magid

I'm hosting two meals: Shabbat dinner and eighth day lunch. For the latter, I can cook, so the menu is not set in stone (as if any of it were).

Shabbat dinner

wine, matza
roasted garlic, eggplant dip
ratatouille
turkey meatloaf
baked kabocha squash
broccoli and water chestnuts with garlic and ginger
cranberry-orange compote with apples and honey
boozy fruit 'tart' with ground hazelnut 'crust'
spiced walnuts (ginger, cayenne, black pepper, cinnamon, sugar), dried fruit, pistachios

Last Pesach lunch

grape liquid, matza
roasted garlic, other eggplant dip, olives, possibly cheese
ratatouille
matza brei (likely)
baked sweet potatoes
green salad: mesclun, mache, mandarin oranges, scallions, and whatever else appeals
boozy fruit 'tart' with ground hazelnut crust (if it turned out well and there's enough left), and/or fruit compote
spiced walnuts, dried fruit, pistachios
milk chocolate

At this point, everything's done except for putting the meatloaf in the oven, and the matza brei and salad for lunch.

The Butcherie was interestingly understocked, out of lots of stuff. Not so much that I couldn't get the essentials I wanted, but there were a few things I thought I'd get more of that just weren't there.