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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. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper. Evenly coat 2 chicken breasts with enough of the shawarma spice blend to coat. Evenly coat the remaining chicken breasts with enough of the Mexican spice blend to coat. Transfer to one sheet pan. Bake 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, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the spinach; season with salt and pepper. Stir until combined and the spinach is slightly wilted. Reserving the pot, transfer to a large bowl. Taste, then season with salt and pepper  if desired. 

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of cooked farro and spinach. Stir to combine. 

Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Peel and thinly slice the shallot. Halve the grapes. In a bowl, combine the sliced shallot, halved grapes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions. Halve the lime crosswise. In a large bowl, combine the grated carrots, sliced cabbage, sliced scallions, and the juice of both lime halves. Season with salt and pepper. 

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Tuscan spice blend 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 pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise.

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

In the same pot, heat 2 teaspoons of olive oil on medium high until hot. Add the diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. 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. Taste, then season with salt and pepper if desired. 

Combine the salsa verde and fromage blanc. Taste, then season with salt and pepper if desired. 

Combine the 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 sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Tuscan-spiced pork chop

• 1/2 marinated grapes (discarding any liquid)

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced pork chop

Transfer the spicy soy glaze to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken breast

• 1/4 finished farro

Transfer the herb yogurt to 2 small containers.

Makes 2 servings:

Heat the finished pork, farro, and grapes in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and almonds. 

Makes 2 servings:

Roughly chop the cashews. Heat the finished pork and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy soy glaze, chopped cashews, and sesame seeds. 

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cotija. 

Makes 2 servings:

Roughly chop the piquante peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped piquante peppers, and feta (crumbling before adding).