Like many others I love the seafood of my native Northwest (crab, oysters, clams, salmon, halibut, etc.), but I have lived and traveled elsewhere and have grown to love a wide spectrum of foreign cuisine and ingredients. Examples: fried calamari from Italy and Greece, Greek style lamb, gyros and souvlaki, German schnitzel, klose', Moroccan tagine, French bistro style beef, Irish beer-beef stew, and any dessert ever made in any country that does not include insects.  Mahi-mahi, ahi, grouper, snook and wahoo are favorites in addition to venison and bison which are available commercially.
 

Ceasar, spinach and mixed green salads are used often in my meals as is Italian antipasto.  Soup fav's include my wife's Turkey Noodle, my Carrot-Orange, Lentil and Pumpkin-Bell Pepper recipes.