HOT SIDE DISHES – those served best piping hot

Gary’s Baked Beans

Truffle Mac and Cheese

Grandma’s Cornbread Dressing

Truffle Mashed Potatoes

Roasted Olive Oil Potatoes

Savory Tomato Basil Bread Pudding

Mashed Potato Casserole with Sun Dried Tomato Aioli

Creamy Polenta with Fresh Corn and Roasted Red Wine Mushrooms

Capotouille (Italian Caponata and a French Ratatouille)

Zucchini and Mushroom Toss

White Beans with Rosemary, Roasted Garlic and Olive Oil

Lentils with Roasted Mushrooms and Bacon

Roasted Brussels Sprouts with Bacon & Brown Sugar

Cauliflower and Potato Puree with Rosemary

Mushroom Risotto with Truffle

Sun Dried Tomato Risotto

WARM or CHILLED SIDE DISHES – those that can be made ahead and sit out at room temp or be chilled prior to serving

Roasted Red and Yellow Peppers with Thyme

Roasted Beets with Beet Greens, Kale and Fennel

Smashed Garlic-Rosemary Potatoes

Sweet Spring Pea Custard with Mint and Chive Flowers

Zucchini Ribbons with Rosemary and Mint Pesto

Tomato Tart Tatan

Zucchini, Eggplant and Roasted Red Pepper Charlottes

Roasted Tomatoes with Basil and Garlic

Roasted Acorn Squash and Pumpkin with Ginger, Garlic and Balsamic

Green Beans with a Sherry Shiitake Cream Sauce

Port Cranberry Sauce

SIDE DISH SALADS

Blue Cheese Potato Salad

Greek Style Orzo Salad

Grilled Summer Corn Salad

Grilled Nectarines with Goat Cheese and Balsamic

Sweet and Spicy Quick Pickles