with Parmesan mash and cremini mushrooms

with fresh guacamole and pico de gallo

with mandarin orange and slivered almond salad

with roasted chayote squash and mojo de ajo

with kidney beans, sour cream, and cheddar cheese

with smoked Gouda grits

with crispy shallots

with roasted summer squash

with apple cream sauce, roasted fingerling potatoes, and arugula salad

with tomato vinaigrette and roasted corn

with roasted red pepper and broccoli

with roasted thyme potatoes and green beans