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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. Wash and dry the fresh produce. Line 2 sheet pans with foil. Peel and finely chop 2 cloves of garlic. In a bowl, combine the beef, chopped garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into  12 tightly packed meatballs. Transfer to one sheet pan. Bake 14 to 16 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

An instant-read thermometer should register 145°F

Meanwhile, cut off and discard the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Pat the chicken dry with paper towels. Transfer the chicken to one side of the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken breasts on both sides with the weeknight hero spice blend. Transfer the prepared peppers to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until the peppers are blistered and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Meanwhile, separate the kale leaves from the stems. Discard the stems and roughly chop the leaves. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise.  Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. To the bowl of lime juice, add the sliced cabbage, sliced cucumbers, and sweet chili sauce; season with salt and pepper. Stir to combine.

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or  until tender. Reserving the pot, drain thoroughly and transfer to a large bowl.

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat fluff with a fork. Stir in the sauteed aromatics.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add  1/2 cup of water and cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of cooked pasta; drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Combine the ponzu sauce, mayonnaise, and 1 teaspoon of water.

Combine the romesco sauce, fromage blanc, and 2 teaspoons of water. Season with salt and pepper.

Combine the tzatziki, lemon purée, tahini and 2 teaspoons of water. Season with salt and pepper.

Combine the hoisin sauce, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Makes 2 servings:

For each serving, in a large container combine:

• 1 sliced chicken breast

• 1/4 cooked rice

• 1/4 roasted shishito peppers

• Transfer half the slaw to 2 small containers

Transfer the ponzu mayo to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1 sliced spiced chicken breast

• 1/4 finished pasta and vegetables

• Transfer the creamy romesco sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 cooked meatballs

• 1/4 finished pasta and vegetables

• Transfer the sesame-tzatziki sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 cooked meatballs

• 1/4 cooked rice

• 1/4 roasted shishito pappers

  • Transfer the remaining slaw to 2 small containers.

Transfer the spicy hoisin sauce to 2 small containers. 

Makes 2 servings:

• Heat the finished chicken, rice, and shishito peppers in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw.

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• Garnish each serving with the ponzu mayo and sesame seeds.

Makes 2 servings:

• Heat the finished chicken, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

• Garnish each serving with the creamy romesco sauce and almonds.

Makes 2 servings:

• Heat the finished meatballs, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

• Garnish each serving with the sesame-tzatziki sauce and currants.

Makes 2 servings:

• Roughly chop the peanuts. Heat the finished meatballs, rice, and shishito peppers in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy hoisin sauce and chopped peanuts.