Shrimp & Pork Chops

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the smoky spice blend. Stir 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 shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining pork chops with salt, pepper, and enough of the oregano to coat. In the same pan, 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.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan.

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

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the peach. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cucumbers, halved tomatoes, diced peach, and sliced radishes. Add the lemon purée and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

Line a sheet pan with foil. Transfer the broccoli florets and quartered sweet peppers to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

In the same pan used to cook the pork, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Turn off the heat.

Combine the green goddess 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.

Combine the guacamole and ranch dressing. Taste, then season with salt and pepper if desired.

Combine the yogurt, half the dukkah (you will have extra), and 2 teaspoons of water; season with salt and pepper.

Whisk together the sesame ginger dressing and honey (kneading the packet before opening); season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1/4 cooked shrimp

Transfer half the marinated vegetables to 2 small containers. 

Transfer the spicy green goddess dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1/4 cooked shrimp

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1 oregano pork chop

Transfer the remaining marinated vegetables to 2 small containers. 

Transfer the dukkah yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1 togarashi pork chop

Transfer the sesame ginger dressing to 2 small containers.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, spicy green goddess dressing, and chopped pistachios.

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guacamole ranch and chopped pepitas.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the pickled peppers. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, dukkah yogurt, chopped peppers, and mint leaves (tearing just before adding).

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame ginger dressing and sesame seeds.