Anthony made White Bean and Rosemary Hummus. It didn’t present very well, but tasted good. Especially on the homemade bread he brought, which was not from Thug Kitchen, but if you’ve been following along at all you can probably figure out what cookbook it did come from.

Shayna made Roasted Garlic. Pretty standard recipe, which is just fine because basic roasted garlic is delicious. It is awesome on bread with butter. Or if you’re Cindy, just squeezed straight into your mouth.

Laura made Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce. She felt like they didn’t travel well, which I think she’s right about – they probably had a crisper texture and I would have liked to try them when they were fresh out of the oven.

Alyssa made Sweet Corn and Green Chile Baked Flautas. She made her own crema and salsa to accompany them, and Michael contributed his grapefruit guacamole. Maybe it’s just me, but I prefer my Flautas fried. I mostly used these as a vehicle to get the yummy salsa and guac in my face.

Alicia also made Sweet Corn Baked Flautas. This is the first time we’ve had a duplicate recipe, which we try to avoid. Luckily, Alicia had done hers without the green chile, so they weren’t exactly the same and we could all do taste-tests to see which we preferred. I liked them better with the green chile.

Jamie and Alex made Pineapple Guacamole. The pineapple added some nice texture and freshness to the guac. Fortunately we had plenty of Flautas to scoop up with guac with.

Kelly made Roasted Potato Salad with Fresh Herbs. I am not generally a fan of potato salad. This one wasn’t the mayonnaise-y kind, so it actually wasn’t bad as far as potato salads go for me.

Shayna also made Almond Caesar Salad with Homemade Croutons. I like the funk that anchovies and/or Worcestershire sauce add to Caesar salads, but this recipe doesn’t use either of those and I found it to be more citrus-y.

Greg made Moroccan Spiced Couscous. I liked the way the spices in this dish contrasted with the sweet freshness of the orange. But I kept thinking it would be really good with some lamb.

Brian made the Brown Rice Bowl with Edamame and Tamari Scallion Sauce. He thought the sauce would have been better with some ginger – I concur. Also the recipe doesn’t seem to make nearly enough sauce. By the end of the night, all the sauce was gone but more than half the rice/edamame was still left.

Sheana made Pozole Rojo. This Pozole didn’t live up to the Pozole I ate at some of my friend’s houses when I was a kid. Perhaps that’s not a fair comparison, but it seemed to lack depth even once dressed with all the toppings.

Cindy made Cold Citrus Noodles with Cucumbers and Carrots. This was my favorite dish of the bunch. The dressing was tasty, and she added tofu, which gave it good body.

Heather made Ginger-Mushroom Summer Rolls with Sweet and Sour Dipping Sauce. I liked the mushroom flavor, but have to admit that I prefer the traditional Vietnamese rolls that I think these are styled after.

Heather also made Crispy Millet and Peanut Butter Buckeyes. She made one batch that followed the recipe, and a second batch that she spruced up with orange liqueur and orange zest. The basic ones were good, the orange ones were better.

I made the Chocolate-Dipped Tangerines. They were easy to make, presented nicely, and you can’t go wrong with fruit, chocolate, and sea salt. I would make these again.

Alyssa also made Creamy Horchata. She said it wasn’t nearly so easy as they made it sound to pour it through a strainer – apparently it was more like pressing a solid mass to squeeze out some liquid. A pain in the ass, to put it more mildly than Thug Kitchen would.