New England Lobster Rolls

Preheat the oven to 425°F. Add potato wedges, 2 tsp vegetable oil, a pinch of salt, and ¼ tsp pepper to a baking sheet and toss. Roast until wedges are lightly browned and crisp in places, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil, ½ tsp pepper)

Add hearts of palm, 1 tsp vegetable oil, New England seasoning, and a pinch of salt and pepper to a baking sheet, gently toss, and place pieces cut side down. Roast until lightly browned, 18 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil)

Add shallot, celery, dill, just 1 tbsp lemon juice, mayo, and capers to a large bowl. Mix the dill dressing. Taste, and add salt and pepper as necessary. (4-serving meal: use 2 tbsp lemon juice)

Place a large nonstick skillet over medium-high heat. Brush the top of each hot dog bun with 1 tsp olive oil and place oiled side down in the skillet to toast, 1 to 2 minutes. (4-serving meal: use 2 tsp olive oil) TIP: You can also toast hot dog buns in the oven.

Add lemon zest to the roasted potato wedges and toss to coat. Add roasted hearts of palm to the dill dressing and gently toss to coat. Divide the hearts of palm mixture between the toasted hot dog buns. Serve the New England lobster rolls with lemon pepper potato wedges and lemon wedges on the side. Dig in!