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Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

Vinegar Cole Slaw

Start by thinly slicing or shredding a head of purple cabbage. Toss it in a bowl with some julienned carrots for a touch of sweetness and contrasting color. You can also throw in any additional veggies as desired. For the dressing, whisk together apple cider vinegar, a splash of olive oil, a pinch of sugar (or honey) to balance out the tartness, and seasonings like salt, pepper, and maybe a dash of celery seed. Pour the dressing over the cabbage and carrots, giving everything a good toss to ensure every bite is coated. Let it sit for a bit to allow the flavors to meld.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.