Sides Choose One Recipe

Prep and Roast

Preheat oven to 425°F (220°C). Cut baby potatoes in half (quarter larger ones) so pieces are roughly uniform. Toss potatoes with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast and Finish

Roast for 25–30 minutes, turning once halfway, until golden and tender when pierced. Immediately toss hot potatoes with minced garlic, grated Parmesan and chopped parsley so garlic and cheese cling to hot potatoes. Adjust seasoning to taste and serve warm.

In a large bowl combine shredded cabbage and grated carrot. In a smaller bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to coat. Chill at least 20 minutes (up to 2 hours) to let flavors meld. Taste before serving and adjust salt, pepper or a splash more vinegar if needed.

Bring a pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and slightly tender, then drain and plunge into ice water to stop cooking; drain and pat dry.

Heat 1 tbs butter and 1 tsp olive oil in a large skillet over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add blanched green beans, 1/2 tsp kosher salt and 1/4 tsp black pepper and sauté 3–4 minutes until heated through and coated.

Finish with 1/2 tsp lemon zest, toss, and serve immediately.

Cook Pasta

Preheat oven to 375°F (190°C). Cook 2 cups elbow macaroni in salted boiling water for 1–2 minutes less than package directions (al dente). Drain and set aside.

Make Béchamel

In a medium saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1 minute. Slowly whisk in 2 cups whole milk, bring to a gentle simmer while whisking until sauce thickens, about 4–6 minutes. Season with 1 tsp salt and 1/4 tsp black pepper.

Assemble and Bake

Remove sauce from heat and stir 1 cup of grated cheddar until melted. Combine sauce with cooked pasta, then stir in remaining 1/2 cup cheddar. Transfer to a small baking dish. Mix 1/2 cup panko with 1 tsp olive oil and sprinkle over top. Bake 15–20 minutes until bubbly and golden on top. Let rest 5 minutes before serving.