At the Table

Green chile cornbread dressing

Cornbread, roasted green chiles and fresh sage. Prepare the components the day before, combine just before baking, and serve it on our Evergreen dinner plates.

Prickly pear cranberry sauce

A make-ahead cranberry sauce with a little Tucson in it. Twenty minutes on the stove, ready to make ahead, served in our Winter Collection Cranberry bowl.

Roasted squash with chile-honey butter and pepitas

Butternut squash roasted hot, tossed in honey butter with ancho chile and lime, and finished with pepitas and cotija. Served on our new White Pepper oval platter.