Honkman

Beef burger with grilled apple, Havarti cheese, coarse Dijon mustard, and romaine salad

Lentil stew with pork bratwurst, smoked paprika, thyme, garlic, chives and white wine vinegar cooked in the pressure cooker.

Hafechabis - traditional Swiss stew with lamb, pork, bacon and green cabbage braised in lamb broth.

Very simple pasta dish - spaghetti with a sauce made from mashed peas, chevre, lime zest, lime juice, olive oil and pasta water. Served with more peas and mint.

West African peanut stew with chicken thighs, ginger, chile de arbol, coriander, turmeric, cumin, cinnamon, fenugreek, cloves, tomato paste, peanut butter, diced tomatoes, eggplant and okra - served over rice

Dolsot Bibimbap with carrots, shiitake, spinach, scallions, garlic, sesame oil, gochujang and egg. The recipe produced even a nice rice crust for great texture. Served with some cucumber and bean sprouts pickled overnight in cider vinegar.

Variation on salad nicoise with green beans, hard boiled eggs, cherry tomatoes, bacon, white beans, artichokes, romaine salad, olives with a vinaigrette made from all amount of mashed potato, bacon fat, olive oil, mustard, white wine vinegar and thyme

Doesn’t look particularly photogenic but quite tasty - lentil, hardboiled eggs and winter root vegetables (carrots, celeriac and rutabaga) pie (sauce made with diced tomatoes, red wine, vegetable broth, thyme, tomato paste, onion, garlic) with potato and sweet potato mash (with egg yolk and cheddar)

Ilish Bhapa inspired dish with oven roasted cod (not hilsa) in a coconut milk, chili, turmeric, mustard, honey sauce with asparagus, cherry tomatoes, lime juice and cilantro

Pasta with a mix of mushrooms (button, shiitake, oyster, maitake) in a tomato-cream sauce with pancetta

Pan)-Asian inspired curry/ragu with diced chicken breast, garlic, ginger, onion, curry powder, cumin, tomato paste and puree, vegetable broth, coconut milk, kimchi, cherry tomatoes served with red rice and finished with cashew nuts, cilantro and lemon zest

We tend to use onions relativelt interchangeably for raw and cooked dishes. I actually like red onions for stews/goulash as they add a nice color component.

Duck goulash (duck legs braised in a mixture of red onion, garlic, hot paprika, caraway seeds, tomato paste, tomatoes, duck stock and red wine) served with homemade spaetzle, quickly sautéed kale and a runny duck egg

Not sure how popular/well known Bud Spencer was in the US compared to Europe but supposedly that was one of his favorite dishes - black beans, bacon, tomatoes, onion, garlic, thyme, cumin, smoked paprika topped with sour cream (with scallions and cilantro)

Quick orecchiette with Italian sausage, mix of spinach, arugula and frisee (the planned escarole seems currently impossible to find), garlic, raisins, pine nuts and parmesan

You simply grate one large carrot and mix it with rice vinegar and a bit of sugar for one hour

Asian inspired bowl from Melissa Clark’s Dinner cookbook. Oven roasted Brussels sprouts and shiitake mushrooms, pan-fried tofu, quickly pickled carrots, cilantro, toasted sesame seed and a really nice and “potent” vinaigrette made from oil, rice vinegar, white miso, garlic, lime zest and juice, honey and plenty of ginger (which gave it a nice kick). Served over quinoa.

Sesame & ginger meatballs with baby bok choy and red rice - Simple one pan dinner made in the oven. First roast the meatballs (beef, scallions, chili, ginger, sesame seeds, garlic) then add baby choy for some minutes. Once it’s done mix with cooked red rice and dressing (sesame oil, ginger, garlic, chili, scallions, lime zest and juice)

Simplified cassoulet (without duck confit) - dried cannellini beans, pork shoulder, sausage, tomatoes, tomato paste, garlic, white wine, chicken broth (flavored with salt pork, celery, thyme and bay leaf) and topped with fresh bread crumbs and parsley

Potato and Cabbage Stew with coriander-spiced vegetable broth and “meatballs” (made from fresh Italian pork sausage, paprika and dried tomatoes). Served with sour cream mixed with parsley, chives and mustard

Outstanding vegan ragu recipe from Ottolenghi with carrots, onions, oyster mushrooms, dried porcini mushrooms, garlic, tomatoes, miso, harissa, tomato paste, soy sauce, cumin seeds, green lentils, pearl barley, coconut cream, red wine and vegetable broth

Shiitake-Leek Galette with creme fraiche, thyme and Dijon mustard in a whole wheat dough. Served with a simple red cabbage salad with roasted pecans and a walnut oil/sherry vinaigrette

Shrimp risotto with (quick shrimp broth from the shells), fennel, white wine, chives, lemon zest and juice

Japanese inspired noodles (spaghetti) with bacon, carrots, leeks and Brussels sprouts and a sauce made from Worcestershire sauce, oyster sauce, ketchup, soy sauce and mirin. Topped with some pickled red ginger.

Stir fried skirt steak, green beans, dried shiitake mushrooms with a sauce made from beef broth, oyster sauce, sherry, soy sauce, ginger, garlic and scallions