These are two of my favorite seasonal side dishes.

They’re easy to make, easy to transport, easy to reheat or make ahead. They’re perfect for holiday parties, potlucks, or just to make to accompany any seasonal meal.

Healthy Kale-Apple Salad

• 2-3 red or Gala apples, grated or shredded
• 1 bunch Lacinato kale, shredded
• 1/2 cup lemon juice
• 3 tbsp. whole grain mustard
• 3 tbsp. extra virgin olive oil
• salt and pepper
• 1 tbsp. sour cream

Whisk the lemon juice, olive oil, mustard, and sour cream, and coat the shredded kale and apples. Season with salt and pepper to taste. Keep chilled until ready to serve – up to overnight. You can even add extra crunch with some crushed walnuts.

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This next one isn’t quite so healthy, but it’s practically as easy. Don’t be psyched out by the white sauce if you’ve never made it before, either … it’s a cinch.

Baked Mac ‘n’ Cheez

• 1 lb. penne pasta
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 1 lb. shredded cheddar and jack cheese
• 3 cups whole milk
• 2 tbsp. herbed goat cheese
• 2 eggs
• 2 cups crushed cheesy crackers
• salt and pepper

Boil the penne pasta to al dente and set aside. Preheat the oven to 350 degrees. Prepare a white sauce by whisking together the butter and flour, and slowly adding milk until a thick sauce is formed. Add the goat cheese and shredded cheeses and stir until the cheese is fully incorporated.

Mix the cheese sauce with the cooked pasta and add the eggs. Pour into a baking dish, season with salt and pepper, and top with the crushed crackers. Bake covered for 20 minutes, then uncovered for another 10-20 minutes or until hot and bubbly.

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