Food for Shabbat

• baby artichokes
  
• beet pickles
  
• polenta rounds with roasted eggplant basil and onions, cheddar, and eggplant-garlic spread
  
• roasted sweet potatoes with onions, black pepper, and tandoori seasoning
  
• spicy almond tofu cubes
  
• green salad with mesclun, pink grapefruit, feta, walnuts, chives (from the porch), black pepper, and balsamic vinaigrette (though I'd thought mustard vinaigrette would be right, but didn't get mustard out and was lazy)
  
• spicy frozen mango bars
  
• Taza chocolate
  
• various liqueurs

Also some unexpected contributions from a guest.