easy cleanup

Forget takeout: the path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous sweet chili sauce, and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of fluffy rice. The results? A symphony of flavors and textures so delicious, you might just lick the plate.

Sweet Chili Pork Bowls with Bell Pepper & Peanuts

unit Bell Pepper

unit Yellow Onion

Cilantro

unit Lime

Jasmine Rice

Peanuts

Pork

Sweet Soy Glaze

Sweet Thai Chili Sauce

Vegetable Oil

Sugar

Butter

Salt

Pepper

Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Mince cilantro.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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, 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 often, 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 same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.

Add another drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

One-Pot Lemon Herb Chicken and Rice

chicken breast

unsalted butter

garlic powder

lemon pepper

Italian seasoning

red pepper (optional)

salt and pepper

rice

chicken broth

juice of 1 small lemon

Preheat oven to 350˚ F (176 ˚C).

Season both sides of each chicken breast with garlic powder, lemon pepper, Italian seasoning, crushed red pepper, salt and pepper.

In a large oven proof pot, heat butter on medium high heat. Place chicken in pot and cook for 5-minutes on each side. Remove chicken from pot and set aside. (The chicken will not be fully cooked at this point, but it will finish cooking in the oven.)

While chicken rests, add the uncooked rice to the pot along with the chicken broth, lemon juice and Italian seasoning. Turn burner up to high. Bring pot up to rolling boil.

Add the chicken back to the pot with the rice. Cover. Cook in preheated oven for 25 minutes. Serve plated with a lemon wedge and sage or parsley for garnish.

One type of cuisine found in nearly every part of the world? The sandwich! Our take on the Vietnamese banh mi combines textures and sweet and savory flavors between two slices of bread: The split baguette is filled with a sweet soy-glazed steak, fresh cucumber, sesame slaw, cilantro and as much chili mayo as you like. You're soy going to love it.

One-Pan Soy-Glazed Steak Banh Mi with Sesame Slaw & Chili Mayo

unit Persian Cucumber

Shredded Red Cabbage

Shredded Carrots

Sesame Dressing

Mayonnaise

Diced Steak

unit Demi Baguette

Cooking Oil

• Wash and dry all produce. Trim and thinly slice cucumber crosswise on a diagonal. • In a large bowl, combine cabbage, carrots, and sesame dressing. Taste and season with salt, pepper, and a pinch of sugar if desired. • In a small bowl, combine mayonnaise with chili sauce to taste.

• Pat diced steak* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook until browned and cooked to desired doneness, 2-3 minutes. • Stir in sweet soy glaze and cook until steak is coated, 1-2 minutes. Turn off heat.

• While steak cooks, halve and toast baguettes. • Divide cucumbers between bottom halves of baguettes. Top with saucy steak and a bit of sesame slaw (save the rest for serving on the side). Tear cilantro leaves from leaves; sprinkle leaves over slaw. Spread chili mayo on top buns and close sandwiches.

• Divide banh mi between plates. Serve with remaining slaw on the side. TIP: It’s okay if the sandwiches are a bit messy—just bring some extra napkins to the table!

This week, we’re serving a hearty, flavorful black bean soup that’s ready in just 20 minutes—and it all cooks up in one pot, making cleanup a breeze! The beans are simmered in a richly-spiced broth with diced tomatoes, veggie stock, onion, tomato paste, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—scallions, cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.

One-Pot Mexicali Black Bean Soup with the Works

unit Scallions

Black Beans

Roma Tomato

Southwest Spice Blend

Tomato Paste

unit Tex-Mex Paste

unit Veggie Stock Concentrate

Cheddar Cheese

Blue Corn Tortilla Chips

Smoky Red Pepper Crema

• Wash and dry all produce. • Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain beans over a small bowl, reserving liquid.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice; stir until fragrant, 30 seconds. • Stir in diced tomato, tomato paste, and Tex-Mex paste until slightly darkened in color, 1 minute.

• Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer— or vice versa, if you prefer a thinner broth! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.

• Crush a few tortilla chips. • Divide soup between bowls and top with scallion greens, cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.

Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced chicken, strips of poblano, and sliced onion, all tossed on a baking sheet and roasted until tender and lightly charred. The joyous jumble is then piled into steamy flour tortillas along with fresh salsa, a drizzle of lime crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate!

