Another list of Shabbat food

This week's Friday afternoon cooking yielded:

• a tray of roasted summer squash, seasoned with herbed sea salt and black pepper, but no onions, since I had only one onion to my name, and I decided it would be most useful in
  
• spicy corn off the cob, lightly sauteed with the onion, a splash of soy milk, and some cayenne. I think I've finally figured out a reasonable way to cut corn off the cob which doesn't have kernels flying all over the kitchen.
  
• less than a tray of roasted eggplant with Szechuan spicy sauce. I hadn't tried seasoning roasted veggies with a sauce before; I'll have to try it again.
  
• sauteed garlic scapes, shiitake mushrooms, and multi-colored chard
  
• chicken topped with honey-apricot-ginger mustard, and baked over carrots and three colors of potatoes. Unfortunately, it wasn't in the oven long enough to fully cook the vegetables, but at least the chicken was fully cooked, and there were other vegetables available.
  
• roasted beans, formerly purple, post-cooking mostly green. A definite theme of roasting, yet again, but it's minimal work, and when things caramelize well it's lovely.

Also available were dill pickles and Asian slaw with napa.

Tonight, the root veggies are back in the oven, along with an experimental pie (flour, sugar, and nutmeg in the bottom of the pie crust, topped with the end of a bag of frozen raspberries, and much of a jar of apricot halves that needed using; it's produced a prodigious amount of juice, even more than the too much flour I put in could absorb).