Roasted & Caramelized
Honey-roasted carrots
Roasted beets w/ thyme
Charred broccolini
Roasted delicata squash
Caramelized fennel
Roasted cherry tomatoes
Brown butter parsnips
Crispy roasted cauliflower
Sautéed & Pan-Finished
Wilted spinach w/ garlic
Haricots verts almondine
Swiss chard w/ golden raisins
Zucchini ribbons w/ mint
Mushrooms w/ sherry
Leeks braised in white wine
Sautéed kale w/ lemon
Pan-wilted radicchio
Cold & Marinated
Pickled cucumbers w/ dill
Shaved fennel salad
Celery root rémoulade
Marinated roasted peppers
Cucumber ribbons w/ rice vinegar
Lemon-dressed asparagus
White bean & herb salad
Grain-based tabbouleh
Puréed & Textural
Celeriac purée
Roasted garlic mashed cauliflower
Parsnip-apple purée
White bean hummus
Roasted beet hummus
Lentil & herb mash
Butternut squash purée
Corn pudding
Grains & Legumes as Veg
Farro w/ roasted mushrooms
Freekeh pilaf
Lentils du Puy
Crispy chickpeas
Warm farro w/ herbs
Black rice w/ scallion
Barley & root veg
Gigante beans w/ sage
Show-Stoppers
Whole roasted cauliflower
Confit cherry tomatoes
Stuffed Medjool peppers
Beet carpaccio w/ goat cheese
Roasted trumpet mushrooms
Brûléed grapefruit halves
Corn elotes style
Crispy smashed potatoes
Prep & Planning Notes
Holding & Shelf Life
Puréed and grain-based sides hold well 4–5 days. Roasted and
marinated items carry through day 3–4. Sautéed greens are best
day-of or made to order.
Seasonal Sourcing
Lean on Jones Family Farms, Westport Farmers Market, and
Gilbertie's Herb Farm for what's fresh. Root vegetables, squash,
and hearty greens are ideal for prep — they roast and hold
beautifully.
Weekly Mix Logic
Aim for one roasted (earthy, caramelized), one cold or marinated
(brightness and contrast), and one textural component (purée or
grain). Keeps the palette interesting through the week.