Family Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; top with the soy sauce. Carefully stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the togarashi. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; when cool enough to handle, thinly slice crosswise. Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with the curry powder and stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter), honey (kneading the packet before opening),and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of aromatic rice. Stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the sweet chili sauce and mayonnaise. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked shrimp, remaining cooked vegetables, half the marinated cucumbers, and sweet chili mayo. Serve the tacos with the roasted cauliflower. Garnish with the coconut chips and crispy onions. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the orange marmalade, soy-miso sauce, and vinegar. In a separate, large bowl, combine the arugula, remaining marinated cucumbers, and sesame ginger dressing. Season with salt and pepper; toss to combine. Roughly chop the peanuts. Serve the sliced chicken with the salad and finished rice. Top the chicken with the orange-miso sauce. Garnish with the sesame seeds and chopped peanuts. Enjoy! 

If you saved the dish for later, reheat the shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.