Breakfast:

• Mexican Rice

Work Lunches:

• Digaag Qumbe, served with white rice, spinach, and a banana (x2)
• Peanut Noodles (x2)

Leftovers for Dinners/Snacks:

• Digaag Qumbe
• Peanut Noodles
• Tortellini Soup
• Hershey's Chocolate Sheet Cake with Peanut Butter Buttercream

Breakfast:

• Bagels & Cream Cheese

Work Lunches:

• Spinach-Feta Orzo with Roasted Beets (x2)
• Chicken Yassa with Carrot Salad (x2)

Leftovers for Dinners/Snacks:

• Spinach-Feta Orzo
• Chorizo-Cider Soup
• Chocolate Peanut Butter Cake

Breakfast:

• Fried Rice

Work Lunches:

• Mulligatawny Soup with Jasmine Rice (x2)
• Chicken-Lentil Soup with Onions, Jasmine Rice, and Yogurt (x2)

Leftovers for Dinners/Snacks:

• Box Brownies
• Mulligatawny
• Chicken-Lentil Soup
• Caldo Verde

Breakfast:

• Bacon, Kale, & Potatoes
• Fried Rice (x2)

Work Lunches:

• Mujaddara, Carrot Salad, and Spiced Yogurt (x2)
• Kabocha Chili Colorado (x2)

Leftovers for Dinners/Snacks:

• Mustard Roasted Basque Chorizo, Beet, & Sweet Potato
• Kabocha Chili Colorado
• Mujaddara
• Carrot Salad
• Carrot Hummus

Breakfast:

• Winter Fruit Couscous

Work Lunches:

• Sambal Noodles (x2)
• Green Curry with Japanese Rice (x2)

Leftovers for Dinners/Snacks:

• Three-Bean Chili
• Sambal Noodles
• Green Curry
• Almond-Orange Cake
• Chocolate Mochi Cake

Breakfast:

• Gallo Pinto
• Pancakes

Work Lunches:

• Macaroni & Cheese with Roasted Broccoli (x1)
• Sambal Turkey Noodles with Roasted Broccoli (x1)
• West African Peanut Stew with Rice (x1)
• Turkey Meatballs with Penne, Chickpeas, Sweet Potato, and Broccoli (x1)

Leftovers for Dinners/Snacks:

• Roasted Chicken
• Roasted Broccoli
• West African Peanut Stew
• Turkey Meatballs with Penne
• Walnut Rye Bread
• Chocolate Mochi Snack Cake
• Whole Wheat Corn Bread

Breakfast:

• Sourdough Whole Grain Pancakes

Work Lunches:

• Toasted Burritos with Refried Beans, Arroz Rojo, Taco Meat, and Cheddar (x4)

Leftovers for Dinners/Snacks:

• Pinto Beans
• Taco Meat
• Arroz Rojo

Breakfast:

• Bacon, Kale, & Potatoes

Work Lunches:

• Mac & Cheese with Sautéed Carrots and Broccoli (x2)
• Apple-Chicken Curry with Japanese Rice (x2)

Leftovers for Dinners/Snacks:

• Spiced Chickpea-Kabocha Soup
• Cabbage Salad
• Apple-Chicken Curry
• Mac & Cheese
• Sautéed Broccoli and Carrots
• Pignoli Cookies
• Tea Brack

Breakfasts:

• Home Fries
• Miso Soup

Work Lunches:

• Kabocha Chili Colorado with Beans and Rice (x2)
• Lentil and Kale Salad with Grilled Ham and Cheese Sandwiches (x2)

Leftovers for Dinners/Snacks:

• Kabocha Chili Colorado
• Mayacoba & Small Red Beans
• Lentil and Kale Salad
• Peanut Butter Chocolate Chip Cookies

Breakfast:

• Store-bought bagels and cream cheese

Work Lunches:

• Turkey Meatballs, Roasted Sweet Potatoes and Chickpeas, and Macaroni, with Miso-Turmeric Green Beans

Leftovers for Dinners/Snacks:

• Fried Rice
• Prepped Vegetables → Stir-fry
• Burnt Basque Cheesecake
• Chocolate Cake Scraps + Chocolate Buttercream Frosting
• Chocolate-Raspberry Cookies

Breakfast options:

• Monkey Bread
• Gallo Pinto with Salsa and Grated Cheddar

Work Lunches:

• Brown Rice Salad with Marinated Lentils and Carrots & Apricots
• Miso-Peanut Butter Cookies

Leftovers for Dinners and Snacks:

• Miso Soups
• Burnt Basque Cheesecake

Breakfast:

• Peanut Noodles

Work Lunches:

• Smoked Brisket & Honey-Chipotle BBQ Wraps
• Cabbage Salad
• Aborted Cake Layer + Walnuts

Leftovers for Dinners/Snacks:

• Roasted Sweet Potatoes
• Bean Quesadillas
• Strawberry Cream Cake

Breakfasts:

• Tea Brack + Cheese

Work Lunches:

• Red Beans & Rice (x2)
• Sweet & Sour Stir-Fry (x1)
• Assorted Sandwiches + Tea Brack, for an extended field trip day (x1)

Leftovers for Dinners/Snacks:

• Red Beans & Rice
• Sweet & Sour Stir-Fry
• Tandoori Soup + Cheese & Crackers
• Tea Brack
• Yellow Almond Cake

Breakfasts:

• Gallo Pinto

Work Lunches:

• Curried Apple-Chicken Wraps (x4)

Leftovers for Dinners/Snacks:

• Potato Curry Soup
• Pasta with Favas, Broccoli, and Chorizo
• Sweet & Sour Stir-Fry
• Smoothies
• Yellow Almond Cake

Breakfast Options:

• Fried Rice

Work Lunches:

• Cranberry-Walnut Chicken Wraps (x3)
• Roasted Beets (x1)

Leftovers for Dinners/Snacks:

• Lemon-Spearmint Olive Oil Cake
• Peanut Noodles
• Aloo-Tamatar Soup

Breakfast Options:

• Pork & Beans
• Cornbread

Work Lunches:

• Banh Mi (x4)

Leftovers for Dinners/Snacks:

• Chicken Yassa with Olives
• Lentil Salad
• Broccoli Couscous

Breakfasts:

• Gallo Pinto with grated cheese and salsa
• Chocolate Chip Pancakes

Work Lunches:

• Green Curry over Japanese Rice (x1)
• Banh Mi (x3)

Leftovers for Dinners/Snacks:

• Chocolate Chip Pancakes
• Ghirardelli Brownies
• Green Curry
• Pinto Bean Chili
• Hershey's Chocolate Cake with Chocolate Buttercream Frosting

Breakfast options:

• Frozen Gingerbread or Apple Fritters + Cheese

Work Lunches:

• Banh Mi (x3)
• Bean Chili with Quesadillas (x1)

Leftovers for Dinners/Snacks:

• Rutabaga Soup
• Leftover Mac & Cheese
• Bean Chili
• Leftover Kale Salad
• Ghirardelli Brownies
• Pound Cake + Whipped Cream + Macerated Strawberries

Breakfasts:

• Arroz Rojo

Work Lunches:

• Pupusas de Queso with Grated Carrot & Beet Salad (x2)
• Macaroni & Cheese with Sautéed Parsnips & Carrots (x2)

Leftovers for Dinners/Snacks:

• Pupusas de Queso
• Avocado
• Macaroni & Cheese
• Kale Salad
• Pound Cake with Whipped Cream and Macerated Strawberries

Breakfasts:

• Bacon, Kale, & Potatoes

Work Lunches:

• Kabocha Chili over jasmine rice (x4)

Leftovers for Dinners/Snacks:

• Kabocha Chili
• Kale & Mustard Salad
• Curried Beet Soup
• Smoothies

Breakfast Options:

• Bacon, Kale, & Potatoes

Work Lunches:

• Sweet & Sour Stir-Fry (x2)
• Egg & Olive (x2)

Leftovers for Dinners/Snacks:

• Root Vegetable Soup
• Yogurt Beet Dip + Chips
• Smoothies

Breakfast Options:

• Gallo Pinto

Work Lunches:

• Spaghetti with Paprika Meatballs (x1)
• Sunflower Mac with Sautéed Broccoli (x1)
• Fried Rice (x2)

Leftovers for Dinners/Snacks:

• Lentil Soup
• Fried Rice

Breakfast Options:

• Mini Frittatas

Work Lunches:

• Pupusas with Carrot Salad or Cabbage Salad (x2)
• Green Curry with Japanese Rice (x2)

Leftovers for Dinners/Snacks:

• Yellow Cake with Chocolate Frosting
• Cabbage Salad
• Green Curry
• Smoky Chipotle-Cacao Kabocha Stew

Eaten erratically due to extended power outage from 2/25—?, and a snow week during this week.

