Shabbat dinner

For 6, with one vegetarian.

• wine, white wheat flatbreads
  
• hummus, olives, pickles
  
• carrot-parsnip soup (heavier on the carrots, since I had carrots this week in the farm share, so I sauteed them with onions, then added the rest of the soup I'd frozen previously)
  
• green salad with tomatoes, jicama, and feta (it was supposed to be pink grapefruit, not tomatoes, but I remembered as I started peeling the grapefruit that one guest hates them, so subbed in the tomatoes instead, though given the season, I'm not really excited about them)
  
• noodles with spicy almond butter and scallions
  
• sauteed greens (green chard, baby bok choi, tat soi) with a variety of mushrooms (king oyster, oyster, shiitake) in a sesame-soy dressing, topped with sauteed tofu rectangular prisms (which I'm pleased about, except that I managed quite a nice burn on one finger from splattering oil, which is hurting)
  
• roasted sweet potato cubes
  
• applesauce cake (except: oil instead of melted butter, the flour was white wheat, the applesauce was a mix of strawberry applesauce and cran-rhubarb applesauce)
  
• roasted pineapple chunks with maple syrup and cracked black pepper
  
• fruit liqueurs