Vegetable

Orange and Pastis Braised Baby Fennel

Grilled Brussels Sprouts with Whole Grain Mustard

Tomato, Basil and Peach Skewers

Peppers and Goat Cheese Rolls

Zucchini and Fennel Dauphinoise

Sweet and Sour Grilled Pumpkin

Apple Bacon Stuffed Sweet Potato

Thai Coconut Corn and Mushroom Soup

Green Bean Casserole with Crispy Shallots

Grilled Carrots over Lentils with Horseradish Yogurt Sauce

Beet and Goat Cheese Salad with Candied Walnuts

Cream of Cope’s Corn Soup with Shrimp and Wild Mushrooms

Potatoes with Cheese Sauce

Edamame and Ricotta Toasts

Lettuce Soup

Eggplant and Meyer Lemon Risotto

Braised Fennel

Shredded Kale and Quinoa Salad with Creamy Tahini Dressing

Spinach and Feta Turnovers

Raspberry Jalapeno Jam

The La Jolla Crab Stack

Cheesy Smashed Potatoes

Shrimp Salad Rolls

Butternut Squash Pudding

Mexican Corn