Breakfast Options:

• Mini Frittatas
• Tangelo, Carrot, Beet, and Strawberry Smoothies

Lunches:

• Pupusas with Lentil, Carrot, & Beet Salad
• Iced Lemon-Hyssop Tea

Leftovers for Dinners/Snacks:

• Almond-Blood Orange Cake
• Cabbage, Habanero Jack, and Sunflower Seed Salad

Breakfast options:

• Mini Frittatas
• Carrot Salad

Work lunches:

• Pastrami, Sharp Cheddar, Dijon Mustard, and Sliced Manzanilla Olives on Whole Wheat Bread (x2)
• Peanut Noodles (x2)

Leftovers for dinners/snacks:

• Bean Chili
• Sautéed Broccoli with Toasted Sunflower Seeds
• Yellow Cake with Chocolate Frosting

Breakfast Options:

• Sourdough Pancakes
• Gallo Pinto

Work Lunches:

• West African Peanut Stew served over jasmine rice and topped with peanuts (x2)
• Orzo with Spinach & Chèvre, with a side of Sautéed Broccoli topped with toasted sunflower seeds (x2)

Leftovers for Dinners/Snacks:

• White Bean & Turnip Stew
• West African Peanut Stew
• Sautéed Broccoli w/Toasted Sunflower Seeds
• Pizzas

Breakfast options:

• Mini Frittatas
• Blackberry-Beet Smoothies

Work Lunches: (stayed home sick 2 days)

• Burritos w/ arroz rojo, taco meat, black beans, and grated sharp cheddar and pepper jack (x2)

Leftovers for dinners/snacks:

• Pizza
• Arroz Rojo
• Black Beans
• Taco Meat

Breakfast options:

• Sausage-Spinach Skillet

Work lunches:

• Egg & Olive Sandwiches (x2)
• Pepita Mac with Sautéed Broccoli (x2)

Leftovers for dinners/snacks:

• Pizza
• Bean & Green Chile Stew
• Cornbread

Breakfast Options:

• Kale, Bacon, & Potatoes
• Bagels (storebought)

Work Lunches:

• West African Peanut Stew, served with jasmine rice, chopped peanuts, and green chili (x2)
• Sandwich: whole wheat bread, roast beef, sharp cheddar, dijon mustard, apple butter, black pepper, spinach (x1)

Leftovers for Snacks/Dinners:

• West African Peanut Stew
• Tortellini Soup
• Pizza
• Brownies

Breakfast Options:

• Gallo Pinto

Work Lunches:

• Pork, Mayacoba Bean, & Green Chile Stew over Jasmine Rice

Leftovers for Dinners/Snacks:

• Tandoori Soup
• Broccoli
• Bean Dip
• Chocolate-Coffee Bread
• Pear Sauce

Breakfast Options:

• Mixed Potatoes & Onions
• Fried Rice (x1)

Work Lunches:

• Hungarian Goulash & Buttered Caraway Noodles (x1)
• Orzo with Broccoli & Chorizo (x2)
• Green Curry over Japanese rice (x1)

Leftovers for Dinners/Snacks:

• Mixed Grain, Nut, & Seed Muffins
• Bean Dip & Tortilla Chips
• Green Curry

Breakfast Options:

• Arroz Rojo with Habanero-Chipotle Salsa and mixed Queso Fresco and Cheddar cheeses (x?)
• Cinnamon Swirl Challah French Toast (x?)
• Breakfast Burritos with leftover Gallo Pinto and Scrambled Eggs (x1)

Work Lunches:

• Beet & Chorizo Skillet (x2)
• Spinach-Chèvre Orzo (x1½)

Leftovers for Dinners/Snacks:

• Green Curry with Japanese Rice
• Pinto Beans
• Coffee-Chocolate-Cardamom Bread

Breakfast Options:

• Gallo Pinto

Work Lunches:

• Green Curry over Jasmine Rice (x1 1/2)
• Pasta (x1 1/2)

Leftovers for Dinners/Snacks:

• Tortellini Soup
• Black Beans
• Green Curry
• Cinnamon Swirl Challah

Breakfast Options:

• Arroz Rojo, or burritos

Work Lunches:

• Burritos with Arroz Rojo, Pinto Beans, Salsa Chicken, and grated cheddar (x4)

Leftovers for Dinners/Snacks:

• Tortellini Soup
• Various permutations of Arroz Rojo, Pinto Beans, Salsa Chicken, avocados, tortillas, and cheese

Breakfast Options:

• Sweet Potato Skillet
• Sourdough Pancakes

Work Lunches:

• Chicken Yassa with Brown Rice and Carrot Salad (x2)
• Mujaddara with Spiced Yogurt (x2)

Leftovers for Dinners/Snacks:

• Chicken Yassa with Brown Rice and Carrot Salad
• Leek & Potato Soup
• Macaroni & Cheese with Steam-Sautéed Romanesco Broccoli
• Ghirardelli Brownies

Breakfast Options:

• Red Veggie Skillet
• Cinnamon Swirl Challah
• Breakfast Burritos

Work Lunches: (two day week because thanksgiving)

• Green Curry (x2)

Leftovers for Dinners/Snacks:

• Macaroni & Cheese with Steam-Sautéed Romanesco Broccoli
• White Bean & Root Veggie Soup (served with grilled sharp cheddar on dark rye)
• Green Curry
• Cinnamon Swirl Challah
• Ghirardelli Brownies

Breakfast Options:

• Cinnamon French Toast
• Kale, Bacon, Onion, & Potatoes

Work Lunches: (three day week because veteran's day)

• Sunflower Mac with Sesame-Soy Bok Choy (x1)
• Egg Fried Rice with Sesame-Soy Bok Choy (x1)
• ??? bought lunch

Leftovers for Dinners/Snacks:

• Sunflower Mac
• Kabocha Chili Colorado
• Fried Rice
• Cinnamon Swirl Challah
• Cinnamon French Toast
• Beet Greens & Vinaigrette

Breakfast Options:

• Fried Rice
• Pumpkin Cornbread

Work Lunches:

• Mulligatwany Soup with Jasmine Rice (x1)
• Kabocha Chili Colorado & Black Beans over Jasmine Rice (x2)
• Burritos with Smashed Pinto Beans, Roasted Chipotle Salsa or Citrusy Serrano Salsa, and grated sharp cheddar (x1)

Leftovers for Dinners:

• Mulligatwany Soup
• Kabocha Chili Colorado
• Black Beans
• Pumpkin Cornbread
• Roasted Chipotle Salsa
• Citrusy Serrano Salsa
• Beet Greens & Vinaigrette

Breakfast Options:

• Pizza Potato Skins
• Buttermilk Scones
• Masa Shortcakes
• Smoothies

Work Lunches:

• Gallo Pinto with roasted chipotle salsa and grated cheddar cheese (x2)
• Leftover Egg & Olive on Dark Rye (x1)

Leftovers for Dinners/Snacks:

• Beet Greens & Vinaigrette
• Chorizo in Cider
• Smashed Beans
• Roasted Chipotle Salsa
• Citrusy Serrano Salsa
• Smoothies
• Buttermilk Scones
• Masa Shortcakes
• Ghirardelli Caramel Turtle Brownies

Breakfast Options:

• Bacon, Kale, & Potatoes
• Muffins

Work Lunches:

• Chicken Yassa with Jasmine rice and Carrot Salad (x1)
• Egg & Olive Sandwiches (x1)
• Bean Burritos (x1)
• Shells & Cheese with Three-Bean Salad (x1)

Leftovers for Dinners:

• Chicken Yassa
• Carrot Salad
• Three-Bean Salad
• Egg & Olive
• Shells & Cheese

Breakfast Options:

• Fried Rice
• Sourdough Pancakes

Work Lunches:

• Burritos (x1)
• Sandwiches (x1)
• Tortellini (x2)
• Fruit Salad (x1 side/snack)

Leftovers for Dinners:

• Smoky Pureed Pumpkin and Cacao Soup
• Smashed Beans
• Mixed Greens with Vinaigrette
• Sourdough Pancakes

Breakfast Options:

• Arroz Rojo with Salsa
• Leftover Blue Ribbon Gingerbread
• Cato's Grape Must Bread

Work Lunches:

• Apple-Chicken Curry over Jasmine Rice (x2)
• Pupusas de Queso con Curtido (x1)

Leftovers for Dinners:

• Red Pepper & Three-Cheese Pizza
• Apple-Chicken Curry
• Black Beans
• Smashed Bean Dip & Salsa
• Mixed Greens with Vinaigrette and Roasted Root Vegetables

Breakfast Options:

• Gallo Pinto with Salsa
• Blue Ribbon Gingerbread
• Blackberry-Pepita Breakfast Pizza

Work Lunches:

• Curried Chicken-Apple-Peach Wraps (x1½)
• Pupusas de Queso con Curtido (x1)
• Aloo-Tamatar Soup with Jasmine rice (x2½)

Leftovers for Dinners:

• Black Beans
• Aloo-Tamatar Soup
• Mixed Salad Greens with Vinaigrette and Pepitas
• Pupusas de Queso
• Curtido
• Salsa

Breakfast options:

• Sourdough Rye-Oat Pancakes
• Potato Cakes

Work Lunches:

• Red Beans & Rice (x3)
• Sweet & Sour Stir-Fry

Leftovers for Dinners:

• Red Beans & Rice
• Bruised Tomato & Bread Soup
• Collards with vinaigrette
• Chicken Noodle Soup
• Pizza
• Chorizo, Onion, & Beets

Breakfast Options:

• Bacon, Collards, & Potatoes
• Apricot-Almond Muffins
• Carrot-Peach Smoothies

Work Lunches:

• Gallo Pinto with salsa (x2)
• Spaghetti with an olive oil sauce, topped with sautéed balsalmic green beans and beets, sliced basil, pecorino romano, and cappocollo
• Fried Rice

Leftovers for Dinners:

• Black Beans
• Pizza
• Bruised Tomato and Bread Soup
• Curried Chicken-Apple-Pear Salad
• Fried Rice
• Remnants of unfinished work lunches

Breakfast Options:

• Fritatta (8 servings = 1 egg + 1/2 potato per serving)
• Breakfast Pizza
• Smoothies

Work Lunches:

• Peanut Noodles
• Curried Apple-Pear Chicken Salad Wraps
• Lemon Stir-Fry
• Fried Rice

