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 steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 steaks with enough of the oregano to coat. Evenly coat the remaining steaks with enough of the shawarma spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons 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; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Rinse and wipe out the pan.

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

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the weeknight hero spice blend to coat; toss to coat. In the same pan, 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. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Meanwhile, wash and dry the fresh produce for bulk cooking. 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. Add the arugula or spinach; stir until combined and slightly wilted.  

Meanwhile, cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel the shallot; quarter lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion and cut into 1/2-inch-wide wedges, keeping the layers intact. Peel and medium dice the orange.

Line two sheet pans with foil. Transfer the cauliflower florets, carrot pieces, and quartered shallot to one of the sheet pans. Drizzle with olive oil and season with salt, pepper, and the za’atar; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Transfer the halved brussels sprouts 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 browned and tender when pierced with a fork. Transfer to the pot of cooked farro. Add the vinegar; stir to combine. Taste, then season with salt and pepper if desired.

Combine the lemon purée, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

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

Combine the ranch dressing and parmesan. Taste, then season with salt and pepper if desired.

Combine the tzatziki and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 za’atar-roasted vegetables

• 1 sliced shawarma-spiced steak

Transfer the preserved lemon sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 diced orange

• 1 sliced oregano steak 

Transfer the salsa verde yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 diced orange

• 1/4 cooked chicken 

Transfer the cheesy ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 za’atar-roasted vegetables

• 1/4 cooked chicken

Transfer the spicy tzatziki to 2 small containers.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the preserved lemon sauce, chopped cashews, and mint leaves (tearing before adding).

Makes 2 servings:

Heat the finished steak and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde yogurt, peppers, and sunflower seeds.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheesy ranch and chopped pistachios. 

Makes 2 servings:

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