Roasted Broccoli and Carrots

Fresh broccoli florets and thin carrot slices roasted with olive oil, salt, pepper, and optional dry seasonings.

Fresh broccoli florets and thin carrot slices roasted with olive oil, salt, pepper, and optional dry seasonings.

Twelve baked flour-tortilla tacos filled with cooked chicken, bacon, ranch, and two cheeses. Add lettuce after baking for fresh crunch.

Spaghetti coated in a roasted poblano, spinach, cilantro, and cream cheese sauce. The full timing begins with raw peppers and includes peeling.

Chocolate chip cookies with browned butter, mature sourdough discard, and cinnamon. Cool the butter and chill the dough before portioning.

Peanut butter cookies made with mature sourdough discard, chilled dough, and a light sugar coating. Plan for three trays baked one at a time.

A layered potato side with softened onion, condensed soup, sour cream, dry onion soup mix, and a measured cheese topping.

Four toasted steak sandwiches with sliced provolone and a separate smooth cheese sauce. Onion and bell peppers are optional.

A tomato-broth soup with three kinds of canned beans, carrot, celery, onion, cumin, and paprika. Canned beans are drained and rinsed before use.

White fish fillets baked over tomatoes and olives with lemon, garlic, herbs, and a little sweet chili sauce. Divide seasoning before raw-fish contact.

A simple covered-skillet chicken and rice dish with paprika, bell pepper, and peas. This home-style version does not use saffron or seafood.