no oven

With carrots, onions, and raisins, this dish has a wonderful mixture of sweet and savory flavors. Eat it on its own, put it in a sandwich, or add it to a wrap.

Curried Tofu Salad

super-firm vacuum-packed tofu (cut into 1/2 inch cubes*)

celery (chopped small)

carrot (grated)

Tablespoons yellow onion (chopped small)

Tablespoons raisins

pistachios

sweet curry powder

plain unsweetened non-dairy milk (I use cashew milk.)

agave syrup

cayenne pepper

Salt and pepper (to taste)

Put tofu, celery, carrot, yellow onion, raisins, and pistachios in a medium sized bowl.

In a separate small bowl, combine vegan mayo, sweet curry powder, non-dairy milk, agave syrup, and cayenne.

Pour the mayo mixture into the bowl with the tofu and thoroughly combine, being careful not to break up the tofu too much. Add salt and pepper to taste.

The tofu salad can be eaten right away. However, for best results, cover and refrigerate it and allow flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.

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!

When a cashew chicken craving strikes, you know how it is—you’ve gotta have it immediately, and nothing else will do. Fortunately, this dish is super speedy to whip up in your own kitchen. In just 25 minutes, you can have steamy rice, tender chicken and broccoli, tangy-sweet sauce, and crunchy cashews. Comfort food at its finest? We think so.

Cashew Chicken Stir-Fry with Broccoli over Jasmine Rice

Jasmine Rice

Cornstarch

Ponzu Sauce

Rice Wine Vinegar

Chicken Breast Strips

Garlic Powder

Broccoli Florets

Cashews

Butter

unit Miso Sauce Concentrate

• 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 heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, whisk together half the cornstarch and ¼ cup cold water until smooth. (For 4 servings, use all the cornstarch and 1⁄3 cup water.) Whisk in sweet soy glaze, ponzu, miso sauce concentrate, and half the vinegar (all for 4). • Pat chicken* dry with paper towels, then season with garlic powder, salt, and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. (TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.) Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Pour sauce into pan with chicken. Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in broccoli and cashews until coated. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Divide rice between bowls, top with stir-fry, and serve.

Peanut butter and jelly. Apples with peanut butter. Peanut butter-stuffed celery. There are some nutty pairings that just seem to work perfectly together. Chicken and peanut butter may seem like an unlikely combo, but it steals the show tonight: Chicken is simmered in a sweet and spicy peanut sauce, then served with garlicky quinoa and smashed cucumbers that give this bowl a hearty, spicy, and juicy finish. We’ll never call you nutty for licking this bowl clean.

Peanut Chicken Bowls with Garlicky Quinoa & Smashed Cucumbers

Garlic

White Quinoa

unit Chicken Stock Concentrate

unit Lime

Peanut Butter

milliliters Ponzu Sauce

Korean Chili Flakes

Sugar

• Wash and dry all produce. Peel and mince garlic; reserve ¼ tsp (½ tsp for 4 servings) for step 3. • Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt and pepper. Bring to a boil, then add quinoa, cover, and reduce to a low simmer. Cook until quinoa is tender and liquid has evaporated, 15-20 minutes. • Keep covered off heat until ready to serve.

• While quinoa cooks, zest and quarter lime (for 4 servings, zest 1 lime and quarter both). • Halve cucumbers lengthwise. Place cucumbers under a plate; press down until cucumbers break open. Chop cucumbers into 1-inch pieces. • Roughly chop cilantro.

• In a medium bowl, combine reserved garlic, half the cilantro, big squeeze of lime juice, 1 packet ponzu (2 packets for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of lime zest to taste (we’ll use more later). Add cucumbers; toss to coat. Season with salt, pepper, and chili flakes to taste.

• In a large bowl, whisk together half the peanut butter (we sent more), chili sauce, remaining ponzu, juice from remaining lime, and 1 tsp sugar (2 tsp for 4). Season with salt to taste. TIP: If you like things really nutty, add additional peanut butter to taste. Add a splash of water if too thick.

• Pat chicken* dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season generously with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat. • Stir chicken into bowl with peanut sauce until thoroughly coated. If needed, stir in a splash of water.

