VEGETARIAN & SIDE DISHES

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Broccoli (Sautéed)

broccoli florets sautéed in garlic and olive oil

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Brown Butter Carrots

sweet carrots sautéed in browned butter with fresh sage and mint

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Buttermilk Mashed Potatoes

yukon gold potatoes, mashed and whipped with creamy buttermilk
folded with rosemary-infused butter and fresh garlic

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Candied Brussels Sprouts with Bacon

sautéed brussels sprouts and smokey bacon tossed with slivered almonds and dried cranberries
cooked under a drizzle of honey until lightly caramelized

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Chipotle and Poblano Potato Salad

tender gold potatoes and diced egg
served in a smokey chipotle mayonnaise and sour cream-based dressing
with red bell and poblano peppers, sweet onions and scallion

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Double Cream Mashed Potatoes

yukon gold potatoes, mashed and whipped with garlic-infused butter, heavy and sour creams

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Eggplant (Grilled)

thick slices of eggplant brushed with garlic and olive oil
grilled and topped with thin slices of red bell pepper and fresh mint

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Eggplant Parmigiana

breaded slices of eggplant served in a hearty marinara sauce
under a bed of melted mozzarella cheese

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Eggplant Rollatini

creamy ricotta rolled in breaded eggplant
served in an herb marinara sauce under a bed of melted mozzarella cheese

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French Green Beans

haricot verts blanched and sautéed with garlic, butter, fresh herbs
sliced shallot and red bell pepper 

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Garlic Herb Roasted Red Potatoes

small red potatoes tossed in garlic, fresh herbs and olive oil
roasted in butter until tender

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Harissa Zucchini

harissa-spiced cuts of zucchini
pan-seared and topped with citrus, garlic and fresh herbs

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Jamaican Rice and Peas

long grain rice cooked in light coconut milk and tossed with slow-cooked kidney beans

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Mama’s Picnic Potato Salad

tender gold potatoes and diced egg served in a creamy mayonnaise and mustard-based dressing
with bell peppers and sweet onions

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Plantains

fried yellow plantains served with a garlic oil drizzle

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Red Beans

red kidney beans slow-cooked in a heart tomato sauce
with red bell pepper and sweet onion

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Rice (Cilantro)

long-grain rice cooked in chicken stock spiced with fresh cilantro

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Rice (Yellow)

long-grain rice cooked in chicken stock with a touch of achiote

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Rice (White)

long-grain rice cooked in a flavorful vegetable stock

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Rice (Spanish – Arros y Gandules)

long-grain rice and green pigeon peas cooked in a flavorful chicken stock
with pimiento-stuffed olives and sliced bell pepper

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Roasted Asparagus

tender asparagus tossed in lemon, garlic and olive oil
roasted until lightly crisp 

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Roasted Cauliflower and Artichoke Hearts

quartered artichoke hearts and cauliflower florets
tossed in olive oil, garlic and herbs and roasted until tender and crisp

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Roasted Mixed Vegetables

a medley of zucchini, summer squash and eggplant
roasted with garlic, fresh herbs, olive oil and sun-dried tomatoes

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Roasted Olives & Artichoke Hearts

robust black olives and artichoke hearts, spiced with harissa, cumin and smoked paprika
roasted in a light garlic citrus oil

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Roasted White Wine Potatoes

baby potatoes and sweet onions bathed in white wine and a flavorful vegetable stock
spiced with turmeric, harissa, coriander and hot paprika

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Saffron Couscous

pearls of semolina cooked in a saffron stock with sautéed red onion, garlic and red chilies

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Sautéed Mushrooms and Peppers

thick slices of bell peppers and baby bella mushrooms sautéed in butter and olive oil

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Spiced Black Beans

smokey cumin-spiced black beans, slow-cooked with sweet onions, peppers and fresh herbs

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Sun-dried Tomato & Basil Pesto Pasta Salad

penne pasta tossed in a creamy sun-dried tomato & basil pesto with sliced bell pepper
served chilled

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Three Cheese Macaroni & Cheese

cavatappi baked in a creamy béchamel and a blend of mozzarella, cheddar and manchego cheese

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Tri-Pepper Coconut Rice with Grilled Curry Summer Squash

coconut-infused white rice under a bed of grilled curry-spiced summer squash

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Zucchini (Grilled)

slices of zucchini grilled and tossed in a light lemon basil pesto

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