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.

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