top of page

Side Dishes

 

Rosemary Ancient Grains with Braised Vegetables (F) (DF,NF,SF)

Heart healthy and delicilous! We boil barley, farro, and quinoa and mix it with braised onion, bell pepper and zucchini, along with Herbes de Provence.

 

Herby Lemon Olive Oil Linguine (F) (DF,SF,NF)

This simple yet delicious recipe is a perfect accompaniment to the richness of the Beef Estouffade.

 

Sautéed Kale with Raisins, Almonds and Capers (GF,DF,SF)

Sicilian to the core, this dish has the combination of earthy nuts, vibrant greens and a touch of sweetness from the raisins that you’d only find in Sicily – the true melting pot of all Mediterranean cuisines. We finish it with a touch of honey and apple cider vinegar to balance out the flavors.

 

Boiled Potatoes with Garlic-Parmesan Butter and Crème Fraiche (F) (GF,NF,SF)

Simple and flavorful. This dish will leave you craving more!!

 

Nola’s Honey Butter Cornbread (F) (NF,SF)

This sweet honey butter cornbread is tender and moist with the perfect crumb. The honey-butter flavor makes it extra tasty.

 

Sweet Tooth:

Pecan Pie (F) (SF)

Sweet, gooey and packed with buttery nuts, few desserts are as decadent as pecan pie.

 

Week 3 Add Ons - 5 People

$30.00Price
  • Rosemary Ancient Grains with Braised Vegetables

    Herby Lemon Olive Oil Linguine

    Sautéed Kale with Raisins, Almonds and Capers

    Boiled Potatoes with Garlic-Parmesan Butter and Crème Fraiche

    Nola’s Honey Butter Cornbread

    Pecan Pie

bottom of page