Chicken & Salmon

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Separate the kale leaves from the stems; roughly chop the leaves. Quarter and deseed the lemon. In a bowl, combine the chopped kale, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; using your hands, massage the kale until softened. Medium dice the apple; discard the core. In a bowl, combine the diced apple, the juice of the remaining lemon wedges, and a drizzle of olive oil. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

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

Medium dice the potatoes. Cut off the ends of the squash. Halve lengthwise; using a spoon, scoop out the pulp and seeds. Cut crosswise into 1/4-inch pieces; transfer to one side of the remaining sheet pan. Transfer the diced potatoes to the other side. Drizzle with olive oil; season with salt and pepper. Keeping them separate, toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer the roasted potatoes to a large bowl. Transfer the roasted squash to the bowl of marinated kale. Add the dressed apple; toss to combine.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to the bowl of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

Combine the honey (kneading the packet before opening) and as much of the harissa 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.

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

Combine the tahini, worcestershire sauce, mustard, and 2 teaspoons of water. Season with salt and pepper.

Combine the date syrup, mascarpone, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished kale salad 

• 1 oregano-roasted fish fillet 

Transfer the harissa honey to 2 small containers.  

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 roasted Spanish-spiced fish fillet

Transfer the currant romesco sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished kale salad

• 1/4 cooked chicken

Transfer the tahini-dijon sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 cooked chicken

Transfer the creamy Calabrian sauce to 2 small containers.

Roughly chop the walnuts. Serve the finished fish over the finished salad. Garnish each serving with the harissa honey, chopped walnuts, and pickled peppers. 

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant romesco sauce and almonds.

Serve the finished chicken with the finished salad. Garnish each serving with the tahini-dijon sauce, sesame seeds, and parmesan. 

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce and chopped parsley.