Shabbat menu

[magid]

This week's constraints: less than two months before Passover, I'm trying to use up frozen things; one guest is allergic to gluten, so only the bread has any; and I'm trying to use the farm share produce, also what remains of the fish share, while minimizing buying other groceries.

• When Pigs Fly rolls^, Bartenura Moscato 2009 (brought by guests)
  
• turkey soup*^, from Thanksgiving
  
• green salad* with cod*^ bits
  
• potato*^ salad with pickles
  
• sauerkraut*^
  
• roasted sweet potatoes* and green peppers* with onion^, black pepper, and cumin
  
• apple bits^ baked with marzipan and 'crumb' topping (a mixture of brown rice flour, sugar, cinnamon, allspice, and gluten-free bread crumbs)
  * organic
  ^ local

The salad was rather plain, being only greens (mesclun, arugula, red leaf lettuce) and cod, with balsamic vinaigrette. I'm not sure why I so wanted pickles in the potato salad, but I did, and the garlicky pickles pleased me. The apple dessert was not quite as I'd wanted: the marzipan got a touch scorched on the bottom (which surprised me: this is the first thing that has done so in this particular heavy covered casserole).