Grill

Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the rice to the pot and cook, uncovered, 30 to 32 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.

Meanwhile, wash and dry the fresh produce. Halve the baguette. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the peach crosswise; remove the pit. Thinly slice the cucumbers into rounds. Halve the tomatoes. Transfer to a bowl and season with salt and pepper.

Place a large piece of foil on a work surface. Place the chopped kale, chopped garlic, and halved peppers 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 12 to 14 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper  if desired.

Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the barbecue spice blend. 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. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 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 onion and peach in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the halved peach 3 to 5 minutes per side, or until charred and slightly softened. Grill the halved baguette 2 to 3 minutes per side, or until toasted. Transfer to a cutting board. Roughly chop the grilled onion. Medium dice the grilled peach. Transfer the finished onion and peach to a large bowl; add the seasoned tomatoes. Stir to combine. Medium dice the toasted baguette.

Combine the ranch dressing, mascarpone, and 2 teaspoons of water. Season with salt and pepper. 

Combine the tzatziki, hot sauce, and 2 teaspoons of water. Season with salt and pepper.

Combine the mustard, curry powder, mayonnaise, vinegar, and 2 teaspoons of water. Season with salt and pepper. 

Combine the oregano, goat cheese, red wine vinegar, 2 teaspoons of water, and 1 tablespoon of olive oil. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine:

• 1 sliced pork chop

• 1/4 finished rice and vegetables

Transfer the creamy ranch sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished peach & vegetables

• 1/2 diced baguette

• 1/4 sliced cucumbers

Transfer the remaining sliced pork chops to 2 containers.

Transfer the spicy cucumber sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1 sliced chicken thigh

• 1/4 finished rice and vegetables

Transfer the curry mustard to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1 sliced chicken thigh

• 1/4 finished peach & vegetables

• Transfer the arugula and remaining sliced cucumbers to 2 containers

Transfer the goat cheese dressing  to 2 small containers. 

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled peruvian peppers, crispy onions, and creamy ranch sauce.

Pick the mint leaves off the stems. Heat the finished pork in the microwave 1 to 2 minutes, or until heated through. Serve with the finished panzanella. Garnish each serving with the spicy cucumber sauce, feta (crumbling before adding), and mint leaves (tearing before adding).

Pit and roughly chop the dates. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the curry mustard and chopped dates.

Roughly chop the pistachios. Heat the finished chicken in the microwave 1 to 2 minutes, or until heated through. Serve with the arugula and cucumbers and finished peach and vegetables. Garnish each serving with the goat cheese dressing and pistachios .