Vegetables   printer friendly version

Roasted Root Vegetables – beet, carrots, fennel, turnips and yams

Sautéed Oriental Vegetables – broccoli, carrots, baby corn, bean sprouts, bamboo shoots, mushrooms and scallions

Sautéed Collard Greens – collared greens, leeks and onions

Sautéed Zucchini – with basil and olive oil

Sautéed Bell Pepper Medley – red, green and yellow bell peppers sautéed with onions

Corn on the Cob

Sautéed Spinach – with basil, olive oil, shallots and baby tomatoes

Creamed Spinach – with fresh cream and parmesan cheese

Fiesta Corn – with bell peppers and onions

Baked Garlic – Tomato and Zucchini Casserole

Cauliflower au Gratin – baked with cheddar cheese and bread crumbs

Peas – with mint and thyme butter

Peas and Pearl Onions – with herbed butter

Snow Peas – sautéed with garlic and hazelnut oil

Haricot Verts – with roasted cherry tomatoes and fresh herbs

Ratatouille Provencal – zucchini, squash, eggplant, peppers, onions, garlic, basil and tomato

Sautéed Asian Vegetables – Japanese eggplant, bok choy, asparagus, watercress and scallions

Assorted Grilled Vegetables

Potato Dishes

Garlicky Mashed Potatoes

Horseradish Mashed Potatoes

Smoked Gouda Mashed Potatoes

Wasabi Mashed Potatoes

Yukon Gold Mashed Potatoes

Old Fashioned Mashed Potatoes

All the above served with gravy on the side

Home Fried Potatoes

Baked Potatoes – with assorted toppings

Herb Roasted New Potatoes

Steamed Baby Bliss Potatoes – with lemon butter

Au-Gratin – with Swiss cheese and garlic

Lyonnaise – with onions and fresh herbs

Baked Stuffed Potatoes – plain, broccoli and sun dried tomato

Sweet Potato Purée

Pesto-Baked Potato Wedges

Mediterranean Potato Gratin – with gruyere cheese, onions and peppers

Parmesan Roasted Potatoes

Roasted Cajun Potatoes

Potato and Onion Tortilla – sliced potatoes, onions and eggs

Baked Potato Wedges – topped with melted cheddar cheese

Steamed Russian Fingerling Potatoes – with herbed butter

Warm German Style Potatoes – with onion, bacon and parsley

Spanish Potato Salad – with aioli dressing and paprika

Carrot and Sweet Potato Purée – with ground nutmeg

Sautéed Vegetable Medley – with herbed butter

Steamed Vegetable Medley – with fresh herbs

Asparagus, Broccoli, Green Beans, Zucchini, Squash or Cauliflower – sautéed, steamed or grilled

Eggplant Parmigiana – breaded and topped with mozzarella cheese and tomato sauce

Honey Roasted Baby Carrots – with fresh dill and shallots

Baked Tomatoes – with wild mushrooms, zucchini, squash, fresh herbs and goat cheese

Summer Squash Medley – with fresh herbs

German Style Cabbage – with caraway seeds

Sauerkraut

Black-Eyed Peas

Roasted Cherry Tomatoes – with mint

Crispy Zucchini

Vegetarian Refried Beans

Black Beans – with cilantro and onions

Sautéed Snow Peas and Bell Peppers

Fried Onion Rings


In most cases substitutions can be made.