Cheesy zucchini bites

https://www.melskitchencafe.com/baked-cheesy-zucchini-bites/

Moist carrot cake

• Carrot Cake: 
• 2 cups all purpose flour
  2 tsp. baking soda
  2 tsp. baking powder
  1/2 tsp. salt
  3 tsp. ground cinnamon
  1/4 tsp. nutmeg
• 1/2 tsp lemon zest
  4 eggs
  1 1/4 cups oil
  1 cup granulated white sugar
  1 cup packed brown sugar
  2 tsp. vanilla
  3 cups grated carrots
  1 cup nuts (pecans or walnuts) optional
• Cream Cheese Frosting:
• 8 ounces cream cheese, softened
  1/2 cup butter, softened
  1 cup confectioners' sugar
  1 teaspoon vanilla extract 
• 1 tbsp honey
• 1 tbsp lemon juice

INSTRUCTIONS

1. 1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
2. 2Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon, nutmeg, and lemon zest.
3. 3In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
4. 4Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
5. 5Add the grated carrots. Then add nuts and raisins if desired.
6. 6Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
7. 7To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla, honey, and lemon juice to taste. Scrape down the sides of the bowl and beat for another minute.

Based on:
https://www.chowhound.com/recipes/moist-carrot-cake-recipe-21792

Asparagus soup

http://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html

Jam thumbprint cookies

https://ordinarygirlextraordinarydreamer.com/2016/07/14/cook-this-6-ingredient-chestnut-jam-thumbprint-cookies/

Cucumber bites with lebneh and olives

http://www.maureenabood.com/2015/02/22/cucumber-bites-with-labneh-and-olives/

Ful mudammas

Oops, I used the wrong kind of fava bean, so it ended up like a thin soup that I had to thicken with garbanzo beans and cooked potatoes, but it was still a good soup.
Use way less water if you use the same fava beans.
http://www.sugarandgarlic.com/best-ful-mudammas-fava-bean-salad-scratch/

Doro wat (Ethiopian)

Ingredients

• 1 ½  lbs chicken thighs
• 2 tablespoons fresh lemon juice
• 4 tablespoons butter
• 1/4 tsp ground ajwain
• 1/4 tsp ground cardamom
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 3 tablespoons butter
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 tsp berbere 
• 1½ teaspoons salt
• ½ cup white wine mixed with 1 teaspoon honey (I didn't use this, and it turned out fine)
• 1 cup chicken stock
• Optional: boiling potato cut into 1/2-inch cubes, added at same time as chicken
• 6 medium- to hard-boiled eggs, pierced all over with fork about ¼ inch deep

Instructions

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the 4 tbsp butter, ajwain, cardamom, cumin, and oregano along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken and lemon juice, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 10-15 minutes. 
7. Serve hot with injera bread or rice.

Based on
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/