Side dishes are prepared specially with matching entree chosen by Chef Paola
Roasted potatoes
Roasted bell peppers
Creamy spinach
Baked sweet potatoes
Peas, butter, and onions
Beans
Zucchini swirls with onions and sundried tomatoes
Stuffed potatoes
Mixed vegetables
White rice
Orzo salad with dried cranberries
Sauteed mushrooms
Stewed broccoli
Mashed potatoes
Accordion baked potatoes (Hasselback potatoes)
Caramelized onions
Lentils
Butternut squash
White beans
Green beans
Black beans
Quinoa salad with pickled vegetables