"FIRST WE EAT, THEN WE DO EVERYTHING ELSE."

M.F.K. FISHER

I cook to eat and fuel myself through the long days. I cook to meditate; its one of the few activities where my mind doesn't wander. I cook to be in touch with society and culture on a more profound level. I don't really rely on recipes. They're useful for flavor combinations, but quantities should be determined by individual palate. I cook things that my mind tells me should taste good; most of the time I'm right.

Below you can find snapshots of the dishes I've cooked, but this page is a work in progress. Tell me what you want to see: recipes, ingredients, photos, reviews?


potato, onion, and red bell pepper stir fry
Coconut & lemongrass mixed rice, candied walnuts sauteed with brussel sprouts, green tea roasted kabocha squash
green tea and sriracha braised eggplant
Yellow split pea soup with tomato and merlot jam
Spinach and garlic with tomato couscous
cauliflower and ketchup stirfry
Chilled soba noodles with peanut sauce and scallions
Bell peppers, asparagus, and onion sautee
napa and shiitake stirfry in soy sauce_
napa and pink oyster mushroom stirfry in sriracha and soy sauce_
Eggplant, cucumber, soy sauce sautee; potato, celery, rice vinegar saute; brown rice
Beef sausage baked with potato, carrot, Italian peppers, dried carrot top, and homemade sauerkraut
oat risotto style with kale, carrots, walnuts, and hardboiled egg
Open-faced omelet with grilled cactus pads and papaya and tamarind salsa
spaghetti topped with strawberries, asparagus, fennel, cheese, olive oil dressing
Sauteed rainbow chard with olives, pasta with homemade tomato sauce (roma tomatoes and carrot tops)
Zucchini stuffed with quinoa spiced with raisins, cardamom, paprika, cumin, onions, and sweet peppers, topped with ricotta
Squash blossoms baked with ricotta, oregano, egg, and a little drizzle of honey; Pugliese bread topped with sauerkraut (homemade!) and carrot slaw and poached egg
corn, carrot, wheat berry, navy bean salad with soy sauce dressing and sriracha
Whole wheat pasta salad with zucchini, heirloom tomatos, red bell peppers, purslane, green olives, capers, red onions, feta cheese with a light red wine vinaigrette
tofu and tomato stirfry with sriracha
Celery, apple, and almond salad with pomegranate vinaigrette
Fried egg, monterey jack cheese, and pickled cucumber sandwich with sriracha
zucchini and egg scramble
carrot, kale, cheese, orange, and couscous salad, orange dressing
Shaved butternut squash and fennel salad with lemon vinaigrette and table cheese, toasted bread with lentils and caramelized onion topped with poached egg
spaghetti topped with spinach, pink oyster mushrooms, radishes, cheese, and garlic olive oil sauce
Sourdough topped with mushroom, kale and beet stem saute, poached egg, and scallion mayonnaise
Cauliflower veloute with lemongrass and coconut oil
Potato, rosemary, kidney bean soup
cheddar and apple butter sandwich
Celery stir-fried with garlic and szechuan peppers
Potatoes and beets au gratin with pepper jack cheese and corn meal
strawberry and shaved fennel salad with pepper and balsamic_
Open-face omelet with zucchini, kale, and cheese
Fried rice with tomatillos, mushrooms, and onions
Sweet, spicy, sour noodle soup with tomatos, sweet potato, and butternut squash
Prosciutto wrapped eggs with brie and a blueberry, Zinfandel, caper sauce
Oyster mushroom, tomato, kale noodle soup
Tomato and egg stirfry
hot and sour soup with kale stems, bell peppers, carrots, potatoes, and tomatoes
Green and yellow zucchini squash stir-fried with garlic, kale stems, soy and vinegar sauce
Spinach, farro, and onion stirfry with cheese and soy sauce
Red cabbage and apple slaw with sriracha mayonnaise and almonds
Green beans, mushrooms, and onion saute
Wilted cabbage, navy bean, cheddar in pomegranate vinaigrette
Lentils, kale and beet greens, onions, with baked rosemary egg
farro, navy beans, barbeque sauce, scallions
Sauteed chayote squash with almonds and vinegar
Roasted butternut squash, toasted walnuts, honey-flavored simple syrup
