Cheese grits and a bean salad. I hated grits growing up, but that was because the only ones I ever had were instant grits hydrated with water. We use a pressure cooker (1c grits : 3c water : 1c whole milk) and then stir in a cup or so of good cheese (with a bit of sodium citrate to keep everything emulsified and smooth).

The bean salad was chickpeas, edamame, and black beans with diced bell peppers, serrano peppers, and cilantro in a dressing of olive oil, yuzu, lime juice, cumin, and Malaysian Baba chili powder.