Carrot Soup

Roast: 
carrots (2lb, peeled, cut lengthwise)
garlic (cloves, peeled)
onion (sweet/white, cut in large chunks)
potatoes (cubed, partially peeled if thick skin)

Make chicken stock:
boil chicken thighs/drum sticks (~1-1.5lbs with skin) for about 20 min
remove foam (if you do this, no need to strain the stock - it'll just be clear)
throw in: 1/2 white onion (wrapped in cheese cloth), celery, bay leaves, peppercorns, salt
cook for another ~30 min

Use broth for soup base
hand blend roasted components with broth

Notes - didn't add any ginger but could add to stock while boiling for extra flavor; didn't add any onions or zucchini/squash to soup because it probably won't add to texture or flavor (roasting zucchini/squash for 25 min was too long, made them overcooked)

Bacon Wrapped Figs with Goat Cheese

Pit the dates, stuff them with goat cheese, wrap in partially cooked bacon and stick in the oven at ~350F for ~15 min until bacon is crispy. We arranged the dates on a cookie rack and placed that in a pan so the fat can drip off and pool below.

Egg Salad

Ingredients: 
Eggs, red onion, pickles, peppers, chives, mustard, ground pepper, paprika, mayo