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. Pat the shrimp dry with paper towels; remove the tails. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Transfer to a plate. Rinse and wipe out the pan.

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Mexican spice blend to coat. Evenly coat the remaining seasoned pork chops with enough of the za’atar to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Meanwhile, carefully add the egg to the pot of boiling water and cook 9 minutes. Reserving the pot, 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 egg, then halve lengthwise. Season with salt and pepper. 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. Cut off any stem ends from the green beans. Cut the potatoes into 1/4-inch rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced shallot, and vinegar; season with salt and pepper. Cut off and discard the root end of the lettuce; roughly chop the leaves. Place in a large bowl; add the spinach and toss to combine.

Add the quinoa to the pot of boiling water and cook, uncovered, 17 minutes. Carefully add the green beans. Continue to cook, 1 to 3 minutes, or until the quinoa and green beans are tender. Turn off the heat. Drain thoroughly and return to the pot. Add the seasoned tomatoes and shallot (including the liquid); stir to combine. Taste, then season with salt and pepper if desired.

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, transfer the broccoli florets, sliced peppers, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Quarter and deseed the lemon. Combine the labneh, the juice of 2 lemon wedges, and 2 teaspoons of water. Season with salt and pepper.

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

Combine the tahini, date syrup, the juice of the remaining lemon wedges, a drizzle of olive oil, 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 lettuce and spinach 

• 1/4 finished quinoa

• 1/4 cooked shrimp

• 1/2 seasoned egg

Transfer the spicy ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the creamy lemon sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 lettuce and spinach 

• 1/4 finished quinoa

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potatoes

• 1/4 roasted vegetables

• 1 sliced za’atar pork chop

Transfer the tahini sauce to 2 small containers.

Makes 2 servings:

Pit and roughly chop the olives. Garnish each serving of finished shrimp, quinoa, and salad with the spicy ranch, chopped olives, and sunflower seeds.

Makes 2 servings:

Heat the finished shrimp and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy lemon sauce and almonds.

Makes 2 servings:

Roughly chop the pepitas. Garnish each serving of finished pork, quinoa, and salad with the guacamole dressing, chopped pepitas, and cotija.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and roasted vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini sauce, mint leaves (tearing just before adding), and feta (crumbling before adding).