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Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

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Yield: 4

Adapted from: WaPo

Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.

Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35

  • 1medium head cauliflower, trimmed and cut into 1½-inch florets (5½ cups)
  • 1red bell pepper, seeded and cut into chunks similar to the florets
  • 1green bell pepper, seeded and cut into chunks similar to the florets
  • 3TBS olive oil, divided
  • ½tsp fine salt, divided
  • ¼tsp freshly ground black pepper, divided
  • 4garlic cloves, minced or finely grated
  • 1TBS finely chopped fresh rosemary
  • 1½tsp finely grated lemon zest (from 1 lemon)
  • 4boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on
  • 2TBS fresh lemon juice (from the same lemon)
  • 8large pitted green olives, such as Castelvetrano, sliced (¼ cup)

Position a rack in the top third of the oven and preheat to 425°F.

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.

In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.

Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.

Italian Meatloaf

Italian Meatloaf

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Yield: 4

Adapted from: Brooklyn Brothers

Craving a delicious and comforting dinner? Our Italian meatloaf is the perfect meal! In this video, we’ll walk you through a simple recipe that will transform classic meatloaf into an Italian-inspired masterpiece.
We’ll share all the tips and tricks for a juicy, flavorful meatloaf, including the secret to our rich tomato glaze.
Cook: 90

Meatloaf:

  • 1½lbs of ground beef
  • 1½lbs. of ground pork
  • 4eggs
  • 2tsp of salt
  • 1tsp of black pepper
  • ½cup Italian parsley
  • ½cup Parmesan
  • 1red bell pepper
  • 1green bell pepper
  • 1medium yellow onion
  • 1cup of sun-dried tomatoes
  • 1cup of grated Provolone cheese for topping

Sauce ingredients:

  • 1medium Yellow Onion
  • 3cloves of garlic
  • ¼cup olive oil, heated
  • 8ripe Roma tomatoes
  • ½cup fresh basil
  • 14oz of crushed tomatoes
  • 1tsp salt
  • ¼tsp black pepper

Meatloaf:

Dice bell peppers and onion and sauté until softened (salt & pepper to taste). Let cool down.

In a large mixing bowl, combine all ingredients and mix until fully incorporated.

Transfer the mixture to a loaf pan and shape it into a uniform loaf.

Preheat the oven to 375°F. Bake the meatloaf for 45 minutes.

Remove the meatloaf from the oven. Spread tomato sauce evenly over the top, then return it to the oven and bake for an additional 20 minutes.

Remove from the oven once more, sprinkle with 1 cup of grated provolone cheese, and bake for another 10 minutes, or until the cheese is melted and bubbly.

Allow the meatloaf to rest for 10 minutes before slicing and serving.

Sauce:

Prepare the vegetables:

Dice the onion, mince the garlic, and dice the Roma tomato.

In a large skillet over medium heat, warm ¼ cup of olive oil. Add the onion and garlic, and sauté until they turn a light golden color.

Stir in the basil and diced Roma tomato. Cook for 10 minutes, then add the crushed tomatoes, salt, and black pepper.

Continue cooking for another 10 minutes, stirring occasionally.

Remove from heat and set aside until ready to use.

Beef Fajitas

Beef Fajitas

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Sheet Pan Dinners

Yield: 4 to 8 Servings

Adapted from: NY Times

Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

For the steak fajita marinade:

  • ½cup soy sauce
  • ½cup fresh lime juice, from 6 to 8 limes
  • ½cup canola or other neutral oil
  • ¼cup packed light brown sugar
  • 2tsp ground cumin seed
  • 2tsp freshly ground black pepper
  • 1TBS chili powder (see note)
  • 3medium cloves garlic, finely minced (about 1 TBS)
  • 2lb trimmed skirt steak (about 1 whole steak, see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

For the fajitas:

  • 1large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1white or yellow onion, cut into ½-inch slices
  • 12–16fresh flour or corn tortillas, hot (see note)
  • 1recipe guacamole, for serving, if desired
  • 1recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate vessel and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.

Broil Steaks: Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a half-sheet pan. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.

If not using a baking steel or stone, flip steaks, and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.

Bake: Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to half-sheet pan. Pour reserved ½ cup of marinade all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.

Finish: Slice steak into thin strips across the grain, then add back to sheet pan with any juices. Return to oven to warm through, if steaks need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.

Serve: immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments, as desired.

Notes

If skirt steak is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it’s different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies.

You can wrap the tortillas tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak and vegetables are finishing up.

Roast Cod

Roast Cod

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with Sweet Peppers and Olives

Sheet Pan Dinners

Yield: 3 to 4 Servings

Adapted from NY Times

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

  • 1small bunch fresh lemon or regular thyme
  • 1½lb fish fillets (cod, haddock)
  • ½tsp fine sea salt, more as needed
  • pepper
  • 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
  • 4½TBS extra-virgin olive oil, more for drizzling
  • ¼cup pitted, sliced black or green olives, or use a combination
  • 1tsp sherry vinegar
  • 1garlic clove, grated
  • 1cup loosely packed Italian parsley leaf, chopped

Heat oven to 400°F. Pull 1 TBS thyme leaves off the bunch and finely chop.

