carb smart

Whipping up a compound butter is one of our favorite ways to add big flavor to any dish. Here, we blend the butter with Old Bay Seasoning, then dollop over seared chicken breast for rich, smoky, peppery notes. It’s finished with a scallion pan sauce, then paired with sides of roasted green beans and carrots and creamy, garlicky mashed potatoes. A word to the wise: Try topping your still-warm potatoes with a pat of the butter for a truly epic bite.

Old Bay Buttered-Up Chicken with Garlic Mashed Potatoes & Roasted Veggies

Yukon Gold Potatoes

unit Scallions

Garlic

Carrots

Green Beans

Sour Cream

Chicken Cutlets

unit OLD BAY® Seasoning

Hot Sauce

unit Chicken Stock Concentrate

Olive Oil

Butter

Salt

Pepper

• Preheat oven to 425 degrees. Wash and dry all produce. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. • Dice potatoes into ½-inch pieces. Peel garlic. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and halve carrots lengthwise; slice into green-bean-sized pieces.

• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

• While potatoes cook, toss carrots and green beans on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add 1 tsp OLD BAY® Seasoning (taste and add up to half the seasoning if desired; you’ll use the rest in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not softened yet, microwave for 10 seconds.

• Pat chicken* dry with paper towels and season with remaining OLD BAY® Seasoning. • 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. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter.

• If necessary, reheat potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. • Divide potatoes, chicken, and veggies between plates. Top chicken with pan sauce, then dollop with Old Bay butter. Garnish with scallion greens and serve. TIP: Top potatoes with some of the sauce or Old Bay butter if you like!

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Salmon fillets are pan-seared until crisp, then served alongside roasted potatoes and lemony zucchini. For a dynamic finish, the salmon is drizzled with a creamy pan sauce. Yeah, you’ll definitely want to keep this delicious recipe in your back pocket.

Salmon in a Creamy Dijon Chive Sauce with Roasted Potato Wedges & Lemony Zucchini

unit Zucchini

Chives

Lemon

Salmon

unit Veggie Stock Concentrate

Dijon Mustard

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inchthick half-moons. Mince chives. Zest and quarter lemon.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the zucchini then).

• Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven; add zucchini to empty side. (For 4 servings, leave potatoes roasting and add zucchini to a second sheet; roast on middle rack.) Return to top rack until potatoes are golden brown and zucchini is lightly browned, 12-15 minutes more. • Toss zucchini with lemon zest.

• While potatoes and zucchini roast, pat salmon* dry with paper towels; season all over with salt and pepper. • Heat 1 TBSP butter and 1 TBSP olive oil in a large pan over medium-high heat. Add salmon skin sides down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. • Turn off heat; remove from pan and set aside. Wipe out pan.

• Return same pan to medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), juice from half the lemon, and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.

• Divide salmon, potatoes, and zucchini between plates. Drizzle sauce over salmon. Garnish with remaining chives if desired. Serve with remaining lemon 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

10.8 g McCormick Grill Mates Brown Sugar Bourbon Seasoning

unit Beef Stock Concentrate

Vegetable Oil

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.

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.

These, friends, are not your ordinary pork chops. In fact, our chefs gave ’em a steak-like treatment, transforming the everyday protein into something extraordinary. The tender chops are coated in steak spice, seared, then drizzled with a creamy shallot pan sauce. Like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and zesty green beans round everything out. Now all you need is someone to bring you a dessert menu!

Steakhouse Pork Chops with a Creamy Shallot Pan Sauce & Lemony Green Beans

unit Shallot

Pork Chops

Bold & Savory Steak Spice

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon.

• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast 20-25 minutes total.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and green beans are tender, 12-15 minutes more.

• While veggies roast, pat pork* dry with paper towels; season all over with salt, then coat with as much Steak Spice as will stick. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). • Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in sour cream. Season generously with pepper.

• Toss green beans with lemon zest. • Divide pork, potatoes, and green beans between plates. Spoon sauce over pork. Serve with lemon wedges on the side.

Crunchy chicken is always a recipe for success. Add tender green beans and buttery garlic bread to the mix, and you’ve got a winning dinner. The chicken’s swiped with a tangy-sweet honey Dijon dressing, then sprinkled with melty Monterey Jack and crispy fried onions. Once baked, the crust turns golden brown while the meat stays juicy and tender. Winner winner chicken dinner!

