Steaks & Ground Turkey

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; 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 cooked through. Transfer to a large bowl. Wipe out the pan.

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes minutes, or until tender. Drain throughly and transfer to a large bowl.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons. Peel the carrots; halve lengthwise, then thinly slice crosswise.

Line a sheet pan with foil. Transfer the zucchini pieces, pepper pieces, and onion wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of cooked quinoa; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Pat the steaks dry with paper towels. Season 2 steaks with salt and pepper. Season the remaining steaks with salt, pepper, and enough of the togarashi to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Wipe out the pan.

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

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, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, chopped ginger, and sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat.

Wash and dry the pear, then core and small dice. Combine the diced pear, mirin, and coconut aminos.

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

Whisk together 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 cilantro sauce and sour cream. Taste, then season with salt and pepper if desired. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1 sliced togarashi steak

Transfer 1/2 marinated radishes to 2 small containers.

Transfer the marinated pear to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced steak

Transfer the achaar yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1/4 cooked turkey

Transfer the remaining marinated radishes to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa 

• 1/4 cooked turkey

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

Wash and dry the spinach. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the spinach with the steak and vegetables and marinated radishes. Garnish each serving with the marinated pear and sesame seeds.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished steak and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the achaar yogurt and mint leaves (tearing just before adding).

Makes 2 servings:

Wash and dry the lettuce. Cut off and discard the root end; carefully separate the leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the turkey and vegetables, spicy peanut sauce, marinated radishes, and chopped peanuts.

Makes 2 servings:

Roughly chop the cashews. Heat the finished turkey and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped cashews.