Chicken & Steak

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the oregano 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Rinse and wipe out the pan.

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

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 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 frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Meanwhile, 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.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the tips intact). Halve the tomatoes; place in a bowl. Add the red wine vinegar; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel the ginger; finely chop to get 1 tablespoon. Thinly slice the scallions. Cut off the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Cut off any stem ends from the green beans. Halve the lime crosswise. Thinly slice the cucumbers; place in a bowl. Add the juice of 1 lime half; season with salt and pepper.  

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and asparagus pieces. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to the pot of cooked farro. Add the dressed tomatoes (including any liquid) and a drizzle of olive oil. Season with salt and pepper; stir to combine. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced scallions, sliced peppers, and green beans. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat and stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired.

Combine the peanut butter spread, rice vinegar, 1 teaspoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

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

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

Combine the honey (kneading the packet before opening), 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.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked green beans and peppers

• 1/4 cooked chicken

Transfer 1/2 lime cucumbers to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

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 cooked green beans and peppers

• 1 plain sliced steak

Transfer the remaining lime cucumbers to 2 small containers.

Transfer the curry ranch to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced oregano steak

Transfer the hot honey to 2 small containers.

Makes 2 servings:

Wash and dry the lettuce and mint. Cut off the root end of the lettuce; roughly chop the leaves. Pick the mint leaves off the stems. Roughly chop the peanuts. Combine the finished chicken and vegetables, lime cucumbers, and chopped lettuce. Garnish each serving with the spicy peanut sauce, mint leaves (tearing just before adding) and chopped peanuts.

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:

Wash and dry the arugula. Combine the finished steak and vegetables, lime cucumbers, and arugula. Garnish each serving with the curry ranch and sweety drop peppers.

Makes 2 servings:

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