Shrimp & Pork Chops

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Dry the pork with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the smoky spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Southern spice blend 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.* 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. 

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

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and thinly slice the shallot. Peel and roughly chop 4 cloves of garlic. Halve the tomatoes. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. 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.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper, Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chickpeas, sliced shallot, and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Add the tomatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large bowl. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans, sliced bell peppers, sliced onion, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat.

Combine the romesco sauce and raisins. Taste, then season with salt and pepper if desired.

Halve the lemon crosswise; remove the seeds. Combine the honey (kneading before opening), the juice of 1 lemon half, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Combine the yogurt, the juice of the remaining lemon half, and half the za’atar (you will have extra); season with salt and pepper.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1/4 cooked shrimp

Transfer the raisin romesco sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the spicy lemon sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1 sliced smoky-spiced pork chop

Transfer the za’atar yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1 sliced Southern-spiced pork chop

Transfer the spicy ranch to 2 small containers.

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished shrimp and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin romesco sauce, chopped peppers, and sunflower seeds.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy lemon sauce, chopped parsley, and almonds.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, mint leaves (tearing just before adding) and feta (crumbling before adding).

Makes 2 servings:

Roughly chop the pickled peppers and peanuts. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped peppers and peanuts.