Veggies & Side Dishes

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Veggies & Side Dishes *

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Acorn Squash with Cranberry Brandy Sauce

Artichoke Appetizer

Asparagus à la Goldenrod

Asparagus en Croûte

Asparagus Prosciutto Roll-Ups

Baked Grits au Gratin with Sherry Mushroom Topping

Belgian Endive & Bacon au Gratin

Braised Baby Bok Choy

Broccoli Cheese Casserole

Cauliflower Cheese Casserole

Chinese Eggplant with Ginger & Scallion

Cornbread Sage Dressing

Creamed Spinach

Crispy Oven Fried Eggplant

Escalloped Cinnamon Apples

Flourless Spinach Soufflé

Fried Cabbage with Bacon & Caraway

Greek Orzo Stuffed Bell Peppers with Lemon Basil Tomatoes

Grilled Belgian Endive with Creamy Dijon Tarragon Dressing

Hericots Verts Salads (2)

MexiCali Corn & Black Bean Salad

Not Potatoes Potatoes

Parmesan Polenta

Pickled Cucumbers

Root Vegetable Fries

Sautéed Belgian Endive with Pancetta & Crème Fraîche

Savory Bread Pudding

Southern Style Collard Greens

Summer Squash Casserole

Sweet Potato Fries

Tomatoes Stuffed with Arugula & Baby Spinach

Wild Rice Casserole Two Ways

Yorkshire Pudding

Zucchini Three Ways

Baked Grits au Gratin with Sherry Mushroom Topping

Dale Turner 3/12/19 Dale Turner 3/12/19

Baked Grits au Gratin with Sherry Mushroom Topping

Adapted from a recipe on the menu at Jacques-Imo’s Cafe in New Orleans, delicious cheesy baked grits with a shiitake mushroom topping flavored with sherry wine.

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