cook together

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh herbs come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things... well, over the top!

Sun-Dried Tomato Spaghetti with Fresh Herbs, Almonds & Parmesan

Sun-Dried Tomatoes

Garlic

unit Green Herb Blend

Grape Tomatoes

Spaghetti

Sliced Almonds

unit Veggie Stock Concentrate

Cream Cheese

Parmesan Cheese

Olive Oil

Butter

Salt

Pepper

• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1/3 cup pasta cooking water (½ cup for 4 servings), then drain.

• While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.

• Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. • Stir in stock concentrate and 1/3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. • Reduce heat to low and whisk in cream cheese until fully incorporated.

• Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Stir in half the chopped parsley and half the chives. Season with salt and pepper. Turn off heat.

• Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining chopped parsley, and remaining chives. Serve.

Fishing for a square meal that’s bursting with flavor? We’ve got just the thing! For the main event, there’s crispy, smoked-paprika-rubbed barramundi fillets drizzled with a lemony, scallion-studded brown butter sauce. On the side, there’s roasted broccoli and sour cream mashed potatoes. It’s never been more hip to be square.

Smoky Barramundi with Brown Butter plus Mashed Potatoes & Roasted Broccoli

Yukon Gold Potatoes

Lemon

Barramundi

Sour Cream

unit Scallions

Broccoli Florets

Smoked Paprika

Cooking Oil

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. 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, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 15-20 minutes.

• While broccoli roasts, pat barramundi* dry with paper towels. Rub each fillet with a drizzle of oil. Season generously all over with salt and pepper, then rub paprika into flesh sides. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add barramundi, skin sides down; cook until skin is crispy, 3 minutes. Turn off heat. • Transfer barramundi, skin sides down, to a second lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes.

• Meanwhile, heat pan used for barramundi over medium heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, 2-3 minutes. • Turn off heat and add a big squeeze of lemon juice. Stir in lemon zest; season with salt and pepper.

• Divide mashed potatoes, barramundi, and broccoli between plates. Top potatoes and barramundi with brown butter and sprinkle with scallion greens. (TIP: If brown butter is done before the rest of the meal, reheat over low heat, stirring, for 1 minute.) Serve with remaining lemon wedges on the side.

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.

Creamy Dreamy Mushroom Cavatappi with Scallions & Parmesan

Scallions

Button Mushrooms

Cavatappi Pasta

Flour

Milk

Garlic Herb Butter

Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and ⅓ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

Stir cream cheese into pan with sauce until melted and combined. Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

No matter the weather, we firmly believe that there’s nothing better than homey, comforting classics that warm you from the inside out. If you wholeheartedly agree, look no further! Enter: our chefs’ ode to the classic shepherd’s pie. The base is a rich, tomatoey beef filling chock-full of fresh veggies and herbs. On top, swoops of creamy, thyme-flecked mashed potatoes are sprinkled with sharp white cheddar, then broiled to create an irresistibly cheesy crust. It all bakes up in one dish, making it easy as... well, you know!

Pub-Style Shepherd’s Pie with White Cheddar & Thyme Mashed Potatoes

Celery

Thyme

Tomatoes

White Cheddar Cheese

Carrot

unit Yellow Onion

Garlic Powder

Ground Beef

unit Beef Stock Concentrate

Heat broiler to high. Wash and dry produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion.

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. Drain and return potatoes to pot. Mash potatoes with sour cream, 2 TBSP butter (3 TBSP for 4 servings), and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.

While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (for 4 servings, use a large, preferably ovenproof, pan) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.

Add beef* to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add flour; cook, stirring, until thoroughly combined, 1 minute.

Add half the crushed tomatoes (all for 4 servings) and ½ cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Serve directly from pan.

Impress your dinner companions with this homemade version of an Italian restaurant favorite. Shrimp is sautéed until tender, then tossed with al dente spaghetti and crispy roasted broccoli. Of course, it wouldn’t be shrimp scampi without plenty of cheese and butter—here, we whip up a homemade garlic butter to form the base for an easy yet wow-worthy sauce with Parmesan and lemon juice. Add a sprinkle of chili flakes for heat, then all that’s left to do is pour the vino. Buon appetito!

Garlic Butter Shrimp Scampi over Spaghetti with Roasted Broccoli

Chili Flakes

unit Seafood Stock Concentrate

Shrimp

• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

• Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and crispy, 12-15 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a small pinch of chili flakes if desired. Mash to combine. Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper. • Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.

