Dante

Chicken sandwich: Chicken marinated for 24 hours in home made pickle brine, then dipped in egg and coated with a mix of wheat and rice flour, cornstarch, and baking powder, seasoned with paprika, oregano, basil, cayenne pepper, black pepper, cumin, mustard powder, thyme, coriander, garlic powder, celery seed, onion powder, and ginger, then a second light coating of dukkah. Brioche buns, with arugula, quick pickled red onion, home made pickles, and slices of cheddar as toppings. Sauce of mayo, dijon, bbq sauce, maple syrup, lemon juice, paprika, and garlic powder. Side of fries

Kimchi and gruyere rice fritters with pieces of melon, and (not home made) mango salsa on the side.

Thank you! I actually just got a new phone and I'm learning the camera on it. Tofu can have a learning curve to it, but I think it's worth the effort. I actually prefer it deep fried or air fried, though marinated-and-baked is another favourite method. Soft tofu can also make a good sauce base.

Fried tilapia with Gribiche sauce, sauteed mustard greens, and sweet potato fries

Cardamom tofu with lime-flavoured greens over farro

They really only got included because my wife just happened to bring some home that day, but they really did work well with everything else.

Asparagus and scallion gochujang pancakes with sides of sauteed fennel, arugula, and strawberries

To be honest, it was my first time trying it and, while I didn't dislike it, it didn't impress me. The town where I live happens to have an incredible greengrocer that gets all sorts of uncommon stuff from all over.

Black Lime tofu with spinach and quick-pickled red onion over lo mein noodles with red mamey sapote as side/dessert.

Beef and veggie guvec

Quesadillas with chicken, poblanos, and sweet potatoes. Side of sauteed mustard greens.

Cheese board- Lazy Lady Sweet Emotions, Sweet Rowan Farmstead Red Line, Giselle, Drunken Goat, Sugarbush cheddar, plus serrano ham, and home made pickles. With mango mam'oul cookies for dessert.

My first attempt at making sous vide burgers- used the Ernest Hemingway burger recipe and finished them on the Foreman grill on a bed of onions. We got long rolls as there were concerns about structural integrity but the burgers held together perfectly. Side of herbed potato salad (made by the local food co-op's commissary kitchen, not by me)

the beef based one.

Quesadillas with chorizo, poblanos, and mushrooms. Side of steamed corn sprinkled with shawarma seasoning.

My first attempt at making a lomito sandwich. Fries on the side

Basically a cut of beef slow cooked until it disintegrates

Burritos filled with carrots roasted with rose harissa, garlic, and za'atar, with raw cucumbers and cherry tomatoes with tahini, with hummus spread on the tortillas. Side of sauteed collards.

Mac-n-cheese with za'atar and feta added

Singapore Noodles

Beef debris sandwich with tomato cream gravy, sides of mashed potatoes and roasted brussels sprouts.

Soppressata and mortadella sandwich with arugula, red onion, banana peppers, and cream cheese/olive spread on toasted roll with tater tots and sliced pears on the side.

Seitan with lemongrass, onion, and red bell peppers over noodles

Chicken Big Mamou over campanelle

Chili over baked potatoes with sour cream