Pork Chops & Salmon

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. 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, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil; turn to coat. Season 2 fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer, skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* 

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

Meanwhile, wash and dry the fresh produce for bulk cooking. Thinly slice the scallions. Halve the tomatoes. Halve and pit the nectarine; cut into 1/4-inch-wide wedges. In a large bowl, combine the sliced scallions, halved tomatoes, nectarine wedges, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and immediately transfer the cooked snow peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of marinated nectarine and tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic, diced onion, and sliced bell peppers; season with salt and pepper. Cook stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the bowl of cooked quinoa; add a drizzle of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the guacamole, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Roughly chop the roasted peppers. Combine the chopped peppers and pesto. Taste, then season with salt and pepper if desired.

Combine the dressing 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.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the guacamole dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced Spanish-spiced pork chop

Transfer the romesco yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated nectarine and vegetables

• 1 oregano-roasted fish fillet

Transfer the roasted pepper pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 weeknight hero-roasted fish fillet

Transfer the spicy green goddess dressing to 2 small containers.

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the pepitas. Top the spinach with the finished pork and marinated nectarine and vegetables. Garnish each serving with the guacamole dressing and chopped pepitas.

Makes 2 servings:

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

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pistachios. Top the spinach with the finished fish and marinated nectarine and vegetables. Garnish each serving with the roasted pepper pesto and chopped pistachios.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished fish and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing, mint leaves (tearing just before adding) and cheese (crumbling before adding).