Vegetable Sides
Showing all 7 results
$9.00 – $18.00
This colorful slaw has a tangy orange-y miso vinaigrette and features local red and green cabbage from Happy Dirt. There’s a hint of tartness from the julienned apple, crisp bitterness from the local watermelon radish, and the perfect nutty crunch from the toasted almond. Local mint from Red’s Quality Acre elevates the whole dish with a fresh herb-y vibe. This salad just feels good to eat. Serve cold alongside everything on the menu.
$9 / pint
$18 / quart
Local Green Cabbage* | Local Red Cabbage* | Local Watermelon Radish* | Carrot* | Cosmic Crisp Apple* | Local Mint* | Almond* | Vinaigrette: Orange* | Rice Vinegar* | NC-Made Eastern Sun White Miso* | Sesame Oil* | Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
$9.00 – $18.00
Did you miss this dal last week? We’ve got you covered! Simply defrost and reheat on the stovetop for a quick and nourishing meal.
This flavorful, aromatic and wholesome red lentil dal has it all. Any soup made from a pulse (lentil, bean, or split pea) is called a ‘dal’ in India. They’re a great source of plant nutrition filled with protein, fiber and minerals. With the creaminess of full-fat coconut milk and the rich complexity of the spice blend, this dal satisfies on every level. We’re adding local sweet potato from Happy Dirt and tender Red Russian kale from Faithfull Farms for extra nourishment. A tiny kick from lemon juice and fresh ginger root lends an uplifting note. Reheat on the stovetop and serve alongside the aloo gobi or eat it solo with warm naan bread, as our kids like to do.
$9 / pint
$18 / quart
Red Lentil* | Celery* | Local Red Russian Kale* | Local Garnet Sweet Potato* | Cumin Seed* | Coriander Seed* | Turmeric* | Nigella Seed* | Fennel Seed* | Ginger | Coconut Milk* | Local Cilantro* | Lemon* | Sea Salt (* = ORGANIC)
$9.00
4 in stock
This is such a special dish with so much incredible veg! Defrost in the fridge and toss in a saucepan with some oil to reheat.
The English translation of aloo gobi is simply “potatoes and cauliflower”. This unpretentious dish has its origins in the Punjab region but has become a prized dish throughout the Indian subcontinent, making it one of the most common vegetable dishes you’ll find anywhere in the country. It’s uncomplicated yet so rich in flavor and texture. We’ll roast the potatoes and cauliflower until they’re slightly crisp and then stir them into the already toasted spices and onions. Then, we’ll add organic green beans from Happy Dirt for fresh flavor and crunch and finish it with local cilantro from Red’s Quality Acre and lime. Reheat gently in a pan on the stovetop and enjoy alongside the chicken skewers or red lentil dal. Don’t miss this dish!
$9 / pint
Cauliflower* | Gold Potato* | Green Bean* | Onion* | Ginger | Cumin Seed* | Turmeric* | Lime* | Local Cilantro* | Extra Virgin Olive Oil | Sea Salt (*= ORGANIC)
$9.00 – $18.00
We’re bringing back a trusted favorite. This dish is a labor of LOVE whenever we do it, so stock up now as they won’t come back around soon. Collard greens soak up whatever flavors they’re cooked in and make a healthy addition to any meal. We’ll get local organic greens from Happy Dirt, cut them into ribbons and cook them with organic coconut oil, ginger and garlic. Almost two bunches of collards go into each pint, so there’s a ton of green goodness in here. Reheat in a saucepan on the stovetop until warm and serve with the meatballs, cilantro rice, or even stir some into your bowl of turmeric chicken soup! They’re delicious and nutritious any way you choose to enjoy them.
$9 / pint
$18 / quart
Local Collard Greens* | Garlic | Ginger | Nutiva Virgin Coconut Oil* | Sea Salt (* = ORGANIC)
6 in stock
This quinoa pilaf is easy to defrost in the fridge during the day so you can warm up as the perfect “starch” for dinner to go with any veg or protein you might have on hand. It’s versatile, full of local veg and packs a nutrition punch.
We’ll pair quinoa, wild rice, fresh parsley, and roasted butternut squash with an abundance of local baby arugula to create an earthy, sweet, and subtle quinoa dish. Quinoa and wild rice are both seeds (not grains) and wild ‘rice’ has almost twice the protein, fiber, and b-vitamins as brown rice. The flavor, freshness and nutrient density of this dish is off the charts. Join us as we celebrate the last of the winter squash bounty with the best greens that spring has to offer. Serve gently reheated in a saucepan over low heat.
$9 / pint
$18 / quart
White Quinoa* | Wild Rice* | Local Arugula* | Butternut Squash* | Parsley* | Lemon* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$8.50 – $17.00
Just defrost and lightly warm up for a protein and flavor-rich side. This is a GC favorite, so add a pint or quart if you know what’s good.
We’ll cook the quinoa in coconut milk and kaffir lime leaves, boosting these puffy little grains with rich flavors right from the start. Then we’ll add pink peppercorns – actually little red berries – for a subtle floral note that mixes beautifully with the ginger and citrus. Fresh shredded organic cabbage and carrots will add texture and color and crunchy peanuts on top will seal the deal. Serve this with our chicken skewers or any grilled protein or veg and you’re sure to fall in love. Serve cold or gently warm up in a saucepan over low heat.
$8.50 / pint
$17 / quart
White Quinoa* | Local Red Cabbage* | Carrot* | Kaffir Lime | Local Cilantro* | Peanut* | Pink Peppercorn* | Coconut Milk* | Coconut Aminos* | Lime* | Ginger | Nutiva Virgin Coconut Oil* | Rice Vinegar* | Sea Salt (* = ORGANIC)
$9.00 – $18.00
Adzuki beans are small, red and have a slightly nutty and sweet flavor compared to other beans. They’re a staple of the macrobiotic diet – being extremely fortifying and nutrient dense. Cooking the beans with kombu enhances their taste while adding minerals – sea vegetables are one of the best sources of iodine, an essential micronutrient for thyroid and brain health. With the addition of local baby bok choy from Happy Dirt, this dish is simple nourishment at its best. Enjoy these adzukis with anything on this week’s menu. Make a veg bowl with collards and rice, or pair with the scallion meatballs and a bowl of Thai-style curry. Reheat gently in a pot on the stovetop and enjoy!
$9 / pint
$18 / quart
Adzuki Bean* | Local Baby Bok Choy* | Kombu* (Maine Coast Sea Vegetables) | Onion | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)