Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Drain and rinse the beans. Halve the tomatoes.

Line a sheet pan with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced bell peppers, and sliced onions. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the honey (kneading the packet before opening), 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 thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to a large bowl. Add the drained beans, halved tomatoes, vinegar, oregano, feta (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

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. Roughly chop the cipolline onions. Roughly chop the lettuce. In a large bowl, combine the tahini, fig spread, 1 tablespoon of water, 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. Add the chopped lettuce and remaining cooked vegetables. Toss to combine. Serve the roasted fish with the salad. Drizzle the fish with the salsa verde. Garnish with the chopped pistachios and chopped onions. 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 sliced pork with the white bean salad. Top the pork with the tzatziki. Garnish the salad with the sweety drop peppers, almonds, and mint leaves (tearing just before adding). Enjoy! 

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