Greek Zucchini Fritters
Marinated Mushrooms
Stuffed Portobello with Melting Taleggio
Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto
Cranberry Pesto Goat Cheese Crostini
Salmon Rillette
Antipasti Goat Cheese
Pumpkin Corn Muffins, Gluten-Free
Olive Oil Rosemary Bread
Blue Corn Cakes with Sterling Caviar
Figs and Goat Cheese Roasted on Fig Leaves
Tuna Skewers with Chermoula
White Bean Crostini
Sweet Potato Fries with Maple Barbecue Sauce
Mahi Mahi Skewers with Tomatoes and Orzo
Olive Oil Dough
Caponata
Marinated Sardine Crostini with Tomato Conserva
Crostini with Oven Dried Tomatoes
Scallops on Butternut Squash Risotto with Bacon
Spanish Tortilla with Spring Vegetables
Salsa Romesco on Olive Oil Fried Eggs
Fava Bean and Pecorino Bruschetta
Farro and Roasted Butternut Squash
Dried Fig and Black Olive Spread
Lemon and Olive Oil-Roasted Artichoke Quarters
Grilled Goat Cheese–Stuffed Gypsy Peppers
Zucchini Flatbread with Roasted Tomatoes and Pine Nuts
Heirloom Tomato Kibbeh
Tapas Omelet
Rosemary-Polenta Pumpkin Muffins
Greek Salad Sandwiches
Black Olive Crusted Tuna Crudo
Rosemary Filone
Leeks Vinaigrette
Jeffrey Hamelman’s Corn Bread
Sauteed Shrimp Casa Pepe
