climate superstar

This week, a classic sandwich gets a veggie-centric twist, and we’ve gotta say—we don’t miss the beef at all. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. Then, they’re stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!

Mushroom & Mozzarella Hoagies with Dijon Mayo & Seasoned Potato Wedges

Cremini Mushrooms

unit Yellow Onion

unit Long Green Pepper

Potatoes

Fry Seasoning

Mayonnaise

Dijon Mustard

unit Demi Baguette

Bold & Savory Steak Spice

unit Mushroom Stock Concentrate

Mozzarella Cheese

Salt

Pepper

Olive Oil

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!).

• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium- high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• While veggies cook, in a small bowl, combine mayonnaise with mustard; season with salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Place, cut sides up, on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.

• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan.

• Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping.

Tonight’s chicken is all about the swoon-worthy pan sauce that’s made with apricot jam, citrusy ponzu, garlic, ginger, and butter. On the side, there’s jasmine rice and roasted broccoli. (Pssst—those sides would be equally delicious with the sauce.) This is one full meal we’re pretty sure you’ll want to whip up around the cluck.

Apricot Ponzu Chicken with Ginger Lime Rice & Roasted Broccoli

thumb Ginger

Garlic

unit Lime

Broccoli Florets

Jasmine Rice

Chicken Cutlets

unit Apricot Jam

Ponzu Sauce

Cooking Oil

Butter

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Cut broccoli florets into bite-size pieces if necessary. 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 (you’ll use the rest later); cook, stirring, until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a big 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 broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• While broccoli roasts, 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 pan used for chicken to medium heat. Add a drizzle of oil, garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add jam, ponzu, and ¼ cup water (1∕3 cup for 4 servings). Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 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 broccoli between plates. Drizzle pan sauce over chicken. Serve with any remaining lime wedges on the side.

Whether you’re plant powered or a major meat lover, you’re bound to love these crispy cauliflower tacos! Florets are coated in a zesty tempura batter, then fried until golden and crispy. And since taco bars are all about the toppings, you’ll serve ‘em up with cheesy corn esquites, cilantro-lime rice, pickled radishes and cabbage, and red pepper crema for drizzling. Here’s to setting the (taco) bar high!

Crispy Southwest Cauliflower Taco Bar with Pickled Veggies, Corn Esquites & Cilantro Lime Rice

unit Radishes

Cilantro

Cauliflower Florets

Corn Kernels

Red Cabbage & Carrot Mix

Smoky Red Pepper Crema

Southwest Spice Blend

Hot Sauce

Fajita Spice Blend

82 g Tempura Batter

Flour Tortillas

Monterey Jack Cheese

Sugar

• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter limes. Roughly chop cilantro. Cut cauliflower florets into bite-size pieces if necessary. Drain corn, then pat very dry with paper towels.

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, in a medium microwave-safe bowl, combine cabbage and carrot mix, radishes, juice from one lime (two limes for 4 servings), 1 tsp sugar (2 tsp for 4), a big pinch of salt, and pepper. Cover tightly with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a small bowl, combine smoky red pepper crema, half the mayonnaise, 1⁄4 tsp Southwest Spice (1⁄2 tsp for 4), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn starts to pop, cover pan and shake to toss.) Turn off heat; transfer to a second medium bowl. Wipe out pan. • Add hot sauce, half the cilantro, half the lime zest, remaining mayonnaise, 1⁄2 tsp Fajita Spice (you’ll use the rest later), 1⁄4 tsp sugar, and a squeeze of lime juice to bowl with corn. (Use 1 tsp Fajita Spice and 1⁄2 tsp sugar for 4 servings.) Stir to combine; season with salt and pepper.

• In a third medium bowl (large bowl for 4 servings), whisk together tempura mix, remaining Southwest Spice, remaining Fajita Spice, 1⁄3 cup cold water (2⁄3 cup for 4), and a pinch of salt and pepper. TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency. • Stir cauliflower into batter until fully coated.

