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If there’s one thing we can all agree on, it’s that pizza is precious. So precious, in fact, that sometimes you need to wrap it up tight to keep all those tasty toppings safe. Enter stromboli: the ultimate pizza roll. Pork sausage and bell pepper are mixed with a spicy Tuscan blend of seasonings and cream cheese for a rich filling, then layered over mozzarella and rolled up tight in pizza dough. Once it’s baked, sliced, and dunked in marinara, you can breathe a deep sigh of relief—your dinner is safe and sound!

Pork Sausage & Pepper Stromboli with Mozzarella & Marinara Sauce

unit Bell Pepper

Garlic

Italian Pork Sausage

Cream Cheese

Tuscan Heat Spice

Thin Crust Pizza Dough

Mozzarella Cheese

Marinara Sauce

Cooking Oil

Butter

Salt

Pepper

Adjust rack to middle position and preheat oven to 425 degrees (middle and bottom racks for 4 servings). Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Peel and mince or grate garlic.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until soft and tender, 4-6 minutes. While pepper cooks, remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a lengthwise slit in the casing; this move makes it easy to peel it away! Add sausage to pan with pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully remove any excess grease from pan.

To pan with sausage mixture, stir in cream cheese, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more in the next step), and ¼ cup water (½ cup for 4). Cook, stirring, until most of the water has evaporated, 1-3 minutes more. Season with salt and pepper. Remove from heat.

Place garlic, 1 TBSP butter (2 TBSP for 4), and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings) in a medium, microwave-safe bowl. Microwave for 30 seconds until melted; stir until fully incorporated. Unroll pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.

Evenly sprinkle dough with mozzarella cheese, leaving a ½-inch space around edges. Top cheese with sausage and pepper mixture. Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange logs seam sides down on sheet; pinch ends closed and tuck under each log.

With a small sharp knife, gently cut 3 small diagonal slits along the top of each log. Brush stromboli with garlic herb butter and season with salt and pepper. Bake until golden brown and crisp, 14-16 minutes (for 4 servings, bake on middle and bottom racks, swapping rack positions halfway through).

Wash out bowl used for butter. When stromboli have 2 minutes left, place marinara sauce in bowl. Cover tightly with plastic wrap and microwave until warm, 30-45 seconds. Transfer stromboli to a cutting board and slice crosswise into quarters. Divide between plates. Serve with warm marinara on the side for dipping.

Do you believe in magic? We weren’t sure until we mastered this chicken dinner trick! First, chicken is covered in a blanket of basil pesto, then coated in a magical mix of panko and mozzarella. Next, it’s transferred to the oven, and… presto chango! Chicken is unveiled, deliciously juicy, with a crispy crust sure to charm your dinner guests. For your next trick, plate chicken with roasted potatoes and green beans and watch this dinner… disappear.

Presto Pesto Panko Chicken with Roasted Potatoes and Green Beans

Yukon Gold Potatoes

Panko Breadcrumbs

Chicken Cutlets

Pesto

Green Beans

Olive Oil

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary.

• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack for 10 minutes (you’ll add the green beans then).

• In a small bowl, combine panko, mozzarella, a 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 a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

• Divide potatoes, chicken, and green beans between plates. Serve.

Lemon is our go-to ingredient for brightening up any meal, and this dish is positively bursting with citrusy goodness! Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce that’d taste good on pretty much anything. On the side, there’s tender roasted carrots and steamy rice with lemon zest and pistachios. When life gives you lemons, you know what to do.

Paprika Chicken in a Lemony Sauce with Pistachio Rice & Roasted Carrots

Carrots

unit Scallions

Thyme

Lemon

Basmati Rice

Paprika

unit Chicken Stock Concentrate

Sour Cream

Pistachios

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop leaves. Zest and quarter lemon.

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While carrots roast, heat a drizzle of oil in a small pot over medium- high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 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, pat chicken* dry with paper towels and season all over with paprika, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer to a plate. Wipe out pan.

• Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. • Stir in stock concentrate and 1⁄4 cup water (1⁄3 cup for 4 servings). Bring to a simmer, then immediately turn off heat. • Stir in sour cream and a squeeze of lemon juice. Season with pepper.

• Fluff rice with a fork; stir in lemon zest and pistachios. (TIP: For extra richness, stir in 1 TBSP butter; 2 TBSP for 4 servings.) Season with salt and pepper. • Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you one of our quickest, easiest meals yet. All you have to do is assemble this meal in a sheet pan, pop it in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring crunchy, Parmesan-and-panko-coated chicken, crisp broccoli, and garlic butter baguettes—all ready in under 30 minutes. Now that’s a weeknight win.

