House-made Sides Single/side Recipe

prep potatoes

Wash and peel the potato if desired. Cut into 1/4-inch sticks (matchstick fries). Rinse under cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels.

par-cook

Heat 1/4 cup vegetable oil in a medium nonstick skillet over medium heat until shimmering (about 325°F if using a thermometer). Add the potato sticks in a single layer (work in a small batch) and cook, stirring occasionally, until just tender and beginning to color, about 4–5 minutes. Remove to a paper towel-lined plate and let drain.

crisp

Increase heat to medium-high and add remaining oil. Return the par-cooked fries in a single layer and cook, turning occasionally, until deep golden and crisp, about 3–4 minutes. Remove to fresh paper towels and immediately season with 1/2 tsp salt and 1/8 tsp black pepper.

finish

While fries are hot, toss with the minced garlic (the residual heat will soften it but avoid prolonged direct contact to prevent burning), grated Parmesan and chopped parsley so cheese melts slightly and garlic disperses. Serve immediately.

In a small bowl combine 1 tbsp mayonnaise, 1/2 tsp apple cider vinegar, 1/4 tsp sugar, 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Whisk until smooth.

In a separate small bowl toss shredded cabbage (1/2 cup) and grated carrot (1 tbsp) with the dressing until evenly coated. Chill for at least 10 minutes to let flavors meld, then adjust seasoning to taste and serve cold or at room temperature.

Bring 1/2 inch of water to a simmer in a small saucepan fitted with a steamer basket. Add broccoli florets (1/3 cup) and halved baby carrots (1/3 cup). Cover and steam until tender-crisp, 4–5 minutes.

Remove vegetables, toss immediately with 1/2 tsp unsalted butter, 1/4 tsp lemon zest, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Serve warm.

In a small saucepan, warm 1/4 tsp olive oil over medium heat. Add the minced shallot (1/4 tbsp) and sauté until softened and translucent, about 1–2 minutes, without browning.

Add 1/4 cup uncooked long-grain rice and stir to coat for 30 seconds. Pour in 1/2 cup stock, bring to a gentle boil, then reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and stir in 1/4 tbsp chopped parsley, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Serve warm.