Breakfast options:

• Seeded Whole Wheat & Oat Pancakes
• Collard-Pear Smoothies
• Bacon, Collards, & Potatoes

Work lunches:

• 1/3 pepper-cucumber couscous, 1/3 mujaddara topped with caramelized onions, 1/3 mujaddara topped with tzatziki
• Bottom layer Japanese short-grain rice, 1/2 topped with chicken-carrot-pepper sauté, 1/2 topped with sesame-soy green beans
• Bottom layer Japanese short-grain rice, topped with pork-green chile-bean stew and cracked black pepper

• Hershey's Chocolate Sheet Cake (frosted by partner with Peanut Butter Buttercream)
• Digaag Qumbe: subs. Fresno chile for jalapeño, increased all spices/aromatics, more than doubled carrot and potato amts; served with jasmine rice, raw spinach, and a banana
• Mexican Rice: onion, garlic, cumin seeds, jasmine rice, Gebhart's chili powder, powdered cumin, black pepper, oregano, leftover frozen meaty pinto beans, leftover broth and chunks from Chicken Yassa, frozen corn, sliced mini sweet peppers
• Sesame-Scallion Sauce
• Peanut Noodles: spaghetti, shredded cabbage, grated carrot, peanut sauce (PB, water, garlic, ginger, lemon juice, sambal oelek, brown sugar, soy sauce); topped with sesame-scallion sauce, sliced cucumber, cilantro, sesame seeds
• Tortellini Soup: Basque chorizo, onion, g...

• Chicken Yassa
• Carrot Salad: grated carrot, dried apricot, toasted pepitas, basil salt, honey, lemon juice, coriander, cumin black pepper
• Roasted Beets tossed with olive oil, akamiso, sambal oelek, homemade whole-grain lacto-fermented mustard
• Feta-Spinach Orzo with sautéed onions and garlic, red pepper flakes, paprika, black pepper, and olive oil

Made by partner:

• Hershey's Sheet Cake with Peanut Butter Buttercream
• Chorizo-Cider Soup

• Fried Rice: leftover jasmine rice, ginger, sesame oil, sesame seeds, chili garlic paste, soy sauce; leftover bacon-kale-potatoes, mujaddara, carrot salad, and kabocha chili colorado
• Mulligatawny Soup (Lost Recipes)
• Caldo Verde (The Winter Harvest Cookbook)
• Chicken-Lentil Soup

• Nachos: tortilla chips, canned refried beans, grated cheddar, roasted potato slices, pickled jalapeño, cumin, Gebhart's, black pepper
• Mujaddara
• Carrot Salad: grated carrot, honey, lemon juice, dried cranberries, toasted pepitas, coriander, cumin, black pepper, salt
• Carrot Hummus
• Chorizo, Beet, & Sweet Potato roasted in homemade whole-grain mustard and olive oil
• Bacon, Kale, & Potatoes
• Kabocha Chili Colorado: pork, onion, fresh and dried garlic, black pepper, Thai basil salt, oregano, cumin seeds, kabocha, dried chiles (pasilla, arbol, cherry, smoked habanero)

• Green Curry: chicken thighs, onion, ginger, garlic, curry paste, carrot, orange bell pepper, coconut milk
• Almond-Orange Cake: 'Cara Cara' oranges, almond flour, blaking powder, sugar, eggs, coriander, cardamom, almond extract; adapted from Gâteau à l’Orange in Claudia Roden's The Book of Jewish Food )
• Three-Bean Chili: mayacoba beans, small red beans, black beans, onion, garlic, Gebhart's chili powder, dried 'Cherry' pepper, red pepper flakes, paprika, black pepper, cumin, oregano
• Sambal Beef Noodles: adapted from Spicy-Sweet Sambal Pork Noodles; subs. beef for pork, subs. green onion for basil
• Winter Fruit Couscous: instant couscous, pomegranate, 'Cara Cara' orange, apple, dried cranberries, celery, parsley, green onion, lemon juice, olive oil, black pepper, nettle salt
• Ramen: dried ramen noodles, homemade stoc...

• Chocolate Mochi Snack Cake
• Walnut-Rye Bread (adapted from Artisan Bread in 5 master recipe)
• Sheet Pan Meatballs: turkey, cilantro, sambal oelek, drippings from roasted chicken, garlic, red bell pepper, feta, breadcrumbs, egg; served with roasted chickpeas, sweet potato, and red bell pepper, penne, and more feta and cilantro
• Roasted Broccoli
• Egg & Olive
• Gallo Pinto
• Mustard: yellow mustard seeds, Hoegaarden beer, apple cider vinegar, salt, black pepper, whey
• Roasted Chicken: coated with olive oil, coriander, cumin, cilantro, red pepper flakes, black pepper, salt; stuffed with garlic and lime wedges; 'Yukon Gold' and sweet potatoes roasted on pan in drippings

• Fried Rice: leftover Japanese rice, leftover Bacon, Kale, & Potatoes and bacon grease, leftover prepped onion, red pepper flakes, soy sauce
• Three-Meat Stock: chicken carcass from previous stock, turkey carcass from pavo en kol indio, bone-in skin-on pork, celery, onion, garlic, carrot, parsley, salt, chile de arbol
• Fried Rice: leftover Japanese rice, egg, ginger, sunflower seeds, celery, red pepper flakes, sesame seeds, sesame oil, soy sauce
• Pinto Beans: fatty pork bits from three-meat stock, beans, onion, garlic, oregano, red pepper flakes, cumin, black pepper, salt
• Taco Meat: ground beef, onion, garlic, oregano, black pepper, cumin, Gebhardt's, salt
• Arroz Rojo: jasmine rice, residual grease...

• Fried Rice: leftover rice, eggs, prepped veggies, sesame seeds, onion, ginger, soy sauce, sesame oil, red pepper flakes
• Spiced Chickpea-Kabocha Soup: chickpeas, onion, garlic, paprika, cumin, garam masala,turmeric, black pepper, kabocha, carrot, celery, chicken broth
• Cabbage Salad: cabbage, charred peanuts, pepper jack, honey-ACV vinaigrette, black pepper
• Pignoli Cookies, subs. sliced almonds for pine nuts
• Apple-Chicken Curry: onion, chicken breast, 'Rome' apple, turmeric, curry powder, garam masala, coconut milk
• Sautéed Broccoli & Carrots with Lemon and 21 Seasoning Salute
• Macaroni & Cheese: béchamel, cheddar, paprika, Gebhart's, cumin, thyme, oregano, Italian seasoning, turmeric, Dijon mustard

• Kabocha Chili Colorado: pork, onion, garlic, olive oil, chiles (guajillo, pasilla, arbol, smoked habanero), cumin seed, oregano, thyme, Gebhart's, salt, pepper, bay, chicken stock, kabocha
• Mayacoba and Small Red Beans
• Lentil and Kale Salad (subs. nettle salt)
• Sweet Potato & Yukon Gold Home Fries
• Peanut Butter Chocolate Chip Cookies ( The Best Recipe )
• Pizza: dough from freezer; tomato sauce, mozzarella, parmesan, feta, olives
• Blue Ribbon Gingerbread ( Lost Recipes )
• Fried Rice (x2)

• Fried Rice: leftover Japanese rice, grated carrot, chopped green bell pepper, red pepper flakes, soy sauce; leftovers reheated with scrambled egg
• Prepped Vegetables: cabbage, carrot, celery, green bell pepper
• Iced Tea: Tetley's + Prince of Peace Oolong
• Roasted Spiced Almondy Cauliflower
• Spicy Tomato Soup: diced canned tomatoes, onion, garlic, green bell pepper, roasted Hatch chili, garam masala, coriander, paprika, black pepper, purple basil salt, olive oil, coconut milk; serve with mozzarella grilled cheese; adapted from Creamy Moroccan Tomato Soup
• Chocolate-Raspberry Cookies ( Veganomicon )
• Stir-Fry: above prepped vegetables, bacon, lemon stir-fry sauce from How to Cook Without a Book
• Turkey Meatballs with Roasted Vegetables: adapted from Sheet Pan Chicken Meatballs; subs. turkey for chicken, subs. roasted 'Cherry Bomb' and chipotle peppers for h...

Mix of solo cooking projects and stuff my partner and I made together:

• Arroz Rojo: rice, Gebhart's chili powder, cumin, black pepper, oregano, onion, garlic, carrot, red bell pepper, peas
• Pico de Gallo (x2)
• Tortellini with Spinach: dried tortellini, spinach, fresh tomatoes, garlic, onion, olive oil, black pepper, red pepper flakes, basil salt, napolitano seasoning
• Iced Tea: Traditional Medicinals Spearmint + Twinings Green Tea (x2)
• Iced Tea: Prince of Peace Organic Oolong + PG Tips (x2)
• Fried Rice: leftover Japanese rice, leftover onion oil, ginger, sesame, grated carrot, celery, chopped peanuts, cilantro, soy sauce, chili garlic sauce
• Southeast Asian-Style Green Bean Salad w...
• Chocolate Pudding (from How To Cook Everything )
• Murgh Makhani

I stopped recording food made after moving into a new apartment, and then peaced out until August... Here's what I did record!

• Iced Tea: Prince of Peace Organic Oolong + PG Tips
• Arroz Rojo: jasmine rice, onion, garlic, carrot, chili powder, cumin seeds, oregano, black pepper, salt
• Couscous & Lentil Salad: couscous, lentils, toasted sliced almonds, grated carrot, sliced spearmint, garlic, lemon juice, paprika, salt, black pepper
• Smoothie: banana, strawberry puree, orange, coconut milk
• Cut Watermelon
• Fried Eggs (infinite amount)
• Green Curry: chicken, carrot, green bell pepper, green peas, garlic, ginger, onion, coconut milk
• Smoothie: banana, peanut butter, coconut ...

