Step 1

Cook & finish the rice

Step 2

Preheat the oven to 450°F. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, and 2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl. Wipe out the pot; fill 3/4 of the way up with salted water. Cover and heat to boiling on high.

Step 3

Cook & slice the chicken

Step 4

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat. Evenly coat the remaining seasoned chicken breasts with the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.  *An instant-read thermometer should register 165°F.

Step 5

Form, bake & slice the meatloaf

Step 6

Meanwhile, line two sheet pans with foil. In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to one sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces.

Step 7

Prepare the remaining ingredients

Step 8

Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.  Peel and thinly slice the shallot. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Step 9

Roast the vegetables

Step 10

Transfer the halved brussels sprouts, squash pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss  to coat. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 11

Cook the pasta & wilt the arugula

Step 12

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon purée and arugula; stir until combined and the arugula is slightly wilted.

Step 13

Cook the peppers & finish the pasta

Step 14

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

Step 15

Make the Calabrian Ketchup

Step 16

Combine the ketchup 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.

Step 17

Make the Spicy BBQ

Step 18

Combine the barbecue sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Step 19

Make the Sambal-Peanut Sauce

Step 20

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Step 21

Make the Spicy Cucumber-Honey Sauce

Step 22

Combine the tzatziki, honey (kneading the packet before opening), and hot sauce. Taste, then season with salt and pepper if desired.

Step 23

Assemble & Store the Meatloaf & Calabrian Ketchup

Step 24

Makes 2 servings:For each serving, in a large container combine: • 1/4 finished pasta• 2 slices meatloafTransfer the Calabrian ketchup to 2 small containers.

Step 25

Assemble & Store the Spicy BBQ Meatloaf

Step 26

Makes 2 servings:For each serving, in a large container combine: • 1/4 finished rice• 1/4 roasted vegetables• 2 slices meatloafTransfer the spicy BBQ to 2 small containers.

Step 27

Assemble & Store the Togarashi Chicken

Step 28

For each serving, in a large container combine: • 1/4 finished rice• 1/4 roasted vegetables• 1 sliced togarashi chicken breastTransfer the sambal-peanut sauce to 2 small containers.

Step 29

Assemble & Store the Oregano Chicken & Fregola Sarda

Step 30

For each serving, in a large container combine: • 1/4 finished pasta• 1 sliced oregano chicken breastTransfer the spicy cucumber-honey sauce to 2 small containers.

Step 31

Finish & Serve the Meatloaf & Calabrian Ketchup

Step 32

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup, capers, and cheese (crumbling before adding).

Step 33

Finish & Serve the Spicy BBQ Meatloaf

Step 34

Roughly chop the peanuts. Heat the finished meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ, chopped peanuts, and sesame seeds.

Step 35

Finish & Serve the Togarashi Chicken

Step 36

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through.Garnish each serving with the chopped cashews and the sambal-peanut sauce.

Step 37

Finish & Serve the Oregano Chicken & Fregola Sarda

Step 38

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy cucumber-honey sauce and almonds.

Step 39

Cook & finish the rice

Step 40

Preheat the oven to 450°F. Wash and dry the fresh produce. In a medium pot, combine the rice, a big pinch of salt, and 2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Stir in the sautéed aromatics until combined. Transfer to a large bowl. Wipe out the pot; fill 3/4 of the way up with salted water. Cover and heat to boiling on high.

Step 41

Cook & slice the chicken

Step 42

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the togarashi to coat. Evenly coat the remaining seasoned chicken breasts with the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.  *An instant-read thermometer should register 165°F.

Step 43

Form, bake & slice the meatloaf

Step 44

Meanwhile, line two sheet pans with foil. In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to one sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces.

Step 45

Prepare the remaining ingredients

Step 46

Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact.  Peel and thinly slice the shallot. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Step 47

Roast the vegetables

Step 48

Transfer the halved brussels sprouts, squash pieces, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss  to coat. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 49

Cook the pasta & wilt the arugula

Step 50

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the lemon purée and arugula; stir until combined and the arugula is slightly wilted.

Step 51

Cook the peppers & finish the pasta

Step 52

Meanwhile, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

Step 53

Make the Calabrian Ketchup

Step 54

Combine the ketchup 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.

Step 55

Make the Spicy BBQ

Step 56

Combine the barbecue sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Step 57

Make the Sambal-Peanut Sauce

Step 58

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Step 59

Make the Spicy Cucumber-Honey Sauce

Step 60

Combine the tzatziki, honey (kneading the packet before opening), and hot sauce. Taste, then season with salt and pepper if desired.

Step 61

Assemble & Store the Meatloaf & Calabrian Ketchup

Step 62

Makes 2 servings:For each serving, in a large container combine: • 1/4 finished pasta• 2 slices meatloafTransfer the Calabrian ketchup to 2 small containers.

Step 63

Assemble & Store the Spicy BBQ Meatloaf

Step 64

Makes 2 servings:For each serving, in a large container combine: • 1/4 finished rice• 1/4 roasted vegetables• 2 slices meatloafTransfer the spicy BBQ to 2 small containers.

Step 65

Assemble & Store the Togarashi Chicken

Step 66

For each serving, in a large container combine: • 1/4 finished rice• 1/4 roasted vegetables• 1 sliced togarashi chicken breastTransfer the sambal-peanut sauce to 2 small containers.

Step 67

Assemble & Store the Oregano Chicken & Fregola Sarda

Step 68

For each serving, in a large container combine: • 1/4 finished pasta• 1 sliced oregano chicken breastTransfer the spicy cucumber-honey sauce to 2 small containers.

Step 69

Finish & Serve the Meatloaf & Calabrian Ketchup

Step 70

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup, capers, and cheese (crumbling before adding).

Step 71

Finish & Serve the Spicy BBQ Meatloaf

Step 72

Roughly chop the peanuts. Heat the finished meatloaf, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ, chopped peanuts, and sesame seeds.

Step 73

Finish & Serve the Togarashi Chicken

Step 74

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through.Garnish each serving with the chopped cashews and the sambal-peanut sauce.

Step 75

Finish & Serve the Oregano Chicken & Fregola Sarda

Step 76

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy cucumber-honey sauce and almonds.