Main Dishes

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  COOK: Assassin’s Spaghetti with Fresh Mozzarella Crema

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  BAKE: How to Make British Toad in the Hole

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  CANNING: Five-Alarm Venison (or Beef) Chili

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  COOK: Orzo with White Bean, Preserved Lemon & Radish

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  FORAGE/COOK: Puffball Parmigiana

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  COOK: Cranberry, Cashew, and Castelvetrano Chicken Salad

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  COOK: Creamy Chicken Green Chile Tamale Pie with Black Beans and Hominy

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  COOK: Cold Soba Noodles with Shiitake, Tofu, Steamed Eggs, and Sesame-Soy Dressing

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  COOK: Triple Pickled Pepper Pasta Salad with Pepperoni and Chicken (or Chickpeas)