Salads & Sides

Shucked corn pressure cooked for 2 minutes on a trivet, then buttered and salted.

Creamy red potato salad with chopped dill pickles and a pickle-juice, Dijon and dill dressing.

Diced potatoes tossed with olive oil, garlic, paprika and rosemary and air fried at 400F until golden and crispy.

Sweet onion rings layered with cheddar, smoked Gouda and Parmesan and baked until soft, bubbly and browned.

Chicken, drained pineapple, toasted pecans, celery and basil in a lemon mayo dressing, served cold on croissants.

Zucchini, broccoli, mushrooms and onion seared on a hot griddle and finished with butter, garlic and soy sauce.

Red potatoes boiled until fork tender, then tossed in melted butter, salt and pepper.

Ensalada de pollo: shredded chicken, potatoes, carrots, peas and corn in a creamy lime dressing, chilled and served on tostadas.

A box of Jiffy mix, a can of creamed corn and three pantry staples baked into golden, sliceable cornbread.

Green beans in a smooth, garlicky cream cheese and mushroom sauce, baked under crisp fried onions, grated cheese and walnuts.