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 Recipe", subs. brown sugar, subs. 1/2 cup whole wheat and 1 cup thick-cut oats for equal parts all-purpose flour, added 1/4 cup sesame seeds, 1/2 cup each pepitas, sunflower seeds, and hazelnuts
• Pantry: dehydrated two week-old Lighthouse sourdough
• Orzo with Butter & Caraway (to go with remaining frozen Hungarian Goulash)

12/25—1/2: on vacation out of state

• Whole Wheat Challah (1/2 recipe)

12/20—12/24

• Beef Goulash with Caraway Noodles (recipe from Cover & Bake)
• Breakfast Burritos: scrambled eggs, leftover Arroz Rojo, Chipotle-Habanero Salsa