Oven-Ready Dijon Onion Crunch Chicken with Green Beans & Garlic Bread (trays included)

unit Oven-Ready Aluminum Trays

Honey Dijon Dressing

Monterey Jack Cheese

unit Crispy Fried Onions

Garlic Powder

unit Ciabatta Bread

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4 servings) in a small bowl and bring to room temperature. • Pat chicken* dry with paper towels and season all over with salt and pepper; place in 1 aluminum tray (divide chicken between 2 trays for 4). • Brush top of each chicken cutlet with ½ TBSP Honey Dijon Dressing (save the rest for serving). Sprinkle with Monterey Jack. Crush crispy onions in their package, then sprinkle on top of cheese, pressing to adhere. • Roast on middle rack until chicken is cooked through, 20-25 minutes. (You’ll add more to the oven after 5 minutes.)

• Meanwhile, wash and dry produce. • Add green beans to remaining tray; add 1 TBSP water and season with salt and pepper. (For 4 servings, divide green beans between remaining 2 trays; add 1 TBSP water per tray.) Cover completely with foil. • Once chicken has roasted 5 minutes, add green beans to top rack. Roast until tender, 15-20 minutes.

• When chicken is almost done, combine softened butter in bowl with garlic powder to taste. Season with salt and pepper. • Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.

• Carefully uncover green beans and drain any liquid; toss with 1 TBSP plain butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide chicken, green beans, and garlic bread between plates. Serve with remaining Honey Dijon Dressing on the side. Enjoy your meal worrying about any cleanup from cooking!

Chicken and melted cheese is always a recipe for success. Chicken and melted cheese plus a rich gravy, however, is the ultimate comfort trifecta. And since we’ve been feeling the late-winter blues lately, we’re looking for an extra warm and cozy meal. Seared chicken is topped with a umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s sour cream mashed potatoes and crispy-edged roasted carrots for maximum deliciousness (and for catching any extra sauce).

Cheesy Smothered Mushroom Chicken with Mashed Potatoes & Roasted Carrots

Button Mushrooms

• 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. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender, 25-30 minutes. • Meanwhile, dice potatoes into ½-inch pieces (peel first for a smoother texture). Place in a large 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 chicken* dry with paper towels and 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 plate.

• Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings) and half the sour cream (you’ll use the rest later). Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter and remaining sour cream. Season with salt and pepper.

• Heat pan with sauce over medium low; add chicken and spoon sauce over. Evenly top chicken with Monterey Jack. Cover pan until cheese has melted, 1-2 minutes. • Divide chicken, carrots, and potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with creamy mashed potatoes and lemony roasted green beans. To finish things off, the pork is drizzled with a life-affirming sauce chock full of bold flavors like ginger, rosemary, cranberry jam, and tangy mustard. We’re all about making dreams come true.

Cranberry Dijon Pork Tenderloin with Mashed Potatoes & Roasted Green Beans

Rosemary

Pork Tenderloin

thumb Ginger

Cranberry Jam

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick 1 tsp rosemary leaves from stems; mince leaves. Zest and quarter lemon.

• 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 with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm.

• While potatoes cook, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) Wipe out pan.

• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Toss green beans with lemon zest.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.

Limone is Italian for lemon, so you know this fish dish is going to have some vitamin-C-packing sour power. But that’s only the start of it: there are veggies and herbs and beautiful fillets, too. Bubbly Israeli couscous is toasted and simmered with a little butter. Then the salmon is dusted with our Italian seasoning and seared in the pan. But the real showstopper might be the zucchini ribbon salad, which is a pretty as it is delightfully refreshing (and fun to twirl around your fork).

Salmon Limone with Couscous, Italian Herbs & Zucchini Ribbon Salad

Roma Tomato

Israeli Couscous

Italian Seasoning

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid, if necessary. Cover pot and set aside.

While couscous cooks, pat salmon dry with paper towels. Season all over with Italian Seasoning, salt, and pepper. Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon skin sides down and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.

Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and quarter lemon. In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from half the lemon. Season with salt and pepper and toss to combine.

