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Preheat the oven to 450°F. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, and 2 cup 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; fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl. Wipe out the pot; fill 3/4 of the way up with salted water. Cover and heat to boiling on high.

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 togarashi to coat. Evenly coat the remaining seasoned chicken breasts with the oregano. 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, line two sheet pans with foil. In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to one sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces.

Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.  Peel and thinly slice the shallot. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Transfer the halved brussels sprouts, squash pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss  to coat. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon purée and arugula; stir until combined and the arugula is slightly wilted.

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the barbecue sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Combine the tzatziki, honey (kneading the packet before opening), 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 finished pasta

• 2 slices meatloaf

Transfer the Calabrian ketchup to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 2 slices meatloaf

Transfer the spicy BBQ to 2 small containers. 

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 roasted vegetables

• 1 sliced togarashi chicken breast

Transfer the sambal-peanut sauce to 2 small containers.

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the spicy cucumber-honey sauce to 2 small containers. 

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup, capers, and cheese (crumbling before adding).

Roughly chop the peanuts. Heat the finished meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ, chopped peanuts, and sesame seeds.

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through.Garnish each serving with the chopped cashews and the sambal-peanut sauce.

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy cucumber-honey sauce and almonds.