So here's what we ended up with:

Split pea soup, chock full of carrots, onions, celery, and a hint of
vinegar, topped with garlic croutons; sides of barley pilaf with pine
nuts, parsley, and mushrooms, cooked down in stock; carrot-raisin salad
with mandarin oranges in a dressing of ornage juice, lemon juice, and
plain yogurt; and cucumbers and sweet onions marinated in rice wine
vinegar. It was delicious.

The croutons on the soup were good - added a little crunch - but it
definitely would have been nice if I'd had decent bread instead of the
barley. It was good and all, but not quite right with the meal. Too
soft, I think. But it was enjoyed by all and loaded with nutrition! Not
bad for scrounged-up-from-th-fridge dinner.