Sides Recipe

Prep and roast

Preheat oven to 425°F (220°C). Wash the potatoes and cut any larger ones in half so most pieces are about 1 to 1 1/2 inches. Pat dry. In a large bowl, toss the potatoes with 2 tbs olive oil, minced garlic, rosemary, sea salt and black pepper until evenly coated.

Roast

Arrange the potatoes skin-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes, then remove and use a spatula to flip/turn the potatoes so they brown evenly. Roast another 10–15 minutes until potatoes are golden and tender when pierced with a fork (total 30–35 minutes depending on size).

Finish with Parmesan

Remove potatoes from oven, sprinkle the grated Parmesan over the hot potatoes and gently toss on the sheet with a spatula to melt cheese slightly and coat pieces. If using, add lemon zest and toss again. Taste and adjust salt/pepper if needed. Serve hot.

Blanch beans

Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook 2–3 minutes until bright green and still slightly crisp. Immediately transfer to a bowl of ice water to stop cooking; drain and pat very dry.

Toast almonds

In a large skillet over medium heat, add sliced almonds and dry-toast, stirring frequently, until fragrant and just golden (about 2–3 minutes). Remove almonds to a small dish and set aside to avoid burning.

Sauté

In the same skillet, add butter and 1 tbs olive oil over medium heat. When butter foams, add minced shallot and sauté 1–2 minutes until soft and translucent. Add the blanched, dried green beans and toss to coat, cooking 3–4 minutes until heated through and tender-crisp.

Finish

Return toasted almonds to the skillet, add lemon juice, salt and pepper, toss to combine and heat through for 30 seconds. Transfer to a serving dish and garnish with a few extra almonds if desired. Serve immediately.

Cook cauliflower

Cut the cauliflower into uniform florets. Place in a medium saucepan with a couple inches of water (or steam basket) and simmer, covered, until very tender when pierced with a fork, about 8–10 minutes (steam) or 10–12 minutes simmering. Drain thoroughly and let sit in colander for a few minutes to remove excess moisture.

Mash and season

Transfer hot cauliflower to a food processor or use an immersion blender/potato masher. Add 2 tbs softened cream cheese, 1 tbs butter, 1/4 cup milk, garlic powder, salt and black pepper. Purée or mash to desired texture—smooth for a silky mash or slightly chunky for texture. If too thick, add milk 1 tbs at a time until you reach the preferred consistency.

Finish

Taste and adjust seasoning. Stir in chopped chives if using. Spoon into a warmed bowl and serve hot alongside the other sides.