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 two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, and weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

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

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned steaks with the enough of the Mexican spice blend 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 steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 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.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut out and discard the core of the cauliflower; cut into small florets. Cut the mushrooms into bite-size pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the lettuce. Keeping one head whole, separate the leaves. Roughly chop the remaining head. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Place the cauliflower florets on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Peel and thinly slice the shallot. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the prepared vegetables in a bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the seasoned persimmon. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Combine the sour cream, 2 teaspoons of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.  

Combine the labneh, hot sauce, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.  

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Combine the lemon purée and yogurt. Taste, then season with salt and pepper if desired.   

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/2 cooked mushrooms

• 3 baked meatballs

Transfer the chipotle sour cream to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1/4 roasted cauliflower

• 3 baked meatballs

Transfer the lettuce leaves to 2 separate containers.

Transfer the spicy labneh to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/4 marinated vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the spicy cilantro sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 roasted cauliflower

• 1 sliced steak

Transfer the lemon yogurt to 2 small containers. 

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle sour cream and chopped peanuts.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the leaves. Heat the meatballs and cauliflower in the microwave 1 to 2 minutes, or until heated through. Using 2 lettuce leaves per cup, top with the meatballs, marinated vegetables, spicy labneh, and feta (crumbling before adding). Serve with the cauliflower. Garnish with the almonds and chopped mint.

Makes 2 servings:

Wash, dry, and quarter the lime. Roughly chop the pepitas. Serve the chopped lettuce topped with the finished steak and vegetables. Garnish each serving with the spicy cilantro sauce, chopped pepitas, cotija, and 1 lime wedge (you will have extra).

Makes 2 servings:

Heat the finished steak, farro, and cauliflower in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and crispy onions.