Signature

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. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the oregano to coat. Transfer to one sheet pan. Roast, carefully flipping the pork halfway through, 25 to 27 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain into 8 pieces.

*An instant-read thermometer should register 145°F.

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and lemon purée; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

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 Southern spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the za’atar 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Meanwhile, medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the shallot; quarter lengthwise. Peel the carrots; thinly slice into rounds. Halve the green beans. Peel and roughly chop 2 cloves of garlic.

Transfer the diced potatoes, broccoli florets, and quartered shallot to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with  a fork. Remove from the oven.

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the carrot rounds, halved green beans, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice and spinach. Stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

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

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

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the tangy BBQ sauce to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced za’atar-spiced chicken breast

Transfer the harissa labneh to 2 small containers.

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 2 pieces sliced pork

Transfer the creamy pesto to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 pieces sliced pork

Transfer the romesco sauce to 2 small containers.

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tangy BBQ sauce, crispy onions, and peppers.

Wash and dry the mint. Pick the leaves off the stems. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and mint leaves (tearing just before adding).

Roughly chop the pistachios and olives. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios and olives. 

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco sauce and almonds.