• Smoothie: banana, coconut milk, plain greek yogurt, strawberries
• Peanut Noodles: peanut butter, garlic, ginger, chili garlic paste, soy sauce, brown sugar, lemon juice, cabbage, carrots, spaghetti
• Cabbage Salad: cabbage, habanero jack, orange, sunflower seeds, honey, apple cider vinegar, canola oil, black pepper, salt
• Roasted Sweet Potatoes
• Iced Tea: Twining's English Breakfast + Prince of Peace Organic Oolong + Stash Double Spice Chai
• Lazy Bean Dip: canned refried beans, store salsa

Partner Also Made:

• Strawberry Cream Cake (I handled strawberry parts)

• Red Beans & Rice: red beans, Basque chorizo, celery, onion, garlic, orange bell pepper, paprika, cayenne, black pepper, oregano, marjoram
• Iced Tea: Celestial Seasonings Peppermint + Prince of Peace Oolong + PG Tips
• Tea Brack: subs. mix of dried currant, apricots, and golden raisins for fruit
• Tandoori Soup: olive oil, ginger, onion, carrot, sweet potato, beet, whole tomatoes canned in paste, tandoori masala, coriander, salt, lacinato kale

• Iced Tea: Prince of Peace Organic Oolong + PG Tips
• Smoothie: Greek yogurt, coconut milk, banana, peanut butter, vanilla extract
• Mayacoba Beans
• Pasta with Favas, Broccoli, and Chorizo: rigatone, fresh favas, broccoli, basque chorizo, garlic, black pepper, red pepper flakes, olive oil, pecorino romano
• Iced Tea: Celestial Seasonings Morning Thunder + Prince of Peace Organic Oolong + Runa Cinnamon-Lemongrass Guayusa
• Gallo Pinto: mayacoba beans, leftover jasmine rice, orange and yellow bell pepper, onion, garlic, cumin, black pepper, oregano
• Curried Apple-Chicken Wraps: chicken breasts, apples, greek yougurt, ginger, lemon juice, mango spread, Sicilian orange preserves, curry powder, coriander, cinnamon, cloves, cumin seeds, cayenne, black pep...

• Lemon-Spearmint Olive Oil Cake
• Iced Tea: Twining's English Breakfast + Runa Ginger Citrus Guayusa + fresh ginger + lemon rinds
• Toasted Walnuts
• Peanut Noodles: ginger, garlic, peanut butter, chili garlic sauce, soy sauce, brown sugar, lemon juice, cabbage, carrot, ramen
• Roasted Beets: quartered baby beets, olive oil, balsamic vinegar, garlic, salt, pepper
• Aloo-Tamatar Soup: canned tomatoes, potato, ginger, salt, curry powder, turmeric, whole and powdered cumin, clove, coriander, lemon juice
• Fried Rice: leftover rices, egg, Basque chorizo, toasted sunflower seeds, cabbage, carrot, sesame seeds, onion, ginger, soy sauce, chili garlic sauce
• Cranberry-Walnut Chicken Wraps: chicken, ...

• Tea: Runa Cinnamon Lemongrass Guayusa + PG Tips
• Toasted Sunflower Seeds
• Broccoli Couscous: couscous, sautéed broccoli, toasted sunflower seeds, minced garlic, sliced pepperoncini, olive oil, pepperoncini liquid, paprika, red pepper flakes, black pepper, salt
• Lentil Salad: brown lentils, minced garlic, olive oil, balsamic vinegar, coriander, sliced spearmint, black pepper
• Carrot Salad: grated carrot, toasted sunflower seeds, dried currants, lemon juice, honey, Dijon mustard, coriander, black pepper, salt
• Chicken Yassa
• Banh Mi: French dip rolls, mayo + chili garlic sauce, cilantro, same carrot salad as last week, ham or turkey lunch meat
• Pork & Beans: pinto beans, frozen pork bone and skins, crushed tomatoes, onion, ga...

• Chocolate Chip Whole Grain Sourdough Oatcakes, w/whipped cream made by B
• Black Beans → Gallo Pinto: beans, onion, garlic, red bell pepper, rice, cumin, oregano, black pepper, chili powder
• Green Curry: chicken, carrots, frozen peas, onion, garlic, ginger, coconut milk, curry paste, cilantro
• Smoothie: frozen banana, leftover macerated strawberries, fresh strawberries, leftover peach nectar, ice
• Banh Mi: French bread hoagies, mayo+chili garlic sauce or butter+chili garlic sauce, cilantro, ham or turkey lunch meat, carrot salad (grated carrots, white vinegar, chili garlic sauce, ginger pickling fluid, curry paste, salt, whey)
• Pinto Bean Chili

B also made:

• Hershey's Chocolate Cake with Chocolate B...

In relative's kitchen/for relative:

• Ghiradelli's boxed brownies + walnuts
• Taco Meat: ground beef, chili powder, red onion, garlic powder, black pepper, Tony's seasoning, cumin
• Scrambled Egg
• Hard-boiled Eggs

At home:

• Smoothie: banana, coconut milk, Greek yogurt, ice, vanilla
• Rutabaga Soup: Basque chorizo, carrot, rutabaga, onion, celery, black pepper, paprika, red pepper flakes, Italian seasoning, salt, balsamic vinegar
• Freezer: 6 bananas
• Bean Chili: black beans, onion, garlic, chili powder, red pepper flakes, cumin, oregano, black pepper, salt
• Banh Mi: French bread hoagies, honey ham, chili garlic mayo (miracle whip, Vietnam...

• Pupusas de Queso: masa harina, salt, black pepper, cumin, chili powder, oregano, cheddar, pepper jack
• Guacamole (x2): avocado, lemon juice, salt, black pepper
• Fried Egg Sandwich: store bread, eggs, miracle whip, cayenne, dijon mustard, black pepper, pickles
• Grated Carrot & Beet Salad: carrot, beet, lemon juice, honey, dijon mustard, cumin, coriander, toasted pepitas
• Arroz Rojo: jasmine rice, onion, garlic, chili powder, cumin, oregano, salt, black pepper, peas
• Macaroni & Cheese: pasta, butter, flour, milk, cayenne, red pepper flakes, dijon mustard, turmeric, black pepper, salt, cheddar, pepper jack
• Salad: 'Wild Garden' kales, 'Osaka Purple' mustard, kale and turnip buds and blossoms, fava leaves, rosemary flowers, salt,...

• Kabocha Chili: bone-in pork, mayacoba beans, onion, garlic, cumin, oregano, black pepper, salt, kabocha, pasilla, guajillo, and arbol chilis
• Tea: Runa Ginger Citrus Guayusa + Prince of Peace Organic Oolong + fresh ginger
• Kale, Bacon, & Potatoes
• Salad: 'Wild Garden' kales, 'Osaka Purple' mustard, toasted pepitas, dried currants, cubed habanero jack, salt, black pepper, apple cider vinegar, olive oil
• Curried Beet Soup, modified from linked recipe: garlic, onion, ginger, beet, carrot, red bell pepper, green curry paste, turmeric, cayenne, cardamom, cinnamon, coriander, cumin, brown sugar, vegetable bouillon, coconut milk
• Smoothie: strawberries, wild blackberries, banana, soy milk, ice
• Smoothie: wild blackberries, banana, soy milk, ice

• Root Vegetable Soup: onion, garlic, Basque chorizo, red pepper flakes, paprika, coriander, black pepper, mayacoba beans, turnip, parsnip, carrot, balsamic vinegar
• Tea: Twinings Green + Traditional Medicinals Echinacea Plus + hyssop + lemon balm
• Sweet & Sour Stir-Fry, adapted from How to Cook Without a Book : chicken, sherry, soy sauce, onion, garlic, ginger, rutabaga, red bell pepper, apple cider vinegar, chicken bouillon, brown sugar, red pepper flakes, corn starch
• Egg & Olive
• Bacon, Kale, & Potatoes
• Smoothie: beet, carrot, strawberry, wild blackberry, banana
• Roasted Beets (for dip)
• Yogurt Beet Dip: subs. maple syrup for sweetener, paprika + coriander for spices

• Grated Carrot Salad: carrots, toasted sunflower seeds, honey, lemon juice, Dijon mustard, cumin, coriander, black pepper, salt
• Cheese Board: carrot salad, Laura Chenel plain chèvre, Marin French Cheese brie, Breton original crackers, salami, apricot preserves, blackberry preserves, Amish sweet pickles, whole pepperoncini, manzanilla olives
• Freezer: blood orange puree (for a future almond-orange cake)
• Leblebi: adapted from Leblebi; subs. parsley for cilantro, served w/harissa
• Harissa: paprika, cumin, garlic, salt, olive oil, water
• Sandwiches: whole wheat bread miracle whip, harissa, dijon mustard, salami, cheddar cheese, carrot salad
• Spaghetti and Paprika Meatballs: adapted from Spicy Mozzarella-Stuffed Meatballs; in meatballs, use all beef, omit basil,...