Sheet Pan Parmesan Chicken with Roasted Broccoli & Garlic Bread

Parmesan Cheese

Fry Seasoning

Broccoli Florets

unit Demi Baguette

Garlic Herb Butter

• Adjust rack to middle position (middle and top for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a small bowl, combine panko, Parmesan, Fry Seasoning, 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). • Evenly brush tops of chicken breasts with sour cream. Mound coated sides with panko mixture, pressing to adhere.

• Cut broccoli florets into bite-size pieces if necessary. Toss broccoli on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet.) • Roast on middle rack until chicken is crispy and cooked through and broccoli is tender and lightly browned at the edges, 15-20 minutes. (For 4, roast chicken on middle rack and broccoli on top rack.) TIP: Broccoli may finish before chicken—if so, remove from oven and continue roasting chicken.

• Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden. • Spread cut sides of baguette with garlic herb butter. • Divide chicken, broccoli, and garlic bread between plates. Serve.

This grilling masterpiece gets pretty saucy—with balsamic tomatoes and pesto, that is! Garlicky grilled tomatoes and balsamic vinegar are mixed with butter and parsley to make a savory-sweet topping for your grilled salmon. Plus, no great BBQ would be without a can't-miss cookout side: this warm pesto pasta salad tossed with grilled portobellos and sweet bell peppers.

Grilled Salmon & Balsamic Tomatoes with Warm Pesto Pasta Salad & Grilled Veggies

unit Portobello Mushrooms

Grape Tomatoes

Parsley

Penne Pasta

unit Mushroom Stock Concentrate

Italian Seasoning

Balsamic Vinegar

Salmon

Sugar

• Preheat a well-oiled grill to medium heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Bring a large pot of salted water to a boil. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve mushrooms. Halve, core, and quarter bell pepper. Halve tomatoes lengthwise. Peel and mince garlic. Pick parsley leaves from stems; roughly chop leaves.

• In a large bowl, toss mushrooms and bell pepper with 3 TBSP olive oil (6 TBSP for 4 servings), 2 tsp Italian Seasoning (4 tsp for 4; you’ll use the rest later), and a big pinch of salt and pepper. • Place tomatoes and garlic in the center of a small piece of foil. Drizzle with half the vinegar and 1 TBSP olive oil (2 TBSP for 4). Season with a pinch of sugar, salt, and pepper. Cinch into a packet. • Pat salmon* dry with paper towels; lightly oil. Season with remaining Italian Seasoning and a pinch of salt and pepper. Place on a large piece of foil, skin sides down. TIP: If using a grill pan, skip foil under salmon. • PAN ALTERNATIVE: Skip foil packet. (You’ll cook tomatoes and garlic in step 4.)

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and return pasta to pot. Immediately stir in pesto, stock concentrate, and remaining vinegar. TIP: Cover pot with lid to keep warm. • PAN ALTERNATIVE: Stir in half the vinegar (you’ll use the rest in the next step).

• Add mushrooms, bell pepper, tomato and garlic packet, and salmon to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Cook in batches.) Grill mushrooms, 3-5 minutes per side. Grill bell pepper, packet, and salmon until cooked through, 5-6 minutes per side. • PAN ALTERNATIVE: Cook bell pepper in a large oiled pan over medium-high heat, 4-6 minutes. Add mushrooms; cook 3-5 minutes more. Remove; wipe out pan. Cook tomatoes and garlic in olive oil, 2-3 minutes. Remove from heat. Stir in remaining vinegar, 1 TBSP butter (2 TBSP for 4), a pinch of sugar, salt, and pepper. Remove; wipe out pan. Cook salmon, skin sides down, in oil, 5-7 minutes; flip and cook until cooked through, 1-2 minutes more.

• Reserve 1 TBSP parsley (2 TBSP for 4 servings); set aside. • Thinly slice mushrooms and bell pepper crosswise; add to pot with penne. Stir in half the Parmesan and remaining parsley. Season with salt and pepper to taste.

• Transfer tomato mixture from foil packet to a small bowl. Cut 1 TBSP butter (2 TBSP for 4 servings) into four pieces; add to bowl along with reserved parsley. Stir until butter has melted. • Place pasta salad in a serving bowl and sprinkle with remaining Parmesan. Place salmon on a serving plate and top with balsamic tomatoes. Serve family style (or divide between plates and serve). • PAN ALTERNATIVE: Place tomato mixture in a small bowl and stir in reserved parsley.

