Sides Recipe

Prepare and Roast Potatoes

Preheat the oven to 425°F (220°C). Wash and dry the baby potatoes; cut any larger ones in half so all are roughly the same size. In a large bowl, toss the potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Spread the potatoes cut-side down in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Roast for 25–30 minutes, stirring or shaking the pan once halfway through, until golden brown and tender when pierced with a fork. If you like extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and let rest 5 minutes before serving.

Blanch and Sauté Green Beans

Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer beans to a bowl of ice water to stop cooking; drain and pat dry. In a large skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the drained green beans to the skillet and toss to coat, cooking 2–3 minutes until heated through. Stir in lemon zest and the juice of half a lemon, plus 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Sprinkle with 2 tbs toasted sliced almonds if using and serve immediately.

Make Dressing and Toss Salad

In a small bowl or jar, whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper until emulsified. In a large bowl, combine 4 cups mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat evenly. Taste and add more salt, pepper, or vinegar as needed. Serve immediately.