Shopping list

Ingredients

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• 2 to 3 tablespoons olive oil
• 1/2 small yellow onion, chopped
• 2 cloves garlic, crushed then minced
• 1 red bell pepper, cored and sliced into thin strips
• 1 yellow bell pepper, cored and sliced into thin strips
• 1 Anaheim or 1 jalapeño chile, cored and sliced into thin strips
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon table salt
• 1 14-ounce can crushed tomatoes, fire-roasted if you can get them
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 2 teaspoons (or more to taste) za’atar
• 1 to 2 tablespoons chopped flat-leaf parsley (optional), to garnish
• 6 small or 4 large pitas
• 1/4 cup red or white wine vinegar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons sugar
• 1/4 cup water
• 3 small shallots, peeled and thinly sliced
• 1/2 pound asparagus spears, trimmed of tough ends
• 1 garlic clove, peeled and chopped
• 1/4 cup grated Parmesan cheese
• 3 tablespoons pine nuts or almonds, toasted and cooled, divided
• 1/4 teaspoon table salt, or a little more of a coarse sea salt
• 2 tablespoons olive oil
• 6 large slices whole-wheat sourdough bread, miche, or another sliced country bread of your choice, toasted
• 2 tablespoons whole grain Dijon mustard
• 6 large hard-boiled eggs
• 2 to 3 slices of bacon, halved to approximate sandwich lengths
• 2 thin slices white, sourdough or a country bread, toasted
• 4 thin slices of tomato
• A few leaves of iceberg lettuce
• 1 tablespoon mayonnaise
• 1 large egg
• 1 teaspoon butter
• Salt and freshly ground black pepper to taste
• 1 pound Yukon Gold potatoes, cut into small (about 1/2-inch) cubes
• 1 tablespoon olive or vegetable oil
• 1/2 small onion, finely chopped
• 1/2 pound Mexican chorizo, casings removed
• Freshly ground black pepper
• 6 large eggs
• 8 small corn tortillas, warmed or blistered in a hot pan
• 3/4 cups all-purpose flour
• 3/4 cups cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon table salt
• 1 cup buttermilk
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1/2 cup finely grated cheddar cheese
• Spray cooking oil to coat waffle iron
• 5 ounces baby spinach or another fairly quick-cooking green of your choice, stemmed if stems are heavy
• 1/4 small onion, finely chopped
• 3 tablespoons heavy cream