In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Fluff couscous with a fork; stir in scallion whites and remaining lemon zest. Season with salt and pepper.

Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges on the side.

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender, 25-30 minutes. • Meanwhile, dice potatoes into ½-inch pieces (peel first for a smoother texture). Place in a large 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.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter and remaining sour cream. Season with salt and pepper.

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 asparagus? 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 Purple Potatoes & Asparagus

Purple Potatoes

Asparagus

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Pick and finely chop fronds from dill. Quarter potatoes. (TIP: Cut any larger quarters into ½-inch pieces.) Trim and discard woody bottom ends from asparagus.

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

• Meanwhile, 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 chicken to a cutting board to rest.

• While chicken cooks, toss asparagus 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.

• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.

• Slice chicken crosswise. • Divide chicken, potatoes, and asparagus between plates. Drizzle sauce over everything. Garnish with any remaining chopped dill to taste and serve.

Fishing for a delicious, sea-faring meal? We’ve got just the thing. Here, spice-rubbed salmon fillets are seared until crisp-skinned and flaky, then drizzled with a lemony, buttery honey Dijon sauce. They’re paired with tender roasted potato wedges and zesty green beans for a meal that is as elegant as it is delicious.

Hey, Honey! Salmon with Potato Wedges & Zesty Green Beans

Fry Seasoning

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

• Once potatoes have roasted 10 minutes, remove sheet from oven. • Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on middle rack.) • Roast until veggies are browned and tender, 12-15 minutes more. • Toss roasted green beans with salt, pepper, and lemon zest to taste.

• Meanwhile, pat salmon* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon skin sides down and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer salmon to a plate. Wipe out pan.

• Add Honey Dijon Dressing, 2 TBSP water, and a squeeze of lemon juice to same pan over medium heat; simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.

• Divide salmon, potatoes, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Four ingredients, and ten minutes: That’s all you need to make this delicious dinner. (Seriously!) Chicken breast strips are browned, then simmered with spicy-sweet Thai chili sauce and mandarin orange juice until sticky. It’s all served over a salad that’s tossed with crunchy toppings and a nutty sesame dressing. Now that’s a dinner dream come true!

Sweet & Spicy Mandarin Chicken with Crunchy Sesame Salad

Chicken Breast Strips

unit Mandarin Orange

Sweet Thai Chili Sauce

Crunchy Sesame Salad Kit

• Wash and dry produce. • Halve mandarin. • Pat chicken* dry with paper towels and season all over with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-5 minutes (it’ll finish cooking in the next step).

• Add chili sauce and juice from mandarin to pan with chicken. Bring to a simmer and cook until sauce has thickened and chicken is glazed and cooked through, 2-3 minutes more. • Remove pan from heat and let cool slightly.

• Meanwhile, in a large bowl, toss salad with included dressing and crispy toppings. • Divide between bowls. Top with chicken and serve.

Our ranch steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. Still, we’re adding top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Crispy roasted potatoes and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity. Are you drooling yet? We’re pretty confident this steak dinner will more than meat your expectations.

Steak with Mushroom Cream Sauce plus Roasted Potatoes & Carrots

• Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side with a large drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.

• While veggies roast, heat a large drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. • Add garlic and scallion whites; cook until fragrant, 30 seconds. • Stir in ¼ cup water (1⁄3 cup for 4) and stock concentrate. • Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.

• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon sauce over steak. Garnish with scallion greens and serve.

We go nuts for just about any crispy chicken. But tonight’s nut-lovers paradise really shoots the top, featuring not one but TWO types of nuts that come together in the ultimate crunchy topping: we’re talking pecans and walnuts. To round off this Thanksgiving-inspired meal, our chef’s added a side of roasted Brussels Sprouts, sweet potato, and apple. Now that’s a meal to get nutty about.

Pecan & Walnut-Crusted Chicken with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple

unit Apple

unit Sweet Potato

Pecans

Walnuts

Sweet and Smoky BBQ Seasoning

Cooking Oil

• Adjust racks to top and middle positions (top, bottom, and middle racks for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces. Halve, core, and dice apple into ½-inch pieces. Finely chop pecans and walnuts (or crush in their bags with a heavy-bottomed pan or rolling pin).

• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss sweet potato and apple on empty side of sheet with a drizzle of oil, half the BBQ Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, use one sheet for Brussels sprouts and another sheet for sweet potato and apple.) • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4, roast Brussels sprouts on top rack; roast apple and sweet potato on bottom rack.)

• Meanwhile, in a small bowl, combine pecans, walnuts, a drizzle of oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. Place on a second baking sheet. Evenly spread half the Honey Dijon Dressing (save the rest for serving) onto tops of chicken. Mound with nut topping, pressing to adhere (no need to coat the undersides). • Bake on middle rack until golden and cooked through, 15-18 minutes.

• Divide chicken and roasted veggies and apple between plates. Serve with remaining Honey Dijon Dressing on the side for dipping.

Caesar is not just for salads anymore! In fact, that deliciously creamy, tantalizingly tangy dressing has finally found its rightful home—adorning crunchy coated chicken cutlets. Plus, we’ve ditched the lettuce and croutons for a surprising side that may just rock your world: crispy frico veggies. (Translation: tender roasted carrots and green beans topped with crispy baked Parmesan cheese.) After one bite, we know you’ll hail it a success.

Caesar Crunch Chicken with Parmesan Frico Roasted Veggies

Caesar Dressing

Panko Breadcrumbs

Parmesan Cheese

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. • Trim, peel, and halve carrots lengthwise; cut into green-bean-sized pieces.

• In a medium bowl, combine panko, half the Parmesan (you’ll use the rest later), 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (Be sure to measure the Italian Seasoning; we sent more.)

• Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of prepared baking sheet. • Evenly brush tops of chicken with a thin layer of Caesar dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, toss green beans and carrots on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and lightly browned, 15-20 minutes.

• Once chicken has roasted 10 minutes, remove sheet from oven. Evenly sprinkle remaining Parmesan into a 6-inch-wide circle on empty side of same sheet. (For 4 servings, sprinkle Parmesan into two 6-inch-wide circles.) • Return to middle rack until chicken is browned and cooked through and frico is golden brown, 6-10 minutes. TIP: Keep a close eye on frico to avoid burning. • Set chicken aside to rest. Let frico cool until crispy, then transfer to a papertowel-lined plate.

• Break frico into bite-size pieces; toss with green beans and carrots, then divide between plates with chicken. Drizzle remaining Caesar dressing over chicken (or serve on the side for dipping).

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 asparagus? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most show stopping sauce celebration you have experienced yet.

Creamy Dill Chicken with Roasted Potatoes & Asparagus

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

• Meanwhile, 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 chicken to a cutting board to rest. (Keep pan handy for step 5.)

• Meanwhile, heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. (Save the rest of the dill for serving.) • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.

• Slice chicken crosswise. • Divide chicken, potatoes, and asparagus between plates. Drizzle sauce over chicken. Garnish with any remaining chopped dill to taste and serve.

• Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.

• While veggies roast, heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve.

You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.

Figgy Balsamic Pork with Roasted Carrots & Thyme Broccoli

Broccoli Florets

Thyme

unit Yellow Onion

Balsamic Vinegar

Fig Jam

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve and peel onion; finely chop one half (whole onion for 4). Cut broccoli florets into bite-size pieces if necessary.

• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes. Roast carrots on one side of a baking sheet for 10 minutes. After carrots have roasted 10 minutes, add broccoli to empty side of same sheet; toss with a drizzle of oil, half the chopped thyme, salt, and pepper. Return sheet to oven and roast until browned and tender, 12-15 minutes.

• While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet.

• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer to a cutting board and let rest a few minutes, then thinly slice crosswise.

• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add chopped onion and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

To paraphrase Anthony Bourdain, a good bowl of pho will always make us happy. This iconic Vietnamese noodle soup has a heady broth, deep with beef flavor and fragrant with aromatics, that comes from simmering all day. It’s what inspired our riff with silky ribbons of zucchini and carrots in place of traditional rice noodles. Our shortcut version comes together in minutes instead of hours. Big, tender meatballs cook right in the pot, adding more beefy goodness to the broth—scented with ginger and lemongrass. Finish with a bright squeeze of lime juice and some chili flakes for a big bowl that’s as delicious as it is life affirming.

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