Shavuot food

[magid]

I'm hosting dinner tonight, with the rest of the meals relying on the likely leftovers, possibly supplemented with cheese or lox or something. One of the guest tonight needs gluten-free food, while another is vegan. I wanted to make a meal that both of them could eat most of.

• wine, challah (part white flour, part rye)
  
• chipotle hummus with baby carrots
  
• mushroom-cabbage soup (onion, garlic, leek, red cabbage, white mushrooms, dried mushrooms, oyster mushrooms, fresh winter mushrooms, sweet potato, cannelini beans)
  
• polenta rounds topped with olive spread and roasted zucchini and cauliflower
  
• dilly cucumber salad
  
• corn and bean salad (fresh corn, black beans, roasted green beans, and roasted red peppers dressed with olive oil, lime juice, black pepper, and cumin)
  
• green salad (Boston lettuce, red lettuce*, arugula*, chives*, marigolds*, scallions, orange, and hearts of palm dressed with balsamic vinaigrette and olive paste (er, probably; the green salad's being assembled after yom tov...))
  
• sauteed gai lan and broccoli (with onion, garlic, ginger, and tamari)
  
• rice salad (read: I couldn't find rice wrappers with a hechsher for spring rolls, so improvised by putting the sticky rice, tofu, and cucumber together with a dressing of cashew butter, tamari, lime juice, toasted sesame oil, and fresh mint*)
  
• frozen desserts (blood orange sorbet, blueberry sorbet, caramel frozen yogurt) and toppings (roasted mango and peaches with brown sugar and black pepper; homemade mixed candied citrus peel)
  
• fruit salad (kiwi, strawberry, citrus, if I find the time before people arrive)

* harvested from the porch

Happy Shavuot! I'll be offline until Thursday night, so play nice :-)


The eruv's already declared down for Shabbat; not enough time to make the fix and check the whole between yomtov and Shabbat. *sigh*