All Side Dish Items Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the baby potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper so each piece is evenly coated. Spread in a single layer cut-side down if halved.

Roast until golden and tender, 25–30 minutes, stirring once halfway through to promote even browning. Potatoes are done when a knife easily pierces them and edges are crisp.

Remove from oven and, while still hot, sprinkle grated Parmesan over the potatoes and gently toss to melt and coat. Taste and adjust seasoning if needed. Serve hot.

Blanch the green beans (optional for extra tenderness)

Bring a large pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. (If you prefer very crisp beans, skip blanching.)

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat until butter foams. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant but not browned.

Add the drained green beans to the skillet, increase heat to medium-high, and sauté 4–6 minutes, stirring occasionally, until beans are cooked to your liking and have some blistering and browning spots.

Remove from heat, stir in lemon juice and lemon zest, season with kosher salt and black pepper, and toss to coat. Taste and adjust seasoning. Transfer to a serving dish and serve immediately.

Cook the cauliflower

Place cauliflower florets in a large pot and add enough water to cover by about 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook 8–10 minutes until very tender when pierced with a fork. Drain thoroughly and let sit in the colander for 1–2 minutes to remove excess moisture.

Transfer the hot cauliflower to a food processor or blender. Add 2 tbs butter, 2 tbs softened cream cheese, minced garlic, 2 tbs warm milk, grated Parmesan, kosher salt, and black pepper.

Pulse/process until smooth and creamy, stopping to scrape down sides as needed. If mixture is too thick, add an additional teaspoon or two of warm milk until you reach the desired consistency.

Taste and adjust seasoning. Transfer to a serving bowl, garnish with chopped chives, and serve warm.