- 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 Cookbook, subs. 1 cup whole wheat for 1 cup all-purpose, brown sugar, cardamom for allspice, chopped dried apricots and almond paste for other add-ins
- Crockpot Pear Sauce: 'Bartlett' pears, minced ginger, cinnamon, cardamom, key lime juice
- Bruised Tomato and Bread Soup: from Bon Appétit, using Lighthouse sourdough rye and subs. pecorino romano for parmesan
- Gallo Pinto: w/ black beans, red-orange hot peppers
- Black Beans: w/ cumin seeds, black pepper, oregano, garlic, salt
- Fried Rice: leftover rices, grated carrot, eggs, garlic, green bell pepper, sesame seeds, sesame seed oil, soy sauce
sep 16 2018 ∞
sep 16 2018 +