Turkey Patties with Smoky Lemon Crema

• While veggies roast, zest and quarter lemon. Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. • In a small bowl, combine sour cream, ¼ tsp harissa powder (½ tsp for 4 servings), a squeeze of lemon juice, salt, pepper, a pinch of lemon zest to taste, and garlic to taste (you’ll use the remaining garlic in step 4). (Be sure to measure the harissa powder; we sent more.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once veggies have roasted 10 minutes, remove sheet from oven. Carefully stir veggies, then push to one side of sheet. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, add zucchini to a second baking sheet; leave veggies roasting and add zucchini to middle rack.) • Return to top rack until all veggies are tender, 12-15 minutes more.

• Meanwhile, in a large bowl, combine turkey*, panko, Turkish Spice, remaining garlic, salt (we used ¾ tsp), and pepper. (For 4 servings, use 1½ tsp salt.) • Form into 6 (12 for 4) 1½-inch meatballs. TIP: Wet hands or coat with oil first to prevent sticking.

• Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add meatballs to pan and gently press down with a spatula to make ½-inch-thick patties. (For 4 servings, cook patties in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.