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 large bowl, combine the turkey, weeknight hero spice blend, and half the breadcrumbs (you will have extra); 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 cut into 8 equal-sized slices. 

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

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with enough of the Mexican spice blend to coat. In a large pan, 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

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

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-size pieces. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stem of the poblano pepper; halve lengthwise, then remove the ribs and seeds. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Add the quinoa 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, transfer the diced cabbage, poblano pepper pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of cooked farro. Add the vinegar and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.  

In the pan of reserved fond, heat 1 tablespoon 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 halved green beans and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat and stir in the sautéed aromatics until thoroughly combined. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.  

Combine the mayonnaise, 2 teaspoons of water, and half the hoisin sauce (you will have extra). Taste, then season with salt and pepper if desired.

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

Combine the cilantro sauce and labneh. Taste, then season with salt and pepper if desired.

Combine half the soy-miso sauce (you will have extra) and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 2 slices turkey meatloaf

Transfer the hoisin mayonnaise to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices turkey meatloaf

Transfer the guajillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced steak

Transfer the creamy cilantro sauce to 2 small containers

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced steak

Transfer the spicy soy-miso sauce to 2 small containers

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatloaf and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin mayo, chopped peanuts, and as much of the togarashi as you’d like.

Makes 2 servings:

Roughly chop the pepitas. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, chopped pepitas, and cheese.

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 creamy cilantro sauce and pickled peppers.

Makes 2 servings:

Roughly chop the cashews. Heat the finished steak and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy-miso sauce, chopped cashews, and sesame seeds.