White Bean Crostini
Antipasti Goat Cheese
Greek Salad Sandwiches
Pumpkin Corn Muffins, Gluten-Free
Caponata
Jeffrey Hamelman’s Corn Bread
Tuna Skewers with Chermoula
Tapas Omelet
Figs and Goat Cheese Roasted on Fig Leaves
Grilled Goat Cheese–Stuffed Gypsy Peppers
Dried Fig and Black Olive Spread
Salsa Romesco on Olive Oil Fried Eggs
Black Olive Crusted Tuna Crudo
Olive Oil Rosemary Bread
Spanish Tortilla with Spring Vegetables
Farro and Roasted Butternut Squash
Heirloom Tomato Kibbeh
Sweet Potato Fries with Maple Barbecue Sauce
Rosemary-Polenta Pumpkin Muffins
Lemon and Olive Oil-Roasted Artichoke Quarters
Sauteed Shrimp Casa Pepe
Mahi Mahi Skewers with Tomatoes and Orzo
Rosemary Filone
Leeks Vinaigrette
Scallops on Butternut Squash Risotto with Bacon
Marinated Sardine Crostini with Tomato Conserva
Zucchini Flatbread with Roasted Tomatoes and Pine Nuts
Blue Corn Cakes with Sterling Caviar
Olive Oil Dough
Crostini with Oven Dried Tomatoes
Fava Bean and Pecorino Bruschetta