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    • Bratwursts & Sauerkraut
    • Chicken Andouille Skillet
    • Black Bean Soup with Poblanos
    • Southwest Pumpkin Soup
    • White Bean Pumpkin Chicken Chili
    • Sausage, Chard, & Tomato Pasta
    • Chicken Cacciatore - Poulet Chasseur
    • Maple Mustard Pork Tenderloin
    • Italian Sausage White Beans & Pasta Soup
    • Sweet & Spicy Sesame Chicken
    • Spicy Beef with Basil
    • Scallops with Pesto & Creamed Corn
    • Oiled & Salted Jacket Potatoes
    • Homemade Classic Shrimp Cocktail
    • Old-Fashioned Lemon Bars
    • Chicken & Dumplings
    • Chipotle Chicken & Rice Skillet
    • Salmon with Toasted Hazelnut Herb Butter
    • Coconut Pecan Layer Cake
    • Mongolian Beef
    • Sauteed Fennel with Parmesan Cheese
    • Italian Sausage Stuffed Cabbage Rolls
    • Pimento Cheese
    • Orange Marmalade Cake
    • Charred Lemon Caper Brussels Sprouts
    • Vietnamese Chicken Pho
    • Double Boiler Brownies
    • Pumpkin Bread - GF option
    • Homemade Ketchup
    • Franklin-inspired BBQ Sauce
    • Mexican Beef Stew
    • Chicken Tinga Tacos
    • Pork Porterhouse with Sage Chile Garlic Butter
    • Roasted Herbed Radishes
    • Simple Tomato Tart
    • Raspberry Muffins with Streusel Topping
    • Pork Chops with Peach Salsa
    • Homemade Chinese Five Spice
    • Sauteed Shrimp & Basil
    • Pasta Puttanesca

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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