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 a sheet pan with foil. Pat the tilapia dry with paper towels. Place on the foil. 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 fillets with the guajillo-chile sauce. Roast 7 to 9 minutes, or until cooked through.* Leaving the oven on, remove from the oven.

An instant-read thermometer should register 145°F.

Meanwhile, peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails, if desired). In a large pan (nonstick, if you have one), heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the butter until melted and combined.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Halve the snow peas crosswise. Roughly chop the roasted peppers. Cut off and discard the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Line a separate sheet pan with foil. Transfer the potato pieces, sliced onion, and sliced poblano peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 minutes. Add the halved peas. Continue to cook, stirring occasionally, 1 to 2 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, chopped roasted peppers, and a drizzle of olive oil; stir until combined and the spinach is wilted.

Combine the mascarpone, 2 teaspoons of water, and as much of the chile paste 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 mayonnaise, vinegar, and half the Spanish spice blend (you will have extra). Taste, then season with salt and pepper if desired.

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

Combine the cilantro sauce, sour cream, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1/4 cooked shrimp

Transfer the spicy mascarpone to 2 small  containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the Spanish-spiced mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable orzo 

• 1 spiced tilapia fillet

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 guajillo tilapia fillet

Transfer the cilantro sour cream to 2 small containers.

Makes 2 servings:

Heat the finished shrimp and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy mascarpone and parmesan. 

Makes 2 servings:

Wash and dry the parsley; roughly chop. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Spanish-spiced mayo, pickled pepers, and chopped parsley.

Makes 2 servings:

Heat the finished tilapia and orzo in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and crispy onions.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished tilapia and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream and chopped peanuts.