• Fluff quinoa with a fork; season with salt and stir in remaining lime zest to taste. (TIP: for a richer flavor, add 1 TBSP butter; 2 TBSP for 4 servings). • Divide between bowls and top with peanut chicken and smashed cucumbers. Garnish with remaining cilantro and serve.

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

Cream Cheese

Baby Spinach

Chili Flakes

Panko Breadcrumbs

Spinach Gnocchi

Parmesan Cheese

• 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.

Our chefs can’t get enough of the warming, aromatic flavors of shawarma. Here, chicken is marinated in shawarma spices and yogurt, then cooked until golden and tender. It’s piled into bowls with zesty, pistachio-studded basmati rice, sautéed bell pepper, and a creamy cilantro sauce for drizzling. It really doesn’t get much better than digging into all that.

Street-Cart-Style Chicken Shawarma Bowls with Bell Pepper, Pistachio Rice & Creamy Cilantro Sauce

unit Bell Pepper

Pistachios

Lemon

Yogurt

Shawarma Spice Blend

Basmati Rice

Sour Cream

Olive Oil

• Wash and dry all produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince garlic. Roughly chop pistachios. • Place chicken* in a medium bowl and pat dry with paper towels. Toss with yogurt, Shawarma Spice, ¾ of the garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate.

• In a small pot, combine rice, ¾ cup water (1¼ 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, heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 7-10 minutes. TIP: If needed, add splashes of water to help pepper soften. • Turn off heat; remove from pan and set aside. Wash out pan.

• While bell pepper cooks, in a small bowl, combine sour cream, half the cilantro, half the lemon zest, remaining garlic, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in pan used for bell pepper over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in bell pepper, then remove pan from heat. Taste and season with salt and pepper.

• Fluff rice with a fork; stir in pistachios, remaining lemon zest, and a pinch of salt. TIP: For extra-rich rice, stir in 1 TBSP butter. • Divide rice between bowls and top with chicken mixture. Drizzle with creamy cilantro sauce and sprinkle with remaining cilantro. Serve with remaining lemon 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

• 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.

This veg-forward rice bowl has protein in the shape of tofu cubes and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavor on everything: fluffy rice, tender green beans, and crunchy candied peanuts. Move over bland tofu, this bowl is bursting with flavor.

Sweet Chili Tofu Rice Bowls with Green Beans & Candied Peanuts

Green Beans

unit Tofu

Peanuts

Bulgogi Sauce

Sesame Seeds

unit Veggie Pho Stock Concentrate

• Wash and dry all produce. • Trim green beans if necessary. Pat tofu dry with paper towels, then dice into ½-inch pieces. Zest and quarter lime.

• 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 simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. • Microwave until tender, 1-2 minutes; drain. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

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

• Heat a large drizzle of oil in same pan over medium-high heat. Carefully add tofu to pan and season with salt and pepper. Cook, turning occasionally, until browned all over, 5-10 minutes. • Add green beans, stock concentrate, chili sauce, half the bulgogi sauce, 2 TBSP water, 1 TBSP butter, and juice from two lime wedges. (For 4 servings, use all the bulgogi sauce, 3 TBSP water, 2 TBSP butter, and juice from four lime wedges.) Cook, stirring, until everything is coated in sauce, 1-2 minutes.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide rice between bowls and top with tofu mixture. Garnish with peanuts and sesame seeds. Serve with any remaining lime wedges 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 Sweet Potato

Curry Powder

Coconut Milk

thumb Ginger

• 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.

Fishing for some cooking compliments? We’ve got just the thing. Here, salmon fillets are seared until crisp-skinned and flaky, then drizzled with a smoky lemon crema and sprinkled with aromatic Za’atar spice. They’re paired with a chewy bulgur salad that features fresh tomato and cucumber for a meal that’s sure to help you find that dinner dev-ocean you’ve been searching for.

Creamy Lemon Dill Salmon with Harissa Bulgur Salad

Za'atar Spice

Bulgur Wheat

Dill

Harissa Powder

Salmon

• Wash and dry all produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic. Cook, stirring, until fragrant, 30 seconds. • Add bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (be sure to measure), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.

• While bulgur cooks, zest and quarter lemon. Pick and finely chop fronds from dill. Finely dice tomato. Trim and finely dice cucumber.

• In a small bowl, combine sour cream, lemon zest, half the chopped dill, and a squeeze of lemon juice. Season with salt and pepper.

