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Tres Gatos Seared Pork Chop

with dukkah & roasted curried carrots

Servings: 2

This tapas-turned-entrée comes to Pantry from Chef Stephen Marcaurelle of Tres Gatos, the worldly, small-plates restaurant in Jamaica Plain. You’ll feel like a chef yourself, basting thick, bone-in pork chops in an herb and garlic butter. Colorful baby carrots are roasted with curry and a touch of honey, then rested atop a smear of tangy yogurt sauce. An aromatic sprinkle of dukkah, a traditional Egyptian seasoning, ties the dish together with its complex blend of herbs, nuts, and spices.

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Shrimp & Chermoula Flatbread

with tomatillo salsa

Servings: 2

For this summery flatbread, you’ll make your own chermoula paste, a classic Moroccan sauce made of chopped herbs, cumin, paprika, and olive oil. This gets brushed across the flatbread dough while it’s still hot from the oven, then topped with seared shrimp, tangy tomatillos, and queso fresco. Taste a perfect balance of sweet, spicy, tart, and rich flavors all in one bite!

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Brioche Bread Pudding

with dark chocolate

Servings: 2

Warm and comforting, this bread pudding proves that when it comes to dessert, simpler is better. Dark chocolate provides the perfect complement to the sweet custard and rich brioche. These ingredients meld together to form a bittersweet harmony.

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Carrot Cake

with spiced cream cheese frosting

Servings: 2

With spring blossoming around us, carrot cake is our dessert of choice. Even the Easter Bunny can't stay away from this moist cake studded with golden raisins. The decadent cream cheese frosting is elevated with a hint of cinnamon and vanilla. And with all that beta carotene and flavonoids, this cake is practically a health food — at least that's what we tell ourselves as we reach for seconds.

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Chicken and Figs

with creamy polenta & arugula salad

Servings: 2

In Northern Italy, polenta is a staple that is often eaten for breakfast, lunch, and dinner. After making this recipe, you’ll see why. The creamy comfort of the polenta provides a luscious backdrop to the subtle sweetness of the figs and the vibrant tang of arugula. The best part? A lavish slice of velvety blue cheese to bring everything together. Buon appetito!

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Chicken Nanban

with Japanese sweet potato salad

Servings: 2

Chicken Nanban is a crispy chicken dish originating from the Kyushu region of Japan. Nanban, directly translated as “European” in Old Japanese, was a dish created under the influence of European traders and missionaries in Japan during the 17th century. Traditionally served with a tartar sauce, our version is accompanied by a mouthwatering Japanese sweet potato salad. Take your tastebuds on a culinary tour of Kyushu with our Chicken Nanban!

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Chorizo Burger

with smoky aioli, massaged kale salad, & roasted potatoes

Servings: 2

Our chorizo burger starts with fresh ground all-natural pork patties seasoned with a complex blend of four types of chile along with garlic, cumin, oregano, black pepper, bay leaf, cinnamon, and clove. Top it off with a mesquite smoked aioli and a juicy slice of tomato. A squeeze of lemon, a hint of garlic, and a good massage are all it takes to transform hardy kale into a salad as indulgent as it is nutritious. Be sure to save some of the oven-roasted potatoes to soak up the juices!

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Eggplant Caponata

with fusilli

Servings: 2

This dish takes full advantage of the bountiful Mediterranean harvest. The richness of eggplant and zucchini melds together with briny capers and sweet golden raisins. Toasted pine nuts add a warm crunch, and a dusting of Parmesan cheese and fresh basil round out this hearty vegetarian meal.

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Fleur d'Oeuf

with frisée salad

Servings: 2

Spoil Mom on her special day with these gorgeous egg flowers, the English translation of “Fleur d’Oeuf.” You’ll blow her away with no culinary training necessary; and lucky for you, the kids can get involved too!
Thick slices of ham are pressed into muffin tins, then filled with earthy mushrooms, sweet shallots, and fresh, local eggs. As the eggs bake, the edges of the ham crisp around them, creating the appearance of beautiful blooming buds. Forget the bouquet of lilies, next year Mom will request these flowers instead.

