From bottom (clockwise): Basil wheat flatbread, modified from NY Times recipe via EXPANSES; Lentil + cauliflower latkes (flavor = thumbs up, texture = thumbs down - didn’t stay together too well because I improvised the recipe and didn’t use any bread crumbs); Corn on the cob, baked with lemon-parsley butter (earth balance); Chocolate chip cookies made and brought by Danielle + Steve; Strawberry-avocado-spinach salad with horseradish balsamic dressing. Need to work on presentation.