• Pat salmon* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside.

• In a medium bowl, combine cooked bulgur, tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to taste. Season with salt and pepper.

• Divide salmon between plates and drizzle with creamy lemon dill sauce. Sprinkle with a pinch of Za’atar Spice to taste. Serve bulgur salad on the side. Squeeze juice from any remaining lemon wedges over top and serve.

This Southwestern-meets-Italian inspired skillet supper has bold flavors that’ll warm you from the inside out—there’s twisty cavatappi, bites of flavorful ground beef, and sautéed poblano. It’s all topped with a Mexican cheese blend, smokey red pepper crema, bright sour cream, and hot sauce for a little kick. Plus a sprinkle of scallion greens adds an extra pop of color. Yes, one skillet has all that.

Southwest Beef Cavatappi Skillet with Poblano & Smoky Red Pepper Crema

unit Poblano Pepper

Ground Beef

Cavatappi Pasta

unit Beef Stock Concentrate

Mexican Cheese Blend

Hot Sauce

Kosher Salt

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, deseed, and thinly slice poblano into strips. Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • Meanwhile, heat a large drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add poblano and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.

• Add a drizzle of oil to pan with poblano; add beef* and scallion whites. Season with Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato paste and cook, stirring occasionally, 30 seconds.

• Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and stock concentrates to pan with beef mixture. Season with ½ tsp salt (1 tsp for 4) and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

• Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese (you’ll use the rest in the next step), 1 TBSP butter (2 TBSP for 4 servings), and hot sauce to taste. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water, a splash at a time, until pasta is coated in a creamy sauce.

• Top beef cavatappi with remaining Mexican cheese; cover pan until cheese melts, 1-2 minutes. Top with scallion greens and serve.

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: It’s loaded with ’shroom slices! They’re the flavor backbone of this recipe along with rich mushroom stock, bringing all those deep, earthy flavors that you know and love. We’ve added al dente penne, a lemony, chive-flecked crème fraîche sauce, zucchini and tomatoes, and a sprinkling of Parmesan cheese. Get ready for this umami-packed dish to hit your dinner table.

Silky Sicilian Penne tossed with Zucchini, Mushrooms & Tomatoes

Cremini Mushrooms

Grape Tomatoes

Chives

Penne Pasta

Italian Seasoning

unit Mushroom Stock Concentrate

Crème Fraîche

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. • Transfer to a medium bowl.

• Heat a large drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. • Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.

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

• While penne cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) Cook, stirring, until tomatoes are softened, 2-4 minutes. • Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (1⁄3 cup for 4). • Whisk in crème fraîche; season with salt and pepper.

• Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Punchy, tangy citrus is a key ingredient in the Yucatan’s vibrant cuisine. There, lime and orange juices are often used to marinate pork and chicken, and also serve as pickling liquid for a tangy onion garnish. Tonight’s Yucatan-inspired marinade blends lime and mandarin orange juices with zesty spices, which not only adds savory, tangy notes to the finished dish—it also tenderizes the meat for juicy results. It’s served over spiced jasmine rice with sautéed poblano and onion, then drizzled with smoky red pepper crema. Lime-pickled onions and aromatic cilantro complete this truly SUPER bowl.

Top 14 no oven recipes from across the web

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Top Tags

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Spinach Gnocchi with Heirloom Tomat...

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Southwest Beef Cavatappi Skillet wi...

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Yucatan Citrus Chicken Bowls with P...

Top 14 no oven recipes from across the web

The most viewed no oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Tofu Salad

One-Pan Soy-Glazed Steak Banh Mi wi...

Cashew Chicken Stir-Fry with Brocco...

Peanut Chicken Bowls with Garlicky ...

One-Pot Mexicali Black Bean Soup wi...

Spinach Gnocchi with Heirloom Tomat...

Street-Cart-Style Chicken Shawarma ...

Shrimp Spaghetti with a Kick with G...

Sweet Chili Tofu Rice Bowls with Gr...

One-Pot Thai Coconut Curry Turkey S...

Creamy Lemon Dill Salmon with Haris...

Southwest Beef Cavatappi Skillet wi...

Silky Sicilian Penne tossed with Zu...

Yucatan Citrus Chicken Bowls with P...

The most viewed no oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine