Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Blackened chicken

Wild morel quiche (America’s Test Kitchen Family Cookbook but added 1/2 pound of morels that were cooked until crispy)

Lime meringue cookies

Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Lasagna (2 pounds of hot italian sausage in the meat sauce, homemade noodles, bechamel, mozzarella, parmesan, pepperoni)

Green beer

Grasshopper pie (Cook’s Country, April/May 2006)

Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Asian cabbage rolls with spicy pork (https://www.seriouseats.com/asian-cabbage-rolls-with-spicy-pork-recipe)

Deconstructed coladas (from Jiggle! a Cookbook) (for next time, this was way too much cream and coconut part to fruit part, maybe change the ratios)

Green salad with blue cheese dressing

Armenian-style Rice pilaf (https://www.seriouseats.com/rice-pilaf-recipe-5509610)

Smothered pork chops (winged it)

All purpose chocolate cake (America’s Test Kitchen Family Cookbook) with whipped dulce de leche and cream topping

Green salad with blue cheese dressing

Huli-huli style chicken:

Marinade ingredients

For about 3.5 lb of thin (about 1/4 inch) chicken breast cutlets:​

• 1 1/4 cups unsweetened pineapple juice​
• Scant 2/3 cup (10 tablespoons) soy sauce​
• 1/2 cup packed light brown sugar​
• 1/3 cup chicken stock or water​
• 2 1/2–3 tablespoons grated fresh ginger​
• 4–5 cloves garlic, minced​
• 3 tablespoons neutral oil​
• 2 1/2 tablespoons rice vinegar or apple cider vinegar​

You also pre-salted the cutlets lightly before marinating, then kept them in the fridge.​

Marinade and timing

• Reserve 1/2 cup of the marinade in a jar for the glaze.​
• Chill the rest until about 1.5–2 hours before grilling.​
• Add the thin, pre-salted cutlets and marinate 1.5–2 hours (we aimed in the 1–3 hour window because of the acidity and thinness).

Spicy glaze (for non–nightshade-free portions)

Brush on in the last minute of grilling, or serve on the side, keeping it away from Chris’s portion.​

Take the reserved 1/2 cup marinade.​

Add 2 tablespoons ketchup.​

Add 1–2 teaspoons sriracha or other hot sauce.​

Simmer over medium-low heat until thick and glossy, about 5–8 minutes.​

Cook

Grilled on charcoal

Tangy and creamy macaroni salad (https://www.seriouseats.com/tangy-creamy-macaroni-salad-recipe)

Malasadas (https://www.thespruceeats.com/hawaiian-malasada-4773495) with passion fruit pastry cream filling (Just puréed frozen passion fruit chunks mixed in with the pastry cream recipe from America’s Test Kitchen Family Cookbook).

Green salad with blue cheese dressing

Chicken thigh sandwiches (used Chicken Tenders recipe for coating)

Creamy Cauliflower Soup (September/October 2013 Cook’s Illustrated)