my version -- with freshly made sauce at home... norma is typical of the sicilian cuisine created originally in catania, sicily, italy. spinach, boiled potatoes, olive salad dressed with italian salsa verde.

my version — cooked with mustard oil, onion, garlic, ginger, tomato, cumin, coriander, turmeric, paprika, chili, cardamom, etc. -- garnished with okra; served with paratha... "A Bhuna curry hails from Bangladesh or North East India. The term bhuna means a curry with a thick gravy. This curry with a thick but saucy gravy, loose enough to be able to mop up with a flatbread, like chapatis or paratha, and is equally as good with a plain rice dish.” -- Brian Jones "A paratha (parāṇṭhā) is a flatbread native to the Indian subcontinent, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough." -- Wikipedia

my version -- infused with saffron; clams, prawn, red snapper, cod; served with grilled fennel, leak, and garlic ciabatta toast... Its a popular multi-seafood dish along the cost of Italy. Frutti di Mare literally means “Fruit of the Sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish. "Fish dishes are found all over Italy, featured in soups and stews. In Northern Italian cuisine, fish is not as common, as the region is more mountainous than oceanic. However, along the coasts, you’ll find dishes that feature shellfish. Due to its proximity to the Adriatic Sea, the Veneto region features fresh seafood such as shrimp, eel, clam, and fish. Liguria, along the western side, has offerings of swordfish, sea bass, tuna, and sardines. In the Central region, Tuscany’s western edge borders the sea and as such, you’ll find popular seafood dishes such as fish stew cacciuccio alla Livornese. Also in Central Italy is the Marches, with a heavy seafood influence, seen in fish stew brodetto. Abruzzo and Molise, tucked between the mountains and the Adriatic Sea, also feature much seafood in their cuisine, along with rustic pastas and egg dishes. Southern Italian cuisine, with the sea surrounding it, offers much in terms of seafood. In almost all regions of Southern Italy, you’ll find grilled ocean-fresh seafood, such as fish fried in olive oil. Puglia, the “heel” of Italy’s “boot,” features hearty seafood dishes such as stewed or grilled mussels, octopus, and fish. Sardinia and Sicily, the islands, also offer much seafood, combined with the influence of Greek, Arab, and Spanish cuisines. Spicy fish soup and spaghetti con bottarga (mullet roe) are popular choices." -- Cucina Toscana

its beef (for some anyways) for dinner -- rendang beef was voted most delicious food in the world by more than 35,000 readers of CNN Travel... rendang beef – tender, braised in coconut milk and complex spice/herb mixture of lemon grass, ginger, cinnamon, and star anise; caramelized to finish [West Sumatra, Indonesia] nasi minyak – basmati rice cooked with ghee, lemon grass, cashew nut, evaporated milk, tumeric, and other aromatic spices [Malay/Indonesia/South Asia] the classic version must be dry enough and should cook for at least 3 to 4 hours.

my version -- with brown butter sauce, parsley, lemon, and capers... "Sole meunière (aka sole à la meunière) is a classic French fish dish. The recipe for sole meuniere is dead simple, with only a handful of ingredients. It's also the recipe that ignited Julia Child's passion for French food!” - Taste Of Home spinach, beet salad with fig vinaigrette. heirloom tomato bruschetta. fig-pear-radish relish.

my version -- with sesame crusted torched tuna, salmon sashimi, Japanese pickled veg and sushi rice... soft tofu with soy korean chili dressing. miso crusted salmon filet with pickled beets.

my version -- with eggplant, zucchini, and edamame in panang curry sauce... papaya salad with cherry tomato, jicama; dressed with lime, chili, fish sauce, dried shrimp, peanuts, and brown sugar. pad thai with tofu and spinach. thai fried rice with shrimp, bamboo shoots, kimchi, Thai basil, fish sauce, and homemade fish stock.

my version -- served with tamarind infused grilled eggplant and mixed salad...

my version -- with mango, kani-crab/fish cake, carrots, corn, radish sprouts, masago, chives... dressed with mao, sesame oil, yuzu, chili peppers; served with seaweed/sea salt rice crackers...

my version -- with roasted sweet potatoes and peas... paneer is fresh cheese common in the Indian subcontinent. korma is a yogurt curry. red lentil cooked with roasted cauliflower — infused with patch phoron (indian five spice blend), and kaffir lime leaves. basmati rice cooked with kala jeera (black cumin) and garlic naan.

my version -- wasabi peas mash potatoes... apple mango slaw dressed with mirin, rice vinegar, sesame seeds.

my versions -- work for breakfast or dessert... walnut/raisin country bread infused with cinnamon and nutmeg served with fresh strawberries, pomegranate, powder sugar. oven-baked French toast with frangelico crème anglaise (you can easily skip the liquor), mango, green apple, raisin.