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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

Jasmine Rice

unit Scallions

thumb Ginger

Hoisin Sauce

Sriracha

Honey

Chicken Breast Strips

Green Beans

Sesame Seeds

Butter

Cooking Oil

Salt

Pepper

• 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, 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 in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.

• Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. • Pour in honey-hoisin sauce. Cook until sauce has thickened and coats chicken and chicken is cooked through, 2-3 minutes. 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.

Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this dish, patties are infused with fresh ginger and tangy ponzu sauce, then drizzled with a sweet chili mayo and garnished with scallions. On the side, roasted broccoli and red cabbage are tossed with chili sauce and sesame dressing for a crunchy, colorful salad. And, for the ultimate patty trick (see what we did there?), you’ll have everything plated in about 30 minutes. Weeknight win!

Ginger-Ponzu Turkey Patties with Broccoli Cabbage Salad & Sweet Chili Mayo

Broccoli Florets

Mayonnaise

Sweet Thai Chili Sauce

Turkey

Ponzu Sauce

unit Pho Concentrate

Panko Breadcrumbs

Shredded Red Cabbage

Sesame Dressing

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.

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

• Meanwhile, in a small bowl, combine mayonnaise with half the chili sauce (you’ll use the rest later). Add water 1 tsp at a time until sauce reaches a drizzling consistency

• In a large bowl, gently combine turkey*, ginger, scallion whites, ponzu, stock concentrate, panko, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. • Form into 6 1½-inch balls (12 balls for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add turkey; gently press down with a spatula to make ½-inch-thick patties. (For 4, cook in batches if necessary.) Cook turkey patties until browned and cooked through, 2-3 minutes per side.

• In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with a pinch of salt and pepper.

• Divide turkey patties and salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.

Barley is the OG. It’s one of the earliest domesticated grains, yet its chewy texture and nutty flavor are still a favorite. In these spicy veggie bowls, our chefs opted for quick-cooking pearled barley as a hearty base for harissa-roasted zucchini, bell pepper, and onion. A classic chermoula and lemon yogurt are drizzled over top, then everything’s sprinkled with feta, toasted almonds, and golden raisins. If you like, mix everything together for barley in every bite!

Spicy Harissa Veggie Barley Bowls with Zucchini, Golden Raisins, Chermoula & Lemon Yogurt

Pearl Barley

unit Zucchini

unit Bell Pepper

unit Red Onion

Cilantro

Lemon

Harissa Powder

Yogurt

Garlic Powder

Chili Flakes

Sliced Almonds

unit Veggie Stock Concentrate

Golden Raisins

Feta Cheese

Olive Oil

• Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine barley, 2½ cups water (4 cups for 4), and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until barley is tender and water is absorbed, 25-30 minutes. • Keep covered off heat until ready to use in step 6. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before barley is done, add a splash of water.

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-inch thick half moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Pick cilantro leaves from stems; finely chop leaves. Zest and quarter lemon.

• Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, ¾ tsp harissa powder (1½ tsp for 4 servings) (be sure to measure - we sent more! Use less if you prefer less heat), salt, and pepper. • Roast on top rack until veggies are tender and browned, 15-18 minutes. (For 4, spread out across 2 baking sheets and roast on top and middle rack.)

• In a small bowl, combine yogurt and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine cilantro, ¼ tsp garlic powder (you’ll use the rest later), 1½ TBSP olive oil, a squeeze of lemon juice, and a pinch of chili flakes to taste (use ½ tsp garlic powder and 3 TBSP olive oil for 4 servings). Season with salt and pepper.

• Heat a small, dry pan over medium high heat. Add almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove pan from heat.

• Drain any excess water from barley if necessary; fluff with a fork. Stir in stock concentrates, raisins, a squeeze of lemon juice, remaining garlic powder, and as much remaining lemon zest as you like. Season with salt and pepper. • Stir half the roasted veggies into pot with barley. • Divide barley mixture between bowls; top with remaining veggies, feta, and almonds. Drizzle with lemon yogurt and chermoula. Serve with any remaining lemon wedges and remaining chili flakes on the side.

Move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy white sauce we just can’t get enough of. We top it off with melty mozzarella and roasted garlic, plus tender zucchini and juicy marinated tomatoes. Sprinkle with chives and chili flakes if you like a little zip, then sit back and enjoy. Pizza night just got a major upgrade.

Roasted Garlic & Zucchini Flatbreads with White Sauce, Mozzarella & Grape Tomatoes

Garlic

Italian Seasoning

Flour

Cream Cheese

Grape Tomatoes

Chives

unit Flatbreads

Mozzarella Cheese

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.

• Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet. • Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes. • Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) Set aside to marinate.

• Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. • Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) • Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

• While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. • Reduce heat to medium low and whisk in cream cheese and 1⁄2 cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.

• Once garlic is done, carefully transfer to a cutting board and roughly chop. • Heat broiler to high. • Evenly top flatbreads with sauce, roasted garlic, and veggies. Sprinkle with mozzarella.

• Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. • Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.

Grain bowl–lovers, rejoice! This week, we’re serving up donburi, a Japanese rice bowl that can be endlessly customized with different proteins, veggies, and sauces. For this version, steamy scallion rice is layered with broccoli that’s tossed in a sweet and savory honey miso dressing, plus tender sweet potatoes and a fried egg. It’s all finished with a drizzle of Sriracha mayo and a sprinkle of scallion greens. Prepare to be totally bowled over!

Honey Miso Broccoli Donburi with Sweet Potato, Scallion Rice & a Fried Egg

unit Sweet Potato

unit Lime

unit Miso Sauce Concentrate

unit Eggs

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and halve sweet potato lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. (TIP: For speedier spud prep, skip the peeling!) Cut broccoli florets into bite-size pieces if necessary. Quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until slightly 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, toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss broccoli on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until veggies are browned and tender, 15-20 minutes. TIP: If broccoli finishes before sweet potato, remove from sheet and continue roasting sweet potato.

• Meanwhile, in a large bowl, combine miso sauce concentrate, honey, and a big squeeze of lime juice to taste. • In a small bowl, combine mayonnaise with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• When veggies are almost done, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• Fluff rice with a fork and season with salt and pepper. • Add broccoli to bowl with honey miso dressing; toss to coat. • Divide rice between bowls; top with broccoli and drizzle with remaining dressing in bowl. Add sweet potato and fried eggs. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.

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