September is great for seasonal foods.

You're at the end of tomato season, so slice tomatoes about 1/4" rounds and sprinkle with feta. Fine raw or broil for a couple of minutes. If you go the broil route you can do it early in the day and serve later at room temperature.

Cut cucumbers into eights (twice lengthwise, once in half) and seed. Fill with a simple dill yogurt sauce (dill, salt, white pepper stirred into Greek yogurt).

Jalapeno poppers - nearly any recipe and you can share an oven with your artichoke dip.

Veggie tray, again with seasonal veg, that has celery, carrots, pole beans, and sweet peppers and a sour cream based dip.

Deviled eggs.

Late the day before or early on the day slice French or Italian bread thinly and toast under a broiler with a little olive oil and pepper - makes a nice structure for dips that is much more elegant than chips.

Bowls of M&M peanuts are amazingly popular.

Hummus. Paprika sprinkled on the top is always very pretty, and a small pile of olive slices in the center is lovely.

Roast squash puree served in the hull of the squash is great and easy.

If you have a senior person who is into it, a small station to make crepes with choices of jams is a hit and gives the chance for everyone to chat briefly with the senior person and then move along. If you're dealing with customers it works great - humanizing and good leverage at once. You can make up the batter a week ahead and anyone can make a crepe.

Cold poached salmon with red onion.

September is getting into cabbage season, so you can do a wrap with ground pork, onion, pepper, and tomato. Cook the filling ahead and roll the wraps the day before. Microwave in batches and serve warm.

Pickled cocktail onions and green olives.

I'm hungry now - I'm going to go cook.