I'm not a chef, I just cook a lot.

Turmeric and Mexican Oregano chicken roasted over a bed of onions and lemon. The chicken rests atop a bed of french lentils, which were brought to a boil in homemade chicken stock with red potatoes and carrots.



Poached egg on top of swiss and ham with some lightly steamed asparagus.



Nothing more satisfying than an heirloom potato roasted with some grassy olive oil, garlic and fresh herbs.