Salmon & Turkey Meatballs

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 two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, ricotta, and weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

Meanwhile, pat the fish dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil and turn to coat. Season 2 fish fillets on both sides with salt and pepper. 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.* Reserving the sheet pan, transfer the roasted fish to a plate. Discard the foil.

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

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Halve the tomatoes. Remove any husks and silks from the corn; cut the kernels off the cobs.

Line the reserved sheet pan with foil. Transfer the broccoli florets, onion wedges, and quartered sweet 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Whisk together the lemon purée, tahini, date syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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

Whisk together the hoisin sauce and sesame oil.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 oregano-roasted fish fillet

Transfer the preserved lemon-tahini sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 plain roasted fish fillet

Transfer the spicy soy glaze to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 baked meatballs

Transfer the currant salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 3 baked meatballs

Transfer the hoisin-sesame sauce to 2 small containers.

Makes 2 servings:

Roughly chop the red peppers. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the preserved lemon-tahini sauce, chopped peppers, and almonds.

Makes 2 servings:

Roughly chop the cashews. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy glaze and chopped cashews

Makes 2 servings:

Roughly chop the olives. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde and chopped olives.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin-sesame sauce, chopped peanuts, and sesame seeds.