Carb Conscious

Remove the honey from the refrigerator to bring to room temperature. 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. Wash and dry the fresh produce. Once the pot of water is boiling, add the quinoa and cook, uncovered,  17 minutes. Add the spinach and continue to cook 1 to 2 minutes, or until the quinoa is tender and the spinach is wilted. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, cut off the stems of the shishito peppers; cut crosswise into 1-inch pieces. Cut the mushrooms into bite-sized pieces. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the pickled jalapeño pepper; thoroughly wash your hands after handling. To the bowl of lime juice, add the honey (kneading before opening), grated carrots, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Stir to combine.

Line 2 sheet pans with foil. Transfer the shishito pepper pieces, mushroom pieces, and onion wedges to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa and stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, transfer the prepared peas and quartered sweet peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and enough of the za’atar to coat; toss to thoroughly coat. 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. Transfer to a plate. Rinse and wipe out the pan.

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 thoroughly 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 occasionally,  3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the tahini, soy glaze, vinegar, and  2 teaspoons of water.

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

Combine the pesto, mayonnaise, 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 quinoa

• 1/4 cooked shrimp 

Transfer the harissa labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked shrimp

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the tahini dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked chicken

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished quinoa 

• 1/4 cooked chicken 

Transfer the pesto mayo to  2 small containers.

Makes 2 servings:

Pick the mint leaves off the stems. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and  mint leaves (tearing just before adding).

Makes 2 servings:

Roughly chop the peanuts. Combine the finished shrimp and vegetables with the chopped lettuce. Garnish each serving with the tahini dessing and chopped peanuts.

Makes 2 servings:

Combine the finished chicken and vegetables with the chopped lettuce. Garnish each serving with the guacamole ranch and cotija. 

Makes 2 servings:

Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo and parmesan.