Side

Stuffed Mushroom Caps

Double Cranberry Sauce

Roasted Squash with Balsamic Sauce and Apples

Ginger-Lime
Baby Carrots

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

Cheesy Smashed Potatoes

Glazed Carrots with Pistachios

Corn with Jalapeno-Garlic Butter

Spinach and Feta Turnovers

Goat Cheese Mashed Sweet Potatoes

Savory Bacon Butternut Squash Souffle

Green Gazpacho with Shrimp

Three Bean Salad with Creamy Lemon Dressing

Pickled Okra

Mashed Potatoes and Rutabaga with Lemon

Beet-Pickled Deviled Eggs

Kale Pesto
Couscous Stuffed Peppers

Zucchini and Fennel Dauphinoise

Beet and Goat Cheese Salad with Pistachios

Curried Apple Quinoa Salad

Cucumber Dill Greek Yogurt Salad

Shredded Kale and Quinoa Salad with Creamy Tahini Dressing

Baked Pumpkin with Lemon, Sauteed Greens, and Toasted Cumin Dressing

Fougasse

Pomegranate Salad