my version -- served with torched tuna; dressed with Dijon mustard, anchovies, red wind vintager, parsley, capers, sea salt, peppers, and olive oil... "salade niçoise (french pronunciation: ​[niˈswaz]), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil." - wikipedia

my version -- cooked with zucchini, tri colored carrots, cabbage, scalion, and chicken thighs seasoned with hoisin, soy, mirin, sake, gochujang, lime, cilantro, garlic, ginger, and sesame seeds... "Spicy Korean Noodles are a type of Korean stir-fried noodles (chap chae or jap chae, Japchae translates as mixed vegetables) and is one of the most popular noodle dishes in Korea." “Gochujang is a fermented Korean chili paste that’s sweet, spicy and savory. It’s bright red in color, is sticky and thick, and is used as a condiment or in sauces in Korean cooking." -- Zestful Kitchen

my version -- filled with fresh herbs; served with japanese kani salad... "As demonstrated by Pépin, the perfect omelette is the result not of exalted ingredients—the eggs, says Salter, were from a supermarket aisle—but rather of the alchemy of heat and technique. In this segment, Pépin presents two omelets: a country-style French omelette and a classic French omelette. The country-style omelette—the omelette Pépin tells me today his mother made and his daughter Claudine tells me he made—is earthier, ruder, more grounded. It is browned like the earth, gutsy and rough. It is an omelet with its hands dirty and edges browned." - Taste "Kani salad combines shredded crab sticks with a homemade, mayo-based dressing made from Japanese mayonnaise (Kewpie). The dressing is spiced with sriracha, and the salad is tossed with tobiko and panko breadcrumbs added for textural contrast and flavor."

my version -- served with braised carrots, black mushroom, ginger/soy dressings; and Soba/dashi, pickled veg, cucumber/radish salad... For this particular recipe I used Togarashi seasoning, also known as Japanese Seven Spice or Shichimi. Togarashi has a variety of dried chili peppers and other seasonings like orange peel, black and white sesame seeds, Japanese pepper, ginger, poppy seed, seaweed, and various other spices depending on what brand you buy. "Smoked Salmon is a great way to enjoy wood fired meats without having to labor over the grill all day. Since it only takes a relatively short amount of time to cook, this is a popular dish amongst seafood lovers who own a pellet grill or smoker. The salmon fillets are marinated with sweet and savory Japanese ingredients and then cooked over a cedar plank or wood chips to infuse wood flavor and protect the skin from the grill. " I served my smoked salmon with braised carrots, black mushroom, ginger/soy dressings; and Soba/dashi, pickled veg, cucumber/radish salad. and simple dessert -- plum seasoned with shiso leaves; figs dressed with aged balsamico...

my version -- sesame chili crusted seared tuna over wasabi peas mash potatoes, ginger ponzu sauce, carrot/apple slaw... "Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don’t even attempt it with a lower grade of fish." -- Simply Recipe "East meets West in this mash potato recipe. Made with Yukon Gold potatoes that have a moist, sweet flesh that works with virtually any cooking method. They make a brilliant mash, with peas and wasabi adding a sharp hint of Japanese-style heat."

my version -- pan roasted after marinating in soy, ginger, gochujang, and seasame oil. served with miso eggplant, braised carrots, and soba with dashi broth. started with torched tuna sashimi and pickled veg... "Mahi mahi is a firm, lean whitefish. The mahi-mahi or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and sub-tropical waters worldwide. When done right, mahi mahi is tender, flaky, and deliciously flavorful." -- Wikipedia

my version -- with lau chingri, asian long string beans, fried okra, yellow lentil and white rice... "Lau Chingri is a quintessential Bengali dish, enjoyed quite often during summer days. “Lau" is bottle gourd and “Chingri” is shrimp and the combination works beautifully with very minimal spices. It’s a delicacy in bengali culture, a comfort food when paired with steamed white rice." -- Playful Cooking

my version -- served with frite and english peas with herbs... "Au Poivre -- This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it's equally good on chicken or salmon. Peppercorn sauceis a culinary cream sauce prepared with peppercorn, which is prepared as areductionof the cream in the cooking process. Various types of peppercorn can be used in its preparation, such as black, green, and pink, among others.” -- Wikipedia

my version -- with sautéed eggplant/string beans, thai basil, edamame, micro green, and jasmine rice... "Curry is one of Thailand's favorite dishes, but in the Thai language kari (curry) refers, however, to only one of many combinations of spices. It contains turmeric or saffron among other things and can be recognized by its yellow color. The Thai housewife blends in a mortar and pestle many other combinations of spices, each with its own name. In its many forms, curry is common to India and all of Southeast Asia, including Malaya, Indonesia, Laos, Cambodia, and Burma. Until modern times many of the best known, for example nutmeg and cloves, came only from Southeast Asia. Men sailed uncharted seas swarming with Malay and Chinese pirates, dared die lands of savage headhunters, ripped their vessels on hidden reefs; and died in the lonely seas in quest of these spices." -- Street Directory

my version -- with asian greens (drizzled with thai basil/mint/sake/mirin dressing), yellow pepper sauce, pickled ginger, beets purée, and red radish... "A lot of sushi chefs have a blowtorch. They generally use it to give the surface of a piece of fish a fast, scorched-and-liquefied sheen of extra flavor." - New York Times "Aburi means flame seared. Aburi is the innovation of flame searing the seafood in order to create new textures while enhancing its natural flavours. When flame is applied to tuna, the heat changes the tuna's flavour to create something new and exciting."

my French, German, Italain, Japanse Fusion all for one lunch plate... - dungeness crab risotto (seasoned with peperoncino, pecorino romano) - spinach kale purée (infused with wasabi, mirin) - sauteed carrots and zucchini - red cabage apple purée (cooked first in classic german style) - pan roasted seabass (classic french) "Risotto, Italian: [riˈzɔtto], from riso meaning "rice" is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Risotto in Italy is normally a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course." -- Wikipedia "German Red Cabbage (Rotkohl) is a popular German side dish that is very easy to make from scratch! It tastes so aromatic with a distinctive sweet and slightly sour flavor and makes a perfect side for a roast dinner together with spaetzle or potato dumplings." -- Plated Cravings

my version -- yogurt and spice (cumin, turmeric, ginger, garlic, coriander, cayenne pepper, etc.) crusted baked tilapia with moog dal (yellow lentil), and white rice. inspired by typical bengali meals... "Rice -dal and maach bhaja (fish fry) is the ultimate soul satisfying meal for us, the kind of comfort food that we grew upon at home. Fish is not just a culinary delicacy or pleasure for us, it is our very lifeline."-- Saffronstreak tarka dal -- "a classic vegetarian recipe that is so easy to make. tarka simply refers to the few ingredients fried up and stirred in at the end; most Indian lentil dishes are made this way." -- Red