I can prepare vegan, vegetarian, pescatarian, and omnivore cuisine for you. I will customize your weekly menu to what you like, your favorite foods, and any dietary needs. I make an effort to use local and seasonal produce whenever possible.

​

SIDES

• Massaged kale salad with maple-tahini dressing and any additions of choice (toasted almonds, cranberries, and feta are delish)

• Creamy cucumber-dill salad

• Gluten-free oat and seed bread

• Whole roasted carrots

• Super moist gluten-free cornbread (add pepper jack and jalapeno for the ultimate experience)

• Tomato and cucumber salad with garlic, olive oil, and fresh herbs

• Broccoli with chili-sesame-lime dressing

• Orzo pasta salad with feta, cherry tomatoes, parsley, shallot, cucumber, kalamata olives, and lemon-olive oil dressing

• Herb rice pilaf

• Baked spinach dip with garlic and parmesan

• Homemade hummus

• Marinated giant white beans in garlic, parsley, lemon, and olive oil

• Crispy cauliflower-parmesan fritters

• Japanese kabocha squash simmered in mirin broth

• Farro salad with roasted broccolini and carrots

• Japanese sweet potatoes on the half shell with whipped miso tahini lime butter

​

​

​

• Stuffed poblano peppers with chipotle rice, ground beef or pork, mole sauce, and cheddar

• Baked chard gratin with parmesan, shallots, topped with crispy panko crumbs

• Chicken spinach feta patties

• Swedish meatballs in white gravy with a dash of fresh nutmeg and parsley  

• Falafel with turmeric, green onion, celery, and fresh herbs, lightly pan-fried

• Spanakopita with eggs, spinach or chard, feta, fresh herbs, and buttery phyllo dough

• Baked teriyaki salmon: with ginger, garlic, ume plum vinegar, soy sauce, and honey

• Pizza bean casserole: hearty giant white beans and veggies baked in zesty pizza sauce and topped with mozzarella

• Butter chicken: mild Indian curry of creamy tomato gravy and chicken chunks

• Skillet BBQ chicken

• Turkey zucchini patties with cumin, mint, and scallions

• Vegetarian nut loaf with walnuts, cheddar, and mushrooms (option to top with classic meatloaf glaze)

• Baked salmon with honey, garlic, basil, and lemon

• Ginger-scallion meatballs with sticky soy-honey glaze

• Swiss chard ricotta crostatas with caramelized leeks, onions, parmesan, and fresh herbs

SIDES

​

• Gluten-free berry oat crumble bars with coconut whipped cream

• Raw cacao mousse cups with magical toppings

• Gluten-free double chocolate brownies

• Peach pecan upside-down cake

• Lemon berry bundt cake with cream cheese frosting

• Creamy key lime pie

• Panna cotta

• Giant chocolate ginger crinkle cookies

• Lemon coconut chia pudding

​

​