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French Onion Soup

with garlic gruyere toast

Servings: 2

French onion soup, or soupe à l’oignon, is a popular hearty soup originating in France in the 18th century. Our version includes a fragrant garlicky cheese toast placed directly on top of the luscious caramelized onion soup. Stay warm this winter season with our French Onion Soup with Garlic Gruyere Toast!

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Glazed Hanger Steak

with melted leeks & harissa-carrot salad

Servings: 2

Avoid the crowds and the prix fixe menu this year. Instead, impress your Valentine with our simple yet luscious hanger steak, which is coated with a sweet, savory glaze. Harissa adds a spicy kick to the rainbow carrot salad, balanced by buttery leeks and earthy pistachios. Pair it with candles, roses, and one of our rich red wines for an indulgent Valentine’s dinner.

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Hungarian Chicken

and mushroom stew over rustic mashed potatoes

Servings: 2

Paprika is not only the national spice of Hungary, but it’s also an integral ingredient to all of their most iconic dishes. We’ve based this recipe off of a traditional Chicken Paprikash, but we’ve added a bit of dill and replaced the traditional noodles or rice with a hearty serving of creamy mashed potatoes.

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Jambalaya

with shrimp and andouille sausage

Servings: 2

This Louisiana classic delivers rich Creole flavors using humble ingredients and minimal time. The secret is in the King Creole Spice, which blends smoky Spanish paprika with aromatic dried French herbs, creating the fusion of flavors for which New Orleans cuisine is known and loved. Andouille sausage adds an extra layer of spice, while plentiful vegetables and herbs add vibrance and freshness.

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Kimchi Meatloaf

with soy butter roasted new potatoes

Servings: 2

This isn’t your grandmother’s meatloaf. Kimchi is usually fermented cabbage with a spicy-sour flavor that can be served alone or mixed into other dishes. The same pepper that lends heat to the kimchi is also found in the gochujang. This sweet-spicy soybean-based chili paste adds a hint of heat to our glaze.

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Lemon Chicken Flatbread

with Parmigiano Reggiano

Servings: 2

Lemon, oregano and Parmigiano Reggiano take center stage with this vibrantly flavored flatbread. Chicken breast is marinated in an herbaceous concoction, then pan seared and set atop a bed of greens dressed with balsamic and dijon mustard. The flatbread, infused with a touch of honey and baked to crispy perfection, provides a rich backdrop for the bright toppings. Have your knife and fork ready to indulge in this sweet and savory dish!

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Mapo Eggplant

with garlic green beans

Servings: 2

Mapo Eggplant originates from the Sichuan region of China. Although the dish is typically extremely spicy, we’ve toned down our vegetarian version without sacrificing its depth of flavor. Tomato paste adds a subtle sweetness to the main umami component, a fermented broad bean paste known as dòubànjiàng, which weaves a mellow funky spice throughout the dish. We chose to lightly steam and sautée the garlic green beans for a healthier take on the traditional Sichuan side of dry-fried beans. Enjoy this dish with a scoop of white rice to soak up the many layers of flavor.

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Mama Suzanne's French Toast

with strawberries & maple syrup

Servings: 2

Impress Mom with a decadent breakfast-in-bed that’s both Mom and kid approved! Buttery yet light and fluffy challah bread makes the perfect foil to soak up a sweet, warmly spiced custard. The secret ingredient
in this family recipe? Ample cardamom, whose citrusy quality marries the sweet and savory components of the dish. The additions of vanilla and cinnamon will fill your kitchen with the unmistakeable aroma of caramelizing French toast. Serve with fresh strawberries, warm maple syrup, and a dusting of powdered sugar for a plate of pure comfort.

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Miso Grits

with roasted asparagus and poached egg

Servings: 2

A few simple yet lush ingredients set this Momofuku-inspired, vegetarian plate apart from the rest. Instead of melting David Chang’s famous miso butter in these grits, we blend umami-rich red miso paste into the base of ours. Whisking slowly allows the coarsely ground corn kernels to soak up every bit of the miso’s decadence. The result: a silky, perfectly-seasoned bowl of cooked grains. But if creamy corn grits weren’t enough to make your tongue drop, we’ve topped them with roasted spears of asparagus and a perfectly poached egg.

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Pear Upside Down Spice Cake

Servings: 2

Elegant and easy, this pear cake serves not only as the perfect after-work indulgence, but also as an impressive ending to a weekend dinner party. A classic spice blend of cinnamon, nutmeg, and ginger complements delicate and bright flavors of pear and vanilla.

