Moroccan Carrot Parsnip Soup with Spiced Yogurt
This sweet and earth vegetarian carrot parsnip soup by Chef Annie Somerville is topped with rich and spicy yogurt for a satisfying first course
Roast Butternut Squash with Pistachio and Pecorino
Sweet roasted butternut squash get dressed in tangy white balsamic, crunchy pistachios, and earthy, salty aged pecorino cheese
Pita Chip Nachos with Feta & Citrus Tapenade
For a fun change of pace, make pita chip nachos with toasted and spiced pita bread, creamy and tangy feta cheese, and a bright citrus tapenade
Wood-Roasted New Potatoes with Trefoil Cheese and Black Truffle Oil
Nothing improves roasted new potatoes like a combination of rich tangy cheese and pungent black truffles
Balsamic & Berry Cheese Accompaniment
Chef Harris likes to serve these sweet and tangy macerated berries in individual ramekins alongside a bloomy-rind cheese.
Pan-Roasted Wild Mushrooms over Grafton Cheddar Polenta with Toasted Pumpkin Seed Oil
This makes a great appetizer, as the flavor combination of the mushrooms, cheddar, and pumpkin seed oil mingle on your palette
