Side Dishes

Greek Pasta Salad

A lemon-dressed short-pasta salad with cucumber, tomatoes, bell pepper, olives, feta, and optional chickpeas. Cool and drain pasta before mixing.

Fresh asparagus cooked in a single air-fryer layer with olive oil and pantry seasonings. Pecorino and lemon are optional finishes.

Fresh broccoli florets and thin carrot slices roasted with olive oil, salt, pepper, and optional dry seasonings.

A layered potato side with softened onion, condensed soup, sour cream, dry onion soup mix, and a measured cheese topping.

A chilled rotini salad with bacon, tomato, olives, cheddar, and a mayo-sour cream ranch dressing. Milk and garlic powder complete the dressing.

Twelve soft milk rolls with garlic and parsley in the dough, an egg wash, and a separately measured garlic butter finish.

Soft yeast rolls baked together in a 9×13-inch pan and brushed with melted butter. Allow time for the shaped dough to become puffy before baking.

A chopped parsley-and-cilantro sauce with garlic, red wine vinegar, and olive oil, rested in the refrigerator before serving.

Broccoli roasted in neutral oil and tossed with a warm miso, mirin, vinegar, and maple sauce, with the sauce oil listed separately.

A savory quick loaf with finely chopped drained dill pickles, buttermilk, and eggs, cooled before cutting into eight slices.