Turkey Meatballs & Salmon

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. In a bowl, combine the turkey, breadcrumbs, ricotta, and smoky spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

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

Meanwhile, pat the fish dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil and turn to coat. Season 2 fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer skin side down. Bake 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Thinly slice the scallions. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a large bowl, combine the sliced scallions, sliced cucumbers, halved tomatoes, date syrup, and vinegar. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced bell peppers and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Combine the tzatziki, 2 teaspoons of water, and as much of the za’atar as you’d like. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, fromage blanc, and 2 teaspoons of water. Season with salt and pepper.

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the salsa verde, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables 

• 3 baked meatballs

Transfer the creamy za’atar dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 3 baked meatballs

Transfer the romesco dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1 baked weeknight hero-spiced fish fillet

Transfer the guacamole ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 baked oregano-seasoned fish fillet

Transfer the herb yogurt to 2 small containers.

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the olives and peppadew peppers. Top the spinach with the finished meatballs and marinated vegetables. Garnish each serving with the creamy za’atar dressing and chopped olives and peppers.

Makes 2 servings:

Heat the finished meatballs and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco dressing and almonds.

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pepitas. Top the spinach with the finished fish and marinated vegetables. Garnish each serving with the guacamole ranch, chopped pepitas, and cotija.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped pistachios, and sweety drop peppers.