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Author: vscson

Meatballs & Creamy Onion Gravy

Meatballs & Creamy Onion Gravy

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with Charred Peas & Mashed Potatoes

Yield: 2

Warmly spiced meatballs, draped in rich and creamy onion sauce! Fluffy, sour cream mashed potatoes and buttery, skillet charred peas,
Prep: 5 Cook: 35

  • 12oz potatoes
  • 10oz ground beef
  • 1tsp nutmeg
  • 2oz beef stock concentrates
  • 1onion
  • 3TBS sour cream
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz peas
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp cooking oil
  • 4TBS butter
  • potato masher
  • box grater

Prep & mash potatoes:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve and peel onion, grate one half on the largest holes of a box grater. Thinly slice the remaining onion.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 2 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Keep covered off heat until ready to serve.

Form & roast meatballs:

While potatoes cook, in a large bowl, combine beef, grated onion, panko, garlic powder, ¼ tsp nutmeg, ¾ tsp salt, and pepper. (You’ll use more nutmeg later.)

Form mixture into 10-12 1½-inch meatballs and place on a lightly oiled baking sheet.

Roast on top rack until browned and cooked through, 14-16 minutes.

Char peas:

Meanwhile, melt 1 TBS butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2- to 3-minutes.

Stir peas. Cook, stirring occasionally, until lightly charred, 1- to 2-minutes more.

Turn off heat, transfer to a plate. Wipe out pan.

Start gravy:

Heat a drizzle of oil in the same pan over medium heat. Add sliced onion and a pinch of salt, cook, stirring occasionally, until onion is browned and softened, 3- to 6-minutes.

Add 1 TBS butter and cook, whisking, until butter melts.

Sprinkle flour over onion, cook, whisking constantly, until lightly browned, 1- to 2-minutes.

Finish gravy:

Slowly whisk 1 cup water into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg, whisk until cream cheese melts and gravy has thickened, 3- to 5-minutes.

Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper.

Tip: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.

Finish & serve:

Add meatballs to pan with gravy, toss to coat.

Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.

Street Cart–Style Turkey Bowls

Street Cart–Style Turkey Bowls

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Yield: 2

Street cart–style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We’re talking classic white sauce and hot sauce. Served with warm pita bread.
Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 2TBS mayonnaise
  • 1TBS shawarma spice blend
  • 2whole wheat pitas
  • ½cup jasmine rice
  • 1lemon
  • 1cucumber
  • 3TBS sour cream
  • 1tsp garlic powder
  • 10oz ground turkey
  • 3oz chicken stock concentrates
  • ½oz sliced almonds
  • 2tsp hot sauce
  • salt & pepper
  • 1tsp sugar
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

Melt 1 TBS butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined.

Stir in rice, ¾ cup water, and a big pinch of salt and pepper. 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 use later.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber.

Make white sauce:

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook turkey:

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

Add turkey, Shawarma Spice Blend, ½ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.

Finish rice & toast pitas:

Fluff rice with a fork, stir in almonds and half the scallion greens. Season with salt and pepper to taste.

Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Serve:

Divide rice between bowls. Top with turkey and diced cucumber in separate sections, sprinkle diced cucumber with a pinch of salt.

Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls, garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Tip: If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!

Shawarma Spice Blend

  • For 1 TBS
  • 2part turmeric ½ tsp
  • 2part cumin ½ tsp
  • 1part dried coriander ¼ tsp
  • 1part garlic powder ¼ tsp
  • 1part paprika ¼ tsp
  • ½part ground allspice 1/8 tsp
  • ½part black pepper 1/8 tsp
Rosemary Apricot Pork Chops

Rosemary Apricot Pork Chops

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with Garlicky Brussels Sprout & Onion Jumble

Yield: 2

Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts.
Prep: 5 Cook: 35

  • 8oz Brussels sprouts
  • 1tsp garlic powder
  • 1oz apricot jam
  • 1onion garlic
  • 10oz pork chops
  • 1tsp dried rosemary
  • 5tsp balsamic vinegar
  • 1oz chicken stock concentrate
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate garlic.

Roast veggies:

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Prep pork:

Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly.

Turn off heat, transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2- to 3-minutes. Add minced garlic, cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar, cook until syrupy, 30-60 seconds.

Stir in ¼ cup water, stock concentrate, and 1 tsp sugar, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.

