Oven-Roasted Garlic Herb Potatoes

1. Prepare and roast

Preheat oven to 425°F (220°C). Toss halved baby red potatoes with olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper in a bowl until evenly coated. Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes, tossing once halfway, until golden and crisp on the outside and tender inside. Serve hot.

Buttery Sauteed Green Beans with Almonds

2. Blanch and sauté

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking; drain again. In a large skillet over medium heat, melt butter. Add minced shallot and sauté 1–2 minutes until translucent. Add blanched green beans and toss 2 minutes to heat through. Stir in sliced almonds and cook another 1–2 minutes until almonds are lightly toasted. Finish with lemon juice, kosher salt, and black pepper. Serve warm.

Creamy Coleslaw

3. Make dressing and toss

In a mixing bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), kosher salt, and black pepper until smooth. Add shredded green cabbage, shredded red cabbage, and shredded carrot. Toss thoroughly to coat. For best flavor chill at least 20–30 minutes to let flavors meld before serving. Taste and adjust seasoning to taste.

Mac & Cheese (Small Portion)

4. Cook pasta and make sauce

Bring a pot of salted water to a boil and cook the elbow macaroni until al dente according to package (about 7–8 minutes). Drain and reserve a couple tablespoons of pasta water. In the same pot over medium heat melt butter, stir in flour and cook 30–45 seconds to form a roux. Gradually whisk in warm milk until smooth and slightly thickened, 2–3 minutes. Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt, black pepper, and smoked paprika if using. Fold cooked pasta into cheese sauce, adding a splash of reserved pasta water if needed to loosen. Serve immediately.

Steamed Broccoli with Lemon Zest

5. Steam and finish

Steam broccoli florets over boiling water for 4–5 minutes until tender-crisp. Drain well and transfer to a bowl. Toss with olive oil or melted butter, lemon zest, kosher salt, and black pepper. Serve warm.

Triple Temptation Recipe

Recipe information

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Choice A — Oven-Roasted Garlic Herb Potatoes

Choice B — Buttery Sauteed Green Beans with Almonds

Choice C — Creamy Coleslaw

Choice D — Mac & Cheese (Small Portion)

Choice E — Steamed Broccoli with Lemon Zest