Soba noodles with papaya, sauteed tofu and sriracha, fried eggplant and jalapeno, and lime dressing
brussel sprouts and oyster mushrooms, reduced balsamic and honey glaze, bulgur wheat bed
spaghetti with homemade tomato sauce with capers and olives
Soft tofu and cucumber salad with scallions and sesame oil
Bok choy and garlic with sriracha and soy glaze
kale salad with wheat berries, navy beans, grilled tofu, soy sauce dressing and sriracha
Rigatoni with zucchini, onions, beet greens, and ricotta topped with a sunny side up fried egg and padron peppers
Wintermelon, okra, onion, sweet peppers, and tomatoes in a spicy coconut curry sauce
Roasted beets and potatoes, lime vinaigrette
grilled cheese with chayote and tomato sautee
Warm cabbage salad with mushroom, almond, rosemary, and pink lady apple in a pomegranate balsamic vinaigrette; pasta with homemade spaghetti sauce
green bean, orzo, cheese, parsley, and capers with red wine vinegar dressing
Chunky split pea soup with kale stems and strawberries
Kidney bean and celery salad with pomegranate mayonnaise
coconut curry with potato, zucchini, oyster mushroom, and lemongrass
King trumpet mushroom and zucchini with balsamic
beet, zucchini, potato stew
Roast chicken breast with tomatoes, zucchini, onions, and sundried tomatoes in a light red wine and oregano sauce with feta cheese
Farro, beet green and kidney bean BBQ stew with cheddar and green onion, homemade pickles
Purple kale and navy bean salad with sriracha mayonnaise
wheatberries, zucchini, and cheese salad with balsamic dressing
malaysian style laksa curry with tofu, red bell peppers, onions, potatoes, pineapple, and noodles
Onion, beet, kale green and tomato baked with bread and cheese
green beans, egg, and shiitake stirfry with soy sauce
raddish and kale salad, tahini dressing
Yellow split pea and potato soup
kale, egg, salsa on bed of tortillas
Split pea soup with onions & collard greens with sesame and rice vinegar
Fried egg and cheese sandwich with warm kidney bean and caramelized onion salad
Kale stems and onions with baked egg
Zucchini, potato, tomatos baked with scallions, dill, and feta cheese
spaghetti with chayote squash and tomato
Red cabbage and orange salad, lime soy sauce and sesame oil dressing
Homemade strawberry and pinot noir jam
potato, kidney bean, kale, shiitake stew
sauteed pepers and onions on bread with egg and sriracha
Kale & kidney bean salad with red onions in a lemon & honey red wine vinaigrette; Oat & adzuki bean porridge
Almond, dulce de leche, and cheddar sandwich
Couscous with zucchini, kale, and plums
strawberry and roasted beet salad with shaved fennel and balsamic dressing
celery and oyster mushroom stirfry with szechuan pepper
carrot, navy bean, and wheat berry salad with soy sauce vinaigrette
Eggplant, tomato, and onion sauteed with soy sauce
kale salad with pinto beans, cheese, and plums and balsamic dressing
Homemade strawberry and pinot jam with cheddar sandwich
Lentils, caramelized onions, and poached egg
green bean, red bell pepper, cheese, and egg salad
Spiced cous cous topped with lentils and wilted swiss chard
Kale, persimmon, almond salad with lime and honey vinaigrette
celery, shiitake, corn, potato stirfry with szechuan peppers and sriracha
Warm cabbage salad with egg, almond, and pomegranate vinaigrette
Cucumber and egg saute
oat porridge with brussels sprouts and beets
cream cheese mashed potatoes, barbeque kidney beans, kale and radish sautee
Kohlrabi and tomato stirfry
Red cabbage and farro stir fry with tomato and soy sauce
Acorn squash stuffed with wheat berries, mushrooms, and collard greens; grilled polenta cake with spicy sweet potato puree and cheddar cheese
Kidney and navy bean, kale stem, onion saute with homemade pickles
Baby green salad with carrot, apple, dried salami, and table cheese with a lemon vinaigrette
Rosemary beets with onion en papillote
Early girl tomatos, padron peppers, and purslane baked with thick slices of bread and ricotta
orzo, strawberry, parsley, cheese, balsamic dressing