calorie smart

Salsa fresca is our favorite way to feel warm weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced barramundi. The feisty fillets are served on top of steamy yellow rice and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Baja Barramundi with Yellow Rice & Salsa Fresca

unit Scallions

unit Tomato

Cilantro

unit Lime

unit Chili Pepper

Jasmine Rice

unit Veggie Stock Concentrate

Sour Cream

Cumin

Barramundi

Vegetable Oil

Butter

Salt

Pepper

Turmeric

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Mince cilantro. Zest and quarter lime. Mince chili.

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings); cook until fragrant, about 1 minute. (You’ll use more turmeric later.) • Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, in a medium bowl, combine tomato, cilantro, remaining scallion whites, and juice from half the lime. Season with salt and pepper. If you like your salsa spicy, stir in chili to taste.

• In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• In a second small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings). • Pat barramundi* dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP butter for 4 servings). Season with salt and pepper. • Divide rice between plates. Top rice with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

These, friends, are not your average pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and onion wedges to round everything out. Prepare for a flavor explosion.

Rosemary Demi-Glace Pork Chops with Mashed Potatoes & Roasted Veggies

Carrots

unit Red Onion

Yukon Gold Potatoes

Pork Chops

Rosemary

unit Chicken Demi-Glace

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into ½-inchthick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.

• While veggies roast, dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

• While potatoes cook, pat pork* dry with paper towels. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. • Meanwhile, pick rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).

• Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Return pot with potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

• Slice pork crosswise. • Divide pork between plates along with potatoes and veggies. Top pork with sauce and serve.

Tender ravioli are pretty much good in any form, but they’re especially great when packed with fresh spinach and pillowy ricotta. This rendition is “dragged through the garden,” majorly amping up the veggie factor. Yep, this delicious dish is loaded with chopped and ribboned zucchini, diced tomato, and a bevvy of Italian herbs and spices. It’s taken to the next level with a creamy lemon sauce, nutty Parmesan, and a sprinkle of scallion greens. Be still, our pasta-loving hearts…

Garden Spinach Ricotta Ravioli With Zucchini Ribbons, Tomato & Creamy Lemon Sauce

unit Zucchini

Spinach Ricotta Ravioli

Parmesan Cheese

Roma Tomato

Lemon

Italian Seasoning

Olive Oil

Garden Spinach Ricotta Ravioli with Zucchini Ribbons, Tomato & Creamy Lemon Sauce

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; finely chop core. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both).

• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and Italian Seasoning; cook until veggies are just softened, 1-2 minutes. Season with salt and pepper.

• Reduce heat under pan with veggies to medium, then stir in stock concentrate, a squeeze of lemon juice, and ¼ cup reserved pasta cooking water (1/3 cup for 4 servings). Reduce heat to low and cook for 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until sauce reaches a creamy consistency.

• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Carefully stir in drained ravioli. Simmer until sauce is thickened, 1-2 minutes. Season with salt, pepper, and lemon zest to taste.

• Divide ravioli mixture between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Mexican-inspired rendition is fully loaded. Steamy lime rice is topped with spiced chicken, fresh salsa, a tangle of veggies, hot sauce-spiked crema, and of course, a big dollop of guacamole. In our bowl, though, guac is never extra.

Chicken & Guac Burrito Bowls With Long Green Pepper, Salsa Fresca & Hot Sauce Crema

unit Long Green Pepper

unit Shallot

Hot Sauce

Southwest Spice Blend

Chicken Cutlets

Guacamole

Monterey Jack Cheese

Chicken & Guac Burrito Bowls with Long Green Pepper, Salsa Fresca & Hot Sauce Crema

Wash and dry all produce. Halve, core, and thinly slice green pepper crosswise into strips. Halve, peel, and thinly slice shallot; mince a few slices until you have 2 tsp (4 tsp for 4 servings). In a medium pot, combine rice, ¾ cups water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, finely dice tomato. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). In a small bowl, combine tomato, minced shallot, and juice from half the lime. Season with salt and pepper.

In a second small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 5-6 minutes. Stir in sliced shallot, half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until veggies are softened and lightly browned, 1-2 minutes. Turn off heat. Transfer to a plate and cover with foil to keep warm. Wipe out pan.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper, then rub to evenly coat with remaining Southwest Spice. Once veggies are done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat and transfer to a cutting board. Once cool enough to handle, slice chicken crosswise.

Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Divide between bowls. Top rice with chicken, veggies, guacamole, Monterey Jack, and salsa fresca. Drizzle with crema and any remaining hot sauce if desired. Serve with remaining lime wedges on the side.

