Turkey Meatballs & Trout

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 weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a prepared sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to the remaining sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce for bulk cooking. Large dice the potatoes. Peel and roughly chop 4 cloves of garlic. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise (if you received snow peas, halve crosswise). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Cut off and discard any stem ends of the green beans. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Add the diced potatoes and half the chopped garlic to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas and shishito pepper pieces. Season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until browned and softened. Transfer to the bowl of cooked farro; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, sliced onion, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Combine the salsa verde and yogurt. Season with salt and pepper.

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desired.

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

Combine the romesco sauce and raisins. 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 roasted fish fillet

Transfer the salsa verde yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 1 roasted fish fillet

Transfer the spicy ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 3 baked meatballs

Transfer the red pepper dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 baked meatballs

Transfer the romesco sauce to 2 small containers.

Makes 2 servings:

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

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped parsley.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished meatballs, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing and chopped pistachios.

Makes 2 servings:

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