| all-purpose flour | 2 tablespoon | |
| asparagus spears | 1 pound | Trimmed and peeled, cut into 1-inch pieces |
| baguette | 1 slice | or other good quality bread |
| baking powder | 0.75 teaspoon | |
| baking soda | 0.25 teaspoon | |
| Black pepper, freshly ground | | |
| butter | 2 tablespoon | |
| buttermilk | 90 gram | |
| cake flour | 3 tablespoon + 100 gram | can substitute all-purpose flour |
| carrots (peeled and very finely grated) | 0.5 lbs | |
| celery root (cleaned, peeled and cut into relatively equal cubes) | 1 count | |
| Certo liquid pectin | 170 mL | 2 pouches |
| chamomile | 8 gram | |
| chili oil | | |
| dried kombu, broken into small pieces | 3 gram | |
| Dried Lion’s mane mushrooms | 15 gram | |
| dry ground mustard | | |
| Edible flower petals | | colorful, included for contrast not flavor |
| egg whites, large | 5 count | |
| egg yolks, large | 3 count | |
| endive | 3 count | |
| extra virgin olive oil | 3 tablespoon + 3 teaspoon | |
| fennel bulb, very thinly shaved | 40 gram | ~1/2 a bulb |
| fresh sage, finely chopped | 1 tablespoon | or 1 teaspoon dried sage |
| fresh thyme | 1 teaspoon | chopped (or 1/2 teaspoon dried) |
| freshly grated Gruyere cheese | 0.25 cup | |
| freshly grated Robiola cheese | 0.25 cup | |
| freshly ground black pepper | | |
| garlic | 1 clove | chopped |
| garlic head, small (bottom chopped off and excess skin removed) | 1 count | |
| garlic, finely chopped | 3 cloves | |
| Granny Smith apples | 0.7 pound | 70% Granny Smith + 30% Honeycrisp (or Pink Lady) |
| granulated sugar | 110 gram + 0.5 cup + 400 gram | about 2 cups |
| green apple, julienned (matchsticks) | 25 gram | |
| ground cumin | | |
| ground ginger | | |
| ground nutmeg | 0.25 teaspoon | |
| hazelnuts | | |
| heavy cream | 300 gram | |
| honey | 265 gram | |
| Honeycrisp apples | 0.3 pound | or Pink Lady |
| Kosher Salt | 0.5 teaspoon + 1 pinch + 4.5 gram | to taste; ~0.15g (for ~150g of egg whites) |
| large eggs | 2 count | |
| lemon juice | | |
| lemon juice, fresh | 6 teaspoon + 1.5 tablespoon | to taste |
| lemon zest | 1 pinch + 0.5 teaspoon | |
| light corn syrup | 1 tablespoon | |
| light soy sauce | 0.5 teaspoon | |
| lillet blanc | 49 gram | |
| Maldon salt | | |
| maple syrup, grade A | 100 gram | |
| mascarpone | 30 gram | |
| nettle leaves, fresh | 5 ounce | substitute 2 cups dried organic nettle leaf, if necessary |
| neutral oil | 1 tablespoon + 1 teaspoon + 200 gram | vegetable or grapeseed oil |
| olive oil | 3 teaspoon + 2 tablespoon | |
| organic extra virgin olive oil | 2 tablespoon | or to desired consistency |
| parmesan cheese | 0.5 cup | finely ground |
| Parmigiano Reggiano, grated | 3 ounce | |
| Pepper | | |
| pine nuts | 4 tablespoon | toasted or raw, depending on availability |
| Pink grapefruit, freshly squeezed juice | 333 gram | about 2 large pink grapefruits |
| purple carrot (peeled) | 1 count | |
| rice vinegar | 2 drops | |
| ricotta cheese | 0.5 cup | |
| shallots | 0.25 cup | Finely chopped |
| sourdough bread | 1 slice | or other good quality bread, gluten-free if required |
| sugar | 1.5 tablespoon | |
| sweet onion, large (cut into quarters) | 0.5 count | |
| unsalted butter | 4 tablespoon + 14 gram | about 1 tablespoon |
| vanilla extract | 1 teaspoon | |
| various vegetables, such as carrots, celery, onion, garlic, and herbs (whatever looks good) | | |
| water | 40 gram + 1300 milliliter + 0.5 cup | include up to 8 grams of nettle water, taste to ensure it's not too bitter |
| watercress, trimmed (thick stems removed) | 90 gram | ~60% of total volume |
| white wine vinegar | 1 cup | or champagne vinegar for softer acidity |
| Whole grapefruit, washed | 1 count | |
| whole milk | 0.25 cup | |
| xanthan gum | 0.5 gram | ~0.1% by weight; ~0.15–0.225g (for ~150g of egg whites) |