• 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, double parsley, double garlic, add paprika; make own sauce using sweated onions and a ton of garlic, enough paprika to burn, tomatoes, salt, black pepper
• Sunflower Mac: sunflower seeds, roasted garlic, onion, and carrot, nutritional yeast, harissa, cumin, salt, black pepper, lemon juice
• Sautéed Broccoli: broccoli, lemon juice, 21 Seasoning Salute, black pepper, salt
• Tea: Celestial Seasonings Morning Thunder + Prince of Peace Organic Oolong
• Fried Rice: leftover jasmine rice, black beans, and sautéed broccoli, peanuts, onion, ginger, red pepper flakes, sesame seeds, soy sauce

Things B Made:

• Strawberry Cream Cake (I helped w/prepping pans and strawberries)
• Lemon Cake