Vegetarian

Cranberry-Raspberry Balsamic Compote and Brie Crostini

Spinach Salad with Persimmons, Pomegranate Seeds and Candied Pecans

Oven “Sun-Dried” Tomatoes

Brown Butter Green Beans with Crispy Shallots and Pine Nuts

Green Peruvian Dipping Sauce

Parmesan Crusted Delicata Squash

Fried Green Heirloom Tomatoes

Crispy Taco Shells

Coddled Egg with Chives

Broccoli and Cheese Casserole

Blistered Shishito Peppers with Lemon and Garlic

Fried Goat Cheese and Roasted Beet Salad with Arugula and Spinach

Marinated Mozzarella Balls

Roasted Peppers

Homemade Flour Tortillas