Shabbat menu

[magid]

• wine
  
• challah (with some barley and rye flours, also multigrain flakes and flaxseed meal)
  
• hummus, olives, za'atar
  
• buffalo meatballs with pine nuts, rosemary, and currants, sauteed in a freshly-made Federle tomato almost sauce (there not having been enough time for it to cook down properly)
  
• roasted eggplant
  
• curried potato and purple cauliflower
  
• chicken and a lot of vegetables: onion, garlic, three colors of carrots, fresh cranberry beans, lacinato kale, radish greens, and fresh shiitake mushrooms, plus black and cayenne peppers
  
• tomato-arugula salad
  
• gingerbread served with (slightly overdone) maple-ginger roasted peaches
  
• cranberry-plum jam with Chinese five spice to spread on challah

Not made after all: spicy corn, roasted beets; I ran out of time. As it is, I haven't finished the meatballs, and the salad will be assembled after candlelighting.

Comments

[rethought.livejournal.com]

We have bread and fruit salad for Sabbath.

I guess we'll have to tough it out until sundown. Or, I might give in and make something...bad Jyll.

[magid.livejournal.com]

Those sound good to me, though it's chilly enough here that I had to cook more autumn-y foods.

(I tend to have things like hummus and cheese and such around so if I want to do something a bit different once it's Shabbat, there are options.)