Season Fish:

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Prepare Peppers:

Spread peppers on a half-sheet pan and toss with 1½ TBS oil, ½ tsp salt and the pepper. Top peppers with the remaining thyme sprigs.

First Bake:

Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Second Bake:

Increase oven temperature to 500°F. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is cooked through, 10 to 14 minutes.

Dressing:

Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 TBS olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed.

Serve:

Serve fish and peppers drizzled with vinaigrette.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Chicken Fajitas with Peppers and Onions

Chicken Fajitas with Peppers and Onions

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Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

  • ¼cup freshly squeezed lime juice (from 1 to 2 limes)
  • ¼cup freshly squeezed orange juice (from 1 small orange)
  • 2TBS pickling juice, from a jar of pickled jalapeños (optional)
  • 1TBS ancho chili powder (or chili powder blend)
  • 2tsp dried oregano
  • 1tsp ground cumin
  • ¾tsp salt
  • 3TBS olive oil

For the chicken and vegetables:

  • 1large, red or yellow onion, cut into ¼-inch thick slices
  • 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
  • 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
  • 8-12corn tortillas

For garnish:

  • 1avocado, sliced
  • handful of fresh cilantro leaves
  • 1lime, quartered
  • Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.

Pork with Black Bean Sauce

Pork with Black Bean Sauce

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Yield: 3 to 4

Woks of Life

Slices of pork tenderloin with black bean sauce is a tasty combination. The dish is also flexible as you can use the vegetables of your own choice.


Velvet pork:

  • 12-16oz pork tenderloin
  • 2tsp Shaoxing wine
  • 2tsp oyster sauce
  • 2tsp vegetable oil
  • 1-2TBS cornstarch

Sauce:

  • 1½cups beef or chicken stock
  • 2TBS black bean and garlic sauce (such as Lee Kum Kee)
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp dark soy sauce
  • 1tsp sesame oil
  • ⅛tsp ground white pepper (or to taste)

Stir Fry:

  • 2TBS vegetable oil
  • 1onion, diced
  • 1red bell pepper (cut into 1-inch pieces)
  • 1green bell pepper (cut into 1-inch pieces)
  • 1cup green beans (cut into 1-inch pieces)
  • 1TBS Shaoxing wine
  • 1cup snow peas (trimmed)
  • 2TBS cornstarch (mixed into a slurry with 2 TBS water)


Velvet pork:

Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the pork for at least 30 minutes, or even overnight if you’d like to make this ahead.

Premix sauce:

In a liquid measuring cup, mix the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

Stir fry:

Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil around the perimeter of the wok. Add the pork in 1 layer and sear the pork on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the pork from the wok, and set aside. Do in two batches.

Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions, and bell peppers. Stir-fry for 1-2 minutes, until the onions and peppers have very light sear on them.

Next, add the Shaoxing wine to deglaze the wok.

Stir in the sauce mixture. Bring to a simmer and add the pork (along with any juices) back to the wok. Stir, then add the snow peas.

Bring the contents of the wok to a simmer.

Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock, if it’s too thin, add more slurry).

Cook until the snow peas are just crisp-tender.

Serve immediately with steamed rice!

Vegetable Stir-Fry

Vegetable Stir-Fry

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Yield: 4

Woks of Life

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5

Premix sauce:

  • ⅓cup water or chicken stock
  • 1TBS Shaoxing wine
  • 2tsp oyster sauce (or vegetarian oyster sauce)
  • ¼tsp salt
  • ¼tsp sugar
  • ¼tsp sesame oil
  • 1pinch ground white pepper

Premix sauce:

  • 2TBS vegetable oil
  • 4slices ginger
  • 1cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 oz)
  • 1cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot)
  • 1cup celery (thinly sliced on a diagonal; 1 cup = about 2 oz)
  • 1cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup)
  • 1cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about ½ medium bell pepper)
  • 1cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper)
  • 3cloves garlic (minced)

Slurry:

  • 2tsp cornstarch (mixed into a slurry with 1 TBS water)

Premix sauce:

In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.

Make slurry:

Combine the cornstarch and water into a slurry and set aside.

Stir fry mushrooms:

In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.

Stir fry vegetables:

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.

Thicken sauce:

Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.

Serve.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

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Penne with Lemon Parmesan Cream Sauce, Bell Pepper, Zucchini & Peas

Yield: 2

Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30

  • 1red bell pepper
  • 1lemon
  • 4oz cream sauce base
  • 4oz peas
  • 1zucchini
  • 2scallions
  • 10oz shrimp or chicken
  • 6oz penne pasta
  • 1TBS Tuscan heat spice (see below)
  • 2TBS crème fraîche
  • 1veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast veggies:

Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.

Cook pasta:

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

Reserve 1½ cups pasta cooking water, then drain.

Make sauce:

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.

Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in crème fraîche until smooth.

Toss pasta:

Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.

Tip: For an extra-rich experience, stir in another 1 TBS butter.

Serve:

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Tuscan Heat Spice

Makes 1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel