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 pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to combine.

Meanwhile, pat the fish dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Transfer to one side of a large piece of foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Place the packet on the grill and cook 8 to 10 minutes, or until cooked through.* Carefully remove from the grill.

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the zucchini lengthwise. Cut off and discard the root ends of the scallions, keeping them whole. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the peppers; remove the cores. Thinly slice the cucumbers into rounds. Halve the tomatoes; transfer to a bowl and season with salt and pepper. Roughly chop the lettuce; place in a bowl. Add the arugula and stir to combine.

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 6 to 7 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

Place the prepared corn, halved zucchini, prepared scallions, sliced onion rounds, and prepared peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 5 to 6 minutes per side, or until lightly charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Grill the onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Cut the grilled corn kernels off the cobs; discard the cobs. Halve the grilled zucchini lengthwise; cut crosswise into 1/4-inch pieces. Thinly slice the grilled scallions. Roughly chop the grilled onion. Thinly slice the grilled peppers.

Transfer the sliced cucumbers to a large bowl; season with salt and pepper. Add the corn kernels, sliced scallions, sliced peppers, and vinegar. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, add the zucchini pieces, chopped onion, seasoned tomatoes, and pesto. Stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the mozzarella (tearing into small pieces), oregano, 1 tablespoon of olive oil, and as much of the red pepper flakes 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 pickle relish and ranch dressing. Taste, then season with salt and pepper if desired.

Combine the lemon purée, labneh, 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: 

• 1/4 finished salsa

• 1 sliced chicken thigh

Divide half the lettuce mix between 2 containers. 

Transfer the guacamole to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and vegetables

• 1 sliced chicken thigh

Transfer the marinated mozzarella to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled fish fillet

Divide the remaining lettuce mix between 2 containers. 

Transfer the pickle-ranch dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and  vegetables

• 1 grilled fish fillet

Transfer the creamy lemon labneh to 2 small containers. 

Roughly chop the pepitas. 

Heat the finished chicken and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix. 

Garnish each serving with the guacamole and chopped pepitas.

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the marinated mozzarella and almonds.

Heat the finished fish and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix. 

Garnish each serving with the pickle-ranch dressing and crispy onions.

Roughly chop the pistachios. 

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy lemon labneh and chopped pistachios.