Signature

Place an oven rack in the center of the oven, then preheat to 450°F.  In a medium 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a bowl; stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high. 

Meanwhile, line a sheet pan with foil. 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 Spanish spice blend to coat. Transfer the to the sheet pan.Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and curry paste; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

Wash and dry the fresh produce for bulk cooking. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Peel and roughly chop 4 cloves of garlic. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the shishito peppers. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat. Add the spinach and stir until wilted and combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired. 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and shishito pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 2 to 3 minutes or until softened. Turn off the heat and stir in the soy glaze. Transfer to the pot of cooked noodles. Stir to combine. Taste, then season with salt and pepper if desired.  

Combine the saffron and 2 teaspoons of warm water. Set aside to steep (or bloom) at least 10 minutes. Add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Combine the hoisin sauce, sesame oil, and vinegar.

Roughly chop the roasted peppers. Combine the tzatziki and chopped peppers. Taste, then season with salt and pepper if desired.

Combine the ponzu sauce, peanut butter spread, 2 teaspoons of water, 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: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1 sliced Spanish-spiced chicken breast

Transfer the saffron mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the hoisin-sesame sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1/4 cooked beef

Transfer the roasted pepper tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the sambal-peanut sauce to 2 small containers.

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, almonds, and chopped parsley.

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin-sesame sauce, sesame seeds, and chopped cashews.

Makes 2 servings:

Heat the finished beef, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted pepper tzatziki and crispy onions.

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems. Roughly chop the mint leaves and peanuts. Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce, chopped mint leaves, and chopped peanuts.