Carb Conscious

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Meanwhile, pat the shrimp dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Add the barley to the same pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the lemon purée until combined.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Peel and roughly chop 2 cloves of garlic. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes; place in a large bowl and season with salt and pepper. Roughly chop the lettuce. Pit and medium dice the nectarine.

Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper; 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 to the pot of dressed barley; stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoon 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.* 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.

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Transfer to the bowl of seasoned tomatoes; stir to combine. Taste, then season with salt and pepper if desired. 

Whisk together the vinegar, goat cheese, and 2 teaspoons of water. Season with salt and pepper. 

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

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

Whisk together the creamy mustard sauce, honey (kneading the packet before opening), 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 finished barley

• 1/4 arugula

• 1 sliced steak

Transfer the balsamic-goat cheese dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 finished corn

• 1 sliced steak

• 1 seasoned egg

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce 

• 1/4 finished corn

• 1/2 diced nectarine

• 1/4 cooked shrimp

Transfer the cilantro yogurt to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished barley

• 1/4 arugula

• 1/4 cooked shrimp

Transfer the honey mustard to 2 small containers.

Makes 2 servings:

Roughly chop the olives. Heat the finished steak and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic-goat cheese dressing and chopped olives.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Halve the eggs. Mix the finished steak salad to thoroughly combine. Garnish each serving with the guacamole ranch, crispy onions, and chopped parsley.

Makes 2 servings:

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. Mix the finished shrimp salad to thoroughly combine. Garnish each serving with the chopped jalapeño pepper, cilantro yogurt, and chopped pepitas. 

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished shrimp and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard, chopped roasted peppers, and almonds.