Carb Conscious

Wash and dry the fresh produce for bulk cooking. Place and oven rack in the center of the oven, then preheat the oven to 450°F. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion.Combine the broccoli florets, quartered sweet peppers, and sliced onion in a bowl. Peel and medium dice the orange.

Thinly slice the cucumbers into rounds. Halve, peel, and thinly slice the shallot. In a bowl, combine the sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Meanwhile, line a sheet pan with foil. Place the prepared broccoli, sweet peppers, and onion on the foil. Drizzle with 1 tablespoon of 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, pat the steaks dry with paper towels; season with salt and  pepper on all sides. In a large pan (nonstick, if you have one), 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.* Transfer to a cutting board and let rest at least 5 minutes.  Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

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

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Roughly chop the capers. Combine the chopped capers, basil pesto, and crème fraîche.

Roughly chop the jalapeño pepper. Combine the sour cream, cilantro sauce, 2 teaspoons of water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be.

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.

Combine the sesame oil, soy sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 roasted vegetables

Transfer the creamy caper pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 marinated cucumbers 

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 marinated cucumbers 

• 1/2 diced orange 

Transfer the Calabrian chile dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp 

• 1/4 roasted vegetables

Transfer the spicy soy sauce to 2 small containers.

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper pesto and almonds.

Roughly chop the peanuts. Wash and dry the lettuce; cut off and discard the root end, then separate the leaves. For each serving, evenly divide the finished steak and cucumbers, peruvian peppers, chopped peanuts, and creamy cilantro sauce among half the lettuce leaves (using 2 lettuce leaves per cup).

Roughly chop the pistachios. Wash and dry the spinach. Combine the finished shrimp, cucumbers, and orange with the spinach and Calabrian chile dressing. Toss to coat. Garnish each serving with the chopped pistachios.

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