1 day before: Chop vegetables and cheese for frittata; cover and chill. For skillet greens, Wash, spin dry, and cut all the greens. Wrap in paper towels, enclose in a large plastic bag, and chill. Make biscuits and arrange on prepared baking sheet. Cover and chill overnight, then bake before serving. Make the cheesecake tart but arrange the fruits on top just a few hours before serving.
Tip: Omit the bacon drippings in the skillet greens for a vegetarian-friendly dish.
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Skillet Greens with Crispy Shallots and Cider Gastrique
Cheesecake Tart with Tropical Fruits (pictured)