Shabbat dinner

[magid]

• Teal Lake shiraz, wheat and rye rolls with multigrain flakes and flaxseed meal
  
• vegetable soup: peregion and flageolet beans, already-sauteed onions, white potatoes, parsnips, dried woodear mushrooms, garlic, tarragon, oregano, fresh lavender, vegan Italian sausage, black pepper
  
• hummus, olives
  
• dry-fried green beans
  
• rounds of baked sweet potato
  
• broccoli
  
• polenta rounds topped with bruschetta and cheddar
  
• strawberry-cranberry compote sweetened with maple syrup over biscuits (the strawberries I picked last summer :-)
  
• tea, nuts, dried fruit, mishloach manot leftovers