Grill

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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 to the pot and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with half the smoky spice blend. Evenly coat the remaining seasoned chicken thighs with the tomato chutney. Grill 7 to 8 minutes per side, 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

Pat the pork dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned pork chops with the remaining smoky spice blend. Evenly coat the remaining seasoned pork chops with the togarashi. Grill 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; roughly chop. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the zucchini lengthwise. Remove the husks and silks from the corn. Cut off and discard the stems of the peppers; thoroughly wash your hands immediately after handling. 

Place a large piece of foil on a work surface. Place the prepared green beans, chopped garlic, and tomatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet.

Place the prepared peppers and onion in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Place the halved zucchini and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the peppers, turning occasionally, 3 to 4 minutes, or until charred. Grill the onion rounds 8 to 9 minutes per side, or until charred. Grill the zucchini 3 to 5 minutes per side, or until charred. Grill the corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the naan 30 seconds to 1 minute per side, or until lightly charred. Transfer to a cutting board. 

Roughly chop the grilled peppers. Roughly chop the grilled onion. Halve the grilled zucchini lengthwise, then thinly slice crosswise. Cut the grilled corn kernels off the cobs. To the pot of cooked farro, add the finished onion, zucchini, and corn and vinegar. Season with salt and pepper. Stir to combine. 

Combine the cilantro sauce, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the tzatziki, za’atar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

Combine the salsa verde, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece grilled naan

• 1 sliced tomato chutney chicken thigh

• 1/4 foil packet vegetables

• 1/2 chopped peppers

Transfer the cilantro yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced smoky chicken thigh

Transfer the spiced cucumber sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced togarashi pork chop

• 1/4 foil packet vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the miso mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced spiced pork chop

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken, vegetables, and naan in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and cilantro yogurt.

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced cucumber sauce, feta (crumbling before adding), and chopped parsley.

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve with the chopped lettuce. Garnish each serving with the miso mayo, sesame seeds, and crispy onions.

Makes 2 servings:

Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and Grana Padano (crumbling before adding).