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. Medium dice the sweet potatoes. Core and medium dice the apple. Cut out and discard the core of the cauliflower; cut into small florets. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. 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, line two sheet pans with foil. Transfer the diced sweet potatoes, diced apple, cauliflower florets, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Tuscan spice blend to coat (you may have extra). Transfer to the remaining sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Meanwhile, pat the shrimp dry with paper towels; remove the tails, if desired. Place in a large 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. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the capers, raisins, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Wash and dry the lemon. Halve crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 2 tablespoons of olive oil. Season with salt and pepper.

In a bowl, combine the tahini, date syrup, and vinegar. 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 sliced weeknight hero-spiced chicken breast 

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Tuscan-spiced chicken breast 

Transfer the sour cherry dijonnaise 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 lemon vinaigrette to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the tahini dressing to 2 small containers.

Roughly chop the pickled peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and chopped peppers.

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sour cherry dijonnaise and chopped pistachios.

Roughly chop the jalapeño pepper. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon vinaigrette and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Roughly chop the cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini dressing and chopped onions.