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 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. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

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

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the barbecue spice blend to coat. Evenly coat the remaining seasoned fish fillets with enough of the oregano to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the shallot and quarter lengthwise. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; halve crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Add the vinegar; stir to coat.

Transfer the sweet potato pieces, broccoli florets, and quartered shallot to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the lemon purée and stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved green beans; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes (including any liquid) and a drizzle of olive oil; stir to combine. 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.

Roughly chop the peppers. Combine the peppers and ranch dressing. Taste, then season with salt and pepper if desired.

Combine the tzatziki and za’atar. Taste, then season with salt and pepper if desired.

Knead the packet of honey before opening. Combine the mayonnaise, half the honey (you will have extra), 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.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 oregano-seasoned fish fillet

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed roasted vegetables  

• 1 barbecue-spiced fish fillet

Transfer the pickled pepper ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro 

• 3 baked meatballs

Transfer the za’atar yogurt sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 dressed roasted vegetables  

• 3 baked meatballs

Transfer the chipotle mayo to 2 small containers.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the pistachios. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, chopped parsley, and chopped pistachios.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled pepper ranch and chopped peanuts.

Makes 2 servings:

Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt sauce, almonds, and capers.

Makes 2 servings:

Roughly chop the pepitas. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle mayo, chopped pepitas, and cheese.