Green salad with blue cheese dressing and beets.

Pasta salad (based on a half recipe of https://www.seriouseats.com/spanish-pasta-salad-chorizo-piquillo-peppers-recipe, but with corkscrew and elbow mac pasta, just carrots, celery, onion, artichoke hearts, olives, cotija cheese).

Chicken nuggets (dry brined chunks dipped in flour then egg then seasoned flour/corn starch mix) with various sauces (honey mustard, sweet and sour, orange-lemon sweet and sour, Kinders BBQ sauce, blue cheese dressing, buffalo).

Mozarella sticks (Cook’s Country, October/November 2016) with homemade marinara sauce (https://www.seriouseats.com/marinara-sauce-recipe, but then stick blended).

And the cherry tree was in full bloom: