Carb Conscious

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Halve the zucchini lengthwise; thinly slice crosswise. Cut out and discard the core of the cabbage; large dice the leaves. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Combine in a bowl. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Peel the carrots; halve crosswise, then halve lengthwise. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. 

Line a sheet pan with foil. Place the prepared zucchini, cabbage, and onion on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, line a separate sheet pan with foil. Place the carrot pieces on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place on the other side of the sheet pan. Roast 15 to 17 minutes, or until the carrots are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board and slice crosswise. 

*An instant-read thermometer should register 165°F.

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until the collard greens are wilted and most of the liquid has cooked off. Turn off the heat. 

Meanwhile, pat the shrimp dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

To the pan of reserved fond, add the chopped garlic and mushroom pieces (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy, miso paste, and butter. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the bok choy leaves are wilted. Add the demi-glace. Cook, stirring frequently, 30 seconds to 1 minute, or until the most of the liquid has cooked off. Turn off the heat. 

Combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Combine the tahini, yogurt, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

Wash and dry the orange; halve crosswise and squeeze the juice into a bowl. Add the tomatillo-poblano sauce; stir to combine. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 cooked collard greens

• 1/4 roasted carrots

• 1 sliced chicken breast

Transfer the BBQ mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced chicken breast

Transfer the tahini yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the tomatillo-orange sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 cooked mushrooms and bok choy

• 1/4 roasted carrots

• 1/4 cooked shrimp

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mayo and chopped peanuts. 

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini yogurt and almonds. 

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo-orange sauce, pepitas, and pickled peppers.

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the furikake and sesame seeds.