Greek Bean Salad with Lemon Marinated Beans
Butter beans briefly marinated in lemon dressing, then gently tossed with vegetables, olives, and feta for four portions.
Side Dishes
Rosemary Focaccia with Stretch-and-Fold Dough
A wet rosemary-topped bread dough strengthened with folds, proofed in a tray, and baked hot with olive oil and flaky salt.
Creamy Pea Salad with Bacon and Lemon
A chilled pea side with cooked bacon, red onion, and a mayonnaise-sour cream dressing sharpened with lemon.
Baked Falafel with Parsley and Mint
Small oven-baked chickpea patties with parsley, mint, onion, garlic, and warm spices; start soaking the day before.
Potatoes Au Gratin
Thin potato slices bake in garlic-seasoned milk and cream, with cheese divided between the layers and browned top.
Quick Cucumber Kimchi
A same-day cucumber side with garlic, ginger, fish sauce, chili flakes, and sesame oil; no room-temperature fermentation step.
Garlic Herb Roasted Potatoes and Veggies
A sheet-pan side of baby potatoes and two cups of vegetables, finished with minced garlic and chopped herbs.
Green Bean and Potato Casserole
A four-ingredient side dish using drained canned potatoes and beans bound with Colby and condensed chicken soup.
Restaurant-Style Baked Potatoes
Restaurant-style baked potatoes have crisp, seasoned skins and fluffy interiors ready for butter or your favorite toppings. Four large Russet potatoes bake uncovered with a simple coating of olive oil, salt, and pepper.
Kimchi (Napa Cabbage Kimchi)
Napa cabbage kimchi is a Korean fermented vegetable side with a spicy red-pepper coating and a gradually developing tang. This large batch combines cabbage, radish, carrot, and chives with an apple-sweetened paste.