Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Pit and roughly chop the olives. Cut of and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. 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. Once rested, slice crosswise. Wipe out the pan. 

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

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Spanish spice blend. Toss to coat. In the same pan, 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. Transfer to a bowl. Wipe out the pan.

In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, shishito pepper pieces, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sweety drop peppers, roasted red peppers, 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, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes; toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked couscous. Add the romesco sauce, currants, and chopped olives. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Halve, pit, and medium dice the peaches. Pick the rosemary leaves off the stems; roughly chop the leaves. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peaches and chopped rosemary. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and 2 teaspoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the peach is softened. Turn off the heat. 

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: Roughly chop the pistachios. Serve the sliced pork with the finished potatoes and vegetables. Top the pork with the rosemary-peach sauce and chopped pistachios. 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: Pick the mint leaves off the stems. Serve the cooked shrimp with the finished vegetable couscous. Garnish with the almonds, labneh, and mint leaves (tearing just before adding). Enjoy! 

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