Toaster Ovens

Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese
Blue Corn Enchiladas with Crabmeat
Brie and Artichoke Bruschetta
Butternut Squash Soup by Michelle Bernstein
Cinnamon Toast
Coriander-Crusted Venison with Spice Glazed Sweet Potato
Crispy Red Snapper with Eggplant Agrodolce
Frogmore Stew
Garlic Shrimp Casserole
Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens
Macaroni Gratin by Michelle Bernstein
Mushroom Stuffing by Michelle Bernstein
New England Blueberry Cake and Stone-Ground White Cornmeal Cookies with Summer Berries and Farm Cream
Peach Tres Leches
Salmon Wontons with Ginger Soy Sauce
Savory Bread Pudding with Asparagus and Dried Tomatoes
Scallop Bruschetta
Sweet & Savory Brie in Puff Pastry
Tuscan Mussel Soup with White Beans (Guazzetto di Cozze e Cannellini)
Warm Chocolate Tart with Coffee Nougatine Sauce
Warm Financier Cakes with Seasonal Berries
Wild Berry Cobbler with Lavender and Vanilla Ice Cream by Michelle Bernstein