Food for Shabbat dinner

[magid]

• grape liquid, whole wheat rolls
  
• kalamata hummus
  
• roasted zucchini*^ (not enough time/focus to bake it on polenta rounds)
  
• green salad*^ with cucumber*^, radicchio*^, and whatever else looks interesting in half an hour :-)
  
• sauteed greens (chard*^ and beet*^) with panch phoron
  
• curried cauliflower* with chickpeas (nuts?) not made
  
• garlicky*^ broccoli* with mushrooms* and ground chicken (TJ's was out of ground turkey), plus Szechual spicy sauce
  
• nuts, dried fruit, frozen fruit bars, etc.
  * organic
  ^ local

Brought to my lunch hosts: salad fixings, including much lettuce, radicchio, cucumber, and basil.

Also in the oven: half a turkey breast topped with cranberry chutney, over a bed of onions*, nectarines*, and apricots*. (Read: I haven't been having enough easy protein around, so I'm trying to remedy that. I also picked up eggs and vegan sausages. Hopefully I won't get to this point again, because I was having a hard time on my bike ride today from lack of calories, specifically proteins, but not enough in general. And the cheese I have around just doesn't appeal in the humidity.)

Also from this week's vegetable tide: grape tomatoes eaten out of hand; eggplant roasted with potato and onion, eaten with some Greek-style yogurt; roasted golden beets and carrots eaten with a touch of feta.

Still to use: cauliflower (I'm thinking curried, with chickpeas, if it doesn't get roasted), some garlic and onions (alliums always get used up somehow :-). And that's it, amazingly.