In the foreground is a red lentil salad. I added the juice of one orange to it, and I think I would reduce the amount of cloves to 1/8 tsp. or less, as I find it a little overly-clovey.
To the left is a Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron whose recipe I followed with little variation. I needed to roast the cauliflower a little longer, but it came out all right. I think I will cut the cauliflower into smaller pieces next time, and maybe use gluten-free bread, so my mom can have it, too.
The greens are sautee’d red chard with a little parsley-cashew pesto.