Honkman

Taking advantage of the fresh corn - rigatoni with fresh corn, crumbled Italian sausage, plenty of thinly sliced garlic, chili, lots of basil and sauce made with pasta water and lots of butter and parmesan.

Stir fried dish with flank steak, plenty of celery, peanuts, garlic, jalapeño, cilantro stems, cilantro leaves and a sauce made with oyster and fish sauce. Served over rice

Black Bean Stew with bacon, kielbasa, chili, mashed black beans (to give some body to the stew), garlic and rice. Separately sautéed some collard greens and tomatoes which were added at the end. Served with a salad made from baby spinach, sliced raw mushrooms, almonds, scallions, orange supremes and cucumber with a dressing from oil, rice vinegar, honey, minced ginger, mustard and a few drops of toasted sesame oil

Casarecce with vegetables (asparagus, leek and peas). The pasta was cooked risotto-style which always gives the dish a nice creamy consistency without actually adding any cream or butter. Finished the dish with chives, mint and lemon zest.

Cauliflower-sweet potato curry baked in the oven with a sauce made from cardamom, mustard seeds, cumin, fennel seeds, chili flakes, turmeric, garam masala, ginger, garlic and coconut milk. Served with a salad made from grapes, mint, dill, pine nuts and lime juice as a acidic counterbalance to the curry

Fettuccine with shrimps, napa cabbage, red pepper, scallions, cashews with a sauce made from a bit of broth, soy sauce, hot sauce and white pepper.

Potato and red/yellow pepper curry with ground cumin, coriander, cardamom, curry powder, garlic, almonds, vegetable broth and a little bit of heavy cream at the end - served over rice

Penne with Pesto - pesto made from lots of parsley, sage, olive oil, parmesan, lemon zest and ricotta. Served with some chopped walnuts for texture

Brussel sprouts and sweet potato salad - both are seared a bit to get a nice char and than briefly braised with some dried basil in a some fresh orange juice. After cooling it a little bit you add some red onions, baby arugula, some orange supremes, feta and pumpkin seeds. Finished with a vinaigrette made from orange juice, oil, mustard and honey.

Chili with ground beef, chunks of beef chuck, ted kidney beans, green pepper, tomatoes, onions, garlic, different chilies (ancho, new Mexico, jalapeño), thyme, cayenne, paprika, bay leaf, basil, allspice, soy sauce, red wine and beef broth cooked for 3.5 hours at 300F. Served over rice and finished with sour cream

Kedgeree with rice, smoked trout, hardboiled egg, parsley, garlic, ginger, chili, curry and black mustard seeds

Simple briefly braised sauerkraut with chorizo, red, yellow and orange peppers and finished with some sour creme

Spaghetti with tomato sugo (made with pancetta. celery, onion, garlic, rosemary, tomato pasta, tomato passata and some pasta water to get creamy consistency- finished with some parmesan, pine nuts and sour cream

Simple, really low effort casserole - cut up potatoes, carrots and leeks, mix in dish. Pour mixture of cream, milk, thyme, nutmeg, salt and pepper over it and put in 395F oven for 45 minutes. (And if you are fancy you can add some chopped hazelnuts for the last 5 minutes to have some additional texture.)

Quick stir-fry in the wok with pork tenderloin, red pepper, carrots, snap peas, bean sprouts, corn, pineapple, ginger, garlic, chili and sauce made from soy sauce, rice wine, light brown sugar, corn starch, white wine vinegar - served over rice

Paella inspired dish (not cooked in a paella pan) with Senia rice, chorizo, butternut squash, tomatoes, onion, garlic, saffron, smoked paprika and chicken broth

Pasta with pesto rosso (made from dried tomatoes, roasted peppers, pecan nuts, jalapeño, garlic, parmesan and olive oil) with some sautéed snap peas and topped with some burrata

Zucchini “cake” - the filling was a mixture of briefly cooked, shredded zucchini, basmati rice, mint, garlic. Served with a tomato salsa made with sautéed red onions, cashews, curry powder, lime zest and juice.

Fettuccine with poached cod (in a mixture of olive oil, pasta water, scallions and capers) with oven-roasted grape tomatoes and a lot of parsley

Rainbow Beef from the Myers & Chang Cookbook (restaurant in Boston) with sirloin flap meat, different peppers, scallions and onion with a sauce made from soy sauce, oyster sauce, chile-fermented black beans and roasted sesame oil - served over rice

Fried potatoes with kassler (brined and smoked pork cutlets), red and yellow peppers, scallions, onion, rosemary and some quick tsatsiki

Stir-fried celery with shiitake mushrooms, ginger and scallions and a sauce made from chili-fermented black beans, soy sauce, rice vinegar and toasted sesame oil - served over rice

Mochitlan-style beef stew - beef chuck pieces cooked in pressure cooker with chickpeas and a sauce made from plenty of guajillo chiles, cumin, oregano, cloves, onion and garlic. Afterwards briefly cook some zucchini and finish with lime juice and cilantro - served with some corn tortillas.

Oven roasted cod (just with paprika, salt and pepper) with a lemon-capers-scallion-parsley relish over couscous and a side of spinach

Fettuccine with carrots, fennel and broccoli in an orange-cream sauce (made by mixing heavy cream, vegetable broth and reduced orange juice and some orange zest in the end to give it a fresh kick)