LIV

THANKSGIVING sides

we do the cooking, you do the dishes.

½ Pans Only Feeds Roughly 8-10 People

• Roasted Butternut Squash With Spiced Walnut, Feta gf/  40 

• Marscapone Roasted Whipped Sweet Potato Gf / 30

• Crispy Brussel Sprouts, blue cheese, dried cranberries, sherry  vinaigrette gf /40

• Classic Green Beans /30  

• Herb Roasted Potatoes gf /30

• Mashed Potatoes gf/ 32

• Turkey Stuffing / 30

Quart Containers (4 Cups)

• Turkey Gravy (gf) / 16

• Thai Pumpkin Soup (gf) /16

• Pint of Cranberry mango Chutney (gf) 10

reheating

instructions:

Butternut Squash: 1 Hour at Room Temperature. Bake at 350 for 20 minutes. Stir and bake for 20 more minutes. sprinkle walnuts on top once baked.

sweet potato: 1 Hour at Room Temperature. Bake at 350 for 20 minutes. Stir and bake for 20 more minutes.

green beans: keep lid on and bake for 10 minutes at 350. Shake pan with lid on. remove lid and bake for 10 more minutes. Sprinkle crispy Onions on top.

Mashed potatoes: 1 hour at room Temperature. bake at 350 for 20 minutes, sir and bake Additional 20 minutes.

Stuffing: 1 hour at room temperature. bake at 350 for 20 minutes, stir and bake for 20 more minutes.

turkey gravy: pour gravy in a saucepan, bring to a boil, stir and serve.

thai pumpkin soup: bring to a boil, stir and serve

cranberry mango chutney: serve cold in a pretty dish