Honkman

Burger (mix of pork and beef, scallions, ginger, soy sauce, roasted sesame oil) topped with sautéed baby spinach (cooked with roasted sesame oil, sriracha and toasted sesame seeds). Ketchup mixed with sriracha)

Pasta alla Gricia with Slivered Sugar Snap Peas from Joshua McFadden’s “Six Season”. Crisp up some pancetta. Cook linguine and add very thinly sliced sugar snap peas in the last 1-2 minutes. Make some cacio e pepe butter (compound butter made with freshly toasted and ground black pepper, pecorino and parmesan). Mix everything together with a little bit of pasta water to emulsify.

Brown rice with chicken, broccoli, red beets and spinach - Diced chicken breast, red onions, broccoli, red beets and fish sauce we’re sautéed in oil. In parallel, brown rice with garlic was cooked in chicken broth and added to with baby spinach to vegetable mixture. Finished with some cilantro.

Red Lentil Soup with Garam Masala - red lentils are cooked in a mixture of vegetable broth, coconut milk, diced tomatoes, bin bhuna hua garam masala, onions, garlic and fresno chili. Carrots and chickpeas are separately sautéed in coconut oil with the garam masala and added to the soup at the end with some fresh mint.

Linguine with halibut and zucchini - first you make a tomato sauce with caramelized onions, garlic, carrots, tomatoes and thyme. Then you mix it with sautéed zucchini, red onion, white wine and diced halibut and gently cook it for about 10 minutes. Finish by mixing with linguine and parsley.

Veal Frikadellen with Kohlrabi - frikadellen made with ground veal, sautéed onions and tarragon, eggs, milk-soaked bread and mustard - first briefly seared and then finished in the oven. Kohlrabi was simply sautéed in butter/oil and finished with toasted almonds, lemon zest and juice, parsley and kohlrabi greens

Ratatouille (eggplant, zucchini, red + green + orange peppers, tomatoes, onion, garlic, rosemary, parsley) with sausages

Pasta with Roasted Garlic, Cauliflower and Walnuts - First you roast two whole garlic heads with olive oil in an aluminum foil poach in the oven at 500F and mix the roasted garlic with olive oil, lemon juice and red pepper flakes. Afterwards you roast the cauliflower in larger pieces in the oven before chopping it. Both get mixed with pasta (casarecce), pasta water, parsley, parmesan, lemon juice and toasted walnuts.

Variation on a well known Northern German dish - Birnen, Bohnen und Speck (pears, beans and bacon). There are many, many variations and this one is from our favorite German cooking magazine “essen & trinken” (eating & drinking). You sear a larger piece of beef chuck before mixing it with a larger piece of bacon, roasted, halved onions, juniper berries, bay leaves and peppercorns in water and slowly cook it for a 2.5 hours. Beef and bacon get chopped and the broth strained. You then add sequentially over time to the strained broth grated potatoes (too thicken), halved, firm pears, chunks of potatoes, green beans and lastly great northern beans, savory and the previously cooked bacon and beef chuck. Finished with some champagne vinegar and a little bit of sugar.

Stuffed Eggplant - Filling made from ground lamb, diced eggplant pulp, onions, garlic, diced tomatoes, parmesan and parsley. Topped with some sour cream, parmesan and panko crumbs

Interesting description - “Mark Wiens of Migrationology.com says that it “makes a durian smell plain,” describing its bouquet as “intoxicating…a cross between honey and fermented urine.” ”

Lamb ragu with fettuccine from the That Noodle Life book - bone-in lamb shoulder chops are braised in a sauce made from pancetta, onion, carrot, celery, tomato paste, white wine and beef broth and afterwards shredded before mixing with the pasta, peas and mint. Finished with some parmesan

Eggplant dumplings from Ottolenghi’s Flavor with some stewed kale from a Pepin book. Diced eggplants get roasted in the oven, mashed and mixed with panko breadcrumbs, ricotta, parmesan, flour, parsley, basil, garlic and eggs. Formed into dumplings before panfried. Quick tomato sauce by pureeing tomatoes and cooking it with tomato paste, sugar, chili flakes, paprika and oregano. You mix the dumplings with the tomato sauce and bake it in the oven before finishing it with some olives, parmesan and basil. The kale is simply stewed with some garlic, chili flakes and water.

Vietnamese inspired shrimps and brussels sprouts - shrimps were cooked in coconut caramel sauce made by reducing a mixture of shallots, garlic, molasses, fish sauce and coconut water. The brussels sprouts were first charred and then cooked in some coconut water before finishing with soy sauce

Green blop but a tasty green blop - green shakshuka with swiss chard (stems and leaves), baby spinach, onion, garlic, coriander and Ancho chili powder, vegetable broth, eggs, feta, dill and mint

Vegetable chili made in the pressure cooker - we used Frijole Negro Santanero beans from Rancho Gordo which gave an incredible broth. Also used white mushrooms, onions, garlic, red peppers, crushed tomatoes, chipotle in adobo, chili and cumin powder, bay leaves, cilantro and vegetable broth. Topped with some sour cream and cheddar cheese.

Burger - patty made with ground beef, chili and garlic powder. Over shredded lettuce and with cheddar and a quick BBQ sauce made with caramelized onions, ketchup, chili and garlic powder, cider vinegar and Worcestershire sauce cooked down to the right consistency

Stir-fried chicken breast (tenderized with some baking soda), Swiss chard (stem and leaves), green pepper, Fresno chili and some Chinese wheat noodles in a sauce made from light and dark soy sauce, garlic, ginger, sriracha, sweet-chili sauce, corn starch and chicken broth

Duck meatloaf with braised Brussels sprouts and mashed potatoes - duck meatloaf was made with ground duck, onions, garlic, basil, sriracha, panko crumbs, eggs and finished after baking with a glaze made from ketchup mixed with ground cumin. The Brussels sprouts were braised in diced tomatoes, onions, tomato paste, dark brown sugar, rosemary and bay leaves. The mashed potatoes were made with butter, cream cheese and heavy cream

Farmhouse Pork Stir-Fry from Woks of Life with pork belly, Anaheim peppers, garlic, ginger, light and dark soy sauce, Shaoxing wine, sugar and chili-fermented bean paste

No actual cooking involved for dinner - salad with tofu and vegetables. Tofu was marinated in a mixture of roasted sesame oil, rice vinegar, sriracha and honey. Afterwards you mix in diced red pepper, sliced snow peas, sliced napa cabbage, scallions and roasted sesame seeds

Variation on Yassa from Senegal - chicken stew with caramelized onions. Chicken thighs are marinated in a mixture of oil, dijon mustard, lemon juice and salt and then seared. Larger batch of onions gets slowly cooked down until caramelized and then braised with the seared chicken thighs, marinade, serrano chili, garlic and chicken broth. Finished with some more lemon juice and mixed with the cooked rice. Served with some blanched spinach finished with olive oil and lemon juice.

Variation of Spanish tortilla baked in the oven with diced potatoes, spinach, garlic, eggs, basil, parmesan, pine nuts, milk and nutmeg

Egyptian inspired dish with oven/broiler roasted eggplants and chickpeas which get mixed with a sauce/vinaigrette made with harissa, cider vinegar, ground cumin and coriander, honey, fresh mint and dill - simple but very tasty

Quick and simple stew with kohlrabi, carrots, leeks, linguica, bay leaves, juniper berries and parsley cooked in vegetable broth