Basil Whipped Mashed Potatoes

Three Cheese Scalloped Potatoes

Okinawa Purple Coconut Sweet Potatoes

Seasoned Roasted Red New Potatoes

Gorgonzola and Chive Crushed Potatoes

Maytag Blue Cheese Polenta Cakes

Grilled Vegetable Couscous

Carrot and Ginger Infused Farro

Wild Mushroom Risotto

Coconut Infused Basmati Rice

Authentic Spanish Rice

Summer Vegetable Rice Pilaf



Roasted Baby Carrots Seasoned with Fresh Thyme

Ratatouille made from Tomato, Baby Globe Eggplant,
Zucchini, Bell pepper, Yellow Onion, Garlic, and Fresh Basil

Roasted Cherry Tomatoes served with a
topping made from Bread Crumbs, Garlic, and Fresh Basil.

Roasted Root vegetables of Sweet Potatoes, Carrots,
Parsnips, and Rutabagas,
are seasoned with Wildflower Honey,
Lemon juice, and Golden raisins

Spinach Sautéed with Raisins and Pine Nuts.

Mixed Spring Mushroom with Garlic Butter, and Pine Nuts.

Artichoke Hearts in Lemon-Parsley Sauce

Green and Yellow Beans served with a Shallot and Toasted Almonds Sauce

Grilled corn served with Chile-Lime Butter.

Roasted Butternut Squash Seasoned with Herbs de Provence

Roasted Spaghetti Squash

Roasted Cauliflower with Garlic, Olive Oil and Lemon

Grilled Seasoned Vegetables

Asian Seared Vegetables

Chef Billy Joyce

Cuisine Style