Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the chicken, vegetables, cheese, seven grains, and spices. Mix well to combine and break up the grains.
In a separate small bowl, lightly beat the eggs. Add to the grain mixture and combine.
Generously grease a 12-cup muffin tin with olive oil. Scoop the mixture into the muffin tin and top with extra cheese. Bake for 15 to 20 minutes or until a toothpick comes out clean. Let cool slightly before scooping out of the tin.
If using frozen shrimp, thaw according to the package’s directions. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Add the shrimp, salt, and pepper. Cook until the shrimp is heated through. Slice the remaining butter into cubes and add to the skillet, along with the broth, lemon juice, peas, parsley, and seven grains. Toss well.
Simmer until the butter melts, using a spatula to break up the grains. Garnish with fresh parsley and lemon wedges.
Preheat the oven to 400 degrees Fahrenheit. Cut the eggplant into 1-inch cubes and toss with olive oil and lemon juice. Season with salt and pepper. Transfer to a greased baking sheet.
Roast for 25 minutes. Toss the eggplant and add the tomatoes. Return to the oven for another 15 minutes.
Meanwhile, in a large pan over medium heat, combine spinach and olive oil. Cook until wilted, about 3 to 5 minutes. Squeeze the pouch of grains to separate and add to the pan. Cook until heated through. Toss with the feta, roasted eggplant, and tomatoes.
To make the dressing, mix all the ingredients except water. Once combined, slowly mix in water until it reaches your ideal consistency. (You might need more than 1/3 cup). Drizzle on top of the salad and serve.
Preheat the oven to 375 degrees Fahrenheit. Stab the sweet potatoes with a fork to let steam escape. Transfer to a baking sheet and cook for 55 to 65 minutes or until soft and easily pierced with a fork.
Just before the sweet potatoes are ready, warm the olive oil in a medium saucepan. Cook the onion until tender, about 5 to 7 minutes.
Add the garlic, spinach, salt, and pepper. Cook until the spinach is wilted, about 3 to 5 minutes. Squeeze the pouch of grains to break them up and add to the pan. Cook until heated through. Remove from the heat and mix in the feta cheese and dried cranberries.
With a knife, cut a slit in each baked potato. Use a spoon to separate the insides from the skin. Mash up and stuff with the spinach-grain mixture.