The secret ingredient for Level I: Entree is BEANS. Red, black, green, wet, dried, pureed; it is up to you.

The following exerpt is from the Food Network Encyclopaedia:

These seeded pods of various legumes are among the oldest foods known to humanity, dating back at least 4,000 years. They come in two broad categories--fresh and dried. Some beans, such as black-eyed peas, lima beans and cranberry beans, can be found in both fresh and dried forms.

Dried beans are available prepackaged or in bulk. Some of the more popular dried beans are black beans, chickpeas, kidney beans, pink beans and pinto beans. Dried beans must usually be soaked in water for several hours or overnight to rehydrate them before cooking. Beans labeled "quick-cooking" have been presoaked and redried before packaging; they require no presoaking and take considerably less time to prepare. The texture of these "quick" beans, however, is not as firm to the bite as regular dried beans. Store dried beans in an airtight container for up to a year.

Dried beans are rich in protein, calcium, phosphorus and iron. Their high protein content, along with the fact that they're easily grown and stored, make them a staple throughout many parts of the world where animal protein is scarce or expensive.

(UPDATED) So far the only problems we are aware of are with nuts (except cashews), citrus (particularly grapefruit), dairy products (lactose), onions /shallots (but leeks are OK), and coconut. Please also indicate if there is any pork or shellfish (even as part of a sauce) in your dish. We will keep this list up to date as guests email us with their limitations.