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Vegetarian
Lemon Goat Cheese Cheesecakes with Blood Orange Sauce
Toasted Coconut Mousse
Baked Eggvocado
Blueberry Salsa
Pina Colada Sorbet with Sesame Crisps
Garlic Lemon Collard Greens and Butter Beans
Spinach and Sundried Tomato Fritatta
Banana, Butterscotch and Hazelnut Cookie Crisps
Strawberry Basil Avocado Cream Dressing
Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino
No-Bake Pumpkin Swirl Cheesecake
S’mores
on a Stick
Front Porch Swing
Chocolate-Mixed Nut Tart
Baked Yams with Saffron Aioli
Zucchini and Fennel Dauphinoise
Watermelon Spritzers
with Lemon and Honey
Baked Ricotta Blintzes with Fresh Cherry Sauce
Ispahan Cupcakes
Oat Stuffed Breakfast Peach Cobbler
Pimm’s Iced Tea
Caramel Filled Brownies
Salad with Kale and Blueberry Ginger Dressing
Welsh Cakes
Sticky Toffee Pudding
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