Wellness Meal Prep Bundle

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. Wash and dry the fresh produce for bulk cooking. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve and peel the onion; cut into 1/2-inch-thick wedges. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes.

Peel and small dice the orange. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, sliced green tops of the scallions, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

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 return to the pot.

Meanwhile, line two sheet pans with foil. Transfer the zucchini pieces, sliced fennel, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked farro. Add the salsa verde and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and the Italian spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Meanwhile, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the weeknight hero spice blend; toss to coat. In a large pan (nonstick, if you have one), 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, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper. Halve the lime crosswise. Combine the honey (kneading the packed before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper

Combine the fig spread, 2 teaspoons of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

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

Combine the vinegar, tahini, and date syrup. Season with salt and pepper.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1 roasted Mexican-spiced fish fillet 

Transfer half the marinated orange to 2 small containers. 

Transfer the honey-lime vinaigrette to 2 separate small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 roasted Italian-seasoned fish fillet 

Transfer the spicy fig dressing to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1/4 cooked chicken 

Transfer the remaining marinated orange to 2 small containers. 

Transfer the cilantro yogurt to 2 separate small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1/4 cooked chicken 

Transfer the balsamic tahini to 2 small containers.

Wash and dry 1 head of lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished fish and vegetables. Garnish each serving with the marinated orange, honey-lime vinaigrette, and guacamole.

Roughly chop the pistachios. Roughly chop the cipolline onions. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy fig dressing, chopped pistachios and chopped onions.

Wash and dry the remaining head of lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peanuts. Serve the chopped lettuce topped with the finished chicken and vegetables. Garnish each serving with the marinated orange, cilantro yogurt, and chopped peanuts.

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic tahini, sweety drop peppers, and cheese (crumbling before adding).