Appetizers

Roasted beet, avocado and grapefruit salad with toasted pistachios

Whipped roasted red pepper feta dip

Zucchini boats filled with wild rice and Parmesan snow

Homemade hummus

Citrus, peach and mango salad with lemongrass and toasted macadamia nuts

Bacon and egg salad with shiitake mushrooms and asparagus

Quinoa and feta-stuffed mushrooms with parsley and pepita crumbs

Sautéed asparagus, Parmesan and aged balsamic vinegar