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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.

  • Zesty southwest pasta salad with charred corn, cherry tomatoes, cilantro, jalapeño, sweet pepper, and black beans served with creamy avocado-lime dressing on the side

  • Thai noodle salad with basil, rice noodles, crunchy veggies, and peanut sauce 

  • Strawberry quinoa salad with cucumber, mint, almonds, lemon, and feta or goat cheese

  • Japanese soba noodle salad with thin sliced crunchy veggies, cilantro, basil, and sesame dressing

  • Persian chickpea stew with walnuts, pomegranate molasses, fresh spices, parsley, and sweet pepper 

  • Indian mulligatawny stew with red lentils, sweet potato, apple, coconut milk, and green chili, served with a side of crunchy cumin cashews

  • Mexican creamy pinto bean stew with corn jalapeno fritters

  • Basil tofu “ricotta” pasta shell bake with marinara, spinach, and mozzarella

  • Vegetable biryani with rice, chickpeas, carrot, bell pepper, cashews, and cilantro-mint chutney on the side

  • Lamb or beef ragu slow cooked with tomatoes, carrot, onion, celery, wine, and herbs

  • Lemongrass-ginger chicken meatballs over butter lettuce cups with light soy glaze, topped with fresh herbs

  • Cuban chicken and roasted veggies in zesty citrus cilantro marinade with sweet potato, pepper, and onion

  • Turkey meatballs with sun-dried tomatoes, basil, and Parmesan in marinara sauce 

  • Mediterranean roasted chicken, chickpea, and veggie bake with oregano, smoked paprika, and lemon zest

  • Vegetarian shepherd's pie with root veggies, white beans, mushrooms, peas, and gravy underneath fluffy mashed potatoes

  • Creamy spinach lentils with potato, carrot, herbs, cream, and white wine

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