Amy, I love your menu. It is inspired.
One of my classmates is hosting a wine tasting, and I've been assigned crackers/dip. I'm planning to make at least one of your recipes to pair with a certain type of wine. I'm thinking the squash taquitos with avacado puree sounds most manageable for a party where most people will be standing.
Alternately, or additionally, I may make your mango-chipotle salsa. Did you make that this summer? I remember a salsa you made that I couldn't stop eating. Maybe that was it?
I also have some pluot eucalyptus jam I made last week. I reread your essay at hungryhungryhipster.com before starting. (My favorite part is when the peaches sploosh.) I'm thinking about bringing a jar of that to spread on crackers for the party as well. It has a strong honey taste. Does the book have any suggestions about pairings with jam/pluots/honey?