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• QUINOA TABBOULEH
• CARAMEL FROSTING
• Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese
• Sweet Potato Biscuits
• Apricots Stuffed with Almonds
• Pear, Mushroom and Pomegranate Stuffing
• Green Beans with Blackened Sage and Hazelnuts
• Scallop Seviche with Daikon
• Goat Cheese and Mushroom Canapés
• Cherry-Cranberry Sauce
• Roasted Squash With Balsamic Sauce and Apples