Signature

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken breasts with the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with the za’atar. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

In a bowl, combine the chorizo,  egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the prepared sheet pan. Bake 15 to 17 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a bowl. Fold in the spinach.  Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce. Halve, peel, and small dice the onion. Pit and roughly chop the dates. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Peel and roughly chop 4 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Roughly chop the olives. Halve the tomatoes. Cut off and discard the stem of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the diced onion, chopped dates, and vinegar. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, place the halved tomatoes in a bowl; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced sweet peppers and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano peppers, chopped olives, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Transfer to the pot of cooked farro and stir to combine. Taste, then season with salt and pepper if desired.

Combine the salsa verde and fromage blanc. Taste, then season with salt and pepper if desired.

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the tzatziki and chopped jalapeño pepper. Taste, then season with salt and pepper if desired.

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

Combine the cilantro sauce and harissa paste. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced spiced chicken breast

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced za’atar chicken breast

Transfer the spicy cucumber sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 cooked meatballs

Transfer the creamy romesco to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 cooked meatballs

Transfer the harissa-cilantro sauce to 2 small containers.

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and pickled Peruvian peppers.

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 cheese (crumbling before adding) and spicy cucumber sauce.

Makes 2 servings:

Heat the finished meatballs and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco and almonds.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems, then roughly chop the leaves. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa-cilantro sauce and chopped mint.