• Heat 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, use tongs to add coated cauliflower to pan in an even layer. (TIP: Don’t crowd the pan!) Cook until golden brown and crisp, 2-3 minutes per side. TIP: Lower heat to medium if cauliflower begins to brown too quickly. • Using a slotted spoon, transfer cauliflower to a paper- towel-lined plate. Season with salt.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Fluff rice with a fork; stir in remaining cilantro, remaining lime zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice. Season with salt and pepper. TIP: The rice is delicious as a side dish or taco filler! • Add Monterey Jack to bowl with corn esquites; toss to combine. • Serve cauliflower, corn esquites, rice, tortillas, red pepper crema, and remaining lime wedges in separate bowls or plates for a build-your-own taco bar!

This lunch is (quite literally) gold! A mix of sour cream, mayo, and curry spices coat chicken and golden raisins in creamy, golden-hued flavor. The chicken salad is then stuffed inside steamy tortillas and topped with shredded carrots for even more crunch and color. Glorious texture, rich flavors, brilliant hues—yep, that’s a solid (gold) wrap!

Curried Chicken Salad Wraps with Golden Raisins & Shredded Carrots

unit Scallions

Lemon

Fully Cooked Chicken Breasts

Golden Raisins

Shredded Carrots

Sour Cream

Curry Powder

unit Flour Tortillas

Kosher Salt

• Trim and thinly slice scallions, separating whites from greens. Halve lemon. Finely dice chicken.

• In a medium bowl, combine raisins, scallion whites, and juice from half the lemon.

• In a second medium bowl, toss carrots with a drizzle of olive oil and a pinch of salt and pepper.

• To bowl with raisin mixture, add sour cream, mayonnaise, 1 1⁄4 tsp curry powder (2 tsp for 4 servings), and 1⁄2 tsp sugar (3⁄4 tsp for 4); stir to combine. Stir in chicken and scallion greens. Taste and season with salt and pepper. TIP: Add more curry powder if you like a stronger flavor!

• Place tortillas on a clean work surface. Spread chicken salad on the bottom third of each tortilla, leaving a 1-inch border on both sides. Top with as many carrots as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates. Serve with any remaining carrots on the side.

Curry, cauliflower, and chicken—the three keys to dinner success! Roasted cauliflower gets its golden hue and savory-sweetness from curry powder, while a za’atar-spiced bulgur base adds herby flavor with a hint of citrus. Dried cranberries sweeten the deal and everything’s topped with juicy chicken and a cool drizzle of yogurt. If you're aiming for a dinner victory, just remember the three C’s!

Curried Cauliflower Chicken Bowls with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt

Bulgur Wheat

Za'atar Spice

Chicken Breast Strips

Cranberries

Yogurt

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince garlic.

• In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until evenly coated. • Spread cauliflower out on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes.

• While cauliflower roasts, heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until softened and fragrant, 1-2 minutes. • Add bulgur, 1 cup water, 1⁄4 of the Za’atar Spice (add more if you like; save a bit for serving!), and 1⁄2 tsp salt. (For 4 servings, use 2 cups water, half the Za’atar Spice, and 3⁄4 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

• While bulgur cooks, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer; cook until browned and cooked through, 4-6 minutes. • Keep covered off heat until ready to serve.

• Drain any excess water from bulgur; stir in cranberries. Taste and season with salt and pepper.

• Divide bulgur between bowls and top with chicken and cauliflower in separate sections. Drizzle with yogurt and garnish with scallion greens. Sprinkle with a pinch of remaining Za’atar Spice and serve.

If you're a fan of breakfast for dinner, you can't pass up huevos rancheros, the classic Mexican breakfast featuring sunny-side up eggs with a spicy tomato sauce over toasty tortillas. Our version swaps tortillas for black beans and rice, then everything is piled in a hearty bowl with fried eggs, fresh salsa, and a creamy enchilada sauce. It's so good, you might just want it for breakfast, too!

Huevos Rancheros Rice & Bean Bowls with Salsa Fresca & Creamy Enchilada Sauce

Roma Tomato

Black Beans

Enchilada Sauce

unit Eggs

• In a small pot, combine rice, 3⁄4 cup water, 1 tsp Southwest Spice Blend (you’ll use the rest later), and a big pinch of salt (for 4 servings, use a medium pot, 1 1⁄2 cups water, and 2 tsp Southwest Spice Blend). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Remove from heat; cover to keep warm.

• While rice cooks, wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Peel and mince or grate garlic. Drain beans.