Crispy Parmesan Chicken

Crispy Parmesan Chicken

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with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1lemon
  • 1tsp hot smoked paprika
  • 2½oz Israeli couscous
  • 2scallions
  • 1clove garlic
  • ¼cup panko breadcrumbs
  • 3TBS parmesan cheese
  • 10oz chicken cutlets
  • 1½oz sour cream
  • salt & pepper
  • 4tsp olive oil
  • 2TBS butter
  • paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, 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.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

Sweet Chili Pork Bowls

Sweet Chili Pork Bowls

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with Bell Pepper & Candied Peanuts

Yield: 2

Sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous, sweet chili sauce, and peanuts are transformed into the perfect crunchy topping, along with citrusy cilantro. Everything comes together over a bed of fluffy lime-scented rice.
Prep: 5 Cook: 30

  • 1bell pepper
  • ¼oz cilantro
  • 10oz ground pork
  • 1onion
  • 1lime
  • ¾cup jasmine rice
  • ½oz peanuts
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.

Cook rice:

In a small pot, combine rice, 1¼ cups water, 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.

Candy peanuts:

While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBS water, and 1 tsp sugar. Cook, stirring often, until water has evaporated, and peanuts are coated and lightly toasted, 3- to 5-minutes.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook veggies:

Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion, season with salt and pepper. Cook, stirring, until tender and lightly browned, 6- to 9-minutes.

Transfer veggies to a plate.

Cook pork:

Add a drizzle of oil to same pan over medium-high heat. Add pork, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes.

Break up meat into pieces and continue cooking until pork is cooked through, 2- to 4-minutes.

Stir in veggies, then add soy glaze, chili sauce, and 1 TBS butter. Cook, stirring, until mixture is thoroughly coated, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and lime zest to taste. Season with salt.

Divide rice between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

Rosemary Fig Pork Tenderloin

Rosemary Fig Pork Tenderloin

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with Kale & Sweet Potato Jumble

Yield: 2

Fig jam cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements the juicy, pan-seared, and roasted, pork tenderloin. Paired with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate.
Prep: 10 Cook: 35

  • 1sweet potato
  • ¼oz rosemary
  • 1oz fig jam
  • 1red onion
  • 4oz kale
  • 10oz pork tenderloin
  • 1tsp garlic powder
  • 1oz chicken stock concentrate
  • salt & pepper
  • 5tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces (Knead kale to tenderize). Strip rosemary leaves from stems, finely chop rosemary leaves until you have ½ tsp.

Roast veggies:

Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Tip: For easy cleanup, line sheet with aluminum foil first.

Roast on top rack for 10 minutes (you’ll add the pork then).

Sear & roast pork:

While veggies roast, pat pork dry with paper towels, season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a plate. Wipe out pan.

Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet.

Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more.

Tip: If pork is done before veggies, remove from sheet and continue roasting veggies. Transfer pork to a cutting board to rest.

Cook Kale:

While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Turn off heat (you’ll finish the kale in Step 6).

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium, stir in jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.

Remove from heat, stir in 1 TBS butter until combined. Season with salt and pepper.

Tip: If sauce seems too thick, add a splash of water.

Toss & warm veggies:

Transfer roasted sweet potato and onion to pan with kale, toss to combine. Return to medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Finish & serve:

Thinly slice pork crosswise.

Divide veggies between plates, top with pork. Spoon sauce over pork and serve.

Spiced Pork Patties with Tomato Pan Sauce

Spiced Pork Patties with Tomato Pan Sauce

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with Rainbow Vegetable Jumble

Yield: 2

Pork meatballs with minced onion with Tunisian-inspired blend of smoky-savory spices smashed into juicy patties right in the pan to create extra-crispy edges. Served with a colorful combo of carrot, zucchini, and red onion roasted in the oven. Then a quick tomatoey pan sauce to top it all off!
Prep: 10 Cook: 35

  • 1zucchini
  • 1tomato
  • 1oz chicken stock concentrate
  • 3oz carrot
  • 1red onion
  • 10oz ground pork
  • 1TBS Tunisian spice blend
  • 1TBS flour
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch thick wedges, mince a few wedges until you have 2 TBS. Dice tomato into ½-inch pieces.

Roast vegetables:

Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Form meatballs:

While veggies roast, in a medium bowl, combine pork, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1½-inch meatballs.

