Honkman

Tuscan-Style Shrimp with Beans - made with pinto beans, shrimp, onion, rosemary, red pepper flakes, parsley and white wine

Orecchiette with Mexican Chorizo and Broccoli Rabe from “Anything’s Pastable” - broccoli rabe is first blanched, then chopped very small. You make garlic bread pangrattato by pan-roasting panko bread crumbs, fresh garlic and garlic powder. Sear and crumble mexican chorizo with garlic, lemon zest and chopped broccoli rabe, mix with orecchiette and pasta water and finish with feta and pangrattato

Grilled Asparagus and Prosciutto Salad - mixed baby greens and diced prosciutto are combined with a vinaigrette made with olive oil, red wine vinegar, garlic, dijon mustard and chives. Topped with grilled asparagus and served with grilled Italian sausages

Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar

Stuffed Peppers with Chili and Vegetables from an “essen & trinken” recipe - green bell peppers are filled with a mixture of ground beef, tomato paste, cumin, smoked paprika and tarragon. Roasted in the oven together with zucchini, cherry tomatoes, fresno chili, smashed garlic, shallots and thyme

Red Cabbage Risotto with Roasted Pork Tenderloin and Caramelized Onions from “Risotto Risotti” - pork tenderloin pan-seared and finished in the oven at 450F. Vidalia onion simply caramelized with some olive oil and salt. Risotto done with carnaroli rice, onion, red cabbage, white wine and chicken broth and finished with butter, parmesan and parsley

Chile and Tangerine Braised Lentils with Wiener Wuerstchen from “Full of Flavor” by Maria Elia - puy lentils are cooked with onions, carrots, celery, serrano chili and garlic in a mixture of vegetable broth and fresh tangerine juice. Once cooked, finished with more tangerine juice and zest, parsley and sour cream. Served with some wiener wuerstchen

Kohlrabi and Soy Sauce-Seared Tofu Salad from “Ever-Green Vietnamese” by Andrea Nguyen - very nice mix of flavors and textures. The salad had coarsely shredded kohlrabi and carrots, rehydrated black fungus mushrooms, pan-seared tofu (which was quickly marinated in soy sauce), coarsely ground, toasted sesame seeds, cilantro and mint with a vinaigrette made with fish sauce, lime juice, agave syrup, serrano chili and garlic

Fusili al Pesto Trapanese from “Four Seasons of Pasta” - pesto is made with roasted almonds, basil, evoo, garlic and crushed red peppers and mixed before serving with peeled, deseeded, salted (to get rid of water) and diced tomatoes. Topped with roasted panko crumbs

Chives-Frikadellen with Roasted Asparagus - frikadellen made with ground pork and beef, chives, pancetta, red onion, ginger, stiracha and egg. Green asparagus and cherry tomatoes were roasted in the oven with a mixture of butter, parmesan, breadcrumbs and paprika. Served with some sriracha yoghurt

Our Mildly Insane Kimchi Bokkeumbap from Koreatown - kimchi fried rice with lots of bacon, onion, garlic, ginger, kimchi, rice, scallions, gochujang butter and topped with fried egg

Fugazetta (Argentine Cheese-Stuffed Pizza) from CI recipe - dough made with bread flour, sugar, yeast and water, split up (2/3 will become the bottom, 1/3 the “top”) and left to rise for 90 minutes. Set up in a cast iron pan with a filling of mozzarella and provolone and topped with a lots of sliced onions (which you “dry” with salt and some squeezing), oregano and red pepper flakes. Baked for 40 minutes and topped with some olives. Not something we would eat everyday as it is quite substantial but nice dough with a good mix of slight crunch and softness and overall good flavor profile

Turkish Baked Eggplant with Chile, Feta, and Mint from a Diana Henry book - eggplant halves are baked in the oven and afterwards topped with golden sautéed onions, garlic, fresno chili, lemon juice, feta, yoghurt, mint and olive oil

Marsala and Mushroom Pasta Bake & Shaved Brussels Sprout Salad from Michael Symon’s Simply Symon Suppers - the pasta bake was made with cavatappi pasta, white mushrooms, shiitake, onions, garlic, thyme, flour, parsley, marsala wine, vegetable broth and milk. Topped with mozzarella and finished in the oven. The salad was simply shredded brussels sprouts, scallions, pine nuts and pecorino with vinaigrette made with lemon juice, mustard and olive oil

Leek, Tomato, and Turmeric Frittata with Cabbage, Pear & Ginger Slaw - the frittata is based on a recipe from Ottolenghi’s Comfort and includes leeks, tomatoes, eggs, garlic, ginger, jalapeno, flour, baking powder, cumin and turmeric. Served with some zhoug made from cilantro, parsley, jalapeno, cumin, cardamom, cloves, sugar, garlic, olive oil and apple cider vinegar. The slaw was made by shredding napa cabbage, firm mango and asian pear and mixing it with toasted sesame oil, ginger, fresno chili, light brown sugar and soy sauce