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Stuffed Portobello Burgers

with salt potatoes

Servings: 2

Includes ingredients and instructions to make STUFFED PORTOBELLO BURGERS WITH SALT POTATOES for two people in 30 minutes. Who doesn’t love a burger? Large, meaty Portobello mushrooms demonstrate their versatility in this delicious, quick and light alternative, and the tangy goat cheese stuffing makes an incredible topper. We’ve paired this dish with “Salt Potatoes” an upstate New York comfort food classic, which you will be sure to incorporate into your future cooking adventures!

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Chicken Tagine

with apricot couscous

Servings: 2

A tagine is a North African/Arabian dish which is named after the earthenware pot
in which it is traditionally cooked. The Pantry versions harnesses many of the original flavors but simplifies the cooking process. The sweet notes from the Apricot in this dish are heightened by Ras El Hanout, the classic moroccan spice blend which leads the flavors in this dish and will make your kitchen smell amazing!

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Quinoa Fried "Rice"

with shiitake mushrooms

Servings: 2

We’ve replaced rice with quinoa, a delicious and nutty gluten free source of protein. Quinoa originated in the Andean region and was domesticated almost 4,000 years ago for human consumption in the Lake Titicaca basin. Meaty shiitakes, sweet vegetables, and an Asian-inspired sauce create an ideal balance of flavor. This quick recipe makes a great dinner for two, or a light and flavorful side for four.

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Mei Mei’s Lamb Chop

with green chard, snow peas, and shaved carrot salad

Servings: 2

This addition to our Chef Series comes from the team at Mei Mei, Boston’s much beloved food truck and restaurant. The seared lamb chop pairs brilliantly with a mixture of green chard and crisp snow peas, all coated in Mei Mei’s deep and complex Smoked Maple Ginger sauce. A shaved carrot salad adds a bright accent to the plate.

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Ratatouille

Ratatouille with Saffron Israeli Couscous

Servings: 2

Ratatouille is a classic French Provençal stewed vegetable dish. While traditionally, each vegetable is sautéed individually before baking, our quick version takes just 45 minutes to prepare. To round out the meal, we have paired it with saffron spiced “Ptitim.” This round, toasted pasta also known as Israeli couscous, Ptitim was developed in Israel in the 1950’s when rice was scarce. French and Israeli flavors blend beautifully in this dish, so bon appetite, bubbies!

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Poached Salmon

with lentils and horseradish-tarragon cream

Servings: 2

Don’t be intimidated; this dish proves that poaching can be as simple as it is sophisticated. Caramelized leeks and white wine create a rich, comforting broth in which the fish simmers for just long enough to yield flaky, melt-in-your-mouth salmon. Lemony green lentils provide a bright yet earthy contrast, while an aromatic sauce rounds out the plate with a delicate balance of spice and creaminess.

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Apricot Teriyaki Salmon

with asparagus wasabi slaw

Servings: 2

Addictively sweet and salty teriyaki sauce plays off the inherent sweetness of rich salmon fillets for our version of this Japanese classic. A hint of wasabi on the side brings just the right amount of heat to offset the teriyaki glaze, which you’ll make from scratch using apricot preserves rather than plain sugar for a delightful tang and added complexity. Thankfully, the recipe calls for extra sauce to drizzle over the whole plate at the end.

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Shaken Beef

with watercress salad and pickled onions

Servings: 2

We’ve used steak tips, a New England favorite, for our take on the Vietnamese dish, bo luc lac. “Luc lac” is merely a description for the “shaking” or tossing of the beef back and forth in the wok after it’s quickly seared. The watercress adds a peppery bite to the hint of sweetness in the beef.

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Tandoori Chicken

with potatoes, savoy spinach, & chickpeas

Servings: 2

Ditch all those pots and pans, and prepare our take on chicken tandoori using just a sheet pan! Juicy chicken thighs marinate in thick yogurt seasoned with vibrant Indian spices, which gives the dish a gorgeous crimson hue from sweet paprika and saffron. The chicken roasts on a bed of chickpeas, new potatoes, and crisp savoy spinach. Pickled red onions and fresh chopped herbs provide the perfect zippy accent.

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Chimichurri Rojo Flat Iron Steak

with elote and arugula salad

Servings: 2

This vibrant dish takes influences from both Central and South America. Tender flat iron steak is dressed in an Argentinian chimichurri, which we’ve made red rather than verde for that extra pop of color. Then we took our summer favorite, corn on the cob, and transformed it into Mexican street food by slathering it with butter, chile powder, lime, and cheese. Whether you grill it over an open flame or roast it in the oven, this plate is sure to keep you on your toes!

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Brownies À La Mode

Servings: 2

Enjoy luscious brownies served with a rich vanilla ice cream. The espresso powder gives your classic brownie recipe a deeper, more decadent flavor. Customize with your favorite toppings such as almonds, chocolate pearls or salted caramel sauce. A perfect sweet ending to any dinner party!

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Chicken Pad Thai

with roasted peanuts and scallions

Servings: 2

You can have the classic Thai comfort food you’re craving - without leaving the house. For our version, we stick to simple ingredients without sacrificing complexity in flavor. Tamarind, palm sugar and chili create a sauce that balances sour, sweet and spicy flavors. The contrasting crunch of roasted peanuts atop chewy noodles completes the dish.

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Fish Tacos

with lime crema and black bean salad

Servings: 2

Flaky hake, a member of the cod family, is roasted rather than battered and deep-fried for our lighter take on fish tacos. Onions, jalapenos, and warm, smoky cumin combine with the hake for a flavorful filling, which is then garnished with a zesty lime crema and a homemade pico salsa. A black bean salad perfectly complements these tacos with a textural contrast from crunchy pepitas. After cooking this dish, rolling your own tortillas from scratch, you may just be ready to open your own food truck!

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Ginger Lime Pie

with graham cracker crust

Servings: 2

Ginger adds a warming layer of spice to our take on a key lime pie. We mellow the tartness of fresh lime juice with just the right amount of sweetness and a creamy layer of crème fraiche. Fragrant lime zest and a candied ginger garnish tie the components together. Dig all the way to the bottom for a perfectly balanced bite.

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Lamb & English Pea Orecchiette

with spring onions, lemon, and mint

Servings: 2

Lamb and mint are a traditional pairing. We’ve switched things up by combining them with orecchiette, which literally translates as “little ears.” They may be small, but they’re the perfect shape for catching the fresh peas and pieces of lamb. Spring onion and lemon zest add brightness to each bite.

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Miso Hake

farro & sugar snap peas with a lime beurre blanc

Servings: 2

Crisp and garlicky sugar snap peas complement the sweet white miso glaze on a flaky white fillet of hake. We've put a twist on a classic French beurre blanc sauce by adding tangylime, which provides both richness and balance to the dish.

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Mushroom Bourguignon

with egg noodles

Servings: 2

Earthy and robust portobellos are the true stars of our Mushroom Bourguignon. We make our bourguignon sauce using a rich, full-bodied red wine and a bouquet of fragrant fresh vegetables like onions, garlic, and thyme. Pearl onions and carrots add a touch of sweetness. This dish is an authentic homage to the French Burgundy classic.

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Passion Fruit & Mascarpone Mousse

Servings: 2

Tart passion fruit combines with creamy mascarpone to create the perfect sweet balance in this elegantly layered mousse. Don’t be fooled, this decadent dessert is light and u y, with a chocolate crunch to round out each bite. Valentine's Day would not be complete without dessert, and this mousse makes for an ideal conclusion to a delicious, romantic dinner.

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Smoked Gouda Mac & Cheese

with butter leaf & cornichon salad

Servings: 2

This isn’t your run-of-the-mill mac and cheese. Our sophisticated version of this comforting favorite comes both kid-approved and dinner party ready. We’ve swapped standard macaroni noodles for fusilli, whose intricate spirals better hold the decadent sauce. Smoked gouda adds depth to the cheese mixture, while a crunchy pecan crust dresses the dish up with a truffle-like earthiness.

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Tofu Pad Thai

with roasted peanut and scallions

Servings: 1

You can have the classic Thai comfort food you’re craving - without leaving the house. For our version, we stick to simple ingredients without sacrificing complexity in flavor. Tamarind, palm sugar and chili create a sauce that balances sour, sweet and spicy flavors. The contrasting crunch of roasted peanuts atop chewy noodles completes the dish.

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Shakshuka

with lamb meatballs & crostini

Servings: 2

Spicy tomato sauce, runny eggs, and crunchy bread. What’s not to love? Crushed tomatoes are simmered with a blend of hearty cumin and zesty harissa. This delicious sauce serves as the perfect vehicle for delicately baked eggs with soft yolks - ideal for any meal of the day. Soak up the juices with a crusty baguette and you can forget about purgatory; you’ll be halfway to heaven!

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