Tender BBQ baked beans with ALL the trimmings! Made with fried bacon bits, sliced sausage and a bottle of your favorite dark beer. Shiner Bock is a shoe-in for us!
Sides
Melon and Prosciutto Pasta Salad
Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.
Grilled Celery with Truffle Oil
Grilled celery with pop and CRUNCH! This tasty side comes drizzled with black truffle oil and garnished with pine nuts and shaved Parmesan cheese. From Chef Justin Wangler with Kendall-Jackson.
Grilled Corn with Lemon Verbena Butter
A great corn on the cob recipe for grill season from Chef Justin Wangler of Kendall-Jackson. Served with lemon verbena butter, grilled lemon and finishing salt on the side.
Roasted Corn Salad
This Roasted Corn Salad rocks with Spanish chorizo and baby kale, topped in a tangy Lemon Aioli Vinaigrette from Chef Justin Santellana at Nick’s Fish Dive & Oyster Bar in The Woodlands.
Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Easter Bunny Rolls
Fluffy Easter Bunny Rolls from our pal Nicole of momalwaysfindsout.com. Thanks for sharing girl! Enjoy everyone.
Orange Scented Glazed Heirloom Carrots
A fab side dish for Easter Sunday! Orange Scented Glazed Heirloom Carrots from Chef Kevin Bryant.
Killen’s BBQ Baked Beans
Famous BBQ Baked Beans from Chef Ronnie Killen of Killen’s Barbecue! Made with shredded rib meat, brown sugar, molasses and your favorite BBQ sauce.
Tostones with Avocado Cream Sauce
Twice fried plantains or “tostones” with a scratch made avocado cream sauce courtesy of Analida’s Ethnic Spoon! Crunchy on the outside, soft on the inside.
Zucchini Pasta Salad with Avocado Spinach Dressing
Start with your dressing at the bottom of the jar. Add hard veggies first, like celery, peppers. Next add protein and any cheese you like. Softer veggies like tomatoes go next. End with your lettuce or in this case zucchini noodles.
Cauliflower Sabzi
This Indian dish is a medley of veggies inspired by the street foods of Mumbai. Led by cauliflower to really spice things up in the kitchen. Namaste!
Choclo Asado con Queso (Grilled White Corn)
This dish is a common sight when wandering the streets of Ecuador, and Chef David Guerrero shares his recipe with us! Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.
Silver Oak Bistro Salad
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.