Snacks & Sides

“APPROACH COOKING WITH LOVE & RECKLESS ABANDONMENT”

—The Dalai Lama
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FRESH FIGS WITH CASHEW CREAM

by The Kitchn

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HERBED TOMATO AND RICOTTA CROSTINI

by Good Life Eats

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GRAPE FOCACCIA WITH ROSEMARY

by Smitten Kitchen

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FIG, GORGONZOLA & HONEY TARTINES

by Tartelette

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EASY COLESLAW

by Food Republic

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SPICY RADISH FATTOUSH

by Fresh365

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BAKED BRIE WITH ROSEMARY, ALMOND & CHERRIES

by Fresh365

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STRAWBERRY BRUSCHETTA

by Everything Fabulous

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STRAWBERRIES AND SPINACH SALAD

by Savory Sweet Life

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MOROCCAN MINT ROASTED VEGETABLES

by 101 Cookbooks

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BROCCOLINI + CHARRED LEMON FLATBREAD

by Sprouted Kitchen

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ROSE-WATER CANDIED PEANUTS

by Gourmet

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TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE

by Bon Appetit

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BITE-SIZED BAKED BRIE

by Joy The Baker

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CARNITAS

by Use Real Butter

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BITE-SIZED BURGERS

by Food Republic

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ROASTED EGGPLANT WITH TOMATOES AND MINT

by Smitten Kitchen

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ZUCCHINI AND RICOTTA GALETTE

by Smitten Kitchen

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RIPE’S RADICCHIO SALAD WITH TAHINI LEMON DRIZZLE

by Serious Eats

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ROASTED PEPPER AND MOZZARELLA BITES

by The Italian Dish

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PAN-SEARED RADISHES WITH MISO BUTTER

by Chow

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GRILLED CHEESE WITH MASCARPONE, APRICOTS AND CHOCOLATE

by Not Without Salt

Swiss Chard w/Braised Shiitake Squash A110119. Homecooking w/Jean Georges

SWISS CHARD BRAISED IN SHIITAKE BUTTER

by Serious Eats

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CAPRESE SALAD

by The Pioneer Woman

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APPLE BRIE TART

by Two Tarts

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ROASTED GRAPES WITH THYME, FRESH RICOTTA & GRILLED BREAD

by Alexandra's Kitchen

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GRILLED ARTICHOKE WITH MINT AND CHILES

by Jaymi McClusky

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ROAST BEETROOT, FETA AND BULGER WHEAT SALAD

by Donal Skehan

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BELL PEPPERS BRUSCHETTA

by Give Me Flour

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BLACK GRAPE FOCACCIA

by Nigel Slater

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BLUEBERRY AND LEMON MASCARPONE TARTS

by Donna Hay

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PROSCIUTTO PRETZEL KNOTS

by Salted & Styled

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TOMATOES RHYME WITH GAZPACHO

by La Tartine Gourmande

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SWISS CHARD AND SHITAKE MUSHROOM CASSEROLE

by Bella Eats

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COUSCOUS WITH TOASTED PINE NUTS

by Barefoot Contessa

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SPICY HUMMUS

by Always With Butter

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MAPLE GLAZED BRUSSELS SPROUTS WITH HAZELNUTS

by Honest Fare

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CITRUS MARINATED OLIVES

by Bon Appetit

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KALE, WHITE BEAN & PASTA SOUP

by Spoonful

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HOMEMADE FOCACCIA WITH ROSEMARY & SEA SALT

by La Buena Vida

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ROASTED TOMATO AND THYME SOUP

by The Sophisticated Gourmet

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HOMEMADE POTATO CHIPS WITH FENNEL SPICE RUB

by Not Without Salt

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ZUCCHINI FRITTERS

by Seven Spoons

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SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE, CORN & POBLANO PEPPERS

by The Year in Food

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ASPARAGUS PANCETTA HASH

by Smitten Kitchen

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PANZANELLA/CAPRESE SALAD

by What Katie Ate

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GREEN BEANS + BLACK QUINOA SALAD

by Sprouted Kitchen

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SPICY CHEESE CRACKERS

by Honey & Jam

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CURRY SPICED POMMES FRITES + CUCUMBER DIP

by Sprouted Kitchen

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ROASTED ROOT VEGETABLES

by Spoon Fork Bacon

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SHAVED FENNEL SALAD

by 101 Cookbooks

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ROSEMARY CASHEWS

by Lottie + Doof

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SPICY SQUASH SALAD WITH LENTILS AND GOAT CHEESE

by Smitten Kitchen

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TUSCAN KALE CHIPS

by Roost

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