Carb Conscious

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Once the pot of water is boiling, add the freekeh and cook, uncovered, 22 minutes. Add the halved green beans and continue to cook 2 to 3 minutes, or until tender and the green beans are bright green. Drain thoroughly and rinse under cool water to stop the cooking process.

Meanwhile, peel and roughly chop 2 cloves of garlic. Pat the chicken dry with paper towels. Season with salt, pepper, and  the oregano. 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. Add the chopped garlic. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

Pat the steaks dry with paper towels. Season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with the quatre épices. Evenly coat the remaining seasoned steaks with the Tuscan spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

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

Meanwhile, halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir  to coat. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl and season with salt and pepper. Stir to coat. On a paper towel-lined cutting board, halve the beets lengthwise, then thinly slice crosswise.

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened. Turn off the heat.

Combine the tzatziki, up to half the za’atar (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

Combine the mayonnaise, 2 teaspoons of water, 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. 

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper. 

Combine the vinegar and crème fraîche. Season with salt and pepper. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 freekeh and green beans

• 1/4 cooked chicken

In a small container combine: 

• 1/4 sliced beets

• 1/4 seasoned cucumbers

Transfer the za’atar- cucumber yogurt to 2 separate small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chicken

• 1/4 cooked onion

• 1/4 seasoned tomatoes

Transfer the lettuce leaves to 2 separate containers.

Transfer the Calabrian mayo to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 freekeh and green beans

• 1 quatre épice steak

In a small container combine:

• 1/4 seasoned cucumbers

• 1/4 sliced beets

Transfer the ranch sour cream to 2 separate small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1 Tuscan-spiced steak

• 1/4 cooked onion

• 1/4 seasoned tomatoes 

Transfer the arugula to 2 separate containers.

Transfer the creamy balsamic dressing to 2 small containers. 

Makes 2 servings:

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

Top with the beets and cucumbers. Garnish each serving with the za’atar-cucumber yogurt, feta (crumbling before adding), and pickled peppers.

Makes 2 servings:

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

For each serving, evenly divide the finished chicken and vegetables, pesto, monterey jack, and Calabrian mayo among half the lettuce leaves (using 2 lettuce leaves per cup).

Makes 2 servings:

Heat the finished steak, freekeh, and green beans in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the ranch sour cream and crispy onions. Serve with the beets and cucumbers.

Makes 2 servings:

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

Serve over the arugula. Garnish each serving with the creamy balsamic dressing and Grana Padano (crumbling before adding).