Tomato-mushroom lasagna, with goat cheese, ricotta, and basil, i.e. this favorite recipe from Food & Wine. Instead of plum tomatoes, I used cherry tomatoes. Instead of wild mushrooms I used a mixture of regular white button mushrooms and crimini mushrooms, and I also omitted the leeks. Finally, I replaced half of the white sauce with canned, crushed tomatoes, a change which significantly cut down on fat and - I think - enhanced flavor.
Broccoli with chicken-apple sausage (for flavor). Very simple, but it's always good to have some fresh vegetables.
Dessert was ready-made and, fortunately, excellent: Talenti's coconut gelato, Trader Joe's chocolate macarons. Our beverage, courtesy of David, was a bottle of Yellowtail shiraz.
