Sides

(yogurt sauce), Berbere spice Brussels sprouts Carolina gold rice For the Brussels Sprouts: For the Cornbread: For the Sauce: For the Stuffing: Freshly cracked black pepper aleppo pepper artichoke hearts avocado oil baby carrots baby collard greens baby new potatoes bacon baking powder black peppercorns black rice black sesame seeds bok choy butter buttermilk cane syrup or unrefined sugar carrot celery root celery, chicken bone broth chicken stock or vegetable stock chickpea panisse croutons chopped dill chopped parsley cilantro, coconut sugar crunchy chickpeas crushed or diced tomatoes dried oregano edamame eggplant eggs extra virgin olive oil extra-fine cornmeal feta fingerling potatoes fresh basil leaves fresh cracked black pepper to taste fresh dill fresh garlic fresh ginger fresh herbs fresh lemongrass fresh parsley fresh parsley leaves fresh sage fresh thyme freshly cracked black pepper to taste freshly cracked pepper, to taste garlic aioli garlic cloves, garlic powder garlic, grated Gruyere grated Parmigiano-Reggiano green onion hakurai turnips hakurei turnips hard boiled eggs heavy cream honey kalamata olives lemon, loaf cornbread medium cornmeal medium sized okra pods medium sized potatoes melted butter + 1 tablespoon butter mirin mushrooms nutmeg nutritional yeast olive oil onion powder orange sweet potato parsnips peanut butter pecorino romano pine nuts purple sweet potatoes radishes red onion red peppers rice wine vinegar roasted pecans roasted red peppers russet potatoes salt and freshly ground black pepper to taste sea salt sea salt to taste serrano pepper sesame oil shallot sherry vinegar small bay leaf small fingerling potatoes small leeks smoked ham hocks sprigs fresh thyme tamari tamari or soy sauce thinly sliced green onions toasted pine nuts unsalted butter water white anchovies white miso paste white parts of scallion whole eggs whole onions yellow onion, yellow onion, about one onion