• 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 seeds, soy sauce
• Fruit Salad: cantaloupe, peach, green grapes, concord grapes, lemon juice, sugar
• Sandwiches: Russian caraway rye, caraway havarti, paprika egg patties, beet greens, sauteed green and red bell peppers, sweet pepper mustard
• Burritos: leftover smashed pinto beans and salsa, cheddar

B also made:

• Fettuccine with prosciutto, capocollo, mascarpone, olive oil, fresh basil, black pepper, and red pepper flakes (served w/ mixed greens tossed with vinaigrette)