Sides

Grilled Lime and Cilantro Sweet Potatoes

Baked French “Fries”

Roasted Veggies

Pecan Brussel Sprouts

Applesauce

Roasted Carrots

Roasted Potatoes

Prosciutto-Wrapped Grilled Dates with Buffalo Mozzarella and Rosemary Oil

Sauteed Spinach and Tomatoes

Stir Fried Vegetables with rice noodles

Acorn Squash with Chile-Lime Vinaigrette

Quinoa Risotto with Mushrooms and Thyme

Portabella Caps stuffed with Ricotta, Spinach, & Artichokes

Giada’s Farro with Coarse Pesto

Roasted Sweet Potato Discs

Sauteed String Beans & Carrots

Black Bean and Corn Dip