Artichokes En Papillote With Potatoes, Olives and Capers

• 12 tablespoons fresh lemon juice (keep rinds)
• 12 fresh baby artichokes
• 2 large Yukon potatoes
• 12 Kalamata olives, pitted and halved
• 1 tablespoon capers
• 4 sprigs oregano
• 12 tablespoons white wine, divided
• 6 tablespoons olive oil, divided
• 2 tablespoons caper juice, divided
• 1 teaspoon salt Mayonnaise (optional, for dipping)

Roasted Cauliflower With Chai Curry Spice, Apricots, Mint and Yogurt

• 2 tablespoons Madras curry powder
• 1 tablespoon chai tea
• 1 tablespoon Assam tea, or other black tea
• 1/2 teaspoon sugar, divided
• 1 teaspoon salt, divided
• 1/2 cup Greek yogurt
• 1 tablespoon olive oil
• 1 head of cauliflower, broken down into medium-sized florets
• 6 pieces dried apricots, medium dice Mint, small leaves only

How to make a Meatball

Peanut butter and jelly, whisked into a sweet and savory glaze for meatballs. Comfort food couture, for less.

Hands on time: 15 min
Total time: 20 min

• 1/2 cup grape jelly
• 1/3 cup teriyaki sauce
• 1/3 cup peanut butter
• 2 Tbsp honey
• 1/4 tsp ground ginger
• 1/4 tsp sriracha sauce, if desired
• 1/2 (28-oz.) pkg. frozen meatballs (about 28)
• Chopped cilantro for garnish