Carb Conscious

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Quarter and deseed the lemon. Once boiling, add the farro to the pot and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the juice of 2 lemon wedges.

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the sweet potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel the shallot; quarter lengthwise. Peel and roughly chop 2 cloves of garlic.

Line two sheet pans with foil. Transfer the broccoli florets, diced sweet potatoes, and onion wedges to one of the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Transfer the halved brussels sprouts, carrot pieces, and quartered shallot to the remaining sheet pan. Drizzle with olive oil; season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the pot of cooked farro. Add the juice of the remaining lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Tuscan spice blend to coat. Evenly coat the remaining seasoned pork chops with enough of the Cajun spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Rinse and wipe out the pan used to cook the pork. Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and the oregano; stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Peel and small dice the orange. Combine the diced orange, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Roughly chop the capers. Combine the ranch dressing and chopped capers. Taste, then season with salt and pepper if desired.

Combine the lemon purée, tahini, yogurt, date syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the salsa verde and labneh. Taste, then season with salt and pepper if desired.

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Tuscan-spiced pork chop

Transfer the spicy orange to 2 small containers. 

For each serving, in a large container combine: 

• 1/4 finished veggie farro 

• 1 sliced Cajun-spiced pork chop

Transfer the caper ranch to 2 small containers. 

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked chicken

Transfer the lemon-tahini dressing to 2 small containers. 

For each serving, in a large container combine: 

• 1/4 finished veggie farro

• 1/4 cooked chicken

Transfer the creamy salsa verde to 2 small containers. 

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the pistachios. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy orange, mint leaves (tearing before adding), and chopped pistachios.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the caper ranch, pickled peppers, and chopped parsley.

Makes 2 servings:

Wash and dry the arugula. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve over the arugula. Garnish each serving with the lemon-tahini dressing and feta (crumbling before adding).

Makes 2 servings:

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, Grana Padano (crumbling before adding), and almonds.