• Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into sticks. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Toss potatoes and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, peel and mince or grate garlic. Halve, peel, and mince shallot.

• Pat pork* dry with paper towels. 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, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly. • In a small bowl, whisk together stock concentrate, half the thyme, and 1⁄2 cup water (all the thyme and 1 cup water for 4 servings). Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.

• Heat pan used for pork over medium heat. Add garlic, shallot, and red wine vinegar to hot pan. Cook, stirring, until liquid has mostly evaporated, 10-15 seconds. • Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted. • Add flour and cook, stirring constantly, until lightly browned, 30-60 seconds. • Whisk in stock concentrate mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. TIP: For a thinner sauce, add a splash of water.

• In a large bowl, toss together mixed greens, a drizzle of olive oil (large drizzle for 4 servings), and as much balsamic vinegar as you like. Taste and season with salt and pepper.

• Slice pork crosswise. • Divide pork, frites, and salad between plates. Spoon sauce over pork and serve. Slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.