Chicken is always a dinner winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by drizzling chicken cutlets with a swoon-worthy pan sauce of apricot jam, citrusy ponzu, garlic, ginger, and butter. On the side, there’s aromatic jasmine rice and tender roasted green beans. (Pssst—those sides would be equally delicious with the pan sauce.) You’d be chicken not to try it!

Apricot Ponzu Chicken With Ginger Lime Rice & Roasted Green Beans

thumb Ginger

Garlic

Green Beans

Apricot Jam

Ponzu Sauce

Apricot Ponzu Chicken with Ginger Lime Rice & Roasted Green Beans

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic. Zest and quarter lime.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger and cook, stirring, until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

• While rice cooks, toss green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 10-12 minutes.

• While green beans roast, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a plate. Remove pan from heat to cool slightly.

• Return same pan to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add ¼ cup water (1⁄3 cup for 4 servings), jam, and ponzu. Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.

• Fluff rice with a fork and stir in as much lime zest as you like. Season with salt to taste. • Slice chicken crosswise. • Divide rice, chicken, and green beans between plates. Drizzle chicken with sauce. Serve with any remaining lime wedges on the side.

Steak and bourbon are a classic pairing, and for good reason—the sweetness of the bourbon complements the beef’s richly savory notes. Here, we take the whiskey in spice-rub form, seasoning the meat with a brown sugar bourbon spice blend for smoky, savory-sweet depth, then sear to perfection. On the side, there’s crispy roasted Brussels sprouts and buttery, scallion-laced mashed potatoes. Think it can’t get any better? More of the spices go into a creamy mustard pan sauce for drizzling over top, because we just can’t get enough.

Brown Sugar Bourbon Steak with Creamy Dijon Pan Sauce, Scallion Mashed Potatoes & Roasted Brussels Sprouts

Brussels Sprouts

Ranch Steak

Dijon Mustard

10.8 g McCormick Grill Mates Brown Sugar Bourbon Seasoning

unit Beef Stock Concentrate

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces (no need to peel). Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with half the sour cream (you’ll use the rest later) and 1 TBSP butter, adding splashes of reserved potato cooking liquid as needed until smooth and creamy. • Stir in half the scallion greens. Season with salt and pepper. Keep covered until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.

• While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until browned and tender, 18-22 minutes.

• Meanwhile, pat steak* dry with paper towels; season all over with half the McCormick® Grill Mates® Brown Sugar Bourbon Seasoning (you’ll use the rest in the next step). • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. • TIP: Lower heat if spice blend begins to burn.

• Heat another drizzle of oil in same pan over medium heat. Add scallion whites and remaining McCormick® Grill Mates® Brown Sugar Bourbon Seasoning. Cook, stirring, until scallion whites are softened and fragrant, 1 minute. • Stir in stock concentrate and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Reduce heat to low and whisk in mustard. • Turn off heat; stir in remaining sour cream and 1 TBSP butter. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

• Slice steak against the grain. Divide potatoes, Brussels sprouts, and steak between plates. Spoon sauce over steak. Sprinkle with remaining scallion greens and serve.

We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, butter, garlic, lemon juice, tangy sour cream, and fresh thyme mingle with fond—that’s chef speak for those crispy bits left by seared meat—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of fluffy jasmine rice and roasted zucchini for maximum dinnertime deliciousness.

Lemon-Thyme Pork with Roasted Zucchini & Garlic Rice

Thyme

Pork Cutlets

unit Chicken Stock Concentrate

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick halfmoons. Quarter lemon. Strip 1 tsp thyme leaves from stems; finely chop leaves. Peel and finely chop garlic.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Stir in ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 14-16 minutes. • Remove from oven and cover to keep warm.

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add chopped thyme and remaining garlic; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4); bring to a simmer. • Cook for 2-3 minutes, then remove pan from heat. Stir in sour cream, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with pepper.

• Fluff rice with a fork. Taste and season with salt and pepper. • Divide rice, pork, and zucchini between plates. Spoon sauce over pork. Serve with remaining lemon wedges on the side.

Stuffed peppers are one of our all-time favorite comforting dinners—they’re sweet, savory, hearty, and endlessly customizable with different fillings and toppings. For this Tex-Mex riff on the Italian classic, you’ll toss quinoa in a richly-spiced tomato sauce, then stuff into the peppers, blanket everything with Mexican cheeses, and broil until melty. Top ’em up with smoky red pepper crema, pico de gallo, and hot sauce, then load up your fork with the perfect bite.

