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Beef Tenderloin with Tangy Shallot Sauce

Beef Tenderloin with Tangy Shallot Sauce

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with Crispy Fingerlings & Broccoli Salad

Yield: 2

A super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing.
Prep: 10 Cook: 45

  • 12oz fingerling potatoes
  • 1shallot
  • 2oz chicken stock concentrates
  • 10oz beef tenderloin steak
  • 8oz broccoli florets
  • 5tsp red wine vinegar
  • 2tsp Dijon mustard
  • 2oz plum jam
  • 2oz mixed greens
  • salt & pepper
  • 1tsp sugar
  • 3TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Start potatoes & prep:

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

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Halve, peel, and thinly slice shallot, finely chop a few slices until you have 1½ tsp.

Roast broccoli:

While potatoes cook, 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.

Cook beef:

Pat beef dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4- to 7-minutes per side.

Turn off heat, transfer to a cutting board.

Tip: Cover with foil to keep warm. Rinse and wipe out pan.

Make pickles & dressing:

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBS pickling liquid to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBS olive oil. Season dressing with salt and pepper to taste.

Finish potatoes:

Add 1 TBS olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3- to 5-minutes.

Turn off heat, season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1- to 2-minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until slightly thickened, 2- to 3-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper to taste.

Finish & serve:

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.

Fully Loaded Pork Taquitos

Fully Loaded Pork Taquitos

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with Pico de Gallo, Creamy Guacamole & Hot Sauce

Yield: 2

Taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.
Prep: 5 Cook: 30

  • 1onion
  • 1oz Tex-Mex paste (see below)
  • 1lime
  • 4TBS guacamole
  • 10oz ground pork
  • 1tbs southwest spice blend (see below)
  • 6flour tortillas
  • ½cup Mexican cheese blend
  • 1tomato
  • 3TBS sour cream
  • 1tsp hot sauce
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Cook pork filling:

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes.

Add pork, cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4- to 6-minutes.

Stir in Southwest Spice Blend, Tex-Mex paste, and 1⁄3 cup water. Simmer until thickened, 2- to 3-minutes. Turn off heat.

Assemble & bake taquitos:

Meanwhile, drizzle tortillas with 1 TBS olive, brush or rub to completely coat on both sides.

Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet.

Tip: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Finish & serve:

While taquitos bake, finely dice tomato. Zest and quarter lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper.

Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Tex-Mex Paste

6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Combine tomato paste with water in a medium sauce pan & whisk until smooth.
Add the remaining ingredients & stir until combined.
Heat mixture over medium-high heat until it begins to boil.
Continue to cook for ~3 mins, stirring often. Remove from heat.
When sauce is cool enough to taste, try it.
When sauce has cooled sufficiently, pour into a sealed container & refrigerate.
Tip:
If the paste is not hot enough for you, add more jalapeños or cayenne, OR add ground red pepper.

Firecracker Meatballs

Firecracker Meatballs

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with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

  • 2scallions
  • 1½TBS sour cream
  • 1tsp sriracha
  • ¼cup panko breadcrumbs
  • 1thumb ginger
  • 2TBS mayonnaise
  • 2tsp honey
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 10oz ground beef
  • 6oz green beans
  • salt & pepper
  • 2tsp cooking oil

Prep:

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

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, 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.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

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with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

  • 12oz carrots
  • 1TBS fry seasoning
  • ¼cup panko breadcrumbs
  • 1tsp hot sauce
  • 12oz potatoes
  • 2scallions
  • 4½TBS sour cream
  • 10oz chicken cutlets
  • ¼oz frank’s seasoning blend
  • 1½oz blue cheese dressing
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, 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, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining

Moo Shu Pork Bowls

Moo Shu Pork Bowls

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with Cabbage, Scallions & Buttery Rice

Yield: 2

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Prep: 5 Cook: 20

  • 2scallions
  • 4oz shredded red cabbage
  • 4TBS sweet soy glaze
  • 1lime
  • 10oz ground pork
  • 2TBS hoisin sauce
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • 1TBS sesame seeds
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice & prep:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, 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.

Thinly slice scallions, separating whites from greens. Quarter lime.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Make stir-fry:

Stir scallion whites and cabbage into pan with pork, cook, stirring occasionally, until just tender, 2- to 3-minutes.

Stir in hoisin, chili sauce, 2½ TBS sweet soy glaze, and ½ tsp sugar until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime, salt, and pepper.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter until melted. Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

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with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 14cup panko breadcrumbs
  • 10oz chicken cutlets
  • 12oz carrots
  • 1TBS fry seasoning
  • 2TBS maple syrup
  • 2TBS Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Miso Peach Pork Chops

Miso Peach Pork Chops

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with Ginger Rice & Green Beans

Yield: 2

In less than 5 minutes a delicious pan sauce with aromatic fresh ginger and garlic, umami-packed miso sauce concentrate, and sweet peach jam. It’s drizzled all over seared pork chops, then served with fluffy rice and tender green beans.
Prep: 10 Cook: 30

  • 1thumb ginger
  • 10oz pork chops
  • 1oz peach jam
  • 1clove garlic
  • 1lemon
  • 6oz green beans
  • ½cup jasmine rice
  • 1oz miso sauce concentrate
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep:

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

Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water, 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.

Cook pork:

Pat pork dry with paper towels and season all over with salt and pepper.

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

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

Roast green beans:

While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 10-12 minutes.

Make sauce:

Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds.

Add ¼ cup water, jam, and miso sauce concentrate. Cook, stirring, until thickened, 3- to 4-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Stir in a squeeze of lemon juice to taste.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and a pinch of salt if necessary.

Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side.

Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

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with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

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

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

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

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Herbed Pork Chops & Gravy

Herbed Pork Chops & Gravy

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with Rosemary Brown Butter Veggies & Roasted Potatoes

Yield: 2 Servings

PARSNIPS – This cousin of the carrot has a sweet, nutty flavor.
To make it easier to check your brown butter in Step 5, use a light-color pan or scoop up the butter with a metal spoon so you can see its color.
Prep: 10 Cook: 45

  • 12oz potatoes
  • 6oz parsnips
  • 6oz carrots
  • 1shallot
  • ¼oz rosemary
  • 10oz pork chops
  • 1TBS fry seasoning
  • 2oz chicken stock concentrates
  • 1tsp dried thyme
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 4tsp cooking oil
  • 3TBS butter

Prep:

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

Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot. Strip rosemary leaves from stems, finely chop leaves until you have ½ tsp.

Tip: If you have any extra rosemary sprigs, save them for an easy garnish!

Roast veggies:

Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme, salt, and pepper.

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. Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make gravy:

In the same pan, melt 1 TBS butter over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2- to 3-minutes. Add a drizzle of oil, flour, and a pinch of thyme, cook, stirring, until lightly browned, 2- to 3-minutes.

Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened, 3- to 5-minutes.

Remove from heat, stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

Brown butter:

Melt 2 TBSP butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1- to 2-minutes.

Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.

Finish & serve:

Slice pork crosswise.

Add carrots and parsnips to bowl with rosemary brown butter, toss to coat.

Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds

Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1red onion
  • 1clove garlic
  • 1tsp chili powder
  • 2oz chicken stock concentrates
  • 10oz chicken cutlets
  • 1oz apricot jam
  • ½oz sliced almonds
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

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

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

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