Sides
These items can be integrated into a plated, buffet or station format
- Asparagus with nutmeg butter
- Asparagus with roasted garlic
- Grilled asparagus with braised leeks
- Green beans with julienne of carrots, sage butter
- Green beans Gremolata
- Broccoli Gratin
- Sautéed sugar snap peas with ginger and garlic
- Zucchini Provencal
- Ratatouille
- Asian eggplant braised in soy sauce
- Bulgar wheat gratin
- Chick peas braised with tomatoes, spinach and onions in North African spices
- Cauliflower and sweet potato curry
- Creamed young English spinach
- French green lentils, roasted butternut squash and fennel, seasoned with cumin and cardamom
- Oven roasted Yukon Gold potatoes with Les Herbs de Provence
- Mashed potatoes with truffe oil
- Scalloped potatoes
- Puree of potatoes and parsnips
- Provencal potato and tomato gratin
- Jasmin or long grain rice, either white or brown
- Moroccan couscous
- Israeli couscous