Cheesy Quinoa-Stuffed Peppers with Pico de Gallo & Smoky Red Pepper Crema

Tri-Colored Quinoa

unit Green Bell Pepper

unit Tex-Mex Paste

Mexican Cheese Blend

Smoky Red Pepper Crema

Tomato Paste

• Adjust rack to middle position and preheat oven to 425 degrees. • Place quinoa in a fine-mesh sieve and rinse for 1 minute. Add to a small pot along with 1 cup water (2 cups for 4 servings), stock concentrate, Southwest Spice, and a pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until quinoa is tender, 15-20 minutes. Keep covered off heat for at least 10 minutes or until ready to use in step 4.

• While quinoa cooks, wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Finely dice tomato. Halve and peel onion; dice one half. Mince some diced onion until you have 1 TBSP. (For 4 servings, dice whole onion; mince until you have 2 TBSP.) Quarter lime. Finely chop cilantro.

• Rub each bell pepper half with a drizzle of oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.

• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium high heat. Add diced onion; cook, stirring occasionally, until softened, 3-5 minutes. • Stir in Tex-Mex paste, tomato paste, and ¼ cup water (1⁄3 cup for 4) until combined. Turn off heat. • Once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly coated.

• Once bell peppers are done, remove sheet from oven and heat broiler to high. • Stuff each pepper half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed peppers in there.) Sprinkle evenly with Mexican cheese. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Divide remaining filling between plates and top with stuffed peppers. Top peppers with smoky red pepper crema, pico de gallo, and remaining cilantro. Drizzle with hot sauce if desired. Serve with remaining lime wedges on the side.

Love shrimp and broccoli? Then you’ll adore our tasty twist on the tried-and-true takeout classic. Succulent seared shrimp and tender broccoli are simmered in a sweet chili and soy sauce mixture that’s spiked with fresh ginger. On the side, there’s a heap of steamy jasmine rice (aka the perfect vessel for catching any delicious runaway sauce). Skip the takeout joint and find out how easy and tasty it is to whip up this dish in your very own kitchen...in just 20 minutes, no less!

Spicy Shrimp & Broccoli Stir-Fry in a Sweet Chili Soy Glaze over Jasmine Rice

Broccoli Florets

Cornstarch

Sweet Thai Chili Sauce

Soy Sauce

Shrimp

Sesame Seeds

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Peel and mince or grate ginger. Cut broccoli florets into 1-inch pieces, if necessary. In a small bowl, combine cornstarch and ⅓ cup hot water (⅔ cup for 4 servings); stir in chili sauce and soy sauce.

Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3-5 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside.

Rinse shrimp, then pat dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add shrimp and cook, stirring occasionally, 3-4 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) and ginger; cook until ginger is fragrant and shrimp is opaque and cooked through, 1 minute more.

Add chili sauce mixture to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. Stir in broccoli until coated. Remove from heat.

Fluff rice with a fork and season with salt. Divide between bowls and top with stir-fry. Sprinkle with as many sesame seeds as you like. Serve.

This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and green beans? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.

Creamy Dill Chicken with Roasted Potatoes & Green Beans

Dill

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board and set aside to rest.

• While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.

• Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. • Stir in any resting juices from chicken and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like.

Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they whipped up a dreamy sauce of plum jam, chicken stock, fresh ginger, and tangy ponzu that adds sweet, tangy, and aromatic complexity to the tender meat. It’s served with sides of buttery rice and sautéed bell pepper and carrot—both of which would also be delicious with said sauce. You’d be chicken not to try it!

Ginger Plum Chicken with Carrot, Bell Pepper & Scallion Rice

unit Bell Pepper

Carrot

unit Plum Jam

milliliters Chicken Stock Concentrate

• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and slice bell pepper into strips. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Peel and mince garlic and ginger. Quarter lime.

• Heat drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring, until softened and browned, 5-7 minutes. Season with salt and pepper. TIP: If needed, add a splash of water to help veggies soften. • Turn off heat. Transfer to a medium bowl; cover with foil to keep warm. Wash out pan.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise. Wipe out pan.

• While chicken rests, heat a drizzle of oil in same pan over medium heat. Add garlic and ginger; cook, stirring, until fragrant, 30 seconds. • Stir in jam, stock concentrate, ponzu, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice to taste.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, veggies, and chicken between bowls. Drizzle chicken with sauce. Garnish with scallion greens. Serve with any remaining lime wedges on the side.

Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take them to the next level. This week, they went ~all in umami~ by drizzling ‘em with a savory-sweet teriyaki sauce. On the side, there’s gingery roasted carrots and some fluffy, scallion-studded jasmine rice (perfect for catching any runaway sauce). Prepare for a flavor explosion!

Teriyaki Pork Chops with Sesame Scallion Rice & Ginger-Scented Carrots

Teriyaki Sauce

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions on a diagonal, separating whites from greens.

Toss carrots on a baking sheet with a drizzle of olive oil, half the ginger, salt, and pepper. Roast on top rack until tender and lightly browned at the edges, 20-25 minutes.

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving); cook, stirring, until golden brown, 2-3 minutes. Add rice, scallion whites, ¾ cup water (1½ cups for 4 servings), salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add remaining ginger and cook until fragrant, 30 seconds. Stir in teriyaki sauce and simmer until slightly thickened, 1-2 minutes. Turn off heat.

Fluff rice with a fork; divide between plates along with carrots and pork. Top pork with sauce and sprinkle with scallion greens and remaining sesame seeds. Serve.

If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is a total game changer for tenderizing chicken quickly—plus, it forms a super-flavorful crust in the pan. Juicy and tender, it’s paired with pistachio-studded couscous and chili-roasted carrots, plus a creamy, tangy, garlicky sauce for drizzling over top. Ready to MEAT your match?

Yogurt-Marinated Chicken & Garlic Sauce with a side of Pistachio Couscous & Chili Roasted Carrots

Yogurt

Tunisian Spice Blend

Pistachios

Chili Flakes

Israeli Couscous

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Zest and quarter lemon. • Pat chicken* dry with paper towels. • In a medium bowl, combine Tunisian Spice, half the yogurt, half the garlic, 1 TBSP olive oil, a squeeze of lemon juice, 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.) Add chicken and turn to coat. Set aside to marinate.

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop pistachios. Roughly chop cilantro. • Toss carrots on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While carrots roast, in a small bowl, combine sour cream and remaining yogurt with garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Cooking over medium heat helps prevent the marinade from burning. Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice chicken crosswise.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pistachios and cook, stirring constantly, until lightly browned, 2-4 minutes. • Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. • Stir in stock concentrate and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Fluff couscous with a fork; stir in lemon zest and half the cilantro. Season with salt and pepper.

• Divide chicken, couscous, and carrots between plates. Drizzle chicken with garlic sauce and sprinkle with remaining cilantro and with chili flakes if desired. Serve with remaining lemon wedges on the side.

Our chefs are always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious upgrade this week: a glossy apricot jam, miso, and lime-spiked pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted broccoli tossed with lime zest and chili flakes and ginger-scented rice pair perfectly with the saucy chicken. Get ready for a flavor explosion.

Apricot Miso Chicken with Chili Lime Broccoli & Ginger Rice

unit Miso Stock Concentrate

• Adjust rack to top rack and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a plate.

• Add remaining ginger to same pan over medium-high heat. (TIP: If pan is dry, add another drizzle of olive oil.) Cook until fragrant, 30 seconds. • Stir in jam, miso sauce concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.

• Fluff rice with a fork and season with salt and pepper. Toss broccoli with lime zest and chili flakes to taste. • Divide chicken, rice, and broccoli between plates. Top chicken with pan sauce. Serve with any remaining lime wedges on the side. TIP: If you want extra heat, top chicken with a pinch of remaining chili flakes.

Part sweet, part tangy, and all-around delicious—that’s the thick and super flavorful glaze you have in store for you tonight drizzled over these pork chops. The rich cherry and balsamic flavors balance each other out perfectly. So we’ve kept the sides simple with roasted green beans and potatoes to allow the meat and sauce to shine. And boy, do they steal the show.

Cherry Balsamic Pork Chops with Green Beans & Thyme-Roasted Potatoes

Balsamic Vinegar

Cherry Jam

Sugar

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot.

• Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.

• While potatoes roast, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; remove from pan and set aside.

• While pork cooks, toss green beans on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 10-12 minutes.

• Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring, until lightly browned, 4-5 minutes. • Stir in vinegar; simmer until slightly reduced, 30-60 seconds. • Add jam and 1⁄3 cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. • Return pork to pan; turn to coat in sauce.

• Divide pork, potatoes, and green beans between plates. Top pork with any remaining sauce and serve.

These, friends, are not your average pork chops. In fact, our chefs gave ’em a restaurant-worthy makeover, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked apple pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted Brussels sprouts to round everything out. Get ready for maximum dinnertime deliciousness.

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