Pepper-uppers

In a large non-reactive container (glass, stainless steel, ceramic), mix together cauliflower, celery, carrots, jalapeno, and serrano peppers. Sprinkle with 2 tablespoons of the salt and cover with cold water. Cover container and refrigerate 8 to 12 hours.

Drain and rinse the chilled vegetables. In Mason jars (two 12 oz. or three 8 oz.), evenly divide garlic, peppercorns, oregano, fennel, and olives, then tightly pack in the vegetables, leaving an inch of room at the top. In a small pot, combine vinegar and remaining tablespoon of salt. Bring to a boil, then reduce heat and stir until salt is completely dissolved, about 2 minutes.

Carefully pour vinegar mixture evenly among jars. If vegetables aren't fully covered by the liquid, cap off with a bit of boiling water. Let jars cool to room temperature (1 to 2 hours) before refrigerating. For best results, wait a few days for the flavors to meld before eating. Serve as a side dish or as a topping for pizza, hot dogs, or Italian beef sandwiches. Will keep 3 weeks, likely longer, especially if stored in the back of the fridge.

Preheat oven to 400 F. Pile carrots, red peppers, and chickpeas in the middle of a large baking sheet; drizzle with olive oil and honey, tossing to coat. Spread out in a single layer and sprinkle with harissa and cumin. Bake 30 minutes, tossing halfway through, until carrots are easily pierced with a fork.

Meanwhile, place quinoa and water in a medium pot over high heat. Bring to a boil, stir, then reduce heat to medium low, cover, and cook 15 minutes, until tender. Remove lid and mix in the lemon juice. To assemble, spoon quinoa onto plates and top with roasted carrots, sour cream, and minced cilantro.

Cook pasta according to package instructions. Rinse with cold water until cool to the touch; set aside to drain. Meanwhile, in an extra-large mixing bowl, combine remaining ingredients, then stir in pasta. Give it a taste; to punch up the flavor, add a few more dashes of vinegar and/or some of the liquid from the green olives.

In a pot over medium heat, bring chicken, onion, garlic, chicken stock, and oregano to a simmer, then cover, reduce to medium low, and cook 20 minutes, or until internal temperature reaches 165 F. With tongs, transfer chicken and onion pieces to a plate and set aside to cool. Skim any white bits from the surface of the chicken stock, then bring to a low boil and reduce by half.

Meanwhile, purée cooled onions and chipotle peppers with a small food processor or immersion blender, adding some chicken stock if needed. Transfer mixture to stockpot, along with tomato paste. Shred chicken, adding it to the pot along the way. Continue cooking until desired thickness is reached.

In a large skillet over medium-high heat, warm tortillas, 10 to 20 seconds per side. Stack onto a kitchen towel and wrap up until ready to serve.