Grapefruit-Tomatillo Salsa
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Appetizers & Snacks
Lime and Peanut Sauce
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Sherried Kabocha Soup with Spiced Pepitas
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Broccoli Raab and White Bean Crescents
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Asiago Twists
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Butternut Squash and Pesto Tarts
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Onion, Pepper, and Spinach Quiche Bites
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Un-turkey Spring Rolls with Fresh Veggies and Rice Noodles
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Toffee Apples
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Harvest Canapés with Chipotle Cheese Topping
A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.
Autumn Party Mix
These tasty nibbles make a festive alternative to chips or roasted nuts.
Roasted Garlic Hummus
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Biscuits & Gravy
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Mexican Rice Soup
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Avocado Tempura with Chile Sauce
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Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Sunny Raw Nori Rolls
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Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.
Chickpea Croquettes
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Braised Baby Artichokes
This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.
Cilantro-Yogurt Sauce
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Muhammara
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Pickled Daikon Cubes with Carrots and Jalapeños
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Peaches-and-Cream Pops
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Coconut-Pineapple-Banana ‘Tropsicle’ Freezer Pops
Coconut milk and banana give these ice pops a creamy consistency without dairy or soy.
Triple Berry Pops
Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen.
Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup
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Herbed Ricotta Cheese Toasts
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Green Pea Dip with Toasted Pita Chips
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Warm Pitas with Dukka
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Spicy Seeded Crackers with Parmesan
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Potato Pancakes with Avocado Salsa
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Spinach-Stuffed Artichoke Bottoms
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Fresh Cucumber Pickles
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Parmesan-Cauliflower Fritters
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Garlicky Oven Fries
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Tempeh Larb
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Chive and Walnut “Cheese” Bites
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Goat Cheese-Asparagus Mousse
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Mini Pumpkin-Sage Balls
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Truffled Potato Poppers
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Wild Mushroom Bruschetta
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Warm Winter Bruschetta
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Honey-Goat Cheese Phyllo Triangles
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Dolmades (Stuffed Grape Leaves)
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Garlicky Spinach Dip
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Mushroom Basket Appetizers
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Creepy Finger Sandwiches
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Maple-Mustard Sauce
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Crunchy Tofu Sticks
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Mock Chopped Liver
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Smoky Eggplant Dip
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Pesto Party Nuts
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Shiitake Fritters with Enoki Mushroom Sauce
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Melon with Cracked Pepper-Honey Drizzle
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Rosemary Olivada on Crispbreads
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Garden Salad Cucumber Cups
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Sweet Cherry Soup
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Summer Tomato Galette
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Pizza Provençal
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Savory Leek Quiche
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Asparagus Quiche Bites
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California Endive Cups
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Tofu-Stuffed Mushrooms
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Warm Leeks with Toasted Walnuts
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Hummus Cakes
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Pot Stickers and Slaw with Asian Dressing
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Indonesian Tofu-Peanut Fondue
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Mozzarella-Stuffed Arancini
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Baked Tortilla Chips with Chipotle-Corn Salsa
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Tea Sandwiches with Avocado and Radish
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Tofu Scallion Rolls
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Garlic and Herb Brazil Nut “Cheese”
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White Bean Dip with Parsley and Rosemary
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Old-Fashioned Kettle Corn
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Spanakopita Strudel
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Roasted Pears with Chèvre Chaud
Serve with slices of French bread and a salad, if desired.
Feta-Mint Zucchini Bites
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Tarragon Peaches with Crumbled Roquefort
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