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