Guacamole (Barefoot Contessa)
Dill Dip
Roasted Beets and Carrots with Feta
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
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