• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Cover to keep warm. (You’ll finish the potatoes in Step 6.)

• While potatoes cook, place spinach and 1 TBSP water (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until wilted, 2-4 minutes. Carefully remove plastic and transfer spinach to a paper-towel-lined plate; let cool. TIP: No microwave? No problem! Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes. • Place bacon* on a baking sheet; roast on top rack until crispy, 15-20 minutes. Transfer to a cutting board. Once cool enough to handle, roughly chop.

• Meanwhile, trim, peel, and cut carrots into sticks (like fries; ours were 4 inches long and ½ inch thick). Trim and discard bottom 1 inch from asparagus. Trim and thinly slice scallions, separating whites from greens. • Once spinach is cool enough to handle, place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much moisture as possible. Finely chop spinach.

• Whisk cream sauce base, cheese roux, and garlic powder in a small pot until combined, then set over medium-high heat; cook, whisking, until slightly thickened, 1-2 minutes. Reduce heat to low; stir in two packets of sour cream and two packets of Parmesan (four packets of sour cream and four packets of Parmesan for 4 servings) until melted and combined, 1 minute. (TIP: It may take time for Parm to fully melt—just keep stirring!) Stir in chopped spinach and season with salt and pepper. (If mixture seems too thick, stir in a splash of water.) • Transfer dip to a bowl and serve with carrot sticks and tortilla chips along with Mom’s favorite beverage while you prepare the rest of the meal. TIP: Prefer to serve the dip with the main course? Reheat over medium-low heat right before serving!

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly. • Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes.

• Stir remaining Parmesan and one packet of sour cream (two packets for 4 servings) into mashed potatoes until cheese has melted, 1 minute. Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm. TIP: If bacon isn’t finished yet, stir in right before serving. • Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. Stir in ¼ cup water (1⁄3 cup for 4), jam, and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove pan from heat; stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, asparagus, and mashed potatoes between plates. Spoon sauce over chicken and sprinkle potatoes with remaining bacon and remaining scallion greens. Serve. • For dessert, preheat oven to 350 degrees; unwrap thawed lava cakes and place on a third baking sheet. Heat on middle rack until center is warm and gooey, 10-14 minutes (or microwave for 30-45 seconds). ***Chicken is fully cooked when internal temperature reaches 165°.*** ***Bacon is fully cooked when internal temperature reaches 145°.***