This meal is kinda like those movies that pack in as many famous actors as it can. Is the garlic-herb butter chicken the star? Or is it the prosciutto-wrapped asparagus in a best-supporting role? Maybe it’s the herby roasted potatoes! Although, the unexpected garlic cameo in the pan sauce is sure to draw critical acclaim. Whichever star of the show is your fave, this dinner is sure to be up for nominations. And the award for best chef goes to... you!

Buttery Garlic-Herb Chicken with Prosciutto-Wrapped Asparagus & Herbed Potatoes

Potatoes

Truffle Oil

Asparagus

Prosciutto

unit Chicken Demi-Glace

Crème Fraîche

Kosher Salt

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces; toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil; season with salt and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You’ll add more to the sheet after 15 minutes.)

• Trim and discard woody bottom ends from asparagus. • Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.

• Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second sheet and roast on middle rack.) • Remove sheet from oven; flip wrapped asparagus. Return to oven until crispy all over, 2-4 minutes more.

• Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 2 minutes of cooking, reduce heat to low; add half the garlic herb butter (all for 4 servings) to pan. Spoon over chicken until coated. Turn off heat; leaving butter in pan, transfer chicken to a cutting board. Tent with foil to keep warm.

• While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth. • Heat pan used for chicken over medium- high heat. Stir in demi-glace and 1⁄4 cup water (1⁄3 cup for 4 servings); simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in crème fraîche and garlic. (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with a pinch of salt and pepper if desired.

• Once potatoes are finished roasting, drizzle with truffle oil to taste; carefully toss to coat. • Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

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 parsley 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!

Shrimp & Sun-Dried Tomato Spaghetti with Fresh Parsley, Almonds & Parmesan

Sun-Dried Tomatoes

Spaghetti

Sliced Almonds

unit Veggie Stock Concentrate

Shrimp

• 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.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (1⁄2 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. Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for chicken. Transfer to a plate; 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 (1⁄2 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 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 parsley. Season with salt and pepper. Turn off heat. Stir in cooked shrimp or chicken.

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

If you’ve ever been daunted by the idea of making curry at home, you’re in luck! We’ll send you all the spices you need plus a sauce base that makes this vegetarian curry super easy and convenient to make. Cauliflower is roasted with curry powder then finishes cooking with chickpeas in the tikka masala sauce. Serve it all over a bed of jasmine rice, drizzle with yogurt, then sprinkle with cilantro leaves for a seriously good curry for when you’re in a hurry (or even if you’re not!).

Chicken & Cauliflower Tikka Masala with Rice, Chickpeas, Yogurt & Cilantro

Cauliflower Florets

unit Yellow Onion

Chickpeas

Cilantro

Curry Powder

Jasmine Rice

Garam Masala

Curry Base Sauce

Yogurt

Chicken Breast Strips

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving 1⁄4 cup liquid (1⁄2 cup for 4). Pick cilantro leaves from stems.

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

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. In a large pan, heat a drizzle of oil over medium- high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes. Use a second large pan here.

• Stir in curry sauce base, reserved chickpea liquid, 1⁄2 tsp sugar (1 tsp for 4 servings), 1⁄4 cup water (1⁄2 cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.

• Fluff rice with a fork; divide between one side of each bowl. Serve chickpeas next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve. Top rice with chicken.

When life gives you lemons… make a creamy lemon sauce! There’s no happier combo than the bright tang of lemon, mixed with the bold, earthy flavors of classic herbs. Here you’ll try the duo with pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. On the side, roasted carrots and Brussels sprouts are drizzled in a balsamic glaze for even more tang. It’s so positively delish, you may start hoping life will give you lemons more often!

Creamy Lemon-Herb Pork Chops with Balsamic-Glazed Brussels Sprouts & Carrots

Brussels Sprouts

Pork Chops

Balsamic Glaze

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

• Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

• Pat pork* dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water (1⁄2 cup for 4 servings), stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper.

• Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.

Our chefs are obsessed with ramen—and no, we don’t mean the microwave variety. We’re talking about that soul-stirring combination of rich broth, tender meat and veggies, and a tangle of chewy noodles. This version stars a super-flavorful soy-infused broth, plus chicken, mushrooms, and spinach. Each bowl’s topped off with a homemade chili-garlic oil and fried onions for crispy contrast. If you weren’t a hopeless ramen-tic yet, this dish will make you one.

