These Southern Nouveau Cuisine styled vegetable dishes are executed with healthy eating in mind while preserving the flavorful traditions of Country Cooking.
The King of Southern Vegetables takes on the slow cooked smoky flavor of Smoked Turkey Legs with a mild hint of Caramelized Onions and Garlic kissed with Honey... Cat's out tha Bag!
Perfectly steamed Garden Fresh Cabbage with Chef Hank's Special Bistro Seasoning and tossed in Herb Butter.
This Prince of the Country Garden exhibits the flavors of Smoked Turkey and Onions with a creamy Butter finish.
Fresh White Kernels sauteed with Onions, Garlic and Smoked Turkey then slow simmered with Mexican Creme, Cotija Cheese and Smoked Ancho Peppers and topped with Fresh Cilantro and Lime.
Slow Cooked Fresh Garden Limas with Smoked Turkey, Rosemary and Stewed Tomatoes.
This mouthwatering combination of Garden Limas, Zipper Peas and Yellow Corn is slow cooked with Okra, Tomatoes, Celery, Onions and Garlic and finished with silky smooth Herb Butter and White Wine.
The Fanciest of all Green Beans are at its most palate pleasing peek when prepared with a simple al dente steaming, Bistro Seasoning and tossed in Creamy Herb Butter and finished with Fresh Lemon.
Tender Northern White Beans slow cooked with Rosemary, Vidalia Onions and Garlic and seasoned with Fresh Parsley and Chef Hank's Bistro Blend.
Fresh Broccoli steamed to a vibrant Verde, maintaining texture and maximum nutritional value, seasoned and buttered to perfection.
Colorful Fresh Broccoli, Squash, Zucchini, Grape Tomatoes and Carrots steamed then blended with Herb Butter and Flame Roasted for supreme flavor.
Tender Red Potatoes blended and mashed with a reduction of Heavy Cream and Garlic, seasoned with Chef Hank's Bistro Seasoning.
This rice's Indian and Pakistani origin leans to its tradition and permanence in Culinary Culture. Basmati, a Hindi derivative of the word "Fragrant" is known for its aromatic nuttiness and granular composition perfect for any dish. Here prepared perfectly Steamed, Seasoned, Buttered and adorned with Fresh Cilantro.
Long Grained Wild Rice skillet roasted with sauteed Onions, Garlic, Carrots and Celery then simmered in Vegetable Stock and seasoned to perfection.
Fresh Baby Red Potatoes quartered and steamed to tenderness then tossed in Olive Oil, Sea Salt, Garlic and Fire Roasted
Here Macaroni Noodles are upgraded to a sauce enveloping corkscrew Trottole Pasta cooked perfectly al dente and blended with homemade Bechamel Sauce, Eggs and a trio of Smoked Gouda, Sharp White and Mild Cheddar Cheeses then baked to creamy moist Southern Comfort Perfection.
Garden Fresh Yellow Squash seasoned and baked in a mixture of Fresh Eggs, Cheddar/Jack Cheese and Bechamel Sauce topped with Buttery Parmesan Bread Crumbs.
Roasted Garden Sweet Potatoes whipped with Cane Sugar, Molasses, Spices and Egg Yolks folded with Egg Whites for a light and feathery texture and Baked with a Toasted Pecan Crumb Topping.
Garden Fresh Stalks of Asparagus flash steamed, tossed in Olive Oil and Grilled, finished with a kiss of Lemon and Kosher Salt.
Prepared Fresh Celery Root reduced in Heavy Cream Sea Salt and Spices, blended with steamed Yukon Gold Baby Potatoes and Herb Butter.
Stone Ground Yellow Corn Grits bold with Southern Intention blended with Creamy Bechamel Sauce, Sea Salt, Spices, Smoked Gouda and White Cheddar Cheeses.