• To pan with shrimp, add stock concentrate, drained spaghetti, broccoli, garlic butter, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings). Toss until everything is combined and coated in buttery sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper. • Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

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’ve experienced yet.

Creamy Dill Chicken with Roasted Potatoes & Asparagus

Dill

Chicken Cutlets

Asparagus

unit Chicken Stock Concentrate

Dijon Mustard

Kosher Salt

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. 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 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. (Keep pan handy for step 5.)

• 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.

• 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 a bit of the chopped 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, until melted and combined. 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 pan sauce over chicken. Garnish with any remaining chopped dill to taste and serve.

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 went all out by coating cutlets in Italian herbs, then searing for an eye-catching crust and roasting with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then spooned with a warm balsamic tomato topping that’s laced with fresh parsley and chives. You’d be chicken not to try it.

Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti

Roma Tomato

Green Herb Blend

Italian Seasoning

½ Mozzarella Cheese

Balsamic Vinegar

Sugar

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.

• Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). • Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.

• While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over low heat. Stir in garlic; cook until fragrant, 30 seconds. • Add drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Toss to thoroughly combine. • Season generously with salt and pepper.

• Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super quickly and brings a tour de force of tangy, sweet, and savory flavors that even the pickiest of eaters will love. Sounds like a win-win to us.

Sizzling Hoisin Shrimp with Ginger Scallion Rice & Roasted Green Beans

thumb Ginger

unit Lime

Jasmine Rice

Hoisin Sauce

Green Beans

Sesame Seeds

• Adjust rack to top position and
preheat oven to 425 degrees. Wash
and dry produce.
• Trim and thinly slice scallions,
separating whites from greens. Peel
and mince or grate ginger. Peel and
mince garlic. Quarter lime.

• Melt 1 TBSP butter in a small pot over
medium-high heat. Add scallion
whites and half the ginger; cook until
fragrant, 1 minute.

• Add rice, ¾ cup water (1½ cups for
4 servings), and a big pinch of salt
to pot with aromatics. 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, rinse shrimp* in cold
water and pat dry with paper towels.
Toss in a medium bowl with garlic,
half the hoisin (all the hoisin for
4 servings), and remaining ginger.
Season with salt and pepper.
• Set shrimp aside to marinate for at
least 5 minutes.

• Meanwhile, trim green beans if
necessary; toss on a baking sheet with
a drizzle of oil and a pinch of salt
and pepper.
• Roast on top rack, tossing halfway
through, until browned and slightly
crisp, 12-15 minutes.

• Heat a drizzle of oil in a large pan
over medium-high heat. Add
marinated shrimp and cook, stirring,
until shrimp are opaque and cooked
through, 3-4 minutes.
• Divide rice between plates; top with
green beans and shrimp. Sprinkle with
scallion greens and as many sesame
seeds as you like. Serve with lime
wedges on the side.

Consider plain chicken a thing of the past. In this recipe, the cutlets get gussied up thanks to a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast them alongside the lemony carrots on the same baking sheet—once they’re in the oven, the only thing left to do is boil the pearl couscous and toss it with the garlicky butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?

Crispy Parmesan Chicken with Garlic Scallion Couscous & Lemony Roasted Carrots

Carrots

Panko Breadcrumbs

Hot Smoked Paprika

Israeli Couscous

• Adjust rack to middle position (middle
and top positions for 4 servings) and
preheat oven to 425 degrees. Bring a
medium pot of salted water to a boil.
Wash and dry produce.
• Trim, peel, and halve carrots lengthwise;
cut crosswise into 2-inch-long pieces.
Trim and thinly slice scallions, separating
whites from greens. Peel and mince or
grate garlic. Zest and quarter lemon.

• In a small bowl, combine panko,
Parmesan, paprika, a large drizzle
of olive oil, and a pinch of salt
and pepper.
• Pat chicken* dry with paper towels;
season all over with salt and pepper.
Place on one side of a baking sheet
(for 4 servings, spread out across
entire sheet).
• Spread tops of chicken with sour cream.
Mound with panko mixture, pressing to
adhere (no need to coat the undersides).

