Grilled Salmon & Chicken

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Remove any husks and silks from the corn. Cut the sweet potatoes into 1-inch-wide wedges. Halve the cabbage lengthwise, keeping the core intact. Quarter the zucchini lengthwise. Peel the onion; cut crosswise into 1-inch rounds. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Thinly slice the cucumbers into rounds; place in a separate large bowl. Add the vinegar and season with salt and pepper. Stir to combine. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and the oregano. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the barbecue spice blend to coat. 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 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.

Place the prepared corn and cabbage in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Place the sweet potato wedges in a separate bowl. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a plate.Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until charred and softened. Transfer to a cutting board.

Place the prepared zucchini, onion, and poblano peppers in a large bowl. Drizzle with olive oil and 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 seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned poblano peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

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

Combine the labneh and romesco sauce. Season with salt and pepper.

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

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

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 grilled fish fillet

Transfer the creamy romesco sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cucumber slaw

• 1/4 grilled sweet potato wedges

• 1 grilled fish fillet Transfer the spicy tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced oregano-seasoned chicken breast

Transfer the currant pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cucumber slaw

• 1/4 grilled sweet potato wedges

• 1 sliced barbecue-spiced chicken breast 

Transfer the creamy relish to 2 small containers.

Wash and dry the mint; pick the leaves off the stems. Pit and roughly chop the olives. Heat the finished fish and corn salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco sauce, mint leaves (tearing just before adding), and chopped olives.

Heat the finished fish and sweet potatoes in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw on the side. Garnish each serving with the spicy tzatziki and pickled peppers.

Heat the finished chicken and corn salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto, almonds, and cheese (crumbling before adding).

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and sweet potatoes in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw on the side. Garnish each serving with the creamy relish, crispy onions, and chopped parsley.