And what a feast we had (16 people I think?). These photos won't do it justice, but I can't go another year without recording the menu and the recipes. Believe it or not, I think the broccoli was the group favorite.
Standing
pumpkin garlic knots by Adge
assorted crackers (thanks Ryan!)
cheese plate
roasted fennel and white bean dip by Adge (like this but no cheese and lots of miso)
green apple slices
olives (thanks Ryan!)
roasted pumpkin seeds (thanks Morgan!)
drinksfancy sparkling water (thanks Alan and Dana!)
ginger ale (thanks Ryan!)
seasonal kombucha
mulled wine by Adge
much beer (thanks everyone!)
Sitting
lemony broccoli
roasted squash with smoked paprika, pine nuts, and fried sage (this recipe but with a mix of squash and yams)
mashed cauliflower (this recipe but with virgin coconut oil and bajan seasoning as well as thyme)
mashed potatoes by Alex and Eleanor
fig tempeh (too much port in this recipe--I would reduce by at least 50%)
puff pastry-wrapped lentil loaf stuffing another stuffing by Alex and Eleanor
green olive bread by Adge
refrigerator pickles (red onions, summer squash, green beans, with sage and peppercorns)
mushroom gravycranberry-pepper sauce
Milling
pumpkin pie with toasted spices
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