Vegetable Sides
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$10.00
13 in stock
This dish is a cooked veg favorite! Versatile enough to go with any main meat entrée or veg plate of your choice. Defrost and reheat in a pan on the stovetop.
We’ll perfectly roast organic cauliflower florets to bring out that earthy caramelized flavor, then toss with parsley and cilantro from Red’s Quality Acre, lemon, Greek olive oil, and Kalamata olives for an added punch of tanginess. To seal the deal on this fresh dish, we’ll top each container with chopped toasted almonds. Reheat in a saucepan and serve with any of this week’s dishes or serve cold on top of salad greens for a quick lunch.
$10 / pint
Cauliflower* | Kalamata Olive | Parsley* | Local Cilantro* | Almond* | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Black Pepper* | Sea Salt* (* = ORGANIC)
$10.00 – $20.00
One of our favorite side dishes is back. We braise local red beets until their skins slip off easily, slice them thinly and add shaved organic fennel from Happy Dirt, coating everything with a citrus vinaigrette featuring Cara Cara orange and lime juice. It’s bright, tangy and luxuriously textured. This salad can be eaten with anything and it’s as nutrient dense as it is satisfying. If you’re not a beet fan – TRY THIS. You might just be a convert. This dish can be eaten right out of the fridge and is still delicious at room temperature. Serve with all of this week’s dishes.
$10 / pint
$20 / quart
Local Red Beet* | Parsley* | Local Cilantro* | Fennel* | Lime | Cara Cara Orange* | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Black Pepper* | Sea Salt (* = ORGANIC)
$9.50 – $19.00
This quinoa dish incorporates a variety of flavors and textures that go so well together. Kalamata olives, roasted Medjool dates, and local arugula from Happy Dirt are combined with fresh herbs and lemon zest before folding into batches of fluffy quinoa. The tangy bite of the olive and unique, aromatic flavor of the lemon zest are softened by the sweetness of the dates and the fresh pepperiness of the arugula. This quinoa is an abundant and flavorful base to any of this week’s dishes, so make sure you stock up. Feel free to either lightly warm up in a saucepan or serve cold.
$9.50 / pint
$19 / quart
White Quinoa* | Greek Kalamata Olive* | Local Arugula* | Parsley* | Medjool Date* | Lemon Zest | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)