Polenta pizza features a gluten-free crust; tortilla salad pizza; pizza tart topped with roasted vegetables.

Zucchini summer quiche; jicama and spinach salad; cranberry-pecan quick biscuits; chilled avocado soup.

Red pepper boats with rice, mushroom and caper stuffing served with leeks and raisins; butternut bisque; raspberry fudge truffles.

Quinoa and butternut squash paella; avocado-tofu salad; baked apples in parchment.

Host Laura Theodore prepares a bountiful autumn meal. Special guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley. Featuring produce from the local farm market, this colorful menu includes hearty "Cauliflower, Sweet Potato and Celery Chowder", filling "Butternut Squash with Apples and Cranberries", and flavorful "Steamed Kale with Walnut “Cream” Sauce".