Wading through the veggies (Shabbat food, and more)

For tonight/tomorrow:

• grape liquid, rolls
  
• kalamata hummus, possibly zaatar
  
• whole wheat corn bread with corn kernels*^ and a hint of cayenne
  
• dry-fried green beans*^ dressed with (ginger and green peppercorn) vinegar, olive oil, and salt
  
• roasted cauliflower*, onion*, and summer squash*^
  
• potato* salad with sage*^
  
• green*^ salad with tomatoes*, cucumber*^, basil*^, feta and sunflower seeds
  
• lemon-ginger barley pudding (barley slowly simmered in soy milk* and apple juice (read: not enough soy milk to my name), with the juice of two lemons*, their julienned zest*, honey^, and a dollop of ginger spread)
  * organic
  ^ local

This feels like too starchy a meal, but it's what I wanted to make. Copious leftovers aren't a bad thing.

I roasted more of the zukes yesterday, some alone, some with the eggplant, and that's all been et. The rest of the corn has gone into salads, as have the farm tomatoes and a few of the cucumbers. I think I might sautee the chard with onions and garlic and freeze it, which leaves the broccoli and remaining cucumbers as the things that must be used soonish (carrots, onions, and garlic last). Possibly a broccoli-carrot stir-fry of some sort (for which I need to acquire soy sauce and Szechuan spicy sauce; I can't believe out out of both), and a cucumber salad.