Carb Conscious

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. In a large bowl, combine the sesame oil and ponzu sauce. Pat the fish dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange skin side down. Roast 10 to 15 minutes, or until cooked through.* Remove from the oven. Carefully remove and discard the skin of 2 roasted fish fillets; transfer to the bowl of sesame ponzu. Using two forks, flake the fish into bite-sized pieces. Stir to coat.

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

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off and discard the stem ends of the green beans. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel the carrots; thinly slice crosswise. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Roughly chop the butter lettuce. Halve the radishes and cucumber lengthwise, then thinly slice crosswise. Combine in a bowl. Add the vinegar; season with salt and pepper. Stir to coat.

Add the diced potatoes to the pot of boiling water. Cook 14 minutes. Add the prepared green beans. Continue to cook 1 to 3 minutes, or until tender when pierced with a fork. Reserving the pot, drain thoroughly and transfer to a large bowl. Add the seasoned tomatoes; stir to combine. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high.

Meanwhile, pat the chicken dry with paper towels; transfer to a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to  3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes or until slightly wilted. Add the miso paste and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes or until the kale is wilted and the water has cooked off. Transfer to the bowl of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired.

Carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs, then halve lengthwise. Season with salt and pepper. 

Combine the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the cilantro sauce and ranch dressing. Taste, then season with salt and pepper if desired.

Combine the fig spread, buttermilk, and creamy mustard sauce. Season with salt and pepper.

Combine the yogurt, worcestershire sauce, and parmesan. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/2 flaked fish

Transfer 1/2 the seasoned radishes and cucumber to 2 small containers.

Transfer the spicy mayo to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 potato salad

• 1/2 chopped lettuce

• 1 hard-boiled egg

• 1 roasted fish fillet

Transfer the cilantro ranch to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 potato salad

• 1/4 cooked chicken

Transfer the fig-mustard dressing 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 remaining seasoned radishes and cucumber to 2 small containers.

Transfer the creamy parmesan dressing to 2 small containers. 

Makes 2 servings:

Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. 

Serve with the seasoned radishes and cucumber. Garnish each serving with the spicy mayo and sesame seeds.

Makes 2 servings:

Pit and roughly chop the olives. 

Garnish each serving with the cilantro ranch and chopped olives.

Makes 2 servings:

Wash and dry the arugula.

Heat the finished chicken and potato salad in the microwave 1 to 2 minutes, or until heated through. 

Serve over the arugula. Garnish each serving with the fig-mustard dressing and sunflower seeds.

Makes 2 servings:

Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. 

Top with the seasoned radishes and cucumber. Garnish each serving with the creamy parmesan dressing and almonds.