Spicy Harissa-Glazed Turkey Patties

• Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-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 1½-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 ½-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.