Cooking reduced due to extended power outage, from 2/24—3/11

• Bean Chili: white beans, chili powder, cumin, oregano, cayenne, red pepper flakes, black pepper, salt, crushed tomatoes
• Tortellini with Tomato Sauce: crushed tomatoes, salt, pepper, Italian seasoning, sliced manzanilla olives, onion, garlic
• Pupusas: masa harina, salt, black pepper, Gebhart's chili powder, cumin, oregano, cheddar, habanero jack
• Carrot Salad: grated carrot, toasted sunflower seeds, lemon juice, coriander, honey, Dijon mustard, salt, black pepper
• Cabbage Salad: green cabbage, toasted sunflower seeds, diced habanero jack, ACV, olive oil, black pepper, salt
• Green Curry: chicken, onion, ginger, carrot, green peas
• Mini Frittatas: egg, grated cheddar and habanero jack, potato, green onion, Gebhar...

• Bean Chili, made w/ B: black beans, onion, garlic, chili powder, cumin, oregano, black pepper, salt
• Smoothies: whole tangelos, beet, carrot, strawberry
• Cabbage Salad: green cabbage, toasted sunflower seeds, diced habanero jack, salt, black pepper, honey-ACV-olive oil vinaigrette
• Lentil Salad: brown lentils, grated beet, grated carrot, lemon juice, coriander, cumin, black pepper, salt
• Pupusas: masa harina, cumin, oregano, chili powder, cayenne, salt, black pepper, sharp cheddar, habanero jack
• Almond-Blood Orange Cake, modified from Gâteau à l'Orange in The Book of Jewish Food by Claudia Roden
• Iced Tea: bagged green tea, hyssop, lemon balm, lemon juice, honey
• Broiled Sandwich: goat cheddar, black pepper, leftover sautéed broccoli, leftover...

• Sautéed Broccoli
• Peanut Noodles: cabbage, spaghetti, peanut butter, garlic, ginger, red pepper flakes, brown sugar, soy sauce, lemon juice
• Yellow Cake with Chocolate Frosting, made w/ B
• Carrot Salad: grated carrot, toasted sunflower seeds, salt, pepper, honey, lemon juice, Dijon mustard, coriander
• Mini Frittatas: egg, potato, pepper jack, cheddar, black pepper,red pepper flakes, black pepper, salt
• Bean Chili: (walked B through the recipe); pinto, mayacoba, white, and red beans, garlic, onion, oregano, chili powder, cumin, black pepper, salt

• 6 Pizzas: topped and baked by B; 4 topped w/red sauce, 2 topped w/white sauce, 4 topped w/pepperoni, 2 topped w/capocollo, all topped w/grated mozzarella and pecorino romano
• White Pizza Sauce: homemade ricotta, milk, olive oil, garlic, black pepper, oregano, marjoram, thyme
• Red Pizza Sauce: crushed tomatoes, garlic, oregano, black pepper, paprika
• Pizza Dough: 1 batch by me, half batch by B
• Orzo with Spinach & Chèvre: orzo, olive oil, diced onion, garlic, red pepper flakes, black pepper, salt, chopped spinach, Laura Chenel plain chèvre
• Toasted Sunflower Seeds
• Broccoli Sautéed in Olive Oil with 21 Seasoning Salute
• Gallo Pinto: onion, yellow bell pepper, garlic, cumin, oregano, black pepper, left...

• Smoothies: homegrown beets, wild blackberries, 'Bartlett' pears, banana
• Arroz Rojo: white jasmine rice, grease from making taco meat, onion, garlic, diced carrot, green peas, Gebhart's chili powder, oregano, cumin, black pepper, salt
• Taco Meat: ground beef, onion, garlic, cumin, oregano, black pepper, salt, Gebhart's chili powder
• Black Beans w/ cumin, oregano, black pepper, cayenne, red pepper flakes, salt
• Pizza: dough and sauce by me from last week; shaped and topped w/ B; tomato sauce, mozzarella, pecorino romano, ricotta, pepperoni, red pepper flakes, black pepper
• Mini Frittatas: potato steam-sautéed w/ garlic, red pepper flakes, black pepper, and paprika, portioned into muffin tin cups w/ fresh parsley, cups filled w/ beaten and salted egg, topped w/ blobs of ricotta and more paprika and black pepper

• Sautéed Broccoli: olive oil, 21 Seasoning Salute, black pepper, broccoli
• Pepita Mac: pepitas, cumin, black pepper, onion, garlic, yellow bell pepper; topped w/ chili powder and toasted pepitas
• Sausage-Spinach Skillet: onion, garlic, red bell pepper, Basque chorizo, spinach, paprika, black pepper, red pepper flakes, balsamic vinegar
• Perfect Cornbread: adapted from Better Homes & Gardens New Cookbook (1963); subs. softened butter for shortening, subs. 1/2 cup whole wheat flour for 1/2 cup all-purpose
• Bean & Green Chile Stew: mayacoba beans, leftover pork bone, leftover green chiles reserved from previous soup, black pepper, oregano, cumin
• Pizza: dough made by me last weekend, sauce (crushed tomato, minced garlic, black pepper, paprika, oregano, salt) made by m...

• Tortellini Soup: onion, garlic, red and yellow bell pepper, red pepper flakes, black pepper, oregano, marjoram, dried tortellini, parsley, spinach
• Pizza Dough (1/2 for fridge, 1/2 for freezer)
• West African Peanut Stew: same as Saveur recipe, but with sweet potato subs. for eggplant
• Kale, Bacon, & Potatoes

Made by B:

• Ghiradelli Dark Chocolate Brownies (box mix)

• Pork, Mayacoba Bean, & Green Chile Stew
• Chocolate-Coffee Bread with brie, camembert, almond paste, and cardamom sugar: 2.5 lbs dough from this recipe using shaping technique from this recipe
• Pantry: Cinnamon Sugar; rejarred some spices and cleaned out empty jars
• Tandoori Soup: olive oil, onion, ginger, sweet potato, carrot, tomato paste, tandoori masala, salt, black pepper, garam masala, 'Lacinato' kale
• Steam-Sautéed Broccoli: olive oil, broccoli, salt, black pepper, 21 seasoning salute
• Gallo Pinto: onion, garlic, red-orange-yellow bell peppers, oregano, black pepper, cumin seeds, black beans, jasmine rice
• Bean Dip: black beans, Gebhart's chili powder, cayenne, red pepper flakes, hot sauce, ground cumin, black pepper, salt
• Black Beans (→ Bean Dip + Gallo Pinto)
• Fried Rice: oil, scrambled egg, sesame se...

1/3—1/6

• Potatoes & Onions: sliced potato and sweet potato rounds, onion slices, paprika, oregano, cumin seeds, black pepper, salt
• Freezer: slivered pomelo peel (from pomelo I served as a side w/ green curry)
• Green Curry: onion, ginger, red bell pepper, carrot, green bean, green peas, curry paste, salt, coconut cream and milk
• Orzo with Broccoli & Chorizo: caramelized onion, broccoli, Basque chorizo, olive oil, balsamic vinegar, salt, black pepper, paprika, red pepper flakes, orzo, pecorino romano
• Bean Dip: chickpeas, leftover two week-old Habanero-Chipotle Salsa
• Fried Rice: scrambled egg, leftover rice, celery, red pepper flakes, sesame oil, soy sauce
• Mixed Grain, Nut, & Seed Muffins: modified from Master Muffin Recipe in "The Best ...

• Beet & Chorizo Skillet: caramelized thinly sliced onion half moons, garlic, Basque chorizo, red pepper flakes, and paprika in olive oil, added sliced beet rounds and sautéed, added broccoli florets, Dijon mustard, and balsamic vinegar and steam-sautéed until vegetables done
• Spinach-Chèvre Orzo: boiled and drained orzo, sautéed thinly-sliced onion half moons, minced garlic, and red pepper flakes in olive oil in same pot, added spinach and steam-sautéed until wilted, stirred in orzo, stirred in chèvre; adapted from https://www.howsweeteats.com/2013/12/car...
• Salsa: habanero, chipotle in adobo, canned tomatoes (whole, peeled, in paste), lemon juice, salt, onion, garlic; half of onions and tomatoes diced, other half pureed with remaining ingredients
• Arroz Rojo with carrots, frozen peas, and pinto beans

• Pasta tossed with rehydrated dried cherry tomatoes + soaking liquid, sliced pepperoncini, green peas, minced garlic, olive oil, black pepper, paprika; topped with grated parmesan
• Gallo Pinto: onion, garlic, red and orange bell peppers, jasmine rice, black beans
• Black Beans, seasoned with garlic powder, Gebhart's chili powder, black pepper, cumin seeds, oregano, salt
• Green Curry: chicken, carrot, broccoli, peas, onion, garlic, ginger, curry paste; served over Japanese rice
• Tea: ginger, lemon, honey, cayenne, black pepper
• Cinnamon Swirl Bread, using frozen Sourdough Whole Wheat Honeyed Challah

• Tortellini Soup: olive oil, garlic, onion, red bell pepper, red pepper flakes, paprika, black pepper, oregano, crushed tomatoes, tri-color tortellini, green beans, 'Lacinato' kale
• Salsa Chicken: chicken thighs cooked in a puree of onion, garlic, green tomatillos, lemon and key lime juice, jalapeño, cumin, salt, and black pepper until they fell into shreds
• Arroz Rojo: olive oil, cumin seeds, black pepper, chili powder, oregano, carrots, green peas; and a heretical mix of Jasmine, long-grain brown, and Japanese short-grain rices, because I had less Jasmine left in the bag than expected, and less of my back-up brown rice than expected

• Sweet Potato Skillet: orange sweet potato, onion, red bell pepper, garlic, parsnip, paprika, red pepper flakes, salt, black pepper, olive oil, balsamic vinegar, Dijon mustard
• Mujaddara
• Spiced Yogurt: plain Greek yogurt, minced red bell pepper, honey, lemon juice, garam masala, paprika, cardamom
• Chicken Yassa: following linked recipe, subs. boneless chicken thighs, subs. water for broth, using 2 habaneros and 1 serrano for peppers, served with brown rice and sliced Manzanilla olives https://www.panningtheglobe.com/senegale...
• Carrot Salad: grated carrot, lemon juice, honey, salt, pepper, garam masala, toasted pepitas
• Leek & Potato Soup (Soup Bonne Femme from "The Winter Harvest Cookbook"): leek, potato, olive oil, salt, pepper, milk
• Spiced Pear-Whole Grain Sourdough Pancake...