Sheet Pan Chicken & Poblano Fajitas with Pico de Gallo, Monterey Jack & Lime Crema

Chicken Cutlets

unit Long Green Pepper

Fajita Spice Blend

Flour Tortillas

Monterey Jack Cheese

Sour Cream

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips.

• Toss sliced onion and green pepper on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• While veggies roast, pat chicken* dry with paper towels. Season all over with Fajita Spice, salt, and pepper. Drizzle with oil and rub to evenly coat.

• Once veggies have roasted 5 minutes, remove baking sheet from oven. Carefully add chicken to empty side. • Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. • Transfer chicken to a cutting board; let rest at least 5 minutes.

• Meanwhile, dice tomato. Roughly chop cilantro. Zest and quarter lime. • In a small bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine sour cream with lime zest and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Thinly slice chicken crosswise. • Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, Monterey Jack, and lime crema. Serve with remaining lime wedges on the side. TIP: Serve chicken, veggies, pico de gallo, Monterey Jack, lime crema, and lime wedges in separate bowls or plates for a build-your-own fajita bar!

Coconut curry is one of those comforting flavors we can’t live without. Our chefs indulged that craving, and this one dresses up ramen noodles and a slurry of veggies, including bell pepper and mushrooms. We wouldn’t leave you without a little crunch on your stir fry, either: sweet and savory peanuts. We’re pretty sure this is one veggie noodle dish you’ll go nuts about.

One-Pot Spicy Coconut Curry Stir-Fry with Cilantro & Peanuts

Button Mushrooms

Garlic

Ramen Noodles

Coconut Milk

unit Veggie Pho Stock Concentrate

Curry Powder

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms. Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.

• Once water is boiling, add ¾ of the ramen noodles (save the rest for another use) to pot. Cook until tender, 1-2 minutes. • Reserve ½ cup cooking liquid, then drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil; set aside. Keep empty pot handy for the next step.

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with ¼ teaspoon salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

• Add another drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook stirring, until fragrant, 30 seconds. • Stir in half the coconut milk (all for 4 servings), half the curry powder (all for 4), chili sauce, and stock concentrate.

• Add drained noodles, and ¼ tsp sugar (½ tsp for 4). If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. • Remove from heat; stir in juice from half the lime.

• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chilies, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet chicken is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo. Taco ’bout an epic dinner!

One-Pan Banh-Mi-Style Chicken Tacos with Pickled Cucumber & Sriracha Mayo

Chicken Breast Strips

Rice Wine Vinegar

Sriracha

• Wash and dry produce. • Halve lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro. • Pat chicken* dry with paper towels.

• In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. • Stir in cucumber. Set aside to quick-pickle.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; cook, stirring, until just tender, 1 minute. Season with salt and pepper. • Turn off heat; transfer to a plate.

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

• In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with saucy chicken, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut remaining lime half into wedges and serve on the side.

No matter the weather or season, soup is one major way to our hearts. In tonight’s dinner, our chefs take on classic Thai Coconut Soup by combining turkey, bell pepper, sweet potato, and coconut milk in one big pot. The result is a meal with long-simmered flavor in just 30 minutes. Add as much chili sauce as you like to bring up the heat factor, and you’ve got one heart-warming meal.

One-Pot Thai Coconut Curry Turkey Soup with Sweet Potato, Bell Pepper, Ginger & Garlic

Turkey

unit Chicken Stock Concentrate

unit Sweet Potato

thumb Ginger

Cornstarch

• Wash and dry all produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Peel sweet potato if desired, then dice into ½-inch pieces. Peel and grate or mince garlic and ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. • Place cornstarch and 1 TBSP water (2 TBSP for 4 servings) in a small bowl. Stir to combine.

• Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Transfer to a plate.

• Heat another drizzle of oil in same pot over medium-high heat. Add garlic, ginger, and scallion whites. Cook, stirring, until fragrant, 1-2 minutes.

• Add turkey* to pot with aromatics. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, ¼ tsp salt (½ tsp for 4 servings), and pepper.

• Thoroughly shake coconut milk in container before opening. • Transfer veggies to pot with turkey mixture. (TIP: If cornstarch in slurry has settled, give it another stir now.) Stir in stock concentrates, cornstarch slurry, coconut milk, chili sauce, 1½ cups water (3 cups for 4 servings), and 1 TBSP sugar (2 TBSP for 4). Bring to a boil, then reduce to a low simmer. Cook until flavors meld and sweet potato is tender, 4-5 minutes. TIP: If soup seems too thick, add more water a splash at a time as needed.

