magid

First dinner: out with the frank people (bring the long-overdue chocolate and some truffles).

First lunch: hosting the multiply-allergied.

Second dinner (Shabbat): hosting people without allergies.

Second lunch: alone (= leftovers).

The current plan is to have the lunch be fleishig (seeing as milchigs are one of the allergies), and dinner be milchig (just because I can, and it's hot enough to feel like having lighter food, though if it rains...).

The current list of things I want to make:

challah (for dinner; lunch guests are bringing gluten-free challot)
roasted eggplant (either)
roasted cauliflower (either)
green salad with chicken and roasted onions, mango, and tomatoes (lunch)
roasted sweet potatoes (either)
baby artichokes boiled with cracked pepper and lime (There are enough for both meals.)
rice salad with scallions and black pepper (possibly a lime dressing, possibly chives and chive flowers)(lunch, but perhaps leftovers enough for dinner?)
green salad with feta (dinner)
spring rolls with carrots, cucumber, lime, mint, and watercress (plus something else, but what else?) (lunch)
broccoli with seitan (dinner)
pear-strawberry crisp (lunch)
three-mushroom sautee, possible with the baby bok choy (either)

I also have pineapple and cherries to augment dessert, plus truffles at dinner. Backup for dinner: make salmon with spinach, onion, and garlic (can be done on yom tov as long as I don't forget to make an eruv tavshilin).