Crab Apples Poached in Sweet Wine

Marinated Grilled Cherry Tomatoes Skewers

Brussels Sprouts with Bacon

Lemon Ricotta Potatoes

Kale Pesto
Couscous Stuffed Peppers

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

Roasted Cauliflower Salad with Anchovies, Olives and Capers

Grilled Brussels Sprouts with Whole Grain Mustard

Sweet and Sour Grilled Pumpkin

Sweet Corn Peppered-White Cheddar Biscuits

Stuffed Baby Potatoes

Stuffed Baked Tomatoes

Asparagus in the Basket

Grilled Carrots over Lentils with Horseradish Yogurt Sauce

Mandarin Orange Risotto

Beet-Pickled Deviled Eggs

Flagship Cheese, Asparagus and Pear Bites

Brussels Sprout-Lemon Pizza

Kale, Grapefruit and Fennel Salad

Barley-Stuffed Peppers

Kale and Green Garlic with Cheesy Polenta

Beet and Goat Cheese Salad with Pistachios

Caramelized Brussels Sprouts with Lemon

Mussels Steamed in Wine with Parsley Pesto

Cauliflower Poppers