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.

my version -- served with seasoned sushi rice and pickled veg... tomago (japanese layered omelet - dashi, merin, salt). pickled string beans tomato salad with miso, ponzu, sesame, ginger dressing.

my version -- finished with yogurt cream and tamarind... mango, cucumber, and blanched daikon wrapped with blanched boc-choy over homemade mint chutney. basmati rice infused with saffron, raisin, and figs.

my version -- with raspberry reduction and mixed grain north american wild rice... Provincial herb coated roasted cornish hen served with raspberry reduction and mixed grain north american wild rice infused with crab meat and green veg [a dish I learned many years ago when I was in college].

my version -- with black cumin and spices... matar (green peas) paneer (indian cheese), served with garlic naan.

my version -- with sage, rosemary, garlic, white wine, butter sauce... [add sautéed chicken if you must have meat]. pumpkin pasta date back to the renaissance, when pumpkins first arrived in Italy from central america.

my version -- marinated overnight with aromatic south asian spices and served with two dipping sauces - yogurt mint, cilantro, chili and garlic dip and tamarind-date chutney... side veg -- french-moroccan cauliflower/eggplant/chickpeas with harissa, truffle salt seasoning.