Baby Spinach / Green Salad / Haricots Verts Amandines / Mash Potato / Roasted Potatoes / Fries Recipe

Prepare vegetables

Rinse and dry the baby spinach leaves and place in a large bowl. Halve the cherry tomatoes. Peel and thinly slice the cucumber and red onion. Add the tomatoes, cucumber and red onion to the spinach.

Make dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Pour the dressing over the spinach mixture and toss gently to coat. Sprinkle crumbled feta over top and serve immediately.

Place mixed salad greens, shredded carrot and sliced radish in a medium bowl.

In a small bowl whisk 2 tbs olive oil with the juice of 1 lemon, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle over greens and toss lightly just before serving so leaves remain crisp.

Bring a medium pot of salted water to a rolling boil. Add the trimmed haricots verts and blanch for 2–3 minutes until bright green and just tender.

While beans blanch, heat 2 tbs unsalted butter in a large skillet over medium heat. Add the toasted sliced almonds and cook 30–45 seconds, stirring, until fragrant (careful not to burn).

Drain the beans and immediately transfer them to the skillet with the almonds. Toss in the butter to coat, add 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Sauté 1–2 minutes to finish and serve warm.

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 4 tbs unsalted butter, 1/2 cup whole milk and 2 tbs sour cream (optional). Mash with a potato masher or ricer until smooth but not gummy. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning. Keep warm until serving.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 2 minced garlic cloves, 1 tbs chopped rosemary (or thyme), 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–35 minutes, turning once halfway, until golden brown and crisp on the edges and tender inside. Serve hot.

Preheat oven to 425°F (220°C). For crisper fries, soak the cut Russet potatoes in cold water for 20–30 minutes, then drain and pat completely dry with a clean towel.

Place the dried fries in a large bowl; sprinkle 1 tbs cornstarch over them and toss to coat evenly. Add 2 tbs olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper and toss to coat.

Arrange fries in a single layer on a parchment-lined baking sheet with some space between pieces. Bake 18–25 minutes, flipping once halfway, until golden brown and crisp. Keep warm and season with extra salt if desired.