Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Loose Red Beets

  12 oz $2.89
• Bob's Red Mill Whole Grain Red Bulgur

  1/2 cup dry, about 3 oz $5.49
• Organic Garlic

  1 small clove $6.99
• Organic Lemon

  1 large lemon, yielding 1 teaspoon zest and 3 tablespoons juice $2.00
• Plain low-fat yogurt

  1/2 cup
• Olive oil

  2 tablespoons
• Diamond Crystal Salt flakes

  3 teaspoons, divided
• Ground cumin

  1 teaspoon
• Paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Bota Box Breeze Dry Rosé Wine

  Chill and serve $19.99

Instructions

1. Heat the oven to 425°F. Scrub and peel 12 oz red beets, then cut into 1/2-inch cubes. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal Salt flakes. Spread into a single layer.

2. Pat dry 12 oz chicken thighs and season all over with 1 1/2 teaspoons Diamond Crystal Salt flakes. Zest and juice 1 large lemon, measuring out 1 teaspoon zest and 3 tablespoons juice for the recipe. Coat the chicken with the following:

   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon ground cumin
   • 1 teaspoon paprika
   • 1/2 teaspoon dried oregano

   Set the seasoned chicken aside while you start the beets.

3. Roast the prepared beets for 30–35 minutes, turning once, until tender and browned at the edges. Cook the other components while they roast.

4. Combine 1/2 cup dry bulgur, 1 cup water, and 1/4 teaspoon Diamond Crystal Salt flakes in a small saucepan. Bring to a boil, cover, and simmer over low heat for 12–15 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

5. Finely grate 1 small garlic clove. Make the garlic-yogurt sauce by stirring together:

   • 1/2 cup plain low-fat yogurt
   • The grated garlic clove
   • 1 tablespoon lemon juice
   • 1 teaspoon olive oil

   Keep chilled until serving.

6. Heat 2 teaspoons olive oil in a skillet over medium heat. Add the seasoned chicken thighs and cook for 12–15 minutes, turning occasionally, until browned and the thickest part reaches 175°F. Transfer to a cutting board, rest for 3 minutes, then slice.

7. Toss the roasted beets with 1 tablespoon lemon juice. Divide the cooked bulgur between two bowls, arrange the sliced chicken and beets over it, and spoon the garlic-yogurt sauce alongside.

Want more detail? See the temperature guide.

Ingredients

• Dover sole fillets, skinless and boneless

  12 oz
• Yukon Gold Potatoes

  1 lb $1.49
• Organic Fennel

  1 bulb, yielding about 10 oz trimmed, plus any fronds $5.99
• Organic Lemon

  1 $2.00
• Unsalted butter

  4 tablespoons
• Olive oil

  2 tablespoons
• All-purpose flour

  1/4 cup
• Diamond Crystal Salt flakes

  4 1/8 teaspoons
• Black pepper

  1/2 teaspoon
• Sonoma-Cutrer Sonoma Coast Chardonnay

  1 bottle $22.99

Instructions

1. Preheat the oven to 425°F and set a rack in the middle.

2. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 1 bulb organic fennel to yield about 10 oz, reserve any fronds, and cut the bulb into 1/2-inch wedges, leaving a little core attached to hold them together.

3. Arrange the potatoes and fennel on separate halves of a large rimmed baking sheet. Season with:

   • 1 tablespoon olive oil, divided evenly between the vegetables
   • 1 5/8 teaspoons Diamond Crystal Salt flakes for the potatoes
   • 1 teaspoon Diamond Crystal Salt flakes for the fennel
   • 1/4 teaspoon black pepper, divided evenly between the vegetables

   Toss each vegetable to coat and spread in a single layer. Roast for 30–35 minutes, turning after 20 minutes, until the potatoes are golden and tender and the fennel is caramelized. Remove either vegetable early if it finishes first.

4. While the vegetables roast, squeeze 2 tablespoons juice from 1 organic lemon and cut the unsqueezed portion into serving wedges. Finely chop the reserved fennel fronds.

5. About 10 minutes before the vegetables finish, pat 12 oz Dover sole fillets dry. Season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Spread 1/4 cup all-purpose flour on a plate, lightly coat the fillets, and shake off excess flour.

6. Heat the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Lay the sole flat in the pan without overlapping; cook in two batches if necessary. Cook for about 2 minutes on the first side, then carefully turn and cook for 1–2 minutes more, until the thickest part reaches 140°F. Transfer to warm plates.

7. Reduce the heat to medium and add the remaining 3 tablespoons unsalted butter to the skillet. Swirl for 1–2 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice.

8. Divide the roasted potatoes and fennel between the two plates alongside the sole. Spoon the lemon-browned butter over the fish, scatter with the chopped fennel fronds, and serve immediately with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Fully cooked cheddarwurst

  2 links, about 6 ounces total
• Krusteaz Honey Cornbread & Muffin Mix

  7.5 ounces, half of a 15-ounce box
• Broccoli crown

  12 ounces $3.49
• Carrots

  8 ounces $1.69
• Milk

  1/3 cup
• Beaten egg

  1 1/2 tablespoons, about half a large egg
• Neutral cooking oil

  4 tablespoons plus 1/2 teaspoon, divided
• Diamond Crystal Salt flakes

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 400°F with racks in the upper and lower thirds. Line a large rimmed baking sheet with parchment and place paper liners in 6 wells of a muffin tin.

2. Cut 12 ounces broccoli crown into approximately 1 1/2-inch florets; peel the tender stalk and slice it thinly. Scrub 8 ounces carrots and cut into 1/4-inch-thick diagonal slices.

3. Toss the prepared vegetables with 1 1/2 tablespoons neutral cooking oil, 1 teaspoon Diamond Crystal Salt flakes, and 1/4 teaspoon ground black pepper. Spread them on the baking sheet in a single layer.

4. Make the cornbread batter by stirring together just until combined:

   • 7.5 ounces Krusteaz Honey Cornbread & Muffin Mix
   • 1/3 cup milk
   • 1 1/2 tablespoons beaten egg
   • 2 tablespoons plus 2 teaspoons neutral cooking oil

   Divide the batter evenly among the 6 lined muffin wells.

5. Put the vegetables on the upper rack and the muffins on the lower rack. Roast the vegetables for 10 minutes, then turn them and add 2 fully cooked cheddarwurst links, about 6 ounces total, to the baking sheet. Continue roasting for 12–15 minutes, until the vegetables are tender and browned and the sausages are sizzling and heated through. Remove the muffins after 18–22 minutes total, when golden and a toothpick inserted into the center comes out clean.

6. Let the muffins cool for 5 minutes while finishing the sheet pan. Cut one cheddarwurst link into bite-size pieces and divide it between the two kids; for young children, quarter it lengthwise before cutting crosswise rather than serving round coins.

7. Plate the other cheddarwurst link for the adult. Give the adult about half the vegetables and 3 muffins, and give each child about one-quarter of the vegetables and 1 muffin. Split the final muffin according to appetite.

Want more detail? See the temperature guide.