Side Dish's

A few seasonal side dish's, I have photos to post in a bit. Romensco: Sautee Shallot and Garlic Confit, maybe 2 to 3 pieces. Then add floweretes (raw) and cook for 20 seconds. Finish with Salt, Pepper, 1/2'd cherry tomatoes, julieened smoked red peppers. Kale: Sesame OIl, salt, pepper and dates. Heat the 4 previous and then ad kale, which has been cleaned and cut into desired shapes. Finish with Miso Sauce and sesame seeds. Squash: We are using butternut now but any will do. The sqaush are previously peeled and roasted. To finish dish, using slab bacon, cut a bit into cubes a bit smaller than your squash. When rendered add squash, sage butter and maple syrup. Topping for Roasted Chicken: This is a cold "salad" with maybe only 1 tsp or so added to the top of each dish. Olive Oil, confit garlic, chickpeas, salt, pepper, olives and lemon peel confit. The olives used now are green but any will do, as long as they are seeded and sliced. Cauliflower: Shallot, Chickpea, Caper, salt and pepper, sautted and then add curried roasted cauliflower flowerets and some torn cilantro at the very end. The cauliflower is cooked previously, again, broken into flowerets of desired size, tossed of with oil, curry powder, salt, pepper and sugar. Roast in hot oven for 10 minutes rotating pan until just cooked through. Chicken Spice: Chili Flake, Bay Leaves, Salt and Pepper, Smoked Paprika. Grind seperatly in spice grinder. This spice mix is used to season the 1/2 roasted chicken served durring dinner services.