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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 for bulk cooking. Line two sheet pans with foil. Cut the potatoes into 1/2-inch-wide wedges. Transfer to one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Italian seasoning to coat. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the Italian- seasoned chicken crosswise. 

*An instant-read thermometer should register 165°F

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, halve, peel, and small dice the onion. Peel and roughly chop 4 cloves of garlic. Medium dice the zucchini. Peel and thinly slice the shallot. Separate the kale leaves from the stems. Discard the stems and thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced kale, grated carrots, mayonnaise, and vinegar. Season with salt and pepper. Toss to thoroughly combine.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and half the chopped garlic; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until slightly softened. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini, sliced shallot, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until browned and slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Add the half the butter (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat. Transfer to the pot of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the ricotta and half the salsa verde (you will have extra). Taste, then season with salt and pepper if desired.

Combine the lemon purée, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

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

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked beef

Transfer the salsa verde ricotta to 2 small containers.

For each serving, in a large container combine: 

• 1/4 cooked beef

• 1/4 roasted potatoes

Transfer half the kale slaw to 2 separate containers.

Transfer the lemon yogurt to 2 small containers.

For each serving, in a large container combine: 

• 1 roasted chicken breast

• 1/4 roasted potatoes

Transfer the remaining kale slaw to 2 separate containers.

Transfer the BBQ sauce to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the currant pesto to 2 small containers.

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished beef and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde ricotta, chopped parsley, and parmesan.

Makes 2 servings:

Roughly chop the peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Fill the pitas with the lemon yogurt, beef, kale slaw, chopped peppers, and feta (crumbling before adding). Serve with the potatoes.

Makes 2 servings:

Halve the buns. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Assemble each sandwich using the halved buns, BBQ sauce, chicken, kale slaw, and crispy onions. Serve with the potatoes.

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto, almonds, and Grana Padano (crumbling before adding).