Shabbat dinner

[magid]

Friday I hosted Shabbat dinner. I hadn’t paid enough attention to the weather forecast; it was far hotter than I prefer when hosting, and I modified my menu on the fly, not having the energy for everything I’d planned (and deciding that hot soup was contraindicated).

What got served:

• challah (brought by one guest) and wine (Teal Lake Shiraz, brought by a second guest)
  
• tepache
  
• Manzanilla olives, salt-cured olives, and garlicky* carrot* pickles
  
• hummus with sauted mushrooms, also toum (brought by a third guest)
  
• massaged kale* salad with lemon-tahini dressing and sunflower seeds
  
• kohlrabi* slaw with mustard dressing
  
• sauted onions, sweet potatoes, radish greens*, turnip greens*, green garlic*, and Impossible sausage
  
• turkey breast topped with peach hot* sauce, baked over onions and peaches, served over
  
• rice and black beans, and also
  
• sauted plantain slices with chili lime seasoning
  
• chocolate cake

* locally sourced