Sides Recipe

Prep and roast

Preheat the oven to 425°F (220°C). Wash and dry the baby potatoes, then halve any larger ones so pieces are roughly uniform (about 3/4–1 inch). In a large bowl, toss potatoes with 2 tbs olive oil, chopped rosemary, minced garlic, kosher salt, and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet cut-side down where applicable.

Roast for 25–30 minutes, tossing once halfway through, until potatoes are golden and crisp on the outside and tender inside. If you want extra browning, finish under the broiler for 1–2 minutes while watching closely. Serve hot.

Combine the strawberries, blueberries, grapes, diced pineapple, and sliced banana in a medium bowl. Add chopped fresh mint, lime juice and honey if using; gently toss to combine. Chill briefly or serve immediately. This yields a fresh, colorful side suitable for one to two people as a side.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one (for crispier bacon). Lay bacon slices in a single layer on the rack or directly on the foil.

If making candied bacon, sprinkle brown sugar evenly over the slices and lightly grind black pepper on top. Bake for 12–18 minutes depending on thickness and desired crispness, rotating the tray once. Remove when deep golden and crisp. Transfer to paper towels to drain briefly before serving.

Heat 1 tsp olive oil in a large skillet over medium heat. Add sausage links and brown on all sides, about 6–8 minutes, turning frequently. Remove sausages to a plate and set aside.

Reduce heat to medium-low, add sliced onion and bell pepper to the same skillet. Sauté until softened and starting to caramelize, about 5–7 minutes. Return sausages to the pan, add 1/4 cup beer or chicken stock, cover, and simmer gently for 6–8 minutes until sausages are cooked through (internal temperature 160°F/71°C for pork). Remove cover and cook another minute to reduce juices. Slice or serve whole.

Press the 14 oz block of extra-firm tofu for at least 15 minutes to remove excess moisture (wrap in paper towels or a clean kitchen towel and weigh down with a pan). After pressing, cut tofu into 1/2–3/4 inch cubes.

In a small bowl, whisk together pomegranate molasses, soy sauce, rice vinegar, honey or maple syrup, and sesame oil. Set sauce aside.

Toss the tofu cubes gently with 1 tbs cornstarch until evenly coated. Heat neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer (work in batches if needed) and cook without moving for 3–4 minutes to develop a golden crust. Turn and brown other sides, about 6–8 minutes total until crisp and golden.

Reduce heat to medium-low, pour the pomegranate-soy sauce over the tofu and stir to coat. Cook 1–2 minutes until the sauce thickens and glazes the tofu. If sauce is too thick, add a splash of water. Remove from heat and sprinkle with sliced scallions and pomegranate seeds. Serve immediately.