Preheat oven to 425°F (220°C). Wash and halve the baby red potatoes so pieces are roughly uniform. In a large bowl, toss potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated. Spread potatoes cut-side down on a rimmed baking sheet in a single layer.

Roast

Roast for 25–30 minutes, shaking the pan once halfway through, until potatoes are golden brown and fork-tender. Remove from oven and let rest 5 minutes before transferring to a serving dish.

Lemon Garlic Green Beans

Blanch Beans

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer beans to a bowl of ice water to stop cooking, then drain and pat dry.

Sauté

In a large skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add the blanched green beans and toss to coat, cooking 2–3 minutes to warm through.

Finish

Remove from heat, stir in 1 tsp lemon zest and 1 tbs lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a serving bowl and sprinkle with 2 tbs toasted sliced almonds if using.

Spiced Couscous Pilaf

Sauté Veggies

In a small saucepan over medium heat, warm 1 tsp olive oil. Add 1/2 finely chopped small onion and sauté 3–4 minutes until translucent. Add 1/2 cup grated carrot and cook 1–2 minutes more.

Cook Couscous

Add 1 cup low-sodium broth, 2 tbs raisins, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon and 1/2 tsp salt to the saucepan and bring to a gentle boil. Stir in 1 cup couscous, cover, remove from heat and let stand 5 minutes until liquid is absorbed.

Fluff and Finish

Fluff the couscous with a fork, stir in 2 tbs chopped fresh parsley, adjust seasoning to taste, and transfer to a serving bowl.

Quick Pickled Cucumber & Red Onion

Make Brine

In a small bowl or jar combine 1/4 cup white wine vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp salt and 1 tsp dill (or a small sprig). Stir until sugar and salt dissolve.

Pickle

Layer 1 cup thinly sliced cucumber and 1/2 cup thinly sliced red onion in the jar or a bowl. Pour the brine over the vegetables making sure they are submerged. Let sit at room temperature 20–30 minutes (or refrigerate for up to 24 hours) before serving.

Herbed Yogurt Dip

Combine

In a medium bowl combine 1 cup plain Greek yogurt, 1 tsp olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tbs chopped fresh dill and 1 tbs chopped fresh mint. Stir until smooth.

Season and Chill

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or herbs as desired. Chill at least 10 minutes to let flavors meld, or serve immediately.