Tu b'Shvat Shabbat menu

Tonight is Tu b'Shvat, new year for the trees, so I've tried to incorporate lots of fruits and nuts into tonight's menu (also the seven species of Israel, except I forgot to get pomegranate juice. Ah, well.). It's also Shabbat Shirah, the week when we read about the crossing of the Re(e)d Sea, but I don't have any traditional foods for that.

• grape liquid, challah (half white wheat flour, the only add-in this time being 10-grain hot cereal)
  
• hummus, olives
  
• vegetable soup (mostly a reprise of last week, cooked much less, with onions, garlic, sweet potatoes, red cabbage, spinach, dried wood ears, black pepper, some red wine, red lentils, and barley)
  
• chicken thighs baked with dried apricots, prunes, almonds, onion, cinnamon, cumin, allspice, bay leaves, some red wine, and black pepper)
  
• couscous
  
• not-quite ratatouille (onion, garlic, eggplant, and zukes in tomato sauce)
  
• green salad with apples and walnuts (if it happens after candlelighting)
  
• sauteed carrots and broccoli
  
• citrus-chocolate cake (the vegan one with mixed citrus peel (leftover from the batch I made for last year's fruitcaking) and a bit of tangerine juice)
  
• mixed dried fruit, nuts, tea, possibly fig spread on bread (given that I've snacked on too many of the figs I otherwise would've served)

Note to self: currently out of almonds, ground coriander, and ground cinnamon. Do not get any more cumin!