The sorghum bowl, doubled. Berbere-rubbed chicken, roasted vegetables, cooling yogurt-mint-apple sauce.

Berbere-marinated chicken skewers over whole-grain sorghum with roasted veg and a mint-coconut-apple yogurt sauce.

Seared halibut (or cod) in a white-wine butter sauce, finished with dill and lemon. Serves two, feels like a restaurant.

Greek egg-lemon soup made silky with egg yolks and fresh dill — dressed up with cheese tortellini.

Tender ground-chicken meatballs in a buttery, lemony, cilantro-loaded broth. A client favorite for meal prep.

A tangy, green pozole with tomatillos, chicken thighs, and hominy. One of my dinner-party favorites.