TUSCAN PORK ROAST FEAST

Balsamic Herb-Crusted Pork Loin

1 (8 oz.) jar Dijon mustard 1 (8 oz.) bottle maple syrup 1 head garlic

1 bunch fresh thyme

1 (11⁄ lb.) boneless pork loin

2

Two-bite Spanakopita Tarts

1 onion

1 (7 oz.) container Greek yogurt

1 (8 oz.) pkg. crumbled feta cheese 1 (10 oz.) bag frozen chopped

spinach

1 (2 oz.) box mini phyllo shells

Rainbow Roasted Root Vegetables

1 bunch fresh rosemary 1 sweet potato

4 carrots

4 parsnips

1 red onion

Creamy Pumpkin Risotto

2 (32 oz.) boxes vegetable stock 1 (2 oz.) container ground nutmeg 1 (16 oz.) bag Arborio rice

1 (15 oz.) can pumpkin purée 1 onion

1 bunch fresh sage

1 (8 oz.) grated Parmesan cheese

Peanut & Caramel Brownies

3 (10 oz.) bags dark chocolate chips 1 (16 oz.) jar peanut butter

1 (15 oz.) jar caramel dip

1 (8 oz.) bag chopped peanuts

Kitchen staples: olive oil, apple cider vinegar, butter, eggs, vanilla extract, sugar, baking powder, flour, powdered sugar, balsamic vinegar