Grill

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the pork dry with paper towels. Place 2 pork chops in a large bowl; add the soy sauce. Set aside to marinate, turning occasionally, at least 10 minutes. Place the remaining pork chops in a separate bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; turn to coat. 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.

Pat the chicken dry with paper towels; transfer to a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken thighs with the remaining spice blend. Grill 5 to 6 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. 

Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, whisk together the sugar, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the slaw to be. Add the sliced cabbage; season with salt and pepper. Stir to combine.Halve the radishes and cucumbers lengthwise, then thinly slice crosswise; combine in a bowl. Top with the remaining vinegar and season with salt and pepper; stir to coat. Halve the tomatoes. Peel 2 cloves of garlic; leaving one clove whole, roughly chop the remaining clove. Remove the husks and silks from the corn. Halve the baguettes.

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic 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 6 to 8 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

Place the corn on a plate; drizzle with olive oil and season with salt and pepper. Turn  to coat. Drizzle the cut sides of the halved baguettes with olive oil. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. Grill the prepared baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Carefully rub the cut sides of the grilled baguettes with the peeled garlic clove; discard the clove. Halve the baguettes crosswise on an angle. Carefully cut the grilled corn kernels off the cobs; transfer to the bowl of grilled vegetables. Stir to combine. Taste, then season with salt and pepper if desired.

Whisk together the miso paste, crème fraîche, and 2 teaspoons of water.

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired.

Combine the creamy mustard sauce, honey (kneading the packet before opening), currants, a drizzle of olive oil, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the hoisin sauce, mayonnaise, and 2 teaspoons of water.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1 sliced soy-marinated pork chop

In a separate container combine:

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

Transfer the creamy miso to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced pork chop

• 1 halved baguette

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced chicken thigh

Transfer the currant-dijon sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

• 1 sliced chicken thigh

• 1 halved baguette

Transfer the hoisin mayo to 2 small containers. 

Makes 2 servings:

Roughly chop the peanuts. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Combine with the cabbage slaw and seasoned radishes and cucumbers. Garnish each serving with the creamy miso, chopped peanuts, and sesame seeds. 

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Assemble the sandwiches using the baguette, hoisin mayo, sliced chicken, cabbage slaw, seasoned radishes and cucumbers, and mint leaves (tearing before adding).

Makes 2 servings:

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-dijon sauce and pickled peppers.

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce, almonds, and cheese (crumbling before adding).