Fall

Vegetable Stock
Entrees

Orange-Cumin Roasted Chicken
Appetizers

Grilled Flatbread with Roasted Mushrooms and Roasted Garlic
Entrees

Roasted Pork Loin Stuffed with Apples, Balsamic and Thyme
Fall

Harissa Aioli
Fall

Cider Braised Red Cabbage and Apples
Dessert

Vanilla Pastry Cream
Dessert

Sweet Cookie Tart Shell
Entrees

Pasta with Clams, Garlic-Parsley Butter and Toasted Breadcrumbs
Appetizers

Mussels in White Wine Sauce with Grilled Bread
Dessert

Katy’s Big Apple Pancake
Fall

Brussel Sprouts with Apples, Onions and Bacon
Dessert

Sweet and Sour Apple Chutney with Currants and Star Anise
Dessert

Apple Butter
Fall

Empanada Pastry
Appetizers

Pineapple and Vanilla Bean Empanadas
Appetizers

Potato and Onion Empanadas with a hint of Smoked Paprika
Appetizers

Shredded Chipotle Chicken Empanadas with Queso Blanco
Appetizers

Cinnamon Scented Beef Empanadas with Black Currants
Dessert

Vanilla Crème Anglaise
Dessert

Chocolate Tort
Fall

Classic Garlic Aioli
Fall

Scrambled Eggs with smoked Salmon and Crème Fraiche
Egg Fritatta Muffin Cups 3
Appetizers

Breakfast Frittata “Cupcakes”
Appetizers

Baked Sweet Potato Fries with Maple Dipping Sauce
Fall

Dad’s Maple-Pecan Granola
Appetizers

Green Herb Dip
Appetizers

Sundried Tomato-Olive Tapenade and Creamy Goat Cheese Crostini
Dessert

Italian Buttercream Frosting
Dessert

Carrot Cake Cupcakes
Dessert

Chocolate Cupcakes
Fall

Caramelized Onions
Breads

Eli’s Bourbon-Apple Bread Pudding
Breads

Maple-Pecan Sticky Buns
Breads

Deep-Dark Gingerbread with Caramelized Pears and Vanilla Whipped Cream
Dessert

Apple-Cranberry Crisp with Cornmeal Streusel Topping