Midweek Hanukah dinner

Hosting means making more and/or fancier food, if I have the advance time to plan. Which I did, somewhat, in this case.

• rolls (white wheat flour, flax seed meal, multigrain flakes, molasses, a touch of cocoa powder) and zaatar
  
• cornichon pickles
  
• chicken parts baked over stuffing (some of the rolls in crumb-ish form, with onions, mushrooms, fresh sage, and walnuts)(the stuffing was a guest request; having this starch meant that I nixed my original plan for roasted potatoes and onions, which are much more in keeping with Hanukah)
  
• red cabbage* with apple, onion, and a touch of cider vinegar
  
• green salad* with cucumber and radish*, and a chipotle mustard dressing
  
• roasted rutabaga and sweet potato* (which at least uses olive oil, so perhaps this is Hanukah-ish enough)
  
• experimental fruit compote (baked in a covered casserole: a diced pear, a bag of cranberries, a diced lime, minced ginger, black pepper, cinnamon, a touch of cider vinegar, and brown sugar; I'm thinking of this as a sort of baked chutney sort of compote)
  
• apricot* liqueur, tea
  * farm share or otherwise local

There are six rolls left, which I've frozen in pairs for some future Shabbat meals (perhaps this week). And there's more of everything else, too. I'd like to make some new dishes for Shabbat; hopefully enough of this will get et so I'll have the fridge space! (Plus some idea of what I'd like to make, that would be good too.)