Pescatarian

Preheat the oven to 450°F. Line 2 sheet pans with foil. Medium dice the baguette. Pat the tilapia dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned tilapia fillets with the barbecue spice blend. Arrange in an even layer on one side of the sheet pan. Transfer the diced baguette to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 7 to 9 minutes, or until the croutons are browned and crispy and the tilapia is cooked through.* Remove from the oven.

An instant-read thermometer should register 145°F.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a bowl, whisk together the miso paste and 2 teaspoons of warm water. Pat the salmon dry with paper towels. Transfer to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat and arrange skin side down. Evenly top 2 seasoned salmon fillets with the miso mixture. Roast 15 to 17 minutes, or until the carrots are tender when pierced with a fork and the salmon is cooked through.* Remove from the oven.  

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

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and  2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl. Wipe out the pot.

In the same pot, combine the couscous, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the cilantro sauce and currants; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then  medium dice. Roughly chop the lettuce. Halve the tomatoes. Small dice the cucumbers. Peel and finely chop the shallot. In a bowl, combine the halved tomatoes, diced cucumbers,  chopped shallot, and vinegar. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to  4 minutes, or until lightly browned. Add the diced onion, chopped garlic, and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

Combine the peanut  butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be.

Combine the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

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

Combine the ranch dressing, pickle relish, and hot sauce. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/2 roasted carrots

• 1/4 marinated vegetables

• 1 miso-roasted salmon fillet

Transfer the spicy peanut sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 finished couscous

• 1/4 cooked vegetables

• 1 roasted salmon fillet

Transfer the lemon labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 marinated vegetables

• 1/2 croutons

Transfer the roasted tilapia fillets to 2 separate  containers.

Transfer the pesto mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 cooked vegetables

• 1 barbecue-roasted tilapia fillet

Transfer the spicy ranch to  2 small containers.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished salmon and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy peanut sauce and chopped peanuts.

Makes 2 servings: 

Roughly chop the pistachios. Heat the finished salmon and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh and chopped pistachios. 

Makes 2 servings:

Roughly chop the olives and piquante peppers. Heat the tilapia fillets in the microwave 1 to 2 minutes, or until heated through. Serve over the finished salad. Garnish each serving with the pesto mayo and chopped olives and peppers.

Makes 2 servings:

Heat the finished tilapia and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.