My food focus is vegetarian and vegan with an interest in preparing flexitarian meals (something for both veggie and meat eaters). My meals can incorporate meat if that is your preferred form of protein. I aim to accommodate those who enjoy meat as well as vegetarian cooking.

The Pacific Northwest (especially Seattle) is ideal for seasonal cooking; the menu section most certainly will change to reflect the season. It is important to note these are just some favorites. I can tailor a menu just for you prepared according to your individual tastes. I can even make your own family recipes or something you saw in a cookbook. Each meal is a journey of flavor, texture, and color. I like to incorporate grains like quinoa, Israeli couscous, wheat berries, and farro into your diet as well to introduce you to unexpected flavor combinations.

My enthusiasm for food and passion for vibrant flavors creates cuisine that is fresh, seasonal, and multi-cultural. Mediterranean, Asian, Indian and African cuisines inspire me to mix cross-cultural flavors to create a unique interpretation of world cuisine.

Here are a few samples of what you could experience daily. Customization of meals allows for you to choose your menu based upon your own preferences and dietary needs.

Salads and Soups

Spicy Senegalese Peanut Soup – The unusual combo of pureed carrot, sweet potato, tomato and peanut butter with a kick of cayenne makes for an unforgettable meal.

"Kristin was great! She came into my life right when I needed her support. I had many dietary restrictions due to my son's food intolerance's while nursing. For a while I was off of so many foods I had completely given up on making delicious meals. Kristin showed my whole family that we could enjoy food even though I was very limited in what I could eat. I felt we were healthily nourished for the time Kristin was cooking for us. It was also a life saver because we were in the process of moving. I would highly recommend this service to any of my friends. "
Alison Harper

Hungarian Mushroom Soup – Plenty of paprika, dill, mushrooms and sour cream, sure to warm your belly on a cool fall evening.

Roma Soup – delicately spiced vegetable, tomato, bean soup

Miso Soup – Bonito flake, miso, and seaweed is the perfect health tonic for a weary body

Orzo Vegetable Salad - A texturally pleasing salad due to it’s finely chopped bits. Depending on your preferences it may include: carrots, celery, parsley, corn, peas, feta cheese, sunflower seeds, scallions and orzo, all tossed with an emulsified balsamic vinaigrette.

Nicoise Salad – A hearty French composed salad, with fresh tuna, green beans, potatoes, hard-boiled eggs and a vinaigrette dressing that eats like a meal.

Cuke Salad - Sliced tomato, cucumber and parsley with a lime/black salt dressing

Main Courses

Hoppin’ John with Collard Greens and Rice – A Southern new year classic, black-eyed peas can be made with or without bacon served on a bed of tangy collard greens, with a side of rice and topped with smoked cheddar, tomato and scallions.

Daal, Basmati Rice, Cuke Salad and Pita – Daal spiced with black cumin, mustard seed and the tang of tamarind, gives a new twist to comfort food.

French Shrimp Ragout – This is an elegant stew made with green beans, potatoes, fennel bulb and shrimp. Served with crusty bread and a crisp salad.

Homemade Chili and Corn Bread – Chili made to order the way you like it, black beans, kidney beans, zucchini, ground beef, peppers, onions all simmered in a tomato based chili sauce. Served with fresh corn bread.

Red Thai Curry and Jasmine Rice – Coconut milk, red curry with squash, green beans, basil and your choice of tofu, chicken or beef.

Special Event Catering

Here are a few examples of menus created for special occasions. I can tailor a meal towards a casual entertaining event or a formal multi-course meal.

A client recently had a shower for her upcoming wedding in Greece. I served the following appetizers to reflect her multi cultural event.

Buffet Hors d’oeuvres:
Orange Black Bean Hummus with flat bread
Dried figs, olives, and nuts
Handmade Dolmades – grape leaves stuffed with dilled, lemon rice and pine nuts.
Spanakopita – phyllo pastries filled with spinach and feta
Grilled Charmoula Lamb Kabobs – Charmoula is a Moroccan mix of spices and lemon that has a bright savory flavor

Dessert:
Baklava
Cranberry Tartlets

Clients often have interest in a culturally themed meal. Thai food is quite popular, here is a sample Thai menu:

Passed Hor d’oeuvres:
Stuffed rice rolls – peppers, jicama, bamboo and your choice of pork, chicken or tofu
Spring rolls – A classic Thai appetizer can be fun as a roll-your-own
Larb Tofu or Chicken - Minced tofu or chicken tossed in limejuice, chili, red onion and mint leaf served in a red cabbage boat.

First course:
Tom Kha Gai – chicken/tofu, coconut milk, galangal, lemongrass and chili

Salad Course:
Green Papaya Salad – Shredded carrots, red peppers and green papaya tossed in a spicy lime sauce and topped with crushed peanuts.

Main Courses (choose one):
Grilled Fish with Red Curry Sauce and Jasmine rice
Lemongrass Chicken
Thai Curry with fresh veggies and Jasmine rice.

Dessert:
Tapioca Coconut Pudding with mango
Semolina Sesame cake

You may prefer a more classic meal with a northwest influence

Hor d’oeuvres:
Salmon fish cakes with lemon and dill

First course:
Chestnut Apple Soup

Salad Course:
Roasted Beet Salad – Beets tossed with red cabbage, blue cheese, pumpkin seeds in a cider vinaigrette served on a bed of baby spinach

Main Course:
Baked Fish (or Ricotta Dumplings for Vegetarians) over French lentils served with Sautéed Red Pepper and garlic Escarole

Dessert:
Chocolate Hazelnut Torte with Ganache glaze