Chicken Ramen in a Shoyu-Style Broth with Mushrooms, Chili Garlic Oil & Crispy Onions

thumb Ginger

Sesame Seeds

Chili Flakes

unit Pork Ramen Stock Concentrate

Soy Sauce

Spinach

Button Mushrooms

Sesame Oil

Ramen Noodles

unit Crispy Fried Onions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of oil, a big pinch of salt, and chili flakes to taste. • Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.

• Once water is boiling, add noodles to pot. Cook, stirring until just tender, 1-2 minutes. • Drain, then toss noodles with a drizzle of oil. Keep empty pot handy for next step.

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds. • Stir in 3 1⁄2 cups water (7 cups for 4 servings), pork ramen stock concentrates, chicken stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.

• While broth simmers, pat chicken* dry with paper towels; season with salt. • Heat a large 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. • Drizzle with remaining sesame oil and turn chicken a few times to coat. • Transfer chicken to a cutting board to rest.

• Add mushrooms and a pinch of salt to pan used for chicken over medium- high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate. • Add a drizzle of oil to pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (TIP: If necessary, cook spinach in batches.) Turn off heat.

• Slice chicken crosswise. • Divide some noodles between large soup bowls. Pour some broth over noodles. (You may have noodles and broth left over—save for seconds!) Stir in as much chili garlic oil as you like. • Top each bowl with chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. TIP: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.

Need a quick dinner with minimal cleanup (that doesn’t skimp on flavor)? Say hello to this pasta skillet! It's a one-pan wonder that has anticipated your every weeknight need. Tuscan-spiced chicken sausage, twisty cavatappi, and tender broccoli rice are swirled together in a skillet with a decadent Parmesan cream sauce. To top things off, herby toasted panko adds texture and a touch of heat, while extra Parm delivers pure umami. One pan, one dream!

Chicken Sausage & Broccoli Pasta Skillet with Toasted Garlic Panko & Parmesan

Cavatappi Pasta

Italian Chicken Sausage Mix

Cream Sauce Base

Broccoli Rice

• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Halve, peel, and finely dice onion.

• Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 1⁄2 cups pasta cooking water (2 1⁄2 cups for 4 servings), then drain. • While pasta cooks, melt 1 TBSP butter (2 TBSP for 4) in a large pan over medium heat. Stir in garlic, panko, and 1⁄4 tsp Tuscan Heat Spice (1⁄2 tsp for 4). Cook, stirring occasionally, until panko is golden brown and garlic is fragrant, 2-4 minutes. • Transfer to a small bowl. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add sausage*, 1⁄2 TBSP Tuscan Heat Spice (1 TBSP for 4 servings; save the rest for another use), and a pinch of salt. Cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Transfer sausage to a plate. Reserve pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring occasionally until slightly browned and softened, 4-6 minutes. • Reduce heat to medium. Stir in cream cheese, stock concentrate, cream sauce base, broccoli rice, half the Parmesan (save the rest for serving), 1 cup reserved pasta cooking water (2 cups for 4 servings), and 1⁄2 tsp salt (1 tsp for 4). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

• Reduce heat to low; stir drained pasta and sausage into pan with sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Increase heat to medium high; simmer until sauce is slightly thickened, 1-3 minutes.

• Divide pasta between bowls. Top with garlic panko and remaining Parmesan and serve.

For a magical “wow, I think I love broccoli” moment, whip up this Tuscan-spiced chicken dinner! Creamy garlic-tomato sauce tops chicken for extra flair and umami, while roasted broccoli is served on the side, topped with Monterey Jack for a gratifying, melty cheese-pull finish. Tender roasted carrots round out the meal. It’s saucy, savory, and all-around satisfying!

Tuscan-Spiced Chicken & Cheesy Broccoli with Garlic-Tomato Pan Sauce & Roasted Carrots

Roma Tomato

Monterey Jack Cheese

• Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces.

• Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).

• Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.) • Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.

• Meanwhile, pat chicken* dry with paper towels and season all over with 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4 servings), 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. (TIP: if chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water.) • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds. • Stir in cream cheese, stock concentrate, half the Monterey Jack, 1⁄2 cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used 1⁄4 tsp; about 1⁄3 tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes. • Slice chicken crosswise. • Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.

The title “primavera” gets tacked onto pasta dishes all the time, but what does it actually mean? (So glad you asked!) The Italian word translates to “springtime”, and this creamy risotto dish earns its name with tender green peas and roasted green beans. Risotto is topped with simple roasted salmon and a bright lemon and almond gremolata for a refreshing dish that hits the spot in any season!

