Side Notes Recipe

Turkey bacon

Preheat a large skillet over medium heat. Place turkey bacon in a single layer and cook 3–4 minutes per side until crisped and browned. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (100–120°C / 210–250°F) if serving later.

Beef sausage links

Heat 1 tablespoon olive oil in the same or a second skillet over medium. Add beef sausage links and cook, turning occasionally, until browned all over and cooked through, about 10–12 minutes (internal temp ~160°F / 71°C). If links are thick, reduce heat to medium-low after browning to finish cooking. Remove and keep warm with bacon.

Chorizo

Heat remaining 1 tablespoon olive oil in a skillet over medium-high. Crumble chorizo into the pan (or brown in loose pieces) and sauté 6–8 minutes until no longer pink and slightly crisp at the edges. Drain excess fat on paper towels. Taste and adjust seasoning; if especially spicy, blot with additional paper towel.

Arrange turkey bacon, beef sausage, and chorizo on a platter for serving. Reheat briefly in a hot oven (180°C/350°F) for 5 minutes if needed before serving.

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with 1 tablespoon vegetable oil or butter; set aside.

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

In a separate bowl, beat 2 eggs with 1 cup whole milk and 4 tablespoons melted butter until combined. Add the wet ingredients to the dry and stir just until combined; do not overmix.

Pour batter into prepared pan or skillet and bake for 18–25 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool 5–10 minutes, then slice into squares or wedges and serve warm alongside the proteins.

Make dressing: In a small bowl or jar whisk together 3 tablespoons extra-virgin olive oil, 1.5 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or seasoning.

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta and 1/4 cup toasted pepitas or almonds.

Just before serving, drizzle dressing over the salad (start with half, toss gently, and add more to taste) and toss to coat. Sprinkle chopped fresh parsley from the potatoes or extra herbs if desired.

If you prefer extra-crispy potatoes, parboil diced potatoes in salted water for 5 minutes until just tender but not falling apart; drain and let steam dry in the colander for a couple minutes. Alternatively, proceed directly with raw potatoes for a more rustic texture.

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and let cook undisturbed 4–5 minutes to brown on one side. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Stir in 1/2 cup diced onion and 1/2 cup diced red bell pepper. Continue to cook, stirring occasionally, until potatoes are fork-tender and nicely browned, about 10–12 more minutes. Add minced garlic, 1 teaspoon smoked paprika and 1/2 teaspoon dried oregano during the last 2–3 minutes of cooking, stirring to coat and cook the garlic until fragrant.

Taste and adjust salt and pepper. Remove from heat and stir in 2 tablespoons chopped fresh parsley. Transfer to a serving dish and keep warm until plating.