• Stir juice from 2 lime wedges (4 wedges for 4 servings) into soup. Season with salt and pepper to taste. • Divide between bowls. Garnish with scallion greens and lime zest to taste. Serve with any remaining lime wedges on the side.

Cheesy, crispy, and stuffed with delectable delights, quesadillas are one of our all-time favorite easy dinners. In fact, if left to our own devices, we could probably eat them every night of the week (and may have done so once or twice). Here, tortillas are layered with not one, but TWO types of cheese, plus zesty spiced steak and sautéed green pepper. They toast up in the pan until gooey on the inside and golden outside—the perfect pairing for a dollop of smoky red pepper crema and a dash of hot sauce. Try to top that!

One-Pan Steak & Green Pepper Quesadillas with Hot Sauce & Smoky Red Pepper Crema

Pepper Jack Cheese

unit Flour Tortillas

Mexican Cheese Blend

Hot Sauce

• Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat steak* dry with paper towels.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.

• Add steak to pan; season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.

• Place tortillas on a clean work surface. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.

• Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. (For 4 servings, you may need to work in batches.)

• Cut quesadillas into thirds and divide between plates. Top with smoky red pepper crema and hot sauce to taste. Serve.

Whether there’s a game on or not, we’re always on Team Melty Hot Subs. These sandwiches are made super easy with Italian chicken sausage, which already comes flecked with spices and packed with flavor. It’s cooked with bell peppers in a garlicky tomato sauce that gets a tangy boost from balsamic vinegar. Pile the filling into cute and crusty demi baguettes, then let a blanket of mozz melt over the subs. While they’re in the oven, prepare a quick salad to round out the meal. Just make sure your hands are sauce-free to receive all the high-fives for a winning dish.

Gametime Chicken Sausage & Pepper Subs with Mixed Green Salad & Balsamic Vinaigrette

unit Green Bell Pepper

Garlic Powder

Italian Chicken Sausage Mix

Balsamic Vinegar

Mozzarella Cheese

Mixed Greens

Olive Oil

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (Be sure to measure the garlic powder; you’ll use the rest in the next step.)

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and bell pepper; cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. • Stir in tomato paste, half the vinegar (you’ll use the rest later), ½ cup water (1 cup water for 4 servings), and remaining garlic powder. Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.

• Halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place cut sides up on a baking sheet. (TIP: Line sheet with foil first for easier cleanup.) Toast on middle rack until bread is golden, 3-4 minutes. • Carefully spoon sausage and pepper mixture onto bottom halves; top with mozzarella. Return to middle rack until cheese melts, 2-3 minutes more.

• In a large bowl, toss mixed greens with remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. • Divide salad and sandwiches between plates and serve.

These quesadillas are big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with chicken breast strips, which are sautéed with scallions and Southwest spices to make the zesty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then pan-toasted to achieve perfectly golden, gooey results. Each quesadilla is paired with smoky red pepper crema for dipping. A good thing just got a whole lot better.

One-Pan Easy Cheesy Chicken Quesadillas with Smoky Red Pepper Crema

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is browned and cooked through and scallions are slightly softened, 4-6 minutes. Season with salt and pepper. • Turn off heat; remove from pan and set aside. Wash out pan.

• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.

• Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens. Serve with smoky red pepper crema on the side.

This week, we’re serving a hearty, flavorful black bean soup that’s ready in just 20 minutes—and it all cooks up in one pot, making cleanup a breeze! The beans are simmered in a richly-spiced broth with mushroom stock, onion, tomato paste, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—white cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.

unit Mushroom Stock Concentrate

White Cheddar Cheese

Wash and dry produce. Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.

Heat a large drizzle of oil in a large pot over medium-high heat. Add onion. Cook, stirring, until softened, 3-4 minutes. Add Southwest Spice; cook, stirring, until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.

Crush a few tortilla chips. Divide soup between bowls and top with white cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.

Get ready for a flavor explosion, courtesy of tonight’s riff on a classic chili verde. Upgrading the usual green chile and tomatillo stew, our chefs added Southwest-spiced turkey and hearty cannellini beans to the mix. They topped it all off with a dollop of sour cream and green salsa, because everything about your chili verde should be both slurpable and dippable. Prepare yourself for a big ol’ spoonful of deliciousness.

