Vegetarian

Salted Caramel Frosting

Glazed Carrots with Pistachios

Pomegranate Salsa

Cranberry Orange Bread

Cauliflower Poppers

Blueberry Fields Salad

Black Forest Bark

Goumi Berry Martini

Cardamom Pancakes with Rhubarb Cream and Raspberries

Pear Sonata

Pretty White Chocolate Covered Cherries

Snap Pea Soup with Mint and Lemon

Eggplant and Meyer Lemon Risotto

Gingerbread Truffles

Baked Ricotta Blintzes with Fresh Cherry Sauce

Roasted Cherry, Couscous and Brie Stuffed Poblano Peppers

Nutella Pastry Pockets

Avocado and Grapefruit Salad

Sweet Potatoes and Marshmallows

Baked Yams with Saffron Aioli

Pan Roasted Baby Artichokes

Mounds Layer Cake

Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino

Vegetable Spring Rolls with Peanut Dipping Sauce

Barley-Stuffed Peppers