Sides
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Shrimp and Sweet Potato Fritters
This is the Vietnamese answer to beignets des crevettes from Saint-Louis, an old colonial town in the north of Senegal, famous for its exquisite cuisine.
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Squash & Green Lentil Medley
Green lentils, summer squash, and a variety of spices make a colorful dish. Delicious as well as nutritious!
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Gluten-Free Multigrain Sandwich Bread
This bread avoids heaviness by borrowing the flavors of a great multigrain loaf and combining it with the lightness of a sandwich bread
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Zucchini with Farro, Goat Cheese, and Walnut Stuffing
Walnuts echo the nutty wholesomeness of the grain, while goat cheese adds a tangy richness. An unexpected and healthy twist on the classic stuffed vegetable.
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Herbed New Potato Salad
New potatoes are just young potatoes--they're harvested early and are small in size. They are very sweet and tender and do not need peeling, which makes them perfect for potato salad. This salad is made with a Dijon vinaigrette, and is best when it's served warm or at room temperature.
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Wheat Berry Salad
Wheat berries provide essential nutrients and especially wonderful in salads--chewy and satisfying.
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Warm Squash Salad with Farro, Hazelnuts, and Currants
Delicata squash gets tossed with farro, hazelnuts, and currants in a light vinaigrette for party fare that's both healthy and satisfying.
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Sorrel-Okra Puree (Baguedi)
A sorrel-okra condiment often served with fish stew.
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Black-Eyed Pea Salad (Salatu Niebe)
Black-eyed peas are native to Africa. They are an excellent source of calcium, folate, and vitamin A, among other nutrients.
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Baked Macaroni and Cheese
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Asparagus with Tomato-Olive Garnish
Asparagus, seasoned simply with olive oil, salt, and perhaps a squeeze of lemon juice, is a natural companion for almost any seafood dish. This variation is for occasions—or moods—that call for an extra flourish.