Wellness Meal Prep Bundle

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the red onions. Halve the tomatoes.

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. 

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

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the barbecue sauce (carefully, as the liquid may splatter), hot sauce, spicy maple syrup, worcestershire sauce, and 1 tablespoon of water. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, vinegar, maple syrup, 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 frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked farro. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Slice the rested pork crosswise. Roughly chop the pistachios. Roughly chop the cipolline onions. Roughly chop the roasted red peppers. In a bowl, combine the labneh and chopped roasted red peppers; season with salt and pepper. Serve the sliced pork with the finished farro. Top with the roasted red pepper labneh. Garnish with the chopped pistachios and chopped cipolline onions. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Halve the lemon crosswise; squeeze the juice of 1 lemon half into a bowl (you will have extra), straining out the seeds. Add the crème fraîche and parmesan; stir to combine. Roughly chop the peppadew peppers. Roughly chop the lettuce. In a bowl, combine the chopped lettuce, lemon crème fraîche, and remaining cooked vegetables; season with salt and pepper. Toss to combine. Serve the cooked chicken and sauce over the salad. Garnish with the chopped peppadew peppers. Enjoy! 

If you saved the dish for later, reheat the pork and farro in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.