Multi-Cooker

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. 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. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Tear the cheese into bite-sized pieces. Place in a bowl; add the salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Pat the pork dry with paper towels; season on all sides with salt, pepper, and the Italian seasoning. Transfer to the multi-cooker. Add the sliced onion and broth. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

*An instant-read thermometer should register 145°F.

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, line a sheet pan with foil. Transfer the sliced zucchini and quartered peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer to the bowl of cooked farro. Stir to combine.

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished farro 

1/4 shredded pork 

1/4 marinated cheese 

Cut out and discard the core of the cabbage; large dice the leaves. Halve the snow peas crosswise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the mayonnaise, half the togarashi (you wil have extra), and 2 teaspoons  of water. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the honey (kneading the packet before opening), oregano, smashed garlic, ketchup, sesame oil, and soy sauce. Stir to thoroughly combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

Line a sheet pan with foil. Transfer the diced cabbage to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce. Carefully toss  to coat. 

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the halved peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels. 

Makes 4 servings:

For each serving, in a large container combine: 

1/4 dressed cabbage

1/4 shocked peas 

1/4 shredded chicken 

Transfer the spiced mayo to 4 small containers.

Makes 4 servings:

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

Makes 4 servings:

Roughly chop the pepitas. Heat the finished chicken, cabbage, and peas in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the peas with the spiced mayonnaise. Garnish each serving with the chopped pepitas and sesame seeds. Assemble with the warmed tortillas as desired.