Rosh Hashanah + Yom Kippur Side Dishes

<p>Fresh crisp green beans sauteed with shallots and lightly seasoned.</p>

<p>Traditional preparation of steamed carrots and prunes in a honey pineapple glaze.</p>

<p>A crowd pleaser! Red potatoes roasted in a mixture of extra virgin oil, garlic, and rosemary.</p> <p>Served chilled, and heating instructions are provided.</p>

<p>Our Chef's version of this classic baked casserole. This is a sweet recipe made with sour cream and cottage cheese. Then baked with a topping of fresh graham cracker crumbs.</p>

<p>Sweet potatoes are whipped with honey, brown sugar, cinnamon, and orange juice until fluffy and delicious. Served Cold.</p>

<p>A medley of yellow and green squash, tender baby carrots, fresh asparagus, and red onions. Our chefs toss them in premium extra virgin olive oil, garlic, and cracked black pepper before roasting them to a perfect finish and topping them with bright, fresh parsley.</p>

<p>Made from scratch! Real potatoes are mashed and then whipped with Stew’s dairy-fresh butter and milk.</p> <p>Served chilled, and heating instructions are provided.</p>

<p>Toasted Buckwheat (Kasha), tossed with Bowtie Pasta, Fresh Parsley, and Sauteed Onions. Lightly seasoned.</p>

<p>Fresh Cauliflower tossed in oil seasoned with salt and pepper then oven roasted golden brown, finished with Pomegranate Seeds</p>