Wine-flavored plum/apricot bread, roasted brussels sprouts with garlic, sautéed broccoli rabe with shallots, noodles, and sweet and sour fish.
Roasted brussels sprouts with garlic: sautéing with cut face down for 5 minutes followed by roasting at 450 degrees F for 20 minutes; drizzled with balsamic vinegar; based on a Bittman recipe.
Sautéed broccoli rabe with shallots: cook broccoli in boiling water for 2 minutes. This step reduces the bitter taste. Sauté for 3-4 minutes.
Broiled tilapia which I had cooked last night, got made over with some sugar and vinegar (1:1) and thickened with corn starch.
The breads were made according to Mark Bittman's fruits and nuts bread recipe.