Garth made some bresaola, which he just cracked into. It is slightly on the salty side, so to cut the salt I made a chicken/potato salad and used the beef as a garnish. I rarely (almost never) eat chicken and beef in combo, but in this form it was quite nice. The aged meat added a complex, nutty flavor to the salad that otherwise would have been overwhelmingly "chicken" despite my additions of dill and coriander seed.
The beans came from the chest freezer a few minutes before my meal. They're surprisingly sweet.
Bonus points for guessing what I used as oil in the base of the "mayo". I'll give an answer in the comments in a day or two.