• Toss carrots on opposite side of sheet
from chicken with a large drizzle of olive
oil, salt, and pepper. (For 4 servings, toss
carrots on a second sheet.)
• Roast on middle rack until chicken is
cooked through and carrots are browned
and tender, 15-20 minutes. (For 4, roast
chicken on middle rack and carrots on
top rack.)
• Transfer chicken to a plate to rest.
TIP: If carrots are done before chicken,
remove from sheet and continue
roasting chicken.

• While chicken and carrots roast, add
couscous to boiling water. Cook until
tender, 6-8 minutes. Drain thoroughly.
• Melt 2 TBSP butter (3 TBSP for
4 servings) in empty pot over medium
heat. Add scallion whites and garlic;
cook until softened, 1 minute.
• Return cooked couscous to pot and stir
until coated. Taste and season with salt
and pepper. Turn off heat.

• Once carrots are done roasting, carefully
toss with lemon zest and a squeeze of
lemon juice to taste.

• Divide chicken, carrots, and couscous
between plates. Garnish chicken
with scallion greens. Serve with any
remaining lemon wedges on the side.

Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce. It’s hearty, yet light, and guaranteed to put a smile on any pasta-lover’s face.

Italian Chicken over Lemony Spaghetti with Zucchini & Chili Flakes

unit Zucchini

• Bring a large pot of salted water to a
boil. Wash and dry produce.
• Trim and quarter zucchini lengthwise;
cut crosswise into ½-inch-thick pieces.
Peel and mince garlic. Zest and
quarter lemon.

• Once water is boiling, add spaghetti
to pot. Cook, stirring occasionally, until
al dente, 9-11 minutes.
• Reserve 1 cup pasta cooking water,
then drain. (Keep empty pot handy
for step 5.)

• While pasta cooks, heat a drizzle of
olive oil in a large, preferably nonstick,
pan over medium-high heat. Add
zucchini; cook, stirring occasionally,
until browned and softened,
4-6 minutes. Season with salt
and pepper.
• Turn off heat; transfer to a plate. Wipe
out pan.

• Meanwhile, pat chicken* dry with
paper towels and season all over with
Italian Seasoning, salt, and pepper.
• Once zucchini is 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; transfer to a cutting
board to rest.
• Once cool enough to handle, slice
chicken crosswise.

• Heat a drizzle of olive oil in pot used
for spaghetti over medium-high heat.
Add garlic, half the lemon zest, and
a pinch of chili flakes. Cook, stirring,
until fragrant, 20-30 seconds.
• Stir in ½ cup reserved pasta cooking
water (¾ cup for 4 servings), stock
concentrate, and juice from two
lemon wedges (four wedges for 4).
Simmer until thickened, 1-2 minutes.
Turn off heat.

• Add drained spaghetti, zucchini, sour
cream, and 1 TBSP butter (2 TBSP
for 4 servings) to pot with sauce; toss
to coat.
• Add half the Parmesan and season
with salt and pepper. TIP: If needed,
stir in more reserved pasta cooking
water a splash at a time until spaghetti
is coated in a creamy sauce.
• Divide pasta between bowls. Top with
chicken, remaining Parmesan,
remaining lemon zest, and a pinch of
chili flakes if desired. Serve with any
remaining lemon wedges on the side.

• Bring a medium pot of salted water to
a boil. Wash and dry produce.
• Trim and slice mushrooms into
¼-inch-thick pieces. Trim and thinly
slice scallions, separating whites
from greens.

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

• Once water is boiling, add cavatappi
to pot. Cook, stirring occasionally, until
al dente, 9-11 minutes.
• Reserve 1 cup pasta cooking water,
then drain.

• While pasta cooks, melt 2 TBSP plain
butter (4 TBSP for 4 servings) in pan
used for mushrooms over medium-high
heat. Add scallion whites and cook
until just softened, 1 minute.
• Add flour and cook, stirring, until
lightly browned, 1-2 minutes.
• Whisk in milk and 1⁄3 cup reserved
pasta cooking water (½ cup for 4),
breaking up any flour clumps. Simmer
until slightly thickened, 3-4 minutes.

• Stir cream cheese into pan with sauce
until melted and combined.
• Stir in mushrooms, drained cavatappi,
and garlic herb butter. Season with
salt and pepper. TIP: If needed, stir in
more reserved cooking water a splash
at a time until pasta is coated in a
creamy sauce.

• Divide pasta between bowls and
sprinkle with Parmesan and scallion
greens. Serve.

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