One of the things that perennially bugs the CC is that neither home chefs nor professional chefs give any insight whatsoever into how a meal is actually constructed.
This has something fundamentally to do with the "recipe" format of cookbooks. One really needs an entirely alternate model that works at the meal level.
Cookbooks also rely on the entirely unreliable fact that people just magically absorb knowledge by "osmosis" and "culture". Both of these seem to be demonstrably false assertions. Since one is not always granted the luxury of an Italian nonna or an Japanese obaachan and since kids are not born knowing complex culinary logic when yanked from the womb, one is left with the inescapable conclusion that all knowledge is learned.
That means one should be able to both teach it and learn it.
The CC is going to use himself as an example.
The only thing planned before the Saturday was that the meal would be Japanese and it would feature some form of clams - either asari gohan (= あさりご飯 = clam rice) or asari no miso dashijiru (= あさり味噌汁, clam miso soup.)
The CC arrived at the farmers' market on a frigid Saturday morning only to find that most of the vendors were missing. It was already turning into a disaster.
Thankfully there was one vegetable vendor and the fishmonger was around.
Cauliflowers were obtained (purple, romanesco) as were some carrots. The CC noted that he had exactly two Italian flat beans and two cherry tomatoes at home. This was going to be a tricky operation.
The CC noted that there were no scallions at home and none at the market neither. However, he did have some homemade furikake already prepared. That put paid to the idea of the asari gohan (because of the black furikake) and hence it was going to the be the clams with miso soup.
(Note how we rarely make decisions. They are made for us already.)
Luckily, the CC still had one of the last of the late summer cucumbers so a quick sunomono (vinegar pickle) was added to the mix. The CC still had some pickled ginger in his cabinet. The vegetables were steamed and combined with a modified tare sauce that the CC just loves. The dish can be made ahead of time and is actually better at room temperature rather than warm.
The CC needed a fifth dish (rice doesn't count) and he had carrots so he made the classic quick stir-fried dish with carrots and hijiki.
The meal follows the entirely Japanese principles of washoku (= 和食) — there are five vegetables of different colors, five methods, five tastes, etc.
The rules above might have a Japanese origin but they are not laws of nature. They are just an excellent set of rules-of-thumb to ensure nutritional completeness and stave away boredom. The CC finds himself using the rules even if he's making a classically French dinner or an Indian one.
Dinner is served.
Five autumn vegetables with modified "tare" sauce
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Clam miso soup
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Cucumber sunomono
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Sweet-sour hijiki
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Pickled white ginger
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White rice with furikake