• In a small bowl, combine tomato, scallion greens, lime zest, juice from half the lime, and a pinch of garlic. Season with salt and pepper. • In a separate small microwave-safe bowl, combine sour cream with ¼ of the enchilada sauce. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add scallion whites, remaining garlic, and remaining Southwest Spice Blend. Cook, stirring, until fragrant, 30 seconds. • Add beans and remaining enchilada sauce. Cook, stirring, until liquid has absorbed, 3-5 minutes (5-7 minutes for 4 servings). Season with salt and pepper.

• Once rice is finished cooking, stir in beans and a squeeze of lime juice. Season with salt and pepper. Wash out pan. • Heat a drizzle of oil in pan used for beans over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference (work in batches if necessary). Season with salt and pepper.

• Cover bowl with sauce tightly with plastic wrap; microwave until warmed through, 30-45 seconds. • Divide rice and beans between bowls; top with eggs, salsa, and sauce. Serve with any remaining lime wedges on the side.

This Italian-style turnover has everything! Garlicky mushrooms and spinach are sprinkled with Parmesan, then wrapped up in a buttery pizza dough with a blanket of mozzarella. While the outside turns golden and crispy in the oven, fillings melt and meld to form a soft and savory center. Finally, the cheesy stuffed treasures are sliced and dunked in a marinara for an umami punch. Holy stromboli!

Cheesy Spinach & Mushroom Stromboli with Marinara Sauce

Button Mushrooms

Spinach

Italian Seasoning

Thin Crust Pizza Dough

Parmesan Cheese

Marinara Sauce

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Add another drizzle of oil, then stir in spinach (you may need to add spinach in batches). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. • Add garlic and half the Italian Seasoning (all for 4 servings). Cook, stirring, until spinach is wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. • Transfer veggies to a medium bowl; let cool slightly.

• While veggies cool, place 1⁄2 TBSP butter (1 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until butter has melted, 30 seconds. • Remove pizza dough from tube and unroll onto a lightly oiled baking sheet. Slice in half at perforation and use your hands to stretch each piece into a 6-by-8-inch rectangle. (For 4, fully assemble the first two stromboli before starting on the second two so they all fit on the same baking sheet.)

• Spread mozzarella evenly across each piece of dough, leaving a 1⁄2-inch border around edges. Top with veggies (draining first if needed) and Parmesan. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange logs on sheet, seam sides down; pinch ends to close and tuck under each log. • Brush stromboli with melted butter; lightly season with salt and pepper. Wash out bowl. • Bake until deep golden brown and crisp, 14-16 minutes.

• When stromboli are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.

• Transfer stromboli to a cutting board; slice crosswise into quarters. • Divide between plates. Serve with warm marinara on the side for dipping.

Our chefs came up with the perfect filling for fresh, crisp romaine leaves: Sautéed ground turkey and bell pepper simmered in a chili-soy sauce, candied peanuts for another layer of crunch, and cilantro for even more green freshness. Get ready to be wowed by the wrap.

One-Pan Sweet Chili Turkey Lettuce Wraps with Bell Pepper & Candied Peanuts

Turkey

unit Baby Romaine Lettuce

Sweet Soy Glaze

Sweet Thai Chili Sauce

unit Bell Pepper

Peanuts

• Wash and dry produce. • Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Trim and discard root end from lettuce; separate leaves. Quarter lime. Finely chop cilantro.

• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and cook until turkey is cooked through, 2-4 minutes more. • Return veggies to pan. Stir in sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes. • Remove from heat and stir in a squeeze of lime juice to taste.

• Divide lettuce leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with remaining lime wedges on the side. TIP: Alternatively, serve turkey mixture, candied peanuts, and cilantro in separate bowls and let everyone assemble their own wraps!

Think a rich, creamy risotto is something you can only enjoy at fancy restaurants? Think again! This version couldn’t be easier to whip up in your own kitchen. Just toast your rice in garlicky butter, then simmer with stock until the rice is perfectly al dente and creamy. Top it off with tomatoes, crispy mushrooms, and a generous dollop of garlic herb butter, then garnish with chives and Parmesan for a seriously impressive dinner.

Mushroom & Chive Risotto swirled with Garlic Herb Butter

unit Veggie Stock Concentrate

Arborio Rice

Grape Tomatoes

Chives

Garlic Herb Butter

Chili Flakes

• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

• Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.

• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save the remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired.

• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

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