This is what I'm planning to make:

roasted vegetable dip[1] with artisanal bread

white bean and cabbage soup

aligot (cheesy-stretchy mashed potatoes)
stuffed red peppers[2]
slow-roasted onions[3]
apple lambic

Blue d'Auvergne trifle with pear relish[4]

shortbread with orange marmalade
Dolce

Bob
[1] Roasted red bell pepper, onion, garlic, and zucchini blended with olive
oil, thyme, cream cheese, salt, and pepper
[2] There was no pork shoulder at the farmers' market today, but there was
some gorgeous lamb, so the stuffing will be lamb loin and bacon ground
together with garlic and rosemary-infused red wine vinegar, seasoned with
salt and pepper, then mixed with bread crumbs.
[3]
http://www.foodandwine.com/recipes/s...icorice-powder
[4] This is adapted from _The French Laundry_. In that book, it's a
Roquefort mousse with pear puree, a sweet/savory pear relish, and a walnut
dacquoise (meringue cookie). I'm using Bleu d'Auvergne instead of Roquefort,
and I'm making a pecan streusel instead of the dacquoise.