One-Pot Turkey & White Bean Chili Verde with Sour Cream

Cannellini Beans

unit Jalapeño

Flour

Green Salsa

• Wash and dry produce. • Halve, peel, and dice onion. Peel and mince garlic. Mince jalapeño, removing ribs and seeds for less heat. • Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and garlic. Add jalapeño to taste. Cook, stirring occasionally, until softened, 5-7 minutes.

• Once aromatics are softened, add turkey* and Southwest Spice to same pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. • Add flour and stir to combine.

• Stir stock concentrates, half the salsa (save the rest for serving), 1 cup water (2 cups for 4 servings), salt, and pepper into same pot. Bring to a boil, then reduce heat to medium. Simmer until thickened, 7 minutes. • Stir in beans and their liquid. Simmer until flavors have combined, 3-4 minutes more.

• Taste and season turkey chili with salt and pepper. • Divide between bowls. Top with sour cream and remaining salsa. 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.

One-Pot Pho-Style Beef Meatball Soup with Veggie Noodles & Spiced Broth

unit Zucchini

Carrots

Ground Beef

Panko Breadcrumbs

Ponzu Sauce

unit Beef Stock Concentrate

Chili Flakes

Wash and dry produce. Trim ends from zucchini. Shave zucchini lengthwise into ribbons using a peeler, rotating as you go, until you get to the seedy core; discard core. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. In a medium bowl, toss veggie ribbons with 1 packet of ponzu (2 packets for 4 servings), salt, and pepper. Set aside to marinate, stirring occasionally.

In a second medium bowl, combine beef*, panko, garlic powder, 2 packets of ponzu, 1 veggie pho stock concentrate, half the scallion greens (save the rest for serving), 3 TBSP water, ¾ tsp sugar, ¼ tsp salt, and pepper. (For 4 servings, use 2 veggie pho stock concentrates, 4 packets of ponzu, 6 TBSP water, 1¼ tsp sugar, and ½ tsp salt.) Form into 6 evenly-sized meatballs (12 meatballs for 4).

Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). (For 4 servings, you may need to work in batches.) Transfer to a plate. Wipe out any burnt bits in pot if needed.

Return same pot to medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. Stir in 4 cups water (8 cups for 4 servings), beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil.

Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. Taste and season generously with salt and pepper.

Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over—seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side.

Maybe you had a mom who made you chicken noodle soup. Maybe you didn’t. Either way, now you can make it for yourself! Tonight’s soup is the warm liquid gold that’s just what you’d imagine a mother’s hug in food form to be. Filled with extra veggies (broccoli, cauliflower, and carrot), each bowl is flavorful and oh-so soothing. For the noodles, we opted for broken spaghetti, making each spoonful extra slurpable.

Mom’s Magic One-Pot Chicken Noodle Soup with Mixed Veggies, Lemon & Dill

Broccoli, Cauliflower and Carrot Blend

Dill

Lemon

Spaghetti

Wash and dry produce. Halve, peel and finely dice onion. Chop broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop fronds from dill. Quarter lemon.

Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned and no longer pink, 3-5 minutes. Remove pot from heat. Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes (scrape up any browned bits at the bottom of the pot as you stir.) Stir in broccoli, cauliflower, and carrot blend and another pinch of salt (if pan seems dry, add a drizzle of olive oil). Cook, stirring, until veggies are slightly softened and broccoli is bright green, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. (TIP: Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for serving).

Add chicken, 3½ cups of water (6 cups for 4 servings), and stock concentrates to pot with veggies. Break half the pasta in half and stir into soup (all the pasta for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer, covered, stirring occasionally, until pasta is al dente, 10 minutes.

Once pasta is cooked, stir in a squeeze of lemon and half the chopped dill to pot; season with salt and pepper.

Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with any remaining lemon wedges on the side.

What’s the big dill with this soup? First of all, we believe dill is one of the most underrated flavors of all time. Pickles have their place, of course, but this herb also offers a natural citrus-like flavor with grassy undertones that shine when paired with a variety of flavors. The herb abounds in this lemony soup with tender poached chicken, celery, carrots, and toasted pearl couscous. Everything’s swirled with crème fraîche for a creamy-dreamy texture, then topped with our fave feathery herb that’s sure to turn you #TeamDill once and for all!

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Top 37 easy cleanup recipes from across the web

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The most viewed easy cleanup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine