Carb Conscious

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the lemon purée until combined.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions. Peel and roughly chop 4 cloves of garlic. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Peel the shallot; quarter lengthwise. Halve the tomatoes; place in a large bowl and season with salt and pepper. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stems of the shishito peppers; cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board after handling.

Thinly slice the cucumbers into rounds. Halve the radish lengthwise; thinly slice crosswise. In a bowl, combine the sliced cucumbers, sliced radish, and rice vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Line a sheet pan with foil. Place the squash pieces and quartered shallot on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until tender when pierced with a fork. Transfer to the bowl of seasoned tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt, pepper, and enough of the spice blend to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the pepper pieces; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the seasoned shrimp, sliced scallions, and half the chopped garlic. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with enough of the oregano to coat. In the same pan, 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 browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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. 

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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Combine the guacamole, ponzu sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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

Combine the goat cheese, half the balsamic vinegar (you will have extra), and 2 teaspoons of olive oil. Season with salt and pepper.

Combine the creamy mustard sauce and half the maple syrup (you will have extra). Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 marinated vegetables

• 1/4 cooked shrimp 

Transfer the lettuce leaves to 2 separate containers.

Transfer the spicy avocado sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 finished squash and tomatoes

• 1/4 cooked shrimp

Transfer the pesto mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 arugula

• 1/4 finished squash and tomatoes

• 1 sliced oregano steak

Transfer the balsamic-goat cheese dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/2 cooked kale

• 1 sliced steak

Transfer the maple mustard to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Assemble each cup using 2 lettuce leaves, the cooked shrimp, marinated vegetables, and spicy avocado sauce. Garnish each serving with the chopped cashews and sesame seeds.

Makes 2 servings:

Heat the finished shrimp, vegetables, and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo, almonds, and cheese. 

Makes 2 servings:

Roughly chop the peppers and walnuts. Garnish each serving of finished steak and salad with the balsamic-goat cheese dressing and chopped peppers and walnuts.

Makes 2 servings:

Heat the finished steak, farro, and kale in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple mustard and half the crispy onions (you will have extra).