Grilled Pork & Chicken

Remove the honey from the refrigerator to bring to room temperature. 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. Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce for bulk cooking. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Remove any husks and silks from the corn. Cut off and discard the root ends of the scallions. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the lime crosswise; squeeze the juice into a large bowl. Add the honey (kneading the packet before opening); stir to combine. Add the halved tomatoes and sliced cucumbers. Season with salt and pepper. Stir to combine. 

Pat the pork dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Italian seasoning to coat. 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.

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

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the oregano. 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 quartered zucchini, onion rounds, prepared sweet peppers, prepared corn, and prepared scallions on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned zucchini 3 to 5 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 seasoned sweet peppers, turning occasionally 5 to 7 minutes, or until charred and softened. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned scallions 1 to 2 minutes per side, or until charred and softened. Transfer to a cutting board.

Medium dice the grilled zucchini. Roughly chop the grilled onion rounds and grilled sweet peppers. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. To the pot of cooked pasta, add the diced zucchini, chopped sweet peppers and onion, vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes and cucumbers, add the corn kernels and chopped scallions. Stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the pesto and mayonnaise. Taste, then season with salt and pepper if desired.

Combine tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced shawarma-spiced chicken breast

Transfer the spicy tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano-spiced chicken breast

Transfer the pesto mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the creamy tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned pork chop

Transfer the raisin salsa verde to 2 small containers.

Wash and dry the lettuce. Cut off and discard the root end, then roughly chop half the leaves. Wrap the pitas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through and pliable. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed pitas with the spicy tzatziki, finished chicken, and chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the sweety drop peppers.

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo, almonds, and Grana Padano (crumbling before adding).

Roughly chop the remaining lettuce leaves. Wrap the tortillas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the creamy tomatillo sauce, finished pork, and remaining chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the cotija.

Roughly chop the pistachios. Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin salsa verde, chopped pistachios, and parmesan.