• 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/caramelized-shallot-spinach-and-goat-cheese-garlic-butter-pasta/
• 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
• Pinto Beans
• Coffee-Chocolate-Cardamom Bread: https://artisanbreadinfive.com/2012/12/04/chocolate-coffee-cardamom-bread-and-a-contest-giveaway/

B also made:

• French Toast, w/ leftover Cinnamon Swirl Challah