Grilled Salmon & Chicken

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. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto; stir to combine.

Place a large piece of foil on a work surface. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one side of the foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Grill 8 to 10 minutes, or until the fish is cooked through.* Remove from the grill and carefully open the foil packet.

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

Meanwhile, 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.

Wash and dry the fresh produce. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Cut off and discard the root ends of the scallions, keeping them whole. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Season with salt and pepper.

Place the corn cobs, quartered zucchini, onion rounds, prepared sweet peppers, and prepared scallions in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

Place a large piece of foil on a work surface. Place the prepared green beans and chopped garlic 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 4 to 5 minutes, or until the green beans are softened and the water has cooked off. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

Cut the grilled corn kernels off the cobs. Thinly slice the grilled peppers. Thinly slice the grilled scallions. Transfer the corn kernels and sliced peppers and scallions to the bowl of grilled green beans. Taste, then season with salt and pepper if desired. Medium dice the grilled zucchini. Roughly chop the grilled onion. Transfer the diced zucchini, chopped onion, and seasoned tomatoes to the pot of dressed pasta; stir to combine. Taste, then season with salt and pepper if desired.

Roughly chop the peppadew peppers. Combine the feta (crumbling before adding), chopped peppers, and a drizzle of olive oil. Season with salt and pepper.

Combine the mayonnaise, 2 teaspoons of water, and as much of the yuzu kosho as you’d like, depending on how spicy you’d like the dish to be.

Combine the mozzarella (tearing into bite-sized pieces before adding), oregano, 2 teaspoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the ranch and as much of the chopped jalapeno pepper as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished pasta

• 1 grilled fish fillet

Transfer the pepper feta to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 grilled fish fillet

Transfer the yuzu 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 marinated cheese to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the jalapeño ranch to 2 small containers.

Roughly chop the pistachios. Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper feta and chopped pistachios.

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo and crispy onions.

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated cheese and almonds.

Roughly chop the pepitas. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the jalapeño ranch, chopped pepitas, and cotija.