Baked Brie en Croute (with Honey, Candied Pecans and Cranberries)
Marinated Olives
Garlic Broth
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
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