Salmon over Risotto Primavera with Green Beans, Almond Gremolata & Lemon

unit Seafood Stock Concentrate

Arborio Rice

Peas

Cheese Roux Concentrate

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a medium pot, combine stock concentrates, 4 cups water (8 cups for 4), and a pinch of salt. Bring to a simmer, then reduce heat to low. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic; reserve a generous pinch in a small bowl.

• Heat a large drizzle of olive oil in a large pan over medium heat. Add rice, scallion whites, and remaining garlic. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, 1-2 minutes. • Add 1 cup stock and a big pinch of salt; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. Add pinches of salt throughout to make sure risotto is well-seasoned.

• Trim and slice green beans on a diagonal into 1 1⁄2-inch pieces. Toss on one side of a lightly oiled, foil-lined baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across the entire sheet). Roast on top rack for 3 minutes (you’ll add the salmon then). • Meanwhile, pat salmon* dry with paper towels and season all over with salt and pepper. Once green beans have roasted 3 minutes, remove sheet from oven. (For 4, leave green beans roasting; add salmon to a second, lightly oiled, foil-lined sheet and roast on middle rack.) Carefully add salmon, skin sides down, to empty side of sheet. • Return to top rack until salmon is cooked through and green beans are lightly browned, 8-10 minutes.

• Finely chop almonds. Finely chop parsley. Zest and quarter lemon. • To bowl with reserved garlic, add almonds, parsley, a squeeze of lemon juice, and 2 TBSP olive oil. (For 4 servings, use a big squeeze of lemon juice and 4 TBSP olive oil). Stir to combine. Season with salt and pepper. Set aside.

• In the last 2-3 minutes of cooking risotto, add peas and roasted green beans to pan with risotto; stir to combine. • Once risotto is done, reduce heat to low. Stir in cheese roux, lemon zest, 1⁄4 cup water (1⁄3 cup for 4 servings), and a big squeeze of lemon juice until combined. • Stir in scallion greens, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season generously with salt and pepper. TIP: If risotto seems dry, stir in a few splashes of hot water.

• Divide risotto between bowls; top with salmon. Spoon gremolata over salmon. Sprinkle with remaining Parmesan and serve.

Sugar and spice and everything nice; that’s what these hot honey peach pork chops are made of! Mike’s Hot Honey is swirled with peach jam, butter, and lemon juice for a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!

Hot Honey Peach Pork Chops with Rice & Lemony Roasted Veggies

unit Zucchini

Honey

unit Peach Jam

• Adjust rack to top position (top and
middle positions for 4 servings) and
preheat to 425 degrees. Wash and
dry produce.
• Trim, peel, and dice carrots into
½-inch pieces. Trim and halve
zucchini lengthwise; cut crosswise
into ½-inch-thick half-moons. Zest
and quarter lemon.

• In a small pot, combine rice, ¾ cup
water (1½ cups for 4 servings), and
a pinch of salt. Bring to a boil, then
cover and reduce heat to a low
simmer. Cook, covered, until rice is
tender, 15-18 minutes. Keep covered
off heat until ready to serve.

• Toss carrots on one side of a baking
sheet (spread out across entire sheet
for 4 servings) with a drizzle of oil,
salt, and pepper. Roast on top rack for
10 minutes.
• Remove sheet from oven. Toss
zucchini on empty side with a drizzle
of oil, salt, and pepper. (For 4, leave
carrots roasting; toss zucchini on a
second sheet and roast on middle
rack.) Return to oven until veggies
are tender and lightly browned,
10-15 minutes more.
• Let cool 2 minutes; transfer veggies to
a medium bowl. Toss with lemon zest
and chili flakes to taste.

• Meanwhile, pat pork* dry with paper
towels. Season all over with salt
and pepper.
• Heat a large drizzle of oil in a large
pan over medium-high heat. Add pork
and cook until browned and cooked
through, 4-6 minutes per side.
• Turn off heat; transfer pork to a plate
to rest.

• In pan used for pork, stir in hot honey,
jam, stock concentrates, ¼ cup water
(½ cup for 4 servings), and juice from
one lemon wedge (two wedges for 4).
Increase heat to medium high and
bring sauce to a simmer. Cook, stirring
constantly, until thickened, 2-3 minutes.
Remove from heat and stir in 1 TBSP
butter (2 TBSP for 4); season with salt
and pepper.
• Transfer pork to pan with sauce; turn
to coat.

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