Food for Shabbat

[magid]

I'm still tired and underinspired, unfortunately.

• grape liquid, rolls
  
• hummus, za'atar (if I get around to it)
  
• potato-leek soup garnished with chives* from the porch
  
• homemade sort-of baked beans (anasazi beans, small white beans, and some black-and-white cow-patterned beans boiled together, then baked with sauteed onions and garlic*, crushed tomatoes with basil, chipotle mustard, local honey*, dried mushrooms (for umami), black pepper, and brown rice miso)
  
• spicy tofu* sauteed with broccoli*, onions, garlic*, and crimini mushrooms*
  
• baked sweet potatoes*
  
• roasted cauliflower*, zucchini*, and red onion*
  
• Medjool dates**, nuts, halva, honey-halva spread, tea, etc.
  * organic
  ** Do they count as local if I bought them where they were grown?

I expect I'll be recycling some of this into Shavuot meals, which starts Sunday night (and runs for two days outside Israel).

PS. I miss Israeli salad, especially the cucumbers (and especially for breakfast).