• Grilled Cheese: Tillamook medium cheddar, Lighthouse sourdough, sweet pepper mustard (served w/ peach slices and spicy pickles)
• Iced Tea: Tetley's
• Potato Cakes: grated potato and carrot, red bell pepper, jalapeño, serrano, elephant garlic, black pepper, caraway, poppy seeds
• Pizza: tomato sauce, mozzarella, pecorino romano, sliced tomato, 'Cherry Bomb' hot pepper, sliced basil (toppings prepped by me, dough and sauce and baking by B)
• Red Beans & Rice: small red beans, Basque chorizo, red bell pepper, onion, garlic, thyme, oregano, bay, cayenne, paprika, black pepper, salt
• Chicken Noodle Soup: rotini, breast meat, onion, garlic, ginger, celery, carrot, red pepper flakes, cayenne, black pepper, bay, thyme, oregano, sesame seeds, sesame oil, soy sauce, sherry, chicken bouillon (served with warmed pear sauce for dessert)
• Sourdough Rye-Oat Pancakes: modified from Sourdough Pancakes from the Sunset Book of Breads; 1 cup whole wheat sourdough starter, 1 cup rye flour, 2 cups thick-cut oats,1 cup buttermilk for base
• Pepita Chocolate Chip Cookies: Thick and Chewy Chocolate Chip Cookies from The Best Recipe, subs. 1/2 cup bittersweet chips, 1/2 cup semi-sweet chips, 1 cup pepitas for add-ins
• Cheese Plate: Tillamook sharp cheddar, two varieties of sliced peach, capocollo, pepitas
• Fried Rice: leftover rice, eggs, onion, elephant garlic, grated carrot, celery, orange hot peppers, red pepper flakes, sesame seeds, sesame oil, soy sauce
• Salsa: 'Brandywine' tomato, yellow onion, jalapeño, garlic, salt, key lime juice

Also cooked by B:

• Sweet & Sour Stir-Fry: chicken, rainbow hot peppers, green beans, onion, ginger, garlic, sweet & sour sauce recipe from How to Cook Without a Book