Honkman

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

Variation of chraime sauce with shrimp and penne. This chraime variation is made with garlic, rosemary, coriander and fennel seeds, lemon juice, diced tomatoes, tomato paste and cilantro

Enchiladas with a filling made with chicken breast, spinach, mix of mushrooms (button, oyster, shiitake), red onion and a salsa made with tomatillos, jalapeno, cilantro, garlic, chicken broth and sour cream. Topped with some queso fresco

Penne with chicken breast, sweet potatoes, scallions and sage with gorgonzola dolce. Pasta wasn’t cooked separately but directly together with sweet potatoes and scallions which is sometimes a bit tricky with the timing to not overcook everything but yields in a nice, creamy sauce.

Sous vide port tenderloin (60C, 3.5h) with a honey and lime vinaigrette (lime juice and zest, honey, mustard, mayonnaise, ginger, mint and oil). Served with oven roasted butternut squash with red onion, pumpkin seeds, nigella seeds, cumin, coriander, turmeric, cardamon, cinnamon, chile, sugar, cilantro and some yoghurt to finish and balanced

Quick vegetable chili with red peppers, celery, kidney and navy beans, diced tomatoes, onion, garlic, thyme and chili. Served over bulgur.

Chicken, rapini and napa cabbage stir-fry - chicken breast was velveted by marinating in a mixture of shaoxing wine, egg white and cornstarch and afterwards briefly (deep) fried in oil. Then stir-fried with rapini and napa cabbage with a sauce made from soy sauce, oyster sauce, chicken broth, chili oil and chili flakes. Served with rice

Pasta with shrimps in a sauce made with dried tomatoes, tomato paste, scallions, garlic, parsley, basil, feta, heavy cream, dry vermouth and chicken broth

Quick and simple variation on chili with chicken breast, chorizo, red kidney and navy beans, onion, garlic, diced tomatoes, chili and parsley- topped with some sour cream and served with rice

Red lentil soup with curry powder, cumin and cinnamon. Topped with diced apples, scallions, jalapeno and olive oil

Variation on mansoor dal - red lentils cooked in water and coconut milk with onion, garlic, ginger, brown mustard seeds, fennel seeds, cardamom, turmeric, red pepper flakes. Finished with some wilted spinach and lime juice. Served with diced tomatoes and some coconut flakes.

The Splendid Table cookbook has an interesting chapter around the history of ragu Bolognese with a number of different recipes. There is also an older version described as Baroque Ragu with mix of different meats - pancetta, ground pork and beef, pork sausage, chicken thighs and chicken gizzards (all of them diced), cooked together with carrot, celery, onion, garlic, tomato paste, hints of ground cloves, bay leaf, white wine, chicken broth and finished with a little bit of heavy cream. Served over fettuccine and with parmesan

Moroccan inspired red lentil soup with celery, diced tomatoes, onion, garlic, raz al hanout, cumin, coriander, chicken broth and cilantro. Served with fried onion made with jalapeño, cinnamon and lemon juice. Finished with some Greek yogurt

Chili with ground beef, black beans, corn, red pepper, chipotle in adobo, scallion, cilantro, diced tomatoes, crushed tomatoes, chili powder, cumin, coriander, oregano - served with rice and sour cream

Low effort dinner - oven roasted vegetables with sausages. Potatoes, carrots, onions and cherry tomatoes are roasted in the oven with thyme, aceto balsamico, honey and oil. Sausage are briefly seared in a pan before added to the vegetables for the second half of the 40 minutes of roasting.