• Red Veggie Skillet: on high heat, sauté thinly sliced quarter moon onions, red bell pepper strips, and minced garlic in olive oil with red pepper flakes and black pepper until soft and charring against skillet, push into a pile in half of skillet, cook thinly sliced red beets on empty half while prepping sliced purple sweet potato, push onion pile onto beets, cook sweet potato on empty half while prepping sliced Romanesco broccoli florets, add broccoli, a large spoonful of Dijon mustard, and a drizzle of balsamic vinegar, stir everything together, reduce heat and cover and cook until everything is cooked through; aim for a mix of caramelized, charred, and lightly steam-sautéed flavors and textures
• Green Curry, cooked with B: chicken, onion, ginger, garlic, red bell pepper, carrot, green bean, coconut milk and cream, gr...

• Kale, Bacon, Onion, & Potatoes
• Cinnamon Swirl Challah: using 2 lbs Honeyed Whole Wheat Challah dough below and following instructions found here https://artisanbreadinfive.com/2010/02/2...
• Bok Choy sautéed with soy sauce, sesame oil, and sesame seeds
• Roasted Veggie Sunflower Mac: soaked sunflower seeds, roasted carrot, onion, garlic, and red bell pepper, nutritional yeast, corn starch, chipotle in adobo, paprika, vegetable better than bouillon, lemon juice, salt, black pepper; adapted from Isa Chandra Moskovitz's Sunflower Mac http://www.isachandra.com/2012/02/sunflo...
• Honeyed Whole Wheat Challah Dough (5 lbs): adapted from linked recipe from Artisan Bread in 5, omit orange zest and cranberries, omit vital wheat gluten, add two ladles of grape must sourdough starter; 3 lbs of dough stored in freezer, 2 lbs used now https://artisanbreadinfive.com/2010/01/1...
• Fried Rice: leftover rice, leftover bits ...

• Pumpkin Cornbread, adapted from "The Superfun Times Vegan Holiday Cookbook": subs. cow milk for almond milk, subs. molasses for maple syrup, used roasted 1/2 of kabocha for pumpkin, for spices used 1 t Trader Joe's pumpkin pie spice, 1/4 t each cardamom, clove, nutmeg, and cinnamon
• Chili Colorado adapted from linked Bon Appétit recipe: using pasilla, guajillo, and arbol for chilis, subs. dried oregano for fresh, added 1/2 of kabocha and one onion in chunks; browned a large piece of bone-in pork, cooked it until done, then cut it off the bone https://www.bonappetit.com/recipes/artic...
• Black Beans
• Fried Rice: leftover rice, Basque chorizo, grated carrot, celery, onion, garlic, ginger, bits from leftover lunches, soy sauce
• Roasted kabocha half (for Pumpkin Cornbread)

• Salsa: 1/2 yellow onion and 2 large garlic cloves roasted on a griddle, pureed with a small can of diced tomatoes, 1 chipotle in adobo, oregano, cumin, salt, black pepper
• Salsa: 1/2 yellow onion, 1 large garlic clove, and 2 serrano peppers all chopped fine, juice from 6 key limes and 1 lemon, salt, garam masala
• Smoothie: beet stems, carrot, frozen 'Bartlett' pears, frozen banana, frozen peach, ginger, key lime, water
• Gallo Pinto: Jasmine rice, pinto beans, onion, orange bell pepper, garlic, oregano, cumin, black pepper
• Prepped Beet Greens for salads
• Masa Shortcakes, following linked recipe from Bon Appétit, subs. milk + butter for half-and-half https://www.bonappetit.com/recipe/masa-s...
• Chorizo in Cider: Basque chorizo, onion, apple, Ace perry cider, paprika, black pe...

• Smashed Beans: black beans, pinto beans, garlic, red pepper flakes, black pepper, chili powder, salt, leftover salsa
• Muffins, adapted from the Muffin Master Recipe in The Yellow Farmhouse Cookbook: subs. 1 cup rye flour for 1 cup all-purpose, subs. brown sugar for white sugar, 1/2 tsp cardamom, 1 cup chocolate chips, 1/4 cup sesame seeds with more sprinkled in the buttered muffin tin and on top of batter
• Egg & Olive: chicken eggs, manzanilla olives, Dijon mustard, paprika, salt, pepper
• Three-Bean Salad: 1 can each of green beans, red kidney beans, and white kidney beans, chopped celery and hot red pepper, salt, black pepper, red pepper flakes, olive oil and balsalmic vinegar to coat
• Carrot Salad: grated carrots, chopped dried apricots, toasted pepitas + cumin seed...

• Sourdough Pancakes, adapted from the Sunset Book of Breads: 2:1:1::thick-cut oats:whole wheat flour:grape must sourdough starter, subs. Greek yogurt for part of milk
• Smoky Pureed Pumpkin and Cacao Soup, from Gran Cocina Latina by Maricel E. Presilla: adapted to use 2 'Delicata' squash, market tomatoes, onion, garlic, chipotle in adobo, cinnamon, chicken broth, baker's chocolate, Ghirardelli 60% chips; served with toasted pepitas, grated monterey jack, dehydrated Cato's Grape Must Sourdough from last week, and jasmine green tea
• Tortellini with chicken, green beans, collard greens, red sweet pepper, onion, garlic, olive oil, black pepper, and Italian seasoning
• Fried Rice: leftover rice, Basque chorizo, scrambled egg, diced carrot, celery, red bell pepper, red pepper flakes, sesame ...

• Pupusas de Queso (last of the masa I mixed up last week)
• Apple-Chicken Curry: chicken breast, 'Granny Smith' apple, onion, ginger, coconut cream, yellow curry powder,turmeric, garam masala
• Cut Cantaloupe
• Arroz Rojo: Jasmine rice, onion, garlic, carrot, green bell pepper, pinto beans, chili powder, cumin seeds and powder, oregano, black pepper, salt (with B)
• Cato's Grape Must Bread: adapted from Farrell Monaco's adaptation of Cato's recipe from De Agricultura, https://tavolamediterranea.com/2018/09/2... pre-fermented smashed 'Concord' and green table grapes for a week, added whole wheat-rye sourdough starter to dough, used homemade ricotta; half baked into rolls, half baked into a small loaf
• Quesadillas: plain, with added bean dip, and with bean dip and salsa on the side
• Salsa: tomatoes, onion, garlic, cayenne, ...

• Aloo-Tamatar Soup, from New Indian Home Cooking
• Vinaigrette: balsalmic vinegar, olive oil, sweet pepper mustard, salt, 21 seasoning salute
• Salad Greens: mixed beet, rutabaga, turnip, and purslane greens
• Gallo Pinto (with B)
• Blue Ribbon Gingerbread, from Forgotten Recipes
• Curtido: green cabbage, garlic, oregano, cumin, red pepper flakes, black pepper, salt, apple cider vinegar
• Pupusas de Queso
• Salsa: mixed tomatoes, onion, garlic, jalapeño, serrano, lime juice, salt
• Curried Chicken-Apple-Peach Salad: tried another variation on this salad, cooking a peach with chicken, garlic, ginger, curry powder, cumin, red pepper flakes, black pepper, brown sugar, apple cider vinega...https://www.tasteslovely.com/curried-chi...)

• Grilled Cheese: Tillamook medium cheddar, Lighthouse sourdough, sweet pepper mustard (served w/ peach slices and spicy pickles)
• Iced Tea: Tetley's
• Potato Cakes: grated potato and carrot, red bell pepper, jalapeño, serrano, elephant garlic, black pepper, caraway, poppy seeds
• Pizza: tomato sauce, mozzarella, pecorino romano, sliced tomato, 'Cherry Bomb' hot pepper, sliced basil (toppings prepped by me, dough and sauce and baking by B)
• Red Beans & Rice: small red beans, Basque chorizo, red bell pepper, onion, garlic, thyme, oregano, bay, cayenne, paprika, black pepper, salt
• Chicken Noodle Soup: rotini, breast meat, onion, garlic, ginger, celery, carrot, red pepper flakes, cayenne, black pepper, bay, thyme, oregano, sesame seeds, sesame...

• Spaghetti with olive oil, lemon zest, red pepper flakes, black pepper, sliced basil, and pecorino romano
• Green Beans and Thinned Beets Sautéed in Vinaigrette
• Agua Fresca de Limón con Menta: from Pati's Mexican Kitchen
• Smoothie: 'O'Henry' peaches, carrot, banana, crockpot pear sauce, 'Meyer' lemon peel, plain Greek yogurt
• Bacon, Collards, & Potatoes: from The Winter Harvest Cookbook subs. collards for kale
• Iced Tea: Tetley's
• Pizza: tomato sauce, mozzarella, sliced basil, pecorino romano, black pepper, red pepper flakes (dough and sauce from Cook Without A Book: Meatless Meals, made by B)
• Apricot-Almond Muffins: Master Recipe for Muffins from The Yellow Farmhouse Cookbo...

