Mashed Potatoes: Idaho russets, real cream and butter. Just like grandma’s. $1.95

Garlic Mashed Potatoes: We’ve taken the traditional, then added our slow oven roasted garlic. Putting a new twist on an old favorite. $1.95

Powderhorn Potatoes: Sour cream and cheddar, one of our favorite Junior League recipes. $1.95

Scalloped Potatoes: A rich white sauce, makes this traditional a favorite. $1.95

Roasted Rosemary Potatoes: Baby B Reds, pared and cut, seasoned with olive oil, coarse pepper, kosher salt and fresh rosemary then oven roasted. $1.95

Green Beans Amandine: Fresh green beans, buttered and seasoned, garnished with toasted almonds. $1.95

Shirley’s Carrots: Baby carrots, red and green peppers and onions simmered with a rich tomato dressing, a recipe from one of our first catering clients. $1.95

Calico Beans: Our version of baked beans with limas, northerns, and kidneys simmered in a rich tomato broth with ground beef. $2.25

Asparagus: When in season, beautifully blanched, or try it roasted. $2.25

Rice Pilaf: This Eastern tradition cooks the rice and vegetables in a rich chicken stock to make a great side dish. $1.95

Wild Rice Pilaf: Our wild rice, from the north shore of Minnesota, with carrots, celery, onions and dried cranberries cooked in a rich vegetable stock. $2.50

Carrot Tsimmes: Honey glazed carrots, onions and raisins with a hint of white wine. $1.95

Corn Casserole: Corn bread dressing richened with sour cream, a favorite at the Palmer’s house. $1.95

Baked Acorn Squash: Not just a winter favorite, baked with brown sugar and butter. $2.50

Roasted Vegetables: Butternut squash, sweet potatoes, red peppers and onions, simply seasoned and oven roasted. $1.95

Ratatouille: A true French Provençal dish of garlic, eggplant, zucchinis, peppers, and tomatoes, as a side dish or an appetizer with bread and crackers. $2.25

Potato Latkes: Our version of a potato pancake, large enough for a side. $1.95