Dinner with Susan M. Duys

FEBRUARY DINNER FOR SUSAN

Blood Orange Gimlets

Cheese and Rye Crispbread

Tunisian Lemon Olives

Stuffed Grape Leaves

Cauliflower and Sweet Potato Soup

Shishito Pepper "Croutons"

Dover Sole with Brown Butter and Capers

Freekeh

Wilted Spinach and Roasted Grape Tomatoes

Green Tea Panna Cotta

Cocoa Dusted Almonds

Rose and Sauternes