut oil
1 c. sugar
2 eggs
2 med. bananas, mashed
3/4 tsp. vanilla
2 c. flour (I used 3/4 Spelt, 1/4 Amaranth)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
fruit, egg, dairy, vanilla, butter, sugar, organic

1 (1-lb) bag frozen baby lima beans, thawed (3 cups)
3 cups chicken stock
1 medium yellow onion, finely chopped
2-3 large garlic clove, minced
4 tablespoons unsalted butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh black-eyed peas
2-3 cups coarsely chopped trimmed baby mustard greens
2 tablespoons chopped fresh green onions
garlic, onion, greens, pepper, butter, mustard, vegetables, organic

1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp key lime juice
1 aji limo, seeded, deveined cut into brunoise
1 tbsp cilantro in chiffonade
4 tbsp of aji amarillo paste
1 tsp minced garlic
2 tbsp of vegetable oil
salt and white pepper

Garnish:
Cooked kernels from one fresh ear of corn (preferably peruvian choclo)
Fresh parsley chiffonade
fish, garlic, pepper, organic, corn, shellfish