Chicken & Roasted Salmon

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil. Season 2 fish fillets with salt and pepper on both sides. Season the remaining fish fillets on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly; transfer to a large bowl. Rinse and wipe out the pot.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the zucchini lengthwise; thinly slice crosswise. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon. Peel and thinly slice the shallot. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. Drain and rinse the beans. Roughly chop the lettuce. In a large bowl, combine the sliced shallot, halved tomatoes, sliced cucumbers, and the juice of 2 lemon wedges. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.  

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini, sliced peppers, and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

In the same pot used to cook the farro, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, 30 seconds to  1 minute, or until softened. Add the drained beans, honey (kneading the packet before opening), and chile paste. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the beans are heated through. Turn off the heat. Stir in the juice of the remaining lemon wedges. Transfer to the bowl of marinated vegetables; stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the cilantro sauce and sour cream. Season with salt and pepper.

Combine the tzatziki and harissa paste. Taste, then season with salt and pepper if desired.

Combine the yogurt, guacamole, 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 farro

• 1/4 cooked chicken

Transfer the creamy pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 finished beans

• 1/4 cooked chicken

Transfer the cilantro sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 Shawarma fish fillet

Transfer the harissa-yogurt sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 finished beans

• 1  plain roasted fish fillet

Transfer the guacamole dressing to 2 small containers.

Makes 2 servings:

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and almonds.

Makes 2 servings:

Roughly chop the pepitas. Garnish each serving of finished chicken and salad with the cilantro sour cream, chopped pepitas, and cheese.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the olives. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa-yogurt sauce, chopped olives, and mint leaves (tearing just before adding).

Makes 2 servings:

Roughly chop the peanuts. Garnish each serving of finished fish and salad with the guacamole dressing and chopped peanuts.