Wellness Meal Prep Bundle

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out the pulp and seeds. Cut crosswise into 1/2-inch pieces. Remove and discard any stems from the grapes. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the bell peppers; halve lengthwise, remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the red onion.

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. Pat the chicken dry with paper towels. Transfer to one sheet pan. Season two chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Italian seasoning to coat. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

Transfer the squash pieces and grapes to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until the squash is browned and tender when pierced with a fork. Transfer to the pot of cooked farro. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp, 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. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots, diced bell peppers, and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and browned. Turn off the heat.

Combine the harissa paste and tzatziki. Taste, then season with salt and pepper if desired.

Pick the rosemary leaves off the stems; finely chop the leaves to get 2 teaspoons. Combine the chopped rosemary, spicy maple syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper.

Combine the salsa verde and mascarpone. Taste, then season with salt and pepper if desired.

Wash and dry the lime. Using a zester or small side of a box grater, grate the lime to get 2 teaspoons, then halve crosswise. Combine the lime zest, lime juice, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 sliced shawarma-spiced chicken breast 

Transfer the harissa tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1 sliced Italian-seasoned chicken breast 

Transfer the rosemary vinaigrette to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1/4 cooked shrimp

Transfer the honey-lime sauce to 2 small containers.

Wash and dry half the arugula. Roughly chop the olives. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Serve over the prepared arugula. Garnish each serving with the harissa tzatziki, chopped olives, and feta (crumbling before adding).

Roughly chop the walnuts and pickled onions. Wash and dry 1 head of lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the finished chicken and vegetables with the chopped lettuce. Garnish each serving with the rosemary vinaigrette, chopped walnuts, and chopped pickled onions.

Wash and dry the remaining arugula. Roughly chop the pistachios. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Serve over the remaining arugula. Garnish each serving with the creamy salsa verde, chopped pistachios, and sweety drop peppers.

Wash and dry the remaining head of lettuce; roughly chop the leaves. Roughly chop the pepitas. Serve the finished shrimp and vegetables with the chopped lettuce. Garnish each serving with the honey-lime sauce, cotija, and chopped pepitas.