Cook patties:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add meatballs and press down with a spatula to form patties, cook until cooked through, 4- to 6-minutes per side.

Transfer patties to a plate, remove pan from heat and let cool slightly, about 1 minute.

Make pan sauce:

Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend, cook, stirring occasionally, until tomato is saucy, 3- to 4-minutes.

In a small bowl, whisk together stock concentrate, half the flour, and 1⁄3 cup water. Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1- to 2-minutes.

Remove from heat, stir in 1 TBS butter until melted and combined.

Serve:

Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve.

Tunisian Spice Blend

  • 4parts ground caraway seed 1 tsp
  • 4parts ground coriander 1 tsp
  • 4parts smoked paprika 1 tsp
  • 4parts turmeric 1 tsp
  • 4parts chili powder 1 tsp
  • 4parts garlic powder 1 tsp
  • 1part cayenne pepper ¼ tsp
  • 1part cinnamon ¼ tsp
  • 1part ground black pepper ¼ tsp
Spicy Peruvian Chicken

Spicy Peruvian Chicken

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with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1oz chicken stock concentrate
  • 2TBS mayonnaise
  • 2cloves garlic
  • 1jalapeño
  • 1tomato
  • 1TBS fajita spice blend
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • salt & pepper
  • ¼tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, 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- to 5-minutes per side.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

  • 4parts paprika
  • 1part onion powder
  • 1part garlic powder
  • 1part chili powder
  • 1part cumin
  • 1part oregano
Blueberry Loaf

Blueberry Loaf

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Yield: 12
All Recipes

This moist blueberry quick bread recipe is easy to make. It works equally well with fresh or frozen blueberries.

  • 1½cups AP flour
  • ¾cup white sugar
  • 2tsp baking powder
  • ⅛tsp salt
  • ½cup milk
  • ¼cup vegetable oil
  • 1egg
  • ½tsp vanilla extract
  • 1½cups blueberries

Preheat the oven to 350°F. Grease a loaf pan.

Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until just blended, gently fold blueberries into batter and pour into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool briefly on a wire rack before inverting carefully onto a serving plate or cooling rack. Let cool completely.

Southwest Beef Cavatappi or Macaroni

Southwest Beef Cavatappi or Macaroni

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with Poblano & Smoky Red Pepper Crema

Yield: 2

Southwestern-meets-Italian inspired skillet supper with bold flavors. Twisty cavatappi, bites of flavorful ground beef, and sautéed poblano, topped with a Mexican cheese blend, smokey red pepper crema, bright sour cream, and hot sauce for a little kick. A sprinkle of scallion greens adds a pop of color.

Gayle isn’t a fan of the cavatappi (too thick), so we will normally use macaroni.
Prep: 5 Cook: 35

  • 1poblano pepper
  • 2scallions
  • 6oz cavatappi or macaroni pasta
  • 10oz ground beef
  • 1TBS southwest spice blend (see below)
  • 1½oz tomato paste
  • 1heaping tsp beef stock concentrates
  • 2TBS sour cream
  • 4TBS smoky red pepper crema (see below)
  • ½cup Mexican cheese blend
  • 1tsp hot sauce
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, de-seed, and thinly slice poblano into strips. Trim and thinly slice scallions, separating whites from greens.

Cook pasta & poblano:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add poblano and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.

Cook beef:

Add a drizzle of oil to pan with poblano. Add beef, scallion whites, and Southwest Spice, season with 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; cook, stirring occasionally, until combined, 30 seconds

Make sauce:

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

Finish pasta:

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 TBS butter, 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.

Finish & serve:

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

Southwest Spice Blend

  • 4parts garlic powder 2 tsp
  • 2parts cumin ¾ tsp
  • 2parts chili powder ¾ tsp

Smoky Red Pepper Crema

  • 1Red Bell Pepper
  • ½cup Sour Cream
  • ½tsp Lemon Juice
  • ¼tsp Kosher Salt
  • ¼tsp Smoked Paprika

Preheat oven to 400ᵒF.

Roast bell pepper whole for 40 minutes, flipping after 20 minutes to evenly roast.

Remove bell pepper from oven. Place on plate and cover for 20 minutes to self-steam.

Peel, remove stem, and de-seed bell pepper.

Puree bell pepper flesh, sour cream, kosher salt, and smoked paprika in a blender until smooth.