Honkman

Mushroom stew with cremini, white mushrooms, portobello, shiitake and oyster, shallots, garlic, thyme, paprika, rosemary, coriander, tomato paste, cilantro, chickpea flour (which gave a really nice velvety texture) and vegetable broth

Variation on Moroccan Loubia - Used some Ayocote Blanco beans from Rancho Gordo and braised it in the oven with two lamb shanks (which get shredded at the end), onion, red pepper, tomato paste, garlic, cumin, ground ginger, sirarakhong chili, parsley, white wine and chicken broth. Served with a salad made with iceberg lettuce, red and orange pepper, olives and onions with a vinaigrette made with olive oil, white wine vinegar, diced olives, garlic and thyme

Oven-fried cod (coating made with crushed melba toast, egg whites, mustard, thyme, cayenne, garlic powder) with seared cauliflower with panko crumbs and garlic and mashed potatoes with pureed dried tomatoes, olive oil, basil and parsley

Brussel Sprouts-Ricotta-Lemon-Tarte - Puff pastry tarte filled with sautéed Brussel sprouts, dried tomatoes, lemon zest, ricotta, eggs, nutmeg and topped with a gremolata made from pine nuts, olives and parsley

Nice fusion of German and Mexican influences - Sauerkraut stew with white beans, fresh chorizo, chipotle in adobo, onion, garlic, bay leaves and cilantro. Served with some sour cream

Not very appetizing looking but tasted great - Beef Rendang - beef chuck cooked in coconut milk and paste made from shallots, ginger, galangal, lemongrass, thai chili, garlic, makrut lime leaves, coriander, cumin and turmeric. Served over jasmine rice

This was finished under the broiler in the oven for 10 minutes.

Korean-inspired tacos with red cabbage slaw - boneless country-style pork ribs were cooked in a glaze made from gochujang, garlic, ginger, scallions, chicken broth and corn starch. Topped with red cabbage slaw with snow peas, scallion greens, canola oil, rice vinegar and sugar

Chicken thighs tajine with dried apricots, diced tomatoes, onions, jalapeno, ginger, cinnamon, rosemary and basil. Served over couscous.

Stew with kale, pinto and great Northern beans, carrots, bacon, celery, onion, garlic, jalapeno, bay leaf, tomato paste, parsley, cider vinegar and vegetable broth. Served with avocado and sour cream.

Shepherd’s Pie - ground beef, carrots, peas, onion, garlic, tomato paste, thyme, Worcestershire sauce, flour, chicken broth and obviously topped with mashed potatoes made with russets, milk, egg and melted butter

Quick stew with kielbasa, kidney and great northern beans, red and yellow peppers, potatoes, onion, garlic, scallions, jalapeño, sambal oelek and vegetable broth

Mushroom ragu with rice noodles - ragu was made with brown button mushrooms, oyster mushrooms, king oyster mushrooms, carrots, shallots, garlic, seitan (only chorizo flavored was unfortunately available), smoked paprika, teriyaki sauce, cilantro, jalapeno, gochugaru and mushroom broth

Pork vindaloo (cubed pork loin chops, coconut vinegar, garlic, coriander, cumin, sirarakhong chili, turmeric, red onion, cashews, coconut milk, cilantro) and stir-fried green cabbage with fennel seeds (green cabbage, cumin & fennel & sesame seeds, onion, cayenne, garam masala, lemon juice) - served over rice

Fennel Risotto (fennel, onion, fennel seeds, chicken broth, parsley, parmesan and chicken broth) with Pork Ragu (ground pork, fennel, onion, carrot, fennel seeds, diced tomatoes, dried tomatoes, parsley, white wine)

Thai inspired soup with cod, leek, carrots, coconut milk, lemongrass, garlic, ginger, fish sauce and lime juice. Topped with some peanuts, jalapeño and cilantro

Lamb ragu with pappardelle - ground lamb with leeks, micro arugula, parsley, mint, rosemary, chives, garlic, anchovies, tomato paste, lemon zest and juice, white wine and chicken broth. Topped with some pecorino. Served with a green bean salad with a vinaigrette made from shallots, chives, capers, mustard, olive oil and white wine vinegar.

Simplified version of Green Pozole with ground pork, hominy, tomatillos, jalapeno, poblano, onion, garlic, cumin and sirararkhong chili - topped with tomatoes and queso fresco

Strudel (phyllo dough) with a filling made from Italian pork sausages, mushrooms, egg, milk-soaked bread, panko crumbs, onions, garlic, cayenne pepper, spinach and pistachios

Pan-seared pork belly with smoked paprika served over beluga lentils, carrots, celery, shallots, watercress, honey, apple vinegar, white wine and topped with sour cream

Potato salad - potatoes, red onion and asparagus were roasted in the oven and afterwards mixed with a vinaigrette made from olive oil, Dijon mustard, shallots, garlic and lemon juice

Pork tenderloin (first seared, then finished in a low-temp oven (250F)) served over mashed butternut squash (with heavy cream and nutmeg) and sautéed rainbow chard

Potato gnocchi with red beets, leeks, red onion, walnuts, thyme and sour cream

Mushroom tacos from Wes Avila’s great taco book - corn tortillas with roasted halloumi, shiitake mushrooms (cooked with garlic, thyme, bay leaf) and button mushrooms (cooked with curry powder, garlic, thyme, bay leaf and shallots) topped with parsley and a salsa made from coriander seeds, olive oil, garlic sherry vinegar, dried red pepper flakes, paprika and jalapeno) And a salad made with cavolo nero, lemon juice and crispy chickpeas (roasted in the oven with cumin and coriander seeds and chili powder) and a tahini and roasted sesame oil vinaigrette

Oven roasted tofu (with a sauce made from sesame oil, soy sauce, ginger and garlic) and butternut squash and hazelnuts. Finished with some scallions and parsley