Extra 12oz Sides Recipe

Cook potatoes

Place diced potatoes in a pot and add enough cold water to cover by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

Mash and finish

Drain potatoes well and return to the pot. Add butter, warm milk, remaining 1/2 tsp salt, and pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning to taste. Portion into a 12 oz serving container.

Prepare a steamer basket over boiling water. Add broccoli, carrots, and snap peas in the basket, cover, and steam until bright and tender-crisp, 4-6 minutes depending on size.

Transfer to a bowl, drizzle with 1 tsp olive oil, season with 1/2 tsp salt and 1/4 tsp pepper, toss gently. Serve with an optional lemon wedge. Pack into a 12 oz portion.

Combine shredded cabbage and shredded carrot in a mixing bowl. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

Pour dressing over cabbage, toss thoroughly to coat. Let chill at least 15 minutes to meld flavors. Taste and adjust seasoning if necessary. Portion into a 12 oz serving.

Cook pasta

Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package (usually 7-8 minutes). Drain well and set aside.

Make cheese sauce

In the same pot, melt butter over medium heat. Whisk in flour and cook 30-60 seconds to make a roux. Slowly whisk in milk until smooth and slightly thickened, 2-3 minutes. Remove from heat, stir in shredded cheddar until melted. Season with 1/4 tsp salt and 1/8 tsp pepper.

Add drained macaroni back to the pot and stir until fully coated in cheese sauce. Portion into a 12 oz serving container and keep warm.

In a large bowl combine mixed greens, halved cherry tomatoes, and sliced cucumber.

Drizzle with olive oil and vinaigrette, season with salt and pepper, and gently toss to coat. Portion into a 12 oz container and serve immediately or chill briefly.