Category: Sides

• 1 1/2 pounds Brussels Sprouts shaved
• 3 tbsp Olive Oil
• 3/4 teaspoon Salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

• 8 Red potatoes (medium) quartered
• 3 Garlic cloves peeled
• 2 Butter
• 1/2 cup Milk warmed
• 1/2 teaspoon Salt
• 1/4 cup Parmesan cheese grated

• 2 tablespoon olive oil
• 1 Onion peeled and diced
• 1 tablespoon minced garlic
• 4 cups cooked red or black kidney beans
• ¼ cup white wine vinegar
• 3 cups cooked long-grain rice warm
• Salt and freshly ground black pepper to taste
• Ground red pepper and chili powder

• 3 pounds small firm yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
• 1 medium yellow onion chopped
• 1 ½ cup water mixed with 4 teaspoons beef bouillon granules Vegans: use vegetable bouillon
• ½ cup white vinegar
• Essig Ezzenz a few splashes (highly recommended for the best, authentic flavor)
• ¾ tablespoon salt
• ¾ teaspoon freshly ground white pepper
• 1 teaspoon sugar
• 2 teaspoons mild German mustard If you can’t get it, use regular yellow mustard
• ⅓ cup neutral-tasting oil
• Fresh chopped chives for garnish

• 2 lbs sweet potatoes cut into chunks
• 1/4 cup toasted pine nuts
• 3 cloves garlic peeled and coarsely chopped
• 1 tbs chopped fresh rosemary or 1/2 tbs dried
• 2 tbs chopped parsley
• 2 tbs olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• One whole white onion
• Two Anaheim chiles
• Six cloves of garlic
• One 16 ounce bag of frozen okra
• 1/4 teaspoon of dried mango powder
• One 28 ounce can of organic crushed tomatoes in purée
• 1 teaspoon of coriander powder
• 2 tablespoon vegetable oil

• 1 15 oz can black beans
• 2 tbs olive oil
• 1/2 c diced onion
• 1/2 c seeded & diced red bell pepper
• 1/2 c seeded & diced yellow bell pepper
• 1/2 c diced celery
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pure red chile powder
• 1/4 teaspoon cayanne pepper
• Salt & freshly ground pepper to taste
• 2 tbs red wine vinegar
• 1/2 c diced mango or papaya if you prefer
• 1/2 c diced watermelon

• 1 pound elbow macaroni
• 6 tablespoon butter
• 6 tablespoon flour
• 2 tablespoon powdered mustard
• 6 cups milk
• 1 cup yellow onion finely diced
• 2 bay leaf
• 1 teaspoon paprika
• 2 large egg
• 8 ounces sharp cheddar shredded
• 8 ounces mild cheddar shredded
• 8 ounces Gruyère shredded
• 2 teaspoon kosher salt & Fresh black pepper

Topping:

• 6 tablespoon butter
• 2 cup panko bread crumbs