Food made for Sukkot, first days

chunks of fresh tuna baked with mustard dressing, topped with panko
boozy crumble: applesauce, boozy apples, and boozy cherries with walnuts and a butter crumb topping
stir fry: ground turkey with Szechuan spicy sauce, onion, yellow pepper, carrot, and kohlrabi greens

roasted carrots with cumin (for Thursday's dinner out)

Friday lunch (hosted at home; finished off a bottle of a wine I very much liked, a Baron Herzog 2009 white zinfandel):
black bean soup with sweet potato, cumin, and cayenne, then pureed
barley baked with tomato sauce, oregano, and cheddar
green salad with yellow pepper and feta
kohlrabi-carrot slaw with mustard-mayo dressing

Also, three heads of lettuce and a head of radicchio brought to my Shabbat lunch hosts. (Which was perhaps half of my lettuce; I'm finding it difficult to motivate to make salad for one once the weather's cooler.)