Roasted pumpkins, stock, seasonings and chorizo make up this dish that will trick the taste buds. Every time we make this dish, everyone is surprised at how good it is and yet doesn’t taste like pumpkin at all not to mention has almost zero carbs in it.
Hickory smoked bacon hugs these lightly drizzled olive oil, salt and pepper seasoned asparagus bundles.
These russet potato wedges are hand cut, seasoned with a touch of rosemary olive oil, garlic and herbs, baked and is good for everything from picnics to weddings.
Here is a stick to your ribs kind of side. This dish is accompanied by bacon and apples that has a tangy and smoky taste with a hint of a sweet side. It is a great fall dish but can be produced any time of the year.
We roast small white potatoes only after we have drizzled them with olive oil, tossed in some garlic and herbs, salt and pepper and are a crowd favorite for big events.
A twist on your regular baked carrots we take close care by rubbing these carrots down with some brown sugar, extra virgin olive oil, a pinch of salt and pepper and just a touch of molasses to give these root vegetables a flavor all of their own.
Here is a good mixture of broccoli, cauliflower, yellow and orange carrot medallions with a light butter and garlic sauce.
A blend of three different types of cheeses and cream that makes this side dish almost as good as the main course. The only question you have to ask is whether you want toasted bread crumbles on top.
Locally harvested potatoes are chopped up and seasoned like grandma used to make. They can be seasoned with plain old butter or dressed up with ranch for ranch mashed potatoes or for an extra boost of flavor can be made into hand grated cheddar cheesy mashed potatoes.
Fresh local corn cooked with butter, salt, pepper and spices that will remind you of eating it right off the cob just not as messy.
