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Shirred Eggs with Vegetable Hash and Smoked Cheddar
Wilted Red Cabbage with Mint and Goat Feta
Roasted Butternut Squash Salad with Pears and Stilton
Green Beans with Almonds and Garlic
Sautéed Shrimp and Pancetta with Cheese Grits
Vegetable Curry and Black Rice
Rhode Island Clam Chowder
Farro Salad with Broccoli Rabe and Poached Egg
Pork Chops with Green Chiles and Onions
Roasted Red Pepper and White Bean Dip with Toasted Pitas
Sautéed Sweet Potatoes with Orange-Mint Gremolata
Seared Scallops with Warm Radicchio and Pancetta
Sweet Potato Cottage Pie
Endive and Apple Salad with Warm Goat Cheese
Farfalle with Golden Beets, Beet Greens, and Prosciutto
Fettucine with Ragu alla Bolognese
Harvest Bread Stuffing
Kale with Garlic and Lemon
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