easy prep

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

Sweet Thai Chili Sauce

Diced Steak

Sweet Soy Glaze

unit Demi Baguette

Cilantro

Cooking Oil

Salt

Pepper

• 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 Yellow Onion

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.

Raise your hand if you’re obsessed with anything involving gnocchi. (Two hands up over here!) If you’re new to gnocchi, it’s a pasta/dumpling hybrid that’s made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it’s paired with spinach and colorful grape tomatoes, then tossed in a creamy sauce. To top things off—in this case, literally—there’s a layer of garlicky panko breadcrumbs. It’s the perfect crispy contrast to this rich dish. Once you take a bite, don’t be surprised if you find yourself making excuses to whip it up again and again!

Spinach Gnocchi with Heirloom Tomatoes topped with Garlic Butter Breadcrumbs

Heirloom Grape Tomatoes

Garlic Powder

Cream Cheese

Baby Spinach

Chili Flakes

Panko Breadcrumbs

Spinach Gnocchi

Parmesan Cheese

Butter

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over mediumhigh heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until just fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Drain and set aside.

• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.

• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

• Stir drained gnocchi into pan with sauce until thoroughly coated. (TIP: If sauce seems too thick, stir in a splash of water.) Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.

Step aside, same-old stir-fry. Tonight are you in for a treat! This one is extra special thanks to crisp snap peas and juicy browned chicken stirred into a sweet soy chili sauce. Serve everything over fluffy, buttery rice, sprinkle on some sesame seeds, and dinner is as easy as it is delicious.

Chicken & Snow Pea Stir-Fry with Jasmine Rice & Sesame Seeds

Jasmine Rice

unit Lime

Chicken Breast Strips

Snow Peas

Sesame Seeds

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.

• Meanwhile, wash and dry produce. • Trim and remove strings from snow peas. Quarter lime. • 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 and cooked through, 5-7 minutes. • Turn off heat; remove from pan and set aside. Wipe out pan.

• When rice has 5 minutes left, heat a drizzle of oil in pan used for chicken over medium-high heat. Add snow peas and season with salt and pepper. Cook, stirring, until just tender, 3-5 minutes. TIP: If needed, add a splash of water to help the snow peas soften.

• Stir cooked chicken, sweet soy glaze, chili sauce, and a squeeze of lime juice into pan with snow peas. Season with pepper. • Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between bowls and top with stir-fry and sesame seeds. Serve with remaining lime wedges on the side.

These are some fightin’ shrimp! In this dish, the shellfish are given a feisty kick by slices of chili pepper. That’s sure to please heat-lovers, but you can always make adjustments if you prefer to walk on the mild side. Toss in zucchini, garlic herb butter, Parmesan, and al dente pasta, and everything comes together in a savory, spicy, and piping-hot pile of perfection on your plate.

Shrimp Spaghetti with a Kick with Garlic Herb Butter & Zucchini

Spaghetti

unit Zucchini

unit Chili Pepper

Shrimp

Garlic Herb Butter

Olive Oil

• Bring a large pot of salted water to a boil. 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, wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Thinly slice chili. • Rinse shrimp* under cold water, then pat very dry with paper towels.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and as much sliced chili as you like; cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.

• Push zucchini mixture to one side of pan and add a large drizzle of olive oil to empty side. • Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

• Add drained spaghetti, garlic herb butter, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4 servings) to pan with shrimp mixture. Season generously with salt and pepper. • Toss until everything is thoroughly combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in sauce.

• Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining sliced chili to taste and serve.

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

unit Bell Pepper

Button Mushrooms

Garlic

Peanuts

Ramen Noodles

Coconut Milk

unit Veggie Pho Stock Concentrate

Sugar

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

Rice Wine Vinegar

Sriracha

Flour Tortillas

• 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.

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

unit Long Green Pepper

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.

Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.

Sweet Chili Pork & Cabbage Stir-Fry with Cilantro & Crispy Fried Onions

Ponzu Sauce

Pork

Red Cabbage & Carrot Mix

unit Crispy Fried Onions

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, ponzu, half the vinegar (all the vinegar for 4 servings), 2½ TBSP sweet soy glaze (5 TBSP for 4), and ½ tsp sugar (1 tsp for 4). TIP: Be sure to measure the sweet soy glaze; we sent more.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add pork* and garlic powder; 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, 1-2 minutes. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. • Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. 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

Monterey Jack Cheese

• 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.

