• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and roughly chop fronds from dill. • Toss carrots and zucchini on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, in a large bowl, combine turkey*, scallion whites, garlic powder, panko, stock concentrate, 2 tsp curry powder, 2 tsp water (4 tsp curry powder and 2 tsp water for 4 servings), salt, and pepper. (Be sure to measure curry powder—we sent more!) Mix gently until thoroughly combined. • Form into 6 11/2-inch balls (12 balls for 4). TIP: Rub hands with a little oil first to prevent sticking.

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey balls; gently press down with a spatula to make 1/2-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, you may need to work in batches.) • Turn off heat. Transfer patties to a plate to rest; tent with foil to keep warm. Let pan cool for 1 minute. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-low heat. Add scallion greens and harissa powder; cook, stirring, until fragrant and scallions are bright green, 1-2 minutes. • Stir in apricot jam and 1⁄3 cup water (2⁄3 cup for 4 servings). Simmer, stirring occasionally, until thickened, 2-3 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

• To sheet with roasted veggies, add as much dill as you like; carefully toss to combine. • Divide rice and roasted veggies between shallow bowls in separate sections. Top rice with patties and drizzle patties with harissa glaze. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.