Dante

Rigatoni with sausage, shrimp, and gravy

Sous vide steak tips cooked with lemon slices and two spice blends (Girl Carnivore's Chick Magnet and Iron Skillet's Ten Gauge), with steamed rapini and fondant potatoes on the side. Gravy made from potatoes and steak liquids.

Chopped Cheese Sandwich (on a Kaiser roll because sub rolls seem to have vanished from the area) with (not home-made) tater tots

Grillades and grits casserole with shishitos, and oven-roasted corn on the cob (sprinkled with Iron Skillet Ten Gauge seasoning), on the side

Japanese seafood curry over farro

Kadhi chawal over rice, with pears added (because I had a lot of pears)

I made everything from scratch,ie both the rice cakes and the sauce. The flour/water proportion was in relation to the rice cakes. And, thank you! I initially tried for somewhat uniform shapes but the dough was so sticky that I just gave up on that part.

My first attempt at making tteokbokki (need to work on the flour/water proportions), with a side of steamed rapini.

Juicy Lucy burgers with sour cream/chive/dijon mustard sauce, fried home-made pickles, and brioche buns, with (not home made) tater tots with (home-made)fry sauce.

White pizza with monterey jack, goat cheese with home-made preserved lemon, pears, sopressata, and arugula

Squash with mole' sauce and tortillas

Chicken fricassee over bulgur with steamed edamame

Shells and sausage with fennel and tomato sauce

Thank you! They turned out quite well! The batter is a cup of flour, cup of cornmeal, 2 tsp baking powder, some pepper, cayenne, and sugar, mixed with a cup of buttermilk, 2 tbsp veggie oil, and a beaten egg. Dip sausages in cornstarch first, then in batter, and fry in oil for about a minute and a half.

Corn dogs accompanied by steamed corn with nutritional yeast, butter, and smoked paprika

I kind of improvised a pasta e ceci/tetrazzini-inspired hybrid dish with oven-baked meatballs this time around

Chicken Cacciatore over couscous

Tofu and mango curry over farro

Pasta In The Pink (sauce made of tomato and red pepper puree with fontina, romano, and ricotta)

Straight curry powder, no cubes for this (I do prefer to make my own curry roux anyway). The base is stock and miso- 6 cups stock to 1/4 cup red miso.

cultivated, obtained from a local food co-op

Miso curry (with pork, carrots, onions,daikon,and burdock) over kamut

Pork shoulder debris on brioche bun, with mashed potatoes and gravy

Juicy Lucy burger with (not home-made) tater tots, and fry sauce

Chicken ala King