Signature Sides Recipe

Prepare Potatoes

Peel and chop the Russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

Mash and Mix

Drain the potatoes and return them to the pot. Add butter, Boursin cheese, milk, salt, and pepper. Mash until creamy and well combined.

Mix Ingredients

In a large bowl, combine shredded cabbage, grated carrots, chopped pineapple, diced red bell pepper, and cilantro.

Prepare Dressing

In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour over the slaw and toss to combine.

Combine Salad Ingredients

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Dress the Salad

Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss to combine.

Prepare Potatoes

Wash and cut the Russet potatoes into thin strips.

Cook Fries

Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and bake at 425°F (220°C) for about 30-35 minutes, turning halfway through.

Combine Ingredients

In a saucepan, combine jasmine rice, coconut milk, water, and salt.

Cook Rice

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed.

Sauté Green Beans

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

Cook Beans

Add green beans, salt, and pepper. Sauté for 5-7 minutes until tender-crisp.