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. Place the pasta in a strainer; thoroughly rinse under cold water to remove any excess starch. Once boiling, add the pasta to the pot and cook, uncovered, 7 to 8 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.

Peel 4 cloves of garlic; using a zester, finely grate 2 cloves into a paste. Roughly chop the remaining cloves. Cut off and discard any stem ends of the green beans. Halve and pit the nectarine. Cut off the stems of the sweet peppers; remove the cores. Halve and peel the shallots. Quarter the zucchini lengthwise. Remove the husks and silks from the corn. Halve the baguette. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Cut off the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced cucumber, and half the vinegar; season with salt and pepper. Set aside to marinate at least 10 minutes. In a separate bowl, combine the za’atar and 1 tablespoon of olive oil. 

In a large bowl, combine the yogurt, garlic paste, and a drizzle of olive oil; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of garlic yogurt; turn to thoroughly coat. Transfer to a plate (letting any excess yogurt drip off).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

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 enough of the Tuscan spice blend to coat (you may have extra). 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.

Place a large piece of foil on a work surface. Place the prepared green beans 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 4 to 5 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked pasta. 

Place the halved shallots and prepared corn in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned shallots 7 to 9 minutes per side, or until charred and softened. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. 

Place the halved nectarine, prepared sweet peppers, prepared shishito peppers, and quartered zucchini in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Drizzle the halved baguette with olive oil and season with salt and pepper on both sides. Grill the seasoned nectarine and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers and shishito peppers, turning occasionally, 3 to 4 minutes, or until charred and softened. Grill the baguette and pitas 1 to 2 minutes per side, or until charred.

Using a brush or spoon, immediately coat one side of the grilled pitas with the za’atar oil. Medium dice the grilled nectarine, zucchini, and baguette. Roughly chop the grilled sweet peppers and shishito peppers. Thinly slice the grilled shallots. Cut the grilled corn kernels off the cobs. To the pot of cooked pasta and green beans, add the chopped sweet peppers, diced zucchini, corn kernels, half the sliced shallots, and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables, add the remaining sliced shallots; stir to combine. 

Combine the harissa paste, tahini, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the ricotta and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 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 mozzarella (tearing into bite-sized pieces), oregano, and 1 tablespoon of olive oil. Season with salt and pepper. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1 grilled pita 

• 1/2 marinated vegetables

• 1/4 chopped shishito peppers

• 1 sliced chicken thigh

Transfer the harissa tahini to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced chicken thigh

Transfer the Calabrian chile ricotta to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped shishito peppers

• 1/2 diced baguette

• 1/2 diced nectarine

• 1 sliced pork chop

Transfer the creamy pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced Tuscan-spiced pork chop

Transfer the marinated mozzarella to 2 small containers.

Pit and roughly chop the dates. Roughly chop the pistachios. Fill the pitas with the finished chicken and shishito peppers and marinated vegetables. Garnish each serving with the chopped dates, chopped pistachios, and harissa tahini.

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian chile ricotta and chopped parsley.

Heat the finished pork and panzanella in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto, almonds, and parmesan.

Heat the finished pork and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated mozzarella and pickled peppers.