• Peanut Noodles: ramen noodles tossed with raw vegetables (grated carrot, thinly-sliced green cabbage) and peanut sauce from the Sunset Oriental Cookbook (peanut butter, water, garlic, soy sauce, chili sauce, brown sugar, lemon juice)
• Curried Apple-Pear Chicken Salad: modified from https://www.tasteslovely.com/curried-chi... with homemade pear chutney
• Smoothie: 'Bartlett' pear, banana, collard greens
• Freezer: gallon bag 'Bartlett' pears, cored and quartered
• Fritatta: 8 eggs, 4 potatoes, garlic, cheddar, parmesan, fresh basil, paprika, red pepper flakes
• Chewy Granola Bars: adapted from Bon Appétit to have equal parts cereal and thick-cut rolled oats, half-and-half pepitas and dried cranberries for add-ins amount, plus 1/8 cup sesame seeds cooked with sauce

• Pancakes: adapted from the Sunset Book of Bread, 1:1:2:2::sourdough starter:whole wheat flour:thick-rolled oats:"buttermilk"; poppy seeds, sesame seeds
• Smoothie: 'Bartlett' pears, banana, collard greens, plain Greek yogurt, water
• Fried Rice: leftover rices, bacon, grated carrot, chopped celery, diced rainbow bell pepper, garlic, ginger, sesame seeds, red pepper flakes, soy sauce
• Sauté: green beans, soy sauce, sesame oil, sesame seeds
• Sauté: cubed chicken, sliced carrot, rainbow bell pepper strips, diced onion, minced garlic & ginger, apricot jam, Tiger sauce, red pepper flakes
• Mujaddara, served w/ tzatziki
• Sesame Mochi

I first tried Rick Martinez's recipe for Chili Colorado about a year ago, and every time since then I've adapted it slightly. If I'm making a special occasion, multi-component meal I still cook it as-is, but when I'm reheating leftovers after work it's extremely unlikely that I'll eat something if it takes more than one pot (my rice cooker being the exception). I found myself putting the beans I had cooked separately into the same pot as the chili to reheat, and wishing I had vegetables... The only real reason I was preparing the chili and beans separately was for "authenticity", so I decided to stop fighting my impulses and make the recipe my own.

When I cook with dried chiles I tend to disobey rules by leaving all the seeds in and using all the soaking water, because I love bitter flavors to death. Kabocha immediately came to me as a nice pairing f...

This winter I was lucky enough to have a winter garden in Oregon’s lovely climate (much more hospitable to favas) and I got a nice stand of the fava landrace my family had acquired from Ianto Evans. The plan was to grow them for seed, but unfortunately we’re needing to move on short notice — the upshot is that I harvested about two plastic grocery bags full of favas all in one go, and got to eat fresh ones for the first time! I’m in love.

Sometime soon I’ll be making another batch of pasta with the remaining pound of favas in my freezer. Below is the recipe I made up a few weeks ago that’s definitely a keeper.

Ingredients:

• 1 lb pasta (I used rigatone)
• Olive oil
• Garlic, minced
• 1/2 lb spicy pork sausage, sliced (I used...

This is a flexible recipe that can be endlessly modified, and can be tweaked to pair well with many flavor profiles. Below is the combination of ingredients that I use most often. The carrots and toasted nuts provide pleasing textural contrast, while the dressing strikes a balance between sweet, sour, salty, and tangy. Cumin and coriander are both excellent with carrots and they're even better together.

I don't measure anything when I make this, and it can be prepared in amounts ranging from single serving to buffet table. You should have just enough dressing to lightly coat the carrots — they shouldn't be swimming.

Salad Ingredients:

• Carrots
• Toasted nuts or seeds, such as pepitas or sunflower seeds

Dressing Ingredients:

Here's a quick lentil salad I made up as I cooked it. Lentils tend to be too soft for my tastes and need a textural contrast, so I paired them with raw grated root vegetables. Lentils, beets, and cumin are earthy, while carrot, coriander, and lemon add brighter citrusy notes, so this combination balances very well. I'll be adding garlic next time, but it's great without it.

Ingredients:

• 1 cup uncooked lentils
• 1 small beet, grated
• 1 medium carrot, grated
• 1 T lemon juice
• heaping ¼ t ground cumin
• heaping ¼ t ground coriander
• Salt, to taste
• Black pepper, to taste
• Optional: 1+ cloves garlic, minced

Method:

This is a very basic vegan chili that my mom developed after trying various complicated chilis from vegan cookbooks, and deciding that she wanted something simple and suited to the Texan palate. It's literally just beans, alliums, tomatoes, and spices, and it's really good. I really like making this with a cup each of pinto, black, and small red beans. You can add meat to the chili if you really want to.

Ingredients:

• 3—4 cups Phaseolus beans (e.g. pinto, black, red, yellow; ideally, a combination)
• 1 large yellow onion, chopped roughly
• 4+ cloves garlic, minced
• 1 t oregano
• 2 t cumin, ground or whole
• 2—3 T chili powder (e.g. Gebhart's, ancho, pasilla, New Mexico)
• Salt

This is a method I've been using lately that's easy, fast, and brings out nice flavors in the broccoli — nutty, lemony, or earthy, depending on how you season it. I've mostly been using the 21 Seasoning Salute blend from Trader Joe's, but salt and pepper is enough if you want a plain side dish. This works well reheated in packed lunches.

I wrote this recipe without strict amounts, but for reference, two small heads of broccoli or one very large one will make about four servings.

Ingredients:

• Nuts or seeds, such as sunflower seed, pepitas, or peanuts
• Olive Oil
• Broccoli
• Salt & black pepper
• Optional: other spices, to taste
• Optional: Lemon Juice

This soup was born out of the desire to use up more of the turnips I planted back in September, and is paired with ingredients I had laying around. The combination of beans, vegetables, and spices is inspired by the Garbure from The Winter Harvest Cookbook .

Ingredients:

• Olive oil, to coat bottom of pot
• 1 large yellow onion, chopped
• 4+ cloves garlic, minced
• 2 spicy pork sausage, sliced (I used Basque chorizo)
• ½ t paprika
• ½ t red pepper flakes
• Salt and black pepper to taste
• ~6 cups water
• 2 cups white beans (aka cannellini, navy, haricot)
• ½ cup crushed tomatoes
• 1 lb turnips, cut into 1" cubes
• 1 lb 'Lacinato' kale, chopped (aka Tuscan...

This recipe has been heavily tweaked from the original "Sourdough Pancakes" recipe in the Sunset Cook Book of Breads . I used the recipe regularly for a month or two during this past summer to help a new sourdough starter along and have continued trying different variations for the past six months, and the recipe below is what I've settled on for my "normal" pancakes. I like my pancakes thick and filling, so give this a try if you do too. Following the recipe is a list of tweaks I've tried and would like to try.

Primary Ingredients:

• 2 cups rolled oats
• 1 cup whole wheat flour
• ½+ cup sourdough starter
• 2 cups buttermilk or kefir (subs. 2 T vinegar + enough milk to make 2 cups)

Secondary Ingredients:

• 2 eggs

I made this soup up on the fly because I wanted something full of vegetables to balance out the bean & rice dishes I'm making this week. The basic technique for this is from "Aloo-Tamatar Soup" from New Indian Home Cooking , which is a curried potato and tomato soup that I've made enough times that I no longer follow the recipe.

Ingredients:

• 1 T olive oil
• 1 yellow onion, roughly chopped
• A half-thumb sized knob of ginger, sliced in strips
• 2 large carrots, sliced in rounds
• 4 medium sweet potatoes, cut into 1" pieces
• 3 T tomato paste
• 1½ T tandoori masala
• Salt & black pepper, to taste
• ¼ t garam masala
• ½ lb 'Lacinato' kale, roughly chopped

Method:

The great thing about cabbages is that even if they're half-rotten you can still peel (or wipe...) off a few layers of leaves or black sludge and find perfection underneath. Recently my cooking has been focused on rationing out staples until the next time I have money to go on a serious shopping expedition, which is three or so weeks now, and using up any odds and ends taking up space in the freezer and cabinets. I've pulled a lot of weird but amazing recipes out of my ass and made enough room in the kitchen that I suddenly have extra storage space.

The cabbage in question was bought with good intentions (make a batch of sauerkraut every week!) but never used, and since it was intended for another person's project I scanned past it whenever I looked in the fridge for months. Today I was desperately trying to think of something to cook when I remembered that red cabbage an...

As we approach the peak of our local fruit season, it's important to not only enjoy the harvest fresh, but to plan ahead and store surplus for the coming fall, winter and spring. Whether fresh, dried, or turned into jams and preserves, fruit is always appreciated in the morning. Breakfast cereals are a staple in many households, but making your own is both more economical and more flavorful. Oats are a perfect start to the day: they're nutritious, filling and versatile, as well as being inexpensive and readily available in bulk. The included recipes are easy and can be prepared ahead of time.

Not everyone wants to start a 108° day with a steaming hot bowl of oatmeal, so we've also provided two cold oat breakfasts to try right now: muesli, a grain and seed mixture; and granola. Muesli and granola may both be eaten as a snack or with milk like other breakfast cereals, and all...

Barbeque season is upon us, and the vendors at the Caldwell Farmers Market have plenty to offer to add local flavor to your grilled and smoked creations. Chivers BBQ Sauce, based in Boise, carries classic American sauces, and Wagner's Idaho Foods sells mustard to spread on your hot dogs or hamburgers or to use as the base of South Carolina-style sauces. Round out your barbeque spread with a pie – cherries are in season and both sour and sweet varieties are available at Purvis Nursery & Orchard's table.

