Artichoke-Pecan Bread
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Sides & Salads
Sides & Salads
Garbanzo Cobb Salad
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Herb Salad with Almond Vinaigrette
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Warm Baby Yukon Gold Potatoes with Goat Cheese
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Savory Plantain Flan with Rich Tomato Sauce
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Summer Garden Pasta Salad
Just add some crusty bread and a glass of albariño for a lovely al fresco meal
Young Carrot Salad with Shaved Sheep’s Milk Cheese
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Bell Pepper Salad
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Borani-e Khiar (Cucumber, Walnut and Yogurt Salad)
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Springtime Layered Egg and Asparagus Salad
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Alfresco Layered Salad
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Tomato, Avocado and Fresh Cheese Salad
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Chef Allen Susser’s Mango Macadamia Nut Rice
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Cauliflower Gratin
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Crunchy Stack of Girolles and Roasted Leeks with Hazelnut ?Jus?
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Barley Croquettes
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Fricassee of Garden Peas and Ginger with Grapefruit
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Sautéed Spinach with Orange-Carrot Purée
A versatile side dish, this could accompany a grains-based main course.
Maple-Glazed Parsnips
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Roasted Beets with Baby Arugula and Crottin de Chavignol
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Sweet Potato-Apple Gratin
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Sweet Potatoes Scones
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Toasted Blue Cheese Sandwhiches on Walnut Bread
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Grilled Vegetable Salad and Garlic Bread
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Caramelized Onion and Egg Salad
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Blue Corn Hotcakes with Red Chile Honey
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Insalata Regina
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Chard Mashed Potatoes
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Glazed Orange Rolls
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Warm Spinach Salad with Parmesan Toasts
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Tempeh and Shredded Vegetable Salad
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Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives
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Turkish Pide with Feta and Dill Filling
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Flaxseed Flatbreads
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Butternut Squash Sauce
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Macaroni and Cheese Revisited
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Mixed Greens Salad with Cranberry Vinaigrette
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Wilted Greek Salad with Caramelized Walnuts
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Roasted Two-Tone Potatoes
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Winter Fig and Pear Salad
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Marinated Navy Beans and Zucchini
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Veggie Niçoise Salad
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Glazed Shallots and Walnuts
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Orange-Glazed Snow Peas
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Sweet Potato Salad with Maple-Mustard Dressing
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