Vegetable Sides
Showing all 3 results
$9.00 – $18.00
There are many types of red beans that are cooked all over the world, but this week we’re serving up the red kidney bean, which is said to have originated in Peru eight thousand years ago. Kidney beans are a good source of iron and micronutrients, such as copper, folate and molybdenum, as well as fiber and antioxidants. We’ve joked that kidney beans have a bad rap from the notoriously bland three bean salads that were popular years ago, so we’re hoping to dispel that with our version of a classic pot of red beans done right. While it’s not true Cajun or Caribbean style cooking, we’ll use the ‘holy trinity’ of peppers, onion and celery, as well as cacao for depth and to balance out the ancho chili. And we’re sourcing red and green bell peppers from Little Pond Gardens in Pittsboro, making this an extra special batch of beans. Serve over the rice and greens, adding a fried egg for good measure. Simply warm up in a pot on the stove and dig in.
$9 / pint
$18 / quart
Red Kidney Bean* | Celery* | Local Green + Red Bell Pepper* | Local Shishito Pepper* | Parsley* | Onion | Coriander* | Cumin* | Cacao Powder* | Ancho Chili* | Paprika* | Local Bay Leaf* | Extra Virgin Olive Oil | Black Pepper* | Sea Salt (* = ORGANIC)
$9.00 – $18.00
Broccoli is a true nutritional powerhouse and this recipe is one of our favorite ways to enjoy it. We lightly steam the broccoli crowns to maintain a subtle crunch, then mix it with chopped Honeycrisp apple and a coconut yogurt dressing to give it a hint of tangy sweetness. Toasted sunflower seeds are added for their nutty flavor and an extra helping of nutrients. This dish pairs perfectly with the barbecue chicken and rice. Add a dollop of the onion dip for good measure. No need to reheat – just open the container and enjoy.
$9 / pint
$18 / quart
Broccoli Crowns* | Honeycrisp Apple* | Sunflower Seed* | Rice Vinegar* | Coconut Yogurt* | Lemon | Maple Syrup* | Parsley* | Black Pepper* | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
$8.50 – $17.00
Rainbow chard is a mild tasting colorful green that is deliciously sweet and earthy. It’s in the beet family and when cooked turns everything pink. We’ll sauté shallots, ginger, and garlic with organic local rainbow chard leaves from Happy Dirt then fold it into hot fluffy rice to create a comforting and warming dish that goes with everything on the menu this week. It’s the perfect way to get in your daily greens and a great base for so many different meals. Reheat in a saucepan with a bit of water until warm and serve with the barbecue chicken, beef sauté, or any of the veg sides.
$8.50 / pint
$17 / quart
Lundberg Mills Basmati Rice* | Local Rainbow Chard* | Shallot | Ginger | Garlic | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)