Baby Spinach Recipe

Make dressing

In a small bowl or jar, whisk together 3 tbs olive oil, 1 tbs lemon juice, 1/2 tsp Dijon, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

In a large bowl, combine 8 cups baby spinach, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 1/2 cup sliced cucumber.

Pour dressing over the salad and toss gently until evenly coated. Sprinkle 1/2 cup crumbled feta or shaved parmesan on top and serve immediately.

Bring a large pot of salted water to a boil. Add 12 oz trimmed haricots verts and blanch until bright green and tender-crisp, about 2–3 minutes.

Prepare an ice bath (bowl of ice water). Drain the beans and plunge them into the ice bath to stop cooking. Once cooled, drain well and pat dry with a towel.

In a large skillet over medium heat, melt 2 tbs butter. Add the cooled beans and sauté 1–2 minutes to heat through.

Add 1 tsp lemon juice, 1/4 cup toasted sliced almonds, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and cook another 30 seconds. Taste and adjust seasoning. Transfer to a serving dish.

Place 1.5 lb peeled and chunked potatoes in a large pot and cover with cold salted water (about 1 inch above). Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes depending on size.

Drain potatoes well and return them to the hot pot for 1 minute to evaporate excess moisture.

Using a potato masher or ricer, mash the potatoes until smooth. Add 3 tbs unsalted butter and 1/2 cup warmed milk or cream, mixing until combined and creamy. Season with 1 tsp salt and 1/4 tsp black pepper. Stir in optional 1 tbs chopped chives. Keep warm until serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil.

Toss 1 lb halved baby potatoes with 2 tbs olive oil, 2 minced garlic cloves, 1 tsp chopped rosemary or thyme, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread potatoes in a single layer on the prepared sheet, cut side down where appropriate. Roast until golden and tender, about 25–35 minutes, tossing once halfway through for even browning.

Remove from oven, taste and adjust seasoning, and serve hot.

If frying: Rinse 1 lb cut russet fries under cold water until the water runs clear to remove starch. Pat thoroughly dry with clean towels. Heat 4 cups neutral oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels and let rest.

Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and optional 1/2 tsp paprika or garlic powder, and serve.

If oven-baking: Toss the rinsed and dried fries with 1 tsp cornstarch, 1 tbs oil, 1 tsp salt and 1/2 tsp paprika. Spread on an oiled sheet in a single layer and bake at 450°F (230°C) for 20–30 minutes, flipping halfway, until crisp and golden.