Vegetable soup loosely based on my coworker's recipe.
I totally forgot to soak the beans, so I subbed for lentils. Also switched out cabbage for collards because that's what I had on hand. Overall a very handy and versatile recipe that will definitely make frequent appearances.
The dutch oven is also great to use, it's the beginning of my love affair with enameled cast iron.
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Other food items from sometimes past:
Fridge pickles, sichuan style with numbing peppercorn and spicy chili. I just discovered how cheap carrots are, so I'll be making a ton of carrot pickles as a side dish.
The last bit of the previous soup, which will also be making frequent appearances because pork shoulder is also extremely cheap. But I want to switch to buying humanely raised meat, which means not much meat at all because a) difficult to judge, b) difficult to find and c) difficult to afford.
I have switched to buying organic/cage-free milk and eggs, thankfully I can finally start aligning my spending habits and beliefs. Although I don't notice a taste difference, which is to be expected since freshness has a bigger impact on taste, I noticed that organic milk taste longer and organic eggs are easier to peel. Nifty side benefits (y)
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