last weekend:

Ecuadorian Potato Soup with serranos, cabbage, onion, garlic, milk, cottage cheese, pepper jack cheese, and avocado.
Broccoli with garlic and chili flakes.
Prudhomme's Shrimp Etoufee

this weekend:

Red Bell Pepper Soup with Sour Cream and Dill (the solid ingredients are simmered for a hour, food processed, then passed through a food mill)
Hungarian Cabbage with Chile, Paprika, Onion and Tomato
Spaetzle, fried in butter and topped with parsley
Spicy Pork and Sauerkraut Goulash

and starting a batch of kimchi by soaking a 2" cut Napa Cabbage in salt water. Tomorrow, will drain and rinse, and add chopped green onions, fish sauce, Korean chili paste, garlic and ginger, and allow to ferment at room temperature for two days. It's fun to watch as it collapses in volume day-by-day, and condensation appears on the walls of the vessel.

Next weekend: beef bulgogi is very likely...