Grilled Chicken & Pork

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. Place the pasta in a strainer and 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. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, wash and dry the fresh produce for bulk cooking. Remove any husks and silks from the corn. Halve and pit the peaches. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Halve the tomatoes; transfer to a large bowl. Season with salt and pepper; stir to coat. Quarter the lime.

Pat the pork dry with paper towels. Drizzle 2 pork chops with olive oil and season on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Drizzle the remaining pork chops with olive oil and season on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Place the prepared corn, peaches, zucchini, onion, sweet peppers and scallions in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned peaches, zucchini, and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

Medium dice the grilled zucchini. Roughly chop the grilled sweet peppers. Roughly chop the grilled onion. Medium dice the grilled peaches. Thinly slice the scallions, discarding the root ends.

To the pot of dressed pasta, add the diced zucchini, chopped sweet peppers, and chopped onion. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes, add the diced peaches, sliced scallions, and the juice of 2 lime wedges (you will have extra). Season with salt and pepper; stir to combine.

Combine the mayonnaise, ancho chile paste, and 2 teaspoons of water. Season with salt and pepper.

Combine the honey (kneading the packet before opening), 1 tablespoon of olive oil, and as much of the Calabrian chile paste as you’d like, depending on how spicy you’d like the dish to be.

Combine the tomatillo-poblano sauce and sour cream. Season with salt and pepper.

Roughly chop the roasted peppers and olives. Combine the currants, chopped peppers and olives, and 1 tablespoon of olive oil. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced chicken breast

Transfer the ancho mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced chicken breast

Transfer the hot honey to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced Mexican-spiced pork chop

Transfer the tomatillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Tuscan-spiced pork chop

Transfer the olive-red pepper relish to 2 small containers.

Roughly chop the pepitas. Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the ancho mayo. Fill the tortillas with the chicken and vegetables, cilantro sauce, and chopped pepitas. Serve the dressed corn on the side.

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and parmesan.

Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the tomatillo sour cream. Fill the tortillas with the pork and vegetables, guacamole, and cotija. Serve the dressed corn on the side.

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the olive-red pepper relish, almonds, and Grana Padano (crumbling before adding).