Carb Conscious

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper. Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly. 

Meanwhile, line a separate sheet pan with foil. Pat the fish dry with paper towels; place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Evenly coat the remaining seasoned fish fillets with enough of the za’atar to coat. Arrange skin side down. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

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

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes minutes. Reserving the pot, drain throughly and transfer to a large bowl.

Meanwhile, peel the carrots and thinly slice into rounds. Thinly slice the scallions. Peel and roughly chop 4 cloves of garlic. Separate the collard green leaves from the stems. Discard the stems and roughly chop the leaves. Grate the apple on the large side of a box grater, discarding the core. Peel and thinly slice the shallot. 

Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and enough of the smoky spice blend to coat. Toss to thoroughly coat. In a large pan (nonstick, if you have one), 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl. Discard the skins. Season with salt and pepper; stir to combine and separate any clumps.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the squash strands, sliced scallions, and half the chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Meanwhile, in the same pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens, grated apple, sliced shallot, and remaining chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has cooked off. Transfer to the bowl of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Combine the mayonnaise, relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the harissa paste, lemon purée, and labneh. Taste, then season with salt and pepper if desired.

Combine the soy glaze, tahini, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Knead the packet of honey before opening. Whisk together half the honey (you will have extra), the creamy mustard sauce, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 Southern-spiced fish fillet

Transfer the tartar sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 arugula 

• 1/4 finished squash

• 1 za’atar-spiced fish fillet

Transfer the lemon-harissa labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 arugula 

• 1/4 finished squash

• 1/4 cooked chicken

Transfer the spicy soy-tahini sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer the honey mustard to 2 small containers.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the piquante peppers. Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tartar sauce, chopped peppers, and chopped parsley.

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems; roughly chop the leaves. Heat the finished fish and squash in the microwave 1 to 2 minutes, or until heated through. Serve over the arugula. Garnish each serving with the lemon-harissa labneh, almonds, and chopped mint leaves. 

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and squash in the microwave 1 to 2 minutes, or until heated through. Serve over the arugula. Garnish each serving with the spicy soy-tahini sauce, chopped peanuts, and sesame seeds.  

Makes 2 servings:

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard, chopped jalapeño pepper, and crispy onions.