Honkman

Asian inspired stew with baked tofu, butternut squash, bok choy, eggplant, green curry paste, garlic, ginger, chili, makrut lime leaves, lime juice, coconut milk, vegetable broth and thai basil

Pork and Pinto Bean Tostada Bowl - Oven roasted pork tenderloin, pinto beans, tomato sauce, ancho chili, chipotle chili, cumin served with radishes, jicama, avocado, cilantro and crumbled tortilla chips

Salad with baby arugula, oven-roasted red peppers, garbanzo beans, avocado and sautéed chorizo with a simple olive oil, sherry vinegar and sherry vinaigrette - finished with a fried egg

Indian inspired lamb stew with lacinato kale (half of it braised with the meat, the other briefly sautéed and added at the end). Sauce included turmeric, cumin, ginger, garlic, coriander and cinnamon and was finished with yoghurt and a little bit of lemon juice. Served with some freshly made whole wheat chapati

Linguine with crab meat, spinach, arugula, lemon zest and juice, olive oil, sauteed garlic and chili for some heat

Lomo Saltado

Pasta with pesto alla Trapanese

Cottage Pie - ground beef, peas, corn, cream, mashed potatoes and parmesan

Play on Minestrone with carrots, asparagus, kohlrabi with porcini ravioli in a tomato juice, garlic, fennel seed sauce.

Orecchiette with pork sausage, kale, cannellini beans, garlic, oregano

Mbahal - Very interesting and tasty stew from Senegal, Gambia. Small amount of lamb shoulder, okra, eggplant, cherry tomatoes, black-eyed peas, jalapeño and jasmine rice cooked at different stages in a sauce made of beef broth, peanut butter, tomato paste, fish sauce, tamarind paste, All cooked to a consistency not unlike risotto- the combination of peanut butter, fish sauce and tamarind is great and addictive.

Veal Meatball Pizza with veal meatball (made from ground veal, potato and thyme), caramelized onions, olives, fresh tomato sauce, mozzarella and parmesan. Using the dough from Jim Lahey and a home oven is tasty but it is tempting to think about an Ooni Kona.

Jansson’s Temptation - Swedish casserole with potatoes, a lot of anchovies, onions and cream.

Moroccan inspired vegetable stew with eggplants, red pepper, sweet potato cooked in sauce made with ras-el-hanout, cinnamon, tahini, harissa, coconut milk, honey, sirarakhong chili (recent gift which adds a great spicy, smokey flavor), diced tomatoes and raisin - served with couscous

Looking on their menu they have “Doener gross” and “Doener big” - both are with salad and sauce - so is the “gross” German size big and the other one “American” size big ?

Yep - spring really has started here in the Bay Area

Pasta with green vegetables stew - made with asparagus, snap peas, baby frisee lettuce, celery, peas, onion, garlic, lemon zest and pancetta. Pasta wasn’t cooked separately but in the stew which gives the sauce a nice texture

Couscous salad with sautéed diced chicken breast, dates, red onion, garlic, pine nuts, feta, fresh mint, lemon thyme, cinnamon, harissa and white balsamico

Daube Provencale with Spaetzle

And let’s not forget Californios in SF

Fish stew with potatoes , dill and cucumbers cooked in a mix of vegetable broth, white wine and cream and some briefly seared cod added at the end.

Chicken Enchiladas with a sauce made from tomatillos, Anaheim chilies, onion, garlic, cilantro and chicken broth.

Soba noodles with stir-fried beef, napa cabbage and snow peas

Fettuccine with creamed spinach (using heavy cream and ricotta)

Chicken stew as a fusion dish between Germany and Thai - first made chicken stock with chicken legs , celery root, carrots, onions, juniper berries and leek. Later used the chicken stock and meat with yellow Thai curry paste, ginger, shallots, broccoli, mushrooms, butternut squash, coconut oil roasted rice and Thai basil.