Carb Conscious

Preheat the oven to 450°F. Line two sheet pans with foil. Pit and roughly chop the olives. Roughly chop the piquante peppers. In a large bowl, combine the turkey, breadcrumbs, egg, chopped olives, and chopped peppers; season with salt and pepper. Gently mix to combine. Transfer to one of the sheet pans. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 20 to 22 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

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

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Halve the tomatoes; place in a bowl and season with salt and pepper. 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.

Transfer the broccoli florets, onion wedges, and sliced sweet peppers 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 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the shrimp dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. 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 poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, sliced shallot, and green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the seasoned tomatoes. Taste, then season with salt and pepper if desired.

Combine the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

Combine the sweet chili sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the salsa verde and fromage blanc. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, ketchup, 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 sautéed vegetables

• 1/4 cooked shrimp

Transfer the guajillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the sweet chili mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 2 slices meatloaf

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 2 slices meatloaf

Transfer the romesco ketchup to 2 small containers.

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, pepitas, and cotija.

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili mayo, chopped cashews, and furikake.

Makes 2 servings:

Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and parmesan.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco ketchup and chopped parsley.