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Filo Cups: 3 Ways
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Polenta Cakes with Olive Tapenade and Goat Cheese
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Pastry Pull-Apart Sticks
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Fennel and Orange Salad
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Scalloped Root Vegetable Casserole
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Spiced Pear Relish
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Roasted Carrots and Parsnips with Honey Thyme Glaze
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Honey Harissa Brussels Sprouts
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Perfect Mashed Potatoes
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Vegetarian Wellington
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Easy Potato Latkes
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Old-Fashioned Green Bean Casserole
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Cauliflower and Gruyère Gratin
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Burrata Beet and Citrus Salad
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Chanterelle and Apricot Stuffing
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Savory Butternut Squash Galette
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Maple Ancho-Roasted Delicata Squash
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Chard with Delicata Squash and Pomegranate
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Sweet and Spicy Walnuts
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Crostini with Whipped Feta, Spicy Honey, and Pistachios
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Warm Rosemary Olives
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Beet Hummus
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Radish Dip
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Fresh Pumpkin Pie
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