Grilled potato salad with cornichons and dill with medium to large yukon gold potatoes, , salt, freshly ground black pepper,
Salad of fall greens with persimmons and hazelnuts with , large bunch watercress, stemmed, 5-ounce bag mixed baby greens, fuyu
Tomato and green chili quesadillas or soft tacos with medium-firm flavorful tomatoes, thinly sliced, two 4-ounce or one 7-ounce can
Sauteed scallops with andouille and baby greens with , chopped fresh parsley.
Crispy chicken breasts with chermoula and escarole with olive oil, divided, large skin-on, bone-in chicken breasts, bones removed, kosher salt,
Pickled feta and cerignola olives with strawberries with cerignola olives , pitted and cut in half, fresh strawberries, hulled and