Curry Basmati Rice with Vegetable Medley
Sauteed vegetables like onions, red pepper and cauliflower are simmered with garlic, curry and basmati rice to produce an aromatic, flavourful complement to any main course.
A potpourri of nutritious green beans, carrots, green and red bell peppers.
Honey Glazed Carrots
Lightly boiled, sliced baby carrots sauteed in melted butter, brown sugar and honey till a glaze coats them: a melt-in-your-mouth delight.
Green Beans with Shallot Vinaigrette
Steamed green beans tossed & drizzled in a tantalizing sauce of marinated, sauteed shallots-garlic with the zing of grainy mustard chiming in at the end.
A creamy, buttery-cheesy sauce envelopes a cauliflower whose even consistency and dreamy texture commanding seduces your attention. You can’t lick the bowl in public but you can have ‘seconds.’
Beneath its crisp, golden brown topping is tender broccoli immersed in a white, milky sauce of cheddar, Parmesan cheese and bread crumbs: Crunchy goodness.
Sugar Snap Peas tossed in Shallots and Garlic
The zesty zing of lemon and garlic fuse with the sweetness of sliced shallots and the crunch of basted sugar snap peas.
Asian Mixed Green with Baby Bokchoy and Snow Peas
Sauteed Garlic Rapini
Lightly boiled, tender rapini is marinated then sauteed in garlic, olive oil and a pinch of hot pepper flakes.
Roasted Root Vegetables and Brussel Sprouts
Evenly coated, seasoned carrots, Brussels sprouts, red potatoes, parsnips and sweet potatoes are roasted till golden brown. A tasty side dish with a roast.
Mixed Curry Vegetables
Sauteed Baby Spinach and Edamame
Sauteed Garlic Swiss Chard
Corn on the Cob
Campground flavour comes to your event. Juicy, roasted corn ready for the salt shaker and-or slather them in butter or your choice of toppings.