Preheat oven to 425 degrees. Medium dice potatoes into pieces, about ½ inch each. Place potatoes in a large pot. Cover with 3 cups cold, lightly salted water (6 cups for 4 servings). Cover pot with lid and bring to a boil over high heat. Cook 12-13 minutes, or until fork-tender. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings). Strain potatoes; shake off excess water. Return to pot. (You'll finish the potatoes in Step 5.)

Trim ends from summer squash. Quarter lengthwise. Lay flat and slice crosswise into quarter-moons, about ½ inch thick. Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Halve or quarter mushrooms, depending on size. Trim and thinly slice scallion.

Pat pork filets dry with paper towels. Season with smoky mustard & thyme blend, salt, and pepper. Heat a drizzle of cooking oil in a medium oven-safe sauté pan over medium-high heat. Add pork filets to hot pan. Sear on all sides for 3-5 minutes, or until lightly browned. Transfer pan to oven. Roast 8-12 minutes, or until pork filets are fully cooked. Transfer pork filets to a cutting board. Let rest at least 3 minutes.

Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add summer squash and cremini mushrooms to hot pan. Season with salt and pepper. Cook 3-5 minutes, or until softened, stirring occasionally. Add roasted red peppers, ground tomatoes, umami stock concentrate, and ¼ cup water (½ cup for 4 servings). Stir to combine. Reduce heat to medium low. Simmer 2-3 minutes, or until sauce has thickened and reduced by half. Season with salt and pepper to taste.

Mash potatoes with a potato masher (or fork) until smooth. Stir in sour cream, scallion, and reserved potato cooking liquid. Season with salt and pepper to taste.

Cut pork filets into 5-7 slices each. Divide scallion mashed potatoes and quick ratatouille between plates. Fan pork alongside. Drizzle pork with lemon-basil caper sauce with avocado mayo. Enjoy!