Shabbat food

A lot of cooking this week: not only dinner at home, but potluck lunch out, and a meal going to new parents.

For the new parents:

• multi-grain challah with flaxseed meal, and a salty maple glaze (it's sweetened with maple too)
  
• vegetable soup: onion, mushroom, parsnip, red lentils, black pepper, oregano, cumin, and tarragon
  
• chicken and rice (brown rice, and some black barley and radish seeds) with preserved lemon, garlic, chickpeas, and black pepper
  
• steamed green beans
  
• slices of baked sweet potato
  
• vegan chocolate cake with a touch of ginger

For the potluck lunch: another tray of the chicken and rice as above, except that it's plain brown rice.

For dinner tonight:

• grape liquid, challah
  
• vegetable soup
  
• chicken and rice with preserved lemon, garlic, chickpeas, black pepper, slivered almonds, raisins, and orange chunks (some from a blood orange)
  
• slices of baked sweet potato
  
• roasted cauliflower and zucchini
  
• salad: mesclun with arugula, halved grape tomatoes, sliced green beans, grapefruit chunks, black olives, black pepper, with a grapefruit-balsamic dressing (this may be permuted; the salad will be made later)
  
• vegan chocolate cake

eta Last of the early Shabbatot.... don't forget to move clocks ahead an hour tomorrow night (if you're in a part of the US that does daylight savings time).