Salmon & Pork

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. Once boiling, add the barley to the pot of water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the romesco sauce and raisins. Stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels; season 2 fish fillets on both sides with salt, pepper, and the oregano. Season the remaining fish fillets on both sides with salt, pepper and enough of the weeknight hero spice blend to coat. Transfer to a sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1/4-inch-wide wedges, keeping the layers in tact. Halve the tomatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Quarter and deseed the lemon. 

Transfer the squash, broccoli florets, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Spanish spice blend to coat. Season the remaining pork chops with salt, pepper and the Italian seasoning. 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, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of dressed barley. Add the spinach, the juice of 2 lemon wedges (reserving the remaining wedges for the sauce), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the cheese (crumbling before adding), the juice of the remaining lemon wedges, 1 tablespoon of olive oil, 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 spicy maple syrup and dijonnaise. Taste, then season with salt and pepper if desired. 

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

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 oregano-roasted fish fillet

Transfer the marinated feta to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 roasted weeknight hero-spiced fish fillet

Transfer the spicy maple-mustard sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished barley

• 1 sliced Spanish-spiced pork chop

Transfer the red pepper tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Italian-seasoned pork chop

Transfer the creamy salsa verde to 2 small containers.

Pit and roughly chop the olives. Heat the finished fish and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and chopped olives.

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy maple-mustard sauce, chopped parsley, and sweety drop peppers. 

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and barley in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper tzatziki and mint leaves (tearing just before adding).

Roughly chop the peppadew peppers. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and chopped peppers.