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State Park Trout

with farrotto & brussels sprouts

Servings: 2

Prepare restaurant quality trout with the first in our Chef Series, featuring the rustic seasonal cuisine of Tyler Sundet from Cambridge’s State Park. Celebrate winter’s final days with earthy brussels sprouts, the plate’s unexpected star thanks to Turkish urfa pepper, whose tangy yet smoky flavor accents the balance between richness and acidity carried throughout the dish. “Farrotto” refers to a method of cooking farro so that it resembles risotto. You’ll love how farro transforms into a creamy bed to soak up the parsley, butter, and lemon sauce on the trout, without losing its signature nuttiness or chewy texture.

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Trout en Papillote

with fregola sarda salad

Servings: 2

Who knew that infusing trout with so much flavor could be this simple? The fish melds harmoniously between layers of zucchini, summery herbs, whole grain mustard, and lemon when sealed in a parchment parcel. Serve it beside a colorful salad featuring fregola sarda, the specialty pasta of Sardinia, where couscous shaped semolina dough gets toasted before it’s dried, lending the pasta a delightful crunch and a distinctive rich, roasted avor. We mix it with cherry tomatoes, sweet currants, and a hint of harissa for a side that’s bold enough to complement the brightly flavored trout en papillote.

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Turkey Roulade

with cranberry cornbread stuffing and green beans

Servings: 2

Who says you can’t cook a turkey dinner in under an hour? Our turkey roulade is a complete meal for an intimate dinner among friends and family. It’s all the fall New England flavors you know and love in one perfect dish. Enjoy earthy mushroom gravy poured over tender turkey cutlets filled with savory- sweet cornbread stuffing. Roasted fresh garlicky green beans complete the meal. You’ll thank us for this quick and delicious hearty feast.

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Salmon and Creamy Barley

with red veined sorrel and dill

Servings: 2

Nothing goes better with fish than the tang of citrus. In addition to lemon, we use red veined sorrel, which lends a touch of acidity. The crème fraiche adds another layer of tartness to accent the fish.

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Schnitzel

with golden beet watercress salad

Servings: 2

Oktoberfest might be over in Munich, but that doesn’t mean we have to stop enjoying German flavors with a Pantry twist. We’ve lightened up the traditional pork schnitzel by adding a salad with two of our favorite fall ingredients: apples and golden beets.

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Seared Salmon

on farro with candy cane beets & Brussles sprouts

Servings: 2

The candy cane beet, also known as the chioggia beet, originates from Northern Italy and was popularized in the 19th century. The vibrant pink and white beet adds a fantastic pop of color to this dish. Sweeter and milder in flavor than other beet varietals, they are a perfect complement to the seared salmon and tart shallot and vinegar dressing.

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Steak Salpicón

with purple potato salad

Servings: 2

Salpicón is a Chilean dish traditionally made with shredded beef served over a bed of salad greens. We use flavorful steak tips seasoned with garlic, lime, and chili powder. Native to South America, purple potatoes add earthiness to the fresh mesclun greens. Queso fresco and cilantro brighten up the dish.

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Steak Tip Chili

with biscuits

Servings: 4

Our Tex-Mex style Steak-Tip Chili mixes complex flavors with hearty deliciousness. Rich earthy coffee blends with vibrant cinnamon, ancho chili, and poblano peppers to pack a powerful savory punch. Top it all off with our butter-less two-ingredient biscuit and you’ll be talking with a Texas twang before you know it. Whether it’s the big game or a cold New England night, this dish is sure to please.

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West African Peanut Stew

with sweet potatoes over millet

Servings: 2

Just a spoonful of this thick and fragrant groundnut stew will instantly warm you from head to toe. Thankfully, it only takes a handful of ingredients to pull it off. With influences tracing back to West Africa, where it’s often simmered with a long list of ingredients, our take sticks to the basics by highlighting the deep, roasted peanut flavor that is the signature of the dish. We lace it with bitter greens that compliment the chunky sweet potatoes perfectly. The final addition of berbere spice, a rich blend of basil, garlic, chilies, and fenugreek, will transport you to the other side of the Atlantic!

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