Chicken & Salmon

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 two sheet pans with foil. Pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the Italian seasoning to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the Cajun spice blend to coat. Transfer to one of the sheet pans, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. 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.

Wash and dry the fresh produce for bulk cooking. Add the farro 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. Stir in the spinach until wilted and combined.

Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the honey (kneading the packet before opening), red wine vinegar, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like it dish to be. Season with salt and pepper. 

Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut crosswise into 1/4-inch pieces. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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 half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the zucchini is softened. Transfer to the pot of cooked farro. Add the seasoned tomatoes and vinaigrette. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale and remaining chopped garlic, season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Combine the maple syrup, mustard, and apple cider vinegar. Season with salt and pepper.

Combine the pesto and currants. Taste, then season with salt and pepper if desired.

Combine the green goddess dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the lemon purée, labneh, and a drizzle of olive oil. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted squash

• 1/4 cooked vegetables

• 1 roasted Cajun-spiced fish fillet

Transfer the maple-mustard sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 roasted Italian-seasoned fish fillet

Transfer the currant pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted squash

• 1/4 cooked vegetables

• 1/4 cooked chicken

Transfer the spicy green goddess dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked chicken

Transfer the lemon labneh to 2 small containers.

Roughly chop the pickled peppers.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 maple-mustard sauce, chopped peppers, and chopped peanuts.

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

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing and sunflower seeds.

Pit and roughly chop the dates. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped dates, and almonds.