Grill

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, 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 mango chutney. Evenly coat the 2 remaining seasoned chicken thighs with enough of the Mexican spice blend to coat (you may have extra). 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 steaks dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat (you may have extra). Turn to coat. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain.

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

Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove the husks and silks from the corn. Halve and pit the nectarine. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the sliced cucumbers and rice vinegar; season with salt and pepper. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thoroughly wash your hands immediately after handling.

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the prepared corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board.

Place the halved nectarine, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned nectarine, zucchini, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board.

Medium dice the grilled nectarine. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled poblano peppers. Thoroughly wash your hands immediately after handling. In a large bowl, combine the diced nectarine, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the chopped poblano peppers, chopped scallions, and zucchini pieces. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Combine the sour cream and cilantro sauce. Season with salt and pepper.

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Combine the crème fraîche, oregano, and half the balsamic vinegar (you will have extra). Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chicken thigh

• 1/4 seasoned cucumbers

Transfer the sweet chili yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken thigh

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

• 1/4 seasoned cucumbers

Transfer the currant-herb salsa to 2 small containers.

Makes 2 servings:

or each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 corn salad

• 1 sliced steak

Transfer the creamy balsamic dressing to 2 small containers.

Wash and dry the mint; pick the leaves off the stems. Roughly chop the sweet piquante peppers. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped peppers, and mint leaves (tearing just before adding).

Heat the finished chicken, corn salad, and tortillas in the microwave 1 to 2 minutes, or until heated through. Assemble each taco using the warmed tortillas, chicken, and corn salad, creamy cilantro sauce, guacamole, and cotija.

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-herb salsa and almonds.

Garnish each serving of the finished steak salad with the creamy balsamic dressing and feta (crumbling before adding).