Food for Shabbat

• pantry bean soup: dry black and pinto beans cooked with cumin, diced garlic, minced pickled hot cherry peppers and their juice, a bag each of caramelized onions, corn kernels, and roasted tomatoes (all the frozen things from last summer's farm share, also the hot peppers), and some dry TVP bits
  
• roasted things: onion, sweet potato, pineapple, diced pickled hot cherry pickles, freshly ground black pepper, pink Himalayan salt, and olive oil
  
• chicken wing 'drumettes' marinated in a mixture of Trader Joe's Soyaki sauce and SanJ brand Szechuan spicy sauce, then baked
  (of note for kosher locals: the Market Basket in Union Square had 4-lb bags of these Empire chicken bits for $10)
  
• green salad: mesclun, walnuts, salt-cured olives, possibly marinated artichokes
  
• fresh pineapple, frozen chili-mango fruit pops

Lots of spice in this, but each felt like what I wanted to make. And it's nice feeling like I'm finally figuring out how to use pickled hot peppers that I made last year because I needed to do something with them, and I didn't want them all frozen.