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.

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