Prosciutto Wrapped Asparagus Wreath
- 2 bunches Asparagus
- 6 oz Proscuitto
- Olive Oil
- Black Pepper
Sheet Pan Huevos Rancheros
- Olive Oil
- 10 oz Corn Tortillas
- 30 oz Black Beans
- 1/4 tsp Salt
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Baked Autumn Fritatta
- 8 Eggs
- 1 Onion
- 1/2 cup Milk
- 1/2 cup Shredded Cheese
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Stuffed Celery
- 1 bunch Celery
- 5.2 oz Boursin
- 1/3 cup Roasted Almonds
- 1/4 bunch Fresh Parsley
Baking Dish Buffalo Chicken Sliders
- 12 oz Hawaiian Rolls
- 1 Rotisserie Chicken
- 1/3 cup Hot Sauce
- 4 Tbsp Unsalted Butter, divided
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Muffuletta Antipasto Wreath
- 6 oz Mixed Olives
- 4 oz Salami
- 3 oz Mortadella
- 3 oz Prosciutto
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Sheet Pan Tuna Melts
- 1 loaf Sourdough Bread
- 1 Slicing Tomato
- 6 oz Havarti Cheese
- 10 oz canned Tuna
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Goat Cheese & Orange Pancetta Crisps
- 4 oz Goat Cheese
- 2 Oranges
- 1/3 cup Pecans
- 6 oz Sliced Pancetta
Citrus Persimmon Stacks
- 2 Persimmons
- 1 Grapefruit
- 2 Mandarins
- 1 Pear
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Roast Beef Crisps
- 8 oz Ruffle Potato Chips
- 1/4 cup Creamy Horseradish Sauce
- .25 oz Fresh Chives
- .5 lbs Sliced Roast Beef
Pear Chutney & Havarti Bites
- 1 tsp Olive Oil
- 3 Tbsp Apple Cider Vinegar
- 2 Bosc Pears
- 1 Shallot
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Skillet Raclette
- 1/2 lb Gruyere
- Cornichons, optional
- Salami, optional
- Mini Potatoes, optional