When life gives you lemons... you could make lemonade. But wouldn’t you rather whip up a delectable homemade pasta limone? This rich, tangy, oh-so-easy sauce comes together in a flash with lemon zest and juice, Parmesan, and butter—plus toasted garlic and a cream sauce base for good measure. It’s all tossed with penne pasta, sautéed zucchini, and chicken breast strips, then garnished with fresh herbs and more Parm. Each bowl’s served with lemon wedges for squeezing on a little extra zing. This dish is truly the best of the zest.

Chicken Penne Limone with Zucchini, Toasted Garlic & Fresh Herbs

Lemon

Penne Pasta

Cream Sauce Base

unit Green Herb Blend

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

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. • Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, heat a drizzle of oil in pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. • Transfer to a plate.

• While zucchini cooks, pat chicken* dry with paper towels; season with salt and pepper. • Once zucchini is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium.

• Stir in cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in another splash or two of pasta cooking water.

• Add drained penne, toasted garlic, zucchini, half the Parmesan, half the herbs, 2 TBSP butter (3 TBSP for 4 servings), and half the lemon zest (use all the zest if desired) to pan with sauce. Toss to combine. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Divide pasta between bowls. Top with remaining Parmesan and herbs. Serve with remaining lemon wedges 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

Turkey

unit Chicken Stock Concentrate

unit Jalapeño

Flour

Sour Cream

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.

Tonight’s chicken dish is sweet, savory and spicy thanks to a combo of honey, hoisin, Sriracha, and fresh ginger. On the side, there’s crisp green beans and a heap of steamy rice. Oh, and did we mention it only takes 20 minutes to whip this up in your own kitchen? Winner winner chicken dinner!

Hoisin Honey Chicken with Green Beans & Jasmine Rice

thumb Ginger

Hoisin Sauce

Honey

Green Beans

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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, trim green beans if necessary. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 12-15 minutes.

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. • In a small bowl, combine hoisin, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.

• Pat chicken* dry with paper towels and season with salt and pepper. • Heat a large 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).

• Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. • Pour in sauce; cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes more. Turn off heat.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

We love pasta in all its forms, but there’s something extra-special about ravioli—especially when it’s stuffed with earthy mushrooms. Here, we toss the tender pasta pillows with garlicky kale and toasted walnuts. It’s all served in a heavenly sauce of silky crème fraîche and rich brown butter, then sprinkled with Parmesan to bring home all those creamy, nutty notes. It’s pasta-tively delicious!

Mushroom Ravioli with Kale & Walnuts in a Brown Butter Crème Fraîche Sauce

unit Shallot

Kale

Walnuts

Crème Fraîche

Mushroom Ravioli

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Remove and discard any large stems from half the kale (all for 4 servings); thinly slice leaves. Peel and mince or grate garlic.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. • Add kale and season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help soften kale. • Stir in garlic and another drizzle of olive oil. Cook until fragrant, 30 seconds more. • Turn off heat. Remove from pan; set aside.

• Once water is boiling, gently add ravioli to pot, then reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

• While ravioli cook, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for kale over medium heat. • Once butter has melted, add walnuts. Cook, stirring, until walnuts smell toasty and butter is foamy and flecked with amber brown bits, 2-3 minutes.

• Add kale mixture to pan with walnuts. • Stir in stock concentrate, crème fraîche, and ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings). • Bring to a simmer, then stir in ravioli. Cook, stirring, until ravioli are thoroughly coated in sauce, 1-2 minutes. (Add more pasta cooking water a splash at a time if needed.) Season with salt and pepper. Turn off heat.

• Divide pasta between bowls. Sprinkle with Parmesan and serve.

This weeknight wonder is perfect for when you arrive home tired and hangry! The rice-shaped risoni pasta and juicy chicken thigh work their magic with the garlic and herb-seasoned tomato sauce in the oven - leaving you to do very little.

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