New to the market this year is Darrell & Jack's Gourmet American Smokery in Caldwell. The eponymous local spicecrafters, Darrell Scruggs and Glenn “Jack” Meri, started their business about 18 months ago after being inspired by a cooking show. They bought salt and fired up the smoker the same day and have been developing their blends ever since. Their uniquely inf...

The Caldwell Farmers Market is in full swing. Local vendors are offering locally grown vegetables, herbs and farm-fresh eggs as well as plenty of plants for home gardeners. During the coming week, make sure that you have your first round of warm weather crops — such as tomatoes, peppers, corn, melons and squash — in the ground and ready to grow as the temperature rises to its summer intensity.

If you don’t yet have your tomatoes and squash planted, it’s not too late! There are multiple vendors at the market who still have lush, healthy starts ready for transplanting, and there is a very wide selection to choose from.

If your tastes run more toward perennial gardening, you’re covered too: We’ve spotted flowers, ornamental trees, medicinal and culinary herbs and fruit-bearing plants such as raspberries.

Even if you’re not looking for fresh pr...

Spring is tough for Idahoans who grow our own food or who try to support local farmers: while warmer regions of the country are happily tasting their first strawberries, we’re still stuck at the end of the hungry gap, that period when winter’s stored foods are running out and the new year’s crops have just begun to grow.

Farmer’s markets often have limited produce at this time of year, but salad greens, fresh herbs, asparagus, a few overwintered vegetables and stored or prepared foods will be available — maybe even peas, if growers took advantage of our mild winter and planted extra early. Also available are vegetable starts and nursery plants, with their promise of fresh food and flowers later in the summer.

Over the coming months, we’ll be sharing recipes that use ingredients found at the Caldwell Farmers Market, with a focus ...

Have you ever tried rooibos? This member of the legume family, endemic to South Africa, is a lovely caffeine-free herbal tea with health benefits comparable to green teas. And, we're lucky enough to have a local distributor!

Lifespan Tea, owned by Sandy von Tagen, sells organic, kosher and fair trade certified rooibos and its relative honeybush in the Treasure Valley and online. Von Tagen started her business to help share the health benefits of rooibos and honeybush with others and to promote South African teas. Lifespan Tea's products include red rooibos, green rooibos, honeybush and a variety of flavored red rooibos blends such as chai, pumpkin spice, vanilla, and red passion. Rooibos also substitutes into recipes easily – just use it in place of any nondairy liquid to add body and subtle flavor to dishes. Once you start thinking of ideas they just keep coming: we...

Duck eggs as compared to chicken eggs:

• A large chicken egg is 50 g (1.8 oz) while an average duck egg is 70 g (2.5 oz), and duck eggs have larger yolks
• Membranes are thicker, making eggs slightly harder to crack
• Protein content is 13.3%, compared to 12.9% in chicken eggs
• Fat content is 14.5%, compared to 11.5-12.5% in chicken eggs
• Cholesterol content is slightly higher

Sources: Storey's Guide to Raising Ducks by Dave Holderread & A Visual Guide to Eggs by Lauren Salkeld

Duck egg cooking tips:

• Duck eggs taste similar to chicken eggs but are richer, creamier, and more intense to some palates
• Higher protein and fat content means duck eggs are excellent for baked goods and c...

This is one of those rare dishes that tastes good at any temperature; serves a crowd or one person for several meals. Adapted from How to Cook Without a Book.

Ingredients:

• 1 T Olive Oil
• Filling ingredients, enough to cover skillet bottom
• 12 large eggs
• ¼ cup Parmesan cheese
• 4 ounces optional cheese
• 1+ large garlic cloves, minced
• 3 T minced fresh herbs
• Salt & pepper to taste

Tools:

• Oven & stove
• 12-inch ovenproof skillet
• Chef's knife
• Cheese grater
• Measuring cups and spoons

Kefir is a fermented dairy product similar to drinkable yogurt. It doesn't require specialized equipment or much work to maintain, and once you acquire a culture it can be kept going indefinitely – for free, if you surreptitiously feed it from your dining hall's milk machines. If you can't sneak milk, buying a gallon from the store is still much, much cheaper than buying good kefir or yogurt.

Basic Method

• Obtain a kefir grain, aka a SCOBY (Symbiotic Colony of Bacteria and Yeast). You can mail order a kefir SCOBY, but there are usually people on Craigslist selling or giving them away.
• Add the SCOBY and milk to a large jar, typically about a tablespoon of grains per quart of milk, or 5% grains (Katz). Make sure that the jar has plenty of extra space to accommodate carbon dioxide produced...

This experimental cupcake was inspired by a craving for grapefruit and color-coordination. It’s also seasonal: grapefruit can be harvested anywhere from September to May, which is also the range during which winter squash are stored. The cupcakes’ flavor is subtle and refreshing, with hints of grapefruit’s astringent mouthfeel, leaving room for expression of each grapefruit and squash’s varietal differences. Try different combinations – I used one of our ‘Kabocha’ hybrid squashes and a red grapefruit, and have made the original cupcake recipe with four or five kinds of squash with varied results each time.

Modified from the Pumpkin Chocolate Chip Cupcakes and Margarita Icing recipes in Vegan Cupcakes Take Over the World. Makes 12.

Cupcake Ingredients:

Cribbed from Pam Anderson's How to Cook Without a Book. For the filling, use leftovers, fresh vegetables, herbs, sauces — change it every time to use up what you have. Potatoes and pesto is a simple combination. Adjust the amounts to fit your skillet; I've made fritattas in skillets ranging from 4" to 12", using 4 eggs up to a baker's dozen. This recipe is sparse but workable if you have some basic cooking skills and have a good feel for proportions.

• Sauté or steam-sauté enough filling ingredients to cover the bottom of a 10- or 12-inch ovenproof skillet
• Cook until ingredients start to brown (and any added water has evaporated, if steam-sautéing)
• Meanwhile, mix eggs, cheeses, fresh herbs and spices, and any other flavor add-ins in a bowl

Two Basic Preparations

• Dry-Salting. Finely chop or grate vegetables. Layer with salt. Press or squeeze until moist. Pack into fermenting vessel, with all ingredients covered by liquid, using a weight if necessary. Three tablespoons of salt per 5 pounds of vegetables is sufficient, but you may use more, less, or no salt. Experiment.
• Brining. Pack whole, chopped, or grated vegetables into a fermenting vessel. Completely cover everything with brine. A solution of 2 tablespoons of salt per quart is sufficient, but you may use more, less, or no salt. Experiment.

Fermentation

• Taste the ferment early and often; flavors and textures change over time, and the types of lactic acid bacteria that are active fluctuate.

Salads can be unbearably boring when poorly made. Our family's understanding of good salad construction has been greatly influenced by The Complete Tassahara Cookbook; these tips come from that book, filtered through the sensibilities of someone who rarely enjoys green salads, and are equally useful when making a salad in your kitchen or room or when building a meal from a dining hall salad bar.

• Start by deciding what your main leaf is: lettuce, kale, cabbage, or something else?
• Choose a few other ingredients to add – simplicity is best.
• Go for a variety of flavors, textures, and colors, and find contrasts and complements. Don't be afraid to have classics one day and unexpected combinations the next!
• You can put almost anything into a salad,...

Unique meals happen when you're too exhausted to think or have leftovers that need to be used. One time-honored method is “throw shit in the rice cooker and see what happens.” Here are some basic steps to follow, with proportions that can be used in any size rice cooker.

• Add 1 part dry rice to rice cooker, along with the amount of water recommended on the package of rice (it varies). Stir in herbs, spices, or sauces.
• Add 2 parts other ingredients, such as frozen or fresh vegetables, cooked meat or beans, or miscellaneous leftovers. Leave on top, without mixing.
• Cook according to your rice cooker's settings. Before serving, mix everything to evenly distribute ingredients.

Select strong seasonings that will tie the ingredients together; if using leftovers, add more of whatever flavored the orig...

Macaroni from a box is convenient, but sometimes you're cheese-rich and want to pamper yourself – or impress someone. This recipe will serve two people as part of a meal, or one hungry sensualist.

Ingredients:

• 2 T butter
• 2 T flour
• 2 cups milk
• 1 ¼-½ cups cheese(s), grated
• ½ lb macaroni
• Salt
• Herbs & spices to taste

Tools:

• Stove
• Large pot
• Small pot
• 2 stirring utensils
• Cheese grater
• Measuring spoons & cups

This surprisingly filling and comforting Irish dish is basically potatoes mashed with greens, so you can feel healthy while consuming massive quantities of butter. Serves around 4.

Ingredients:

• 3 lb baking potatoes, e.g. 'Russet'& 'Yukon Gold'
• 1 lb kale or green cabbage
• ~1 cup heated milk
• ~4 T butter

Tools:

• Stove
• Microwave (optional)
• Large pot
• Potato masher or Large fork

Method:

• Scrub potatoes, add to large pot, cover with water, and bring to a boil. Add a lar...

Use this list of some of the most common garden crops to design diverse polycultures, plan crop rotations, and add variety to your meals. Make sure that the plants you choose have similar or complementary soil, water, sun, and temperature needs.

Amaranthaceae/Chenopodiaceae:

• Amaranthus spp., Amaranth
• Beta vulgaris, Beet, Chard
• Chenopdium quinoa, Quinoa
• Spinacia oleracea, Spinach

Amyryllidaceae:

• Allium ampeloprasum, Leek, Elephant Garlic
• Allium cepa, Onion
• Allium sativum, Garlic
• Allium schoenoprasum, Chive

Apiaceae/Umbelliferae:

• Apium graveloens, Celery