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Chef
Parve
8 Servings
30 m
Stuffed Portobello Mushroom Caps
Faigy Grossmann
1 h, 15 m
Spinach Beet Salad
Meat
1 h
Skirt Steak Salad
50 m
Vegetable Tarts
18 Servings
40 m
Tempura Cocktail Dogs
1 h, 5 m
Sausage and Spinach Galette
1 h, 10 m
Hamburger Galette
4 h
Pulled Barbecue-Chicken Galette
Dairy
25 Servings
White Chocolate Cherry Trifles