Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat 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. Medium dice the sweet potatoes. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Halve, peel, and large dice the onions. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the sage leaves off the stems; thinly slice the leaves.

Line a sheet pan with foil. Transfer the diced sweet potatoes, diced bell peppers, and diced onions to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, 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 shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the oregano. Stir 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 shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Stir 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, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced sage and mirepoix; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer the to the pot of cooked farro. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired.

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

Combine the yuzu kosho, honey (kneading the packet before opening), and sesame oil. Taste, then season with salt and pepper if desired.

Combine the crème fraîche and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the romesco vinaigrette to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the currant salsa verde to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked chicken 

Transfer the yuzu-honey sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked chicken 

Transfer the creamy Calabrian sauce to 2 small containers.

Wash and dry 1 head of lettuce. Cut off and discard the root end; separate the leaves. Roughly chop the pistachios. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the shrimp and vegetables. Garnish each serving with the romesco vinaigrette and chopped pistachios.

Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, almonds, and sweety drop peppers.

Wash and dry the remaining head of lettuce. Cut off and discard the root end; separate the leaves. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the chicken and vegetables. Garnish each serving with the yuzu-honey sauce and sesame seeds.

Roughly chop the cipolline onions. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce, parmesan, and chopped onions.