Pescatarian

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line 2 sheet pans with foil. Pat the fish dry with paper towels. Transfer to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fillets with the weeknight hero spice blend. Evenly coat the remaining seasoned fillets with half the Italian seasoning. Roast 7 to 9 minutes, or until cooked through.* Remove from the oven.

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

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

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Medium dice the potatoes. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch-thick pieces. Pit and roughly chop the olives. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the seasoned shrimp, chopped garlic, smoky spice blend, and as much of the red pepper flakes as you like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened and the shrimp are opaque and cooked through. Turn off the heat.

Add the potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.

Transfer the sliced fennel and zucchini pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining Italian seasoning. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the lemon juice, chopped olives, and a drizzle of olive oil. Carefully stir to combine.

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

Combine the harissa paste, cilantro sauce, and  2 teaspoons of water. Season with salt and pepper.

Combine the pesto, mayonnaise, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the honey (kneading the packet before opening), crème fraîche, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked shrimp and vegetables

Transfer the tomatillo sour cream to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked farro

• 1/4 cooked shrimp and vegetables

Transfer the harissa-cilantro sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 cooked potatoes

• 1/4 roasted vegetables

• 1 spiced tilapia fillet

Transfer the pesto mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked farro

• 1/4 roasted vegetables

• 1 Italian-seasoned tilapia fillet

Transfer the creamy Calabrian honey to 2 small containers. 

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Wrap the tortillas in a damp paper towel. Heat in the microwave 30 seconds to 1 minute, or until heated through. 

Garnish each serving with the tomatillo sour cream and crispy onions. Assemble with the warmed tortillas as desired.

Makes 2 servings:

Pit and roughly chop the dates. 

Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the harissa-cilantro sauce and chopped dates.

Makes 2 servings:

Roughly chop the piquante peppers. 

Heat the finished tilapia, potatoes, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the pesto mayo and chopped peppers.

Makes 2 servings:

Heat the finished tilapia, farro, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the pickled Peruvian peppers and creamy Calabrian honey.