Side Hustle: Veggies Worthy Of Any Entree Flavor Means Business—and that doesn’t just apply to the main dish. Side dishes should never be an afterthought; they are the perfect opportunity to add surprising and bold flavors to the plate. We invite you to utilize our versatile products to create show-stopping sides to perfectly complement their entrée—or maybe even steal the show. Featured Products MINOR’S® Basil Pesto Product Information MINOR’S® Mushroom Base Product Information Basil Pesto Roasted Sweet Potatoes Country Fried Basil Pesto Cauliflower Bites Southern Style Greens Roasted Butternut Squash Basil Pesto Roasted Sweet Potatoes Print Ingredients MINOR’S® Gluten Free GreenLeaf Basil Pesto Sweet potatoes or, use acorn squash for a more savory flavor profile. Canola oil Shaved parmesan cheese or, try feta cheese for added flavor dimension Red bell pepper Chef Orlando Apodaca Build It Cut sweet potatoes into wedges. Drizzle with canola oil and oven roast. Toss with the Basil Pesto. Garnish with parmesan cheese and julienned bell peppers. Country Fried Basil Pesto Cauliflower Bites Print Ingredients Buttermilk Flour MINOR’S Gluten Free GreenLeaf Basil Pesto for added flavor depth, add MINOR’S® Sauteed Vegetable Base to the mix Cauliflower Canola oil Lemon Sour cream Dried sage (optional) Chef Orlando Apodaca Build It Cut cauliflower into bite-sized pieces. Mix buttermilk and Basil Pesto. Toss cauliflower in the mixture. Bread cauliflower bites by dipping in flour. Deep fry in oil. Serve with lemon sour cream. Southern Style Greens Print Ingredients MINOR’S® Mushroom Base Chopped Onions Bacon, chopped (optional) Fresh turnip or collard greens Cider vinegar Red pepper flakes Hot sauce (optional) Chef Christopher Britton Build It Dissolve Mushroom Base with water in a large stock pot and bring to a boil. Add onions and greens and simmer for 45 minutes. Strain greens, toss with vinegar and pepper flakes. Place in a serving bowl. Top with hot sauce. Add diced cooked bacon if desired. Roasted Butternut Squash Print Ingredients Unsalted butter or butter substitute MINOR’S® Mushroom Base MINOR’S® Bourbon Style Ready-To-Use Sauce (optional) Bacon, chopped (optional) Acorn or other Squash, cut into 6 pieces Chef Christopher Britton Build It Melt butter and add Mushroom Base and Ready To Use sauce to make a glaze. Put the squash pieces onto a sheet pan and brush with glaze. Season with salt and pepper and bake in a 350° oven for 15-20 minutes. Share this recipe family: More Like This Industry Trends Dining All Day Plant Forward Make it with MINOR’S®: Vegan Alfredo Industry Trends That Wing Thing Plant Forward Veganuary: Challenge Accepted
