Sides Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (about 8 minutes). Drain and set aside.

Make roux and cheese sauce

In the same pot over medium heat, melt 2 tbs butter. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in 2 cups whole milk, bringing to a gentle simmer until thickened (2–4 minutes). Reduce heat to low and whisk in cream cheese until melted, then add shredded cheddar and mozzarella in batches, stirring until smooth. Stir in Dijon mustard, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning.

Combine and bake (optional)

Add drained pasta to the cheese sauce and stir until completely coated. If serving immediately, plate and serve. For a baked top, transfer to a lightly buttered 8x8-inch baking dish, mix panko breadcrumbs with 1 tbs melted butter and sprinkle over the top. Broil or bake at 375°F (190°C) for 10–12 minutes until bubbly and golden.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry frozen curly fries in batches for 3–4 minutes or until crisp and golden. Remove with a slotted spoon, drain on paper towels, immediately season with salt and paprika, and serve hot.

Alternative: Bake in a preheated oven at 425°F (220°C) for 15–20 minutes, turning once, until crispy.

Deep-fry method: Heat oil to 350°F (175°C). Fry frozen tots in batches 3–4 minutes until golden brown. Drain on paper towels and season with salt. Air-fryer/oven alternative: Bake or air-fry according to package instructions until crisp; season with salt.

Preheat oven to 425°F (220°C). Wash potatoes and cut each into 8 wedges. Toss wedges with 2 tbs olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Arrange in a single layer on a baking sheet lined with parchment, skin-side down. Roast 30–35 minutes, turning once halfway, until golden and tender. Serve hot.

Preheat oven to 425°F (220°C). Using a waffle cutter or mandoline with waffle blade, slice sweet potatoes into waffle fries. Toss slices with 1.5 tbs olive oil, cinnamon (if using), and salt to taste. Arrange in a single layer on a parchment-lined baking sheet without overlapping. Bake 20–25 minutes, flipping once, until crisp at the edges. Serve immediately.

Chop romaine and spin dry. In a bowl toss romaine with Caesar dressing until evenly coated (about 3 tbs for two portions). Plate, sprinkle with grated Parmesan and croutons, and finish with a squeeze of lemon if desired.

Combine mixed greens, cherry tomatoes, cucumber, and red onion in a bowl. Toss with vinaigrette just before serving to prevent wilting. Divide between plates and serve.

In a large bowl combine shredded cabbage, julienned apple, and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over slaw and toss to combine. Chill at least 15 minutes to meld flavors, then serve cold.

Heat prepared seasonal soup to a gentle simmer on the stove, stirring occasionally. For a cup portion, ladle approximately 1 cup (about 240 ml) into a warmed cup bowl. For a bowl portion, ladle a larger serving to fill a standard soup bowl. Garnish according to soup (herbs, cream, croutons) and serve hot.