• Pupusas de Queso (last of the masa I mixed up last week)
• Apple-Chicken Curry: chicken breast, 'Granny Smith' apple, onion, ginger, coconut cream, yellow curry powder,turmeric, garam masala
• Cut Cantaloupe
• Arroz Rojo: Jasmine rice, onion, garlic, carrot, green bell pepper, pinto beans, chili powder, cumin seeds and powder, oregano, black pepper, salt (with B)
• Cato's Grape Must Bread: adapted from Farrell Monaco's adaptation of Cato's recipe from De Agricultura, https://tavolamediterranea.com/2018/09/22/baking-bread-romans-part-v-grape-must-cakes/; pre-fermented smashed 'Concord' and green table grapes for a week, added whole wheat-rye sourdough starter to dough, used homemade ricotta; half baked into rolls, half baked into a small loaf
• Quesadillas: plain, with added bean dip, and with bean dip and salsa on the side
• Salsa: tomatoes, onion, garlic, cayenne, red pepper flakes, key lime juice
• Smashed Bean Dip: pinto beans, black pepper, chili powder, cumin, salt, excess fluid from last week's and this week's salsas (with B)
• Ricotta, from Bon Appétit https://www.bonappetit.com/recipe/fresh-ricotta

B also made:

• Pizza: dough and sauce from How to Cook Without A Book: Meatless Meals with added paprika and minced 'Cherry Bomb' pepper, topped with mozzarella, parmesan, homemade ricotta, sliced red bell pepper, red pepper flakes, black pepper (I helped with topping prep)

Pairing notes:

• Aged Gingerbread + Pu'erh Dante from Adagio Teas https://www.adagio.com/pu_erh/pu_erh_dante.html; both have a musty, musky flavor that complements each other well, especially if both are warm. Add sharp cheddar, spiced apple butter, etc.