Preheat the oven to 425°F (220°C). Wash the baby potatoes and cut any larger ones in half so all pieces are roughly 1 to 1.5 inches. Pat dry with a towel.

In a large bowl, combine 2 tbs olive oil, minced garlic, 1 tbs grated Parmesan, chopped rosemary, 3 tsp kosher salt, and 1 tsp black pepper. Toss the potatoes in the mixture until evenly coated.

Spread the potatoes cut-side down in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 25–30 minutes, turning once halfway, until edges are golden and centers are tender when pierced with a fork.

Remove from oven, taste and adjust seasoning. If desired, sprinkle an additional 1/2 tbs Parmesan and a pinch of chopped rosemary over the hot potatoes. Serve warm.

Lemon-Herb Green Beans

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking; drain and set aside.

In a large skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 1 minced garlic clove and sauté for 30 seconds until fragrant (do not brown).

Add the blanched green beans to the skillet and toss to coat, heating for 1–2 minutes until warmed through. Stir in 1 tbs lemon juice, 1/2 tsp lemon zest, 1 tbs chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer to a serving dish.

Simple Mixed Greens Salad

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

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat just before serving to prevent wilting.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Serve immediately.