Grill

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Pat the chicken dry with paper towels. Transfer to a large plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with the guajillo chile sauce. Evenly coat the remaining seasoned chicken thighs with enough of the shawarma 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 plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with enough of the Mexican spice blend to coat (you may have extra). 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 for bulk cooking. Halve the tomatoes. Place in a bowl; season with salt and pepper. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced cabbage, grated carrots, and vinegar. Season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves.

Place the quartered zucchini, onion rounds, shishito peppers, and poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 7 to 9 minutes per side, or until charred and softened. Grill the seasoned shishito peppers and poblano peppers, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the pitas and half the tortillas (you will have extra) 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board.

Cut the grilled zucchini crosswise into 1/4-inch pieces. Roughly chop the grilled onion rounds. Cut off and discard the stems of the grilled shishito peppers; cut into 1-inch pieces. Cut off and discard the stems of the grilled poblano peppers; halve lengthwise, then remove the ribs and seeds. Roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. To make the salsa, in a large bowl, combine the chopped onion, chopped poblano peppers, and seasoned tomatoes.

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

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

Combine the tomatillo-poblano sauce and fromage blanc. 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.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced guajillo chicken thigh

• 1/4 finished salsa

Transfer the cilantro sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken thigh

• 1/2 grilled zucchini

Transfer half the slaw to 2 separate containers.

Transfer the grilled pitas to 2 resealable bags.

Transfer the spicy tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced spiced steak 

• 1/2 grilled shishito peppers

Transfer the remaining slaw to 2 separate containers.

Transfer the grilled tortillas to 2 resealable bags.

Transfer the creamy tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 finished salsa

Transfer the lettuce leaves to 2 resealable bags.

Transfer the herbed mayo to 2 small containers.

Roughly chop the pepitas. Wash, dry, and quarter the lime. Heat the finished chicken, rice, and salsa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

Heat the finished chicken and zucchini in the microwave 1 to 2 minutes, or until heated through. Heat the grilled pitas in the microwave 30 seconds to 1 minute, or until heated through. Assemble the sandwiches using the warmed pitas, chicken, and zucchini, slaw, spicy tzatziki, pickled peppers, and feta (crumbling before adding).

Heat the finished steak, rice, and peppers in the microwave 1 to 2 minutes, or until heated through. Heat the grilled tortillas in the microwave 30 seconds to 1 minute, or until heated through. Assemble the tacos using the warmed tortillas, steak, and peppers, slaw, cotija, and creamy tomatillo sauce. Serve with the finished rice and beans.

Assemble each cup using 2 lettuce leaves, the sliced steak, and salsa. Garnish each serving with the herbed mayo, crispy onions, and Grana Padano (crumbling before adding).