Careme

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces $5.49
• Pearled farro

  3/4 cup dry (about 5 ounces) $7.99
• Organic Dino Kale

  1 small bunch (about 6 ounces after stemming) $2.99
• Organic loose carrots

  6 ounces $1.99
• Yellow onion

  4 ounces (about 1/2 medium) $1.49
• Organic garlic

  2 cloves $6.99
• Lemon

  1 medium $0.89
• Extra-virgin olive oil

  2 tablespoons
• Morton kosher salt

  2 1/8 teaspoons, divided
• Dried oregano

  1 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry pearled farro. Slice 12 ounces chicken breast horizontally into two evenly thick cutlets, pounding thicker areas to about 1/2 inch. Season the chicken with 7/8 teaspoon Morton kosher salt and let stand while you prepare the vegetables.

2. Stem 1 small bunch Organic Dino Kale, yielding about 6 ounces leaves, and slice into thin ribbons. Scrub 6 ounces carrots and cut into thin half-moons. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves.

3. Combine the rinsed farro, 2 cups water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, and simmer gently until tender but pleasantly chewy, about 25–30 minutes. Drain any excess water and keep covered off the heat. Cook the chicken and vegetables while the farro simmers.

4. Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice into a large bowl. Whisk in 2 teaspoons olive oil and 1/4 teaspoon black pepper to make the lemon dressing.

5. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4–6 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

6. Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the sliced carrots, sliced onion, and 1 teaspoon Morton kosher salt. Cook, stirring occasionally, for 6–8 minutes, until beginning to soften. Add the minced garlic and 1 teaspoon dried oregano; stir for 30 seconds. Add the kale ribbons and 1/4 cup water, cover, and cook for 4–5 minutes. Uncover and stir for 1–2 minutes, until the vegetables are tender and excess water has evaporated.

7. Toss the warm farro with the lemon dressing, then fold in the cooked vegetables. Divide between two bowls and arrange the sliced chicken on top, spooning its resting juices over each serving.

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Ingredients

• Rockfish fillet

  12 ounces, divided into 2 portions $8.99
• Organic Brussels sprouts

  1 package, about 1 pound $5.49
• Yellow potatoes

  8 ounces $1.99
• Organic Cosmic Crisp apple

  1 medium, about 6 ounces $2.99
• Organic garlic

  2 cloves $6.99
• Olive oil

  3 tablespoons
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Dried thyme

  1/2 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish. Trim and halve 1 pound Brussels sprouts, quartering very large ones. Cut 8 ounces yellow potatoes into 1/2-inch pieces. Core 1 medium Cosmic Crisp apple, about 6 ounces, and cut into 1-inch wedges.

2. Toss the vegetables and apple on the sheet pan with:

   • 2 tablespoons olive oil
   • 1 1/2 teaspoons fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down. Roast on the upper rack for 25 minutes, turning the potatoes and apples after 15 minutes.

3. While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season evenly with 3/4 teaspoon fine sea salt and place in the small baking dish. Let stand for 10 minutes while you prepare the dressing.

4. Finely grate 2 garlic cloves. Whisk together the cider-mustard dressing:

   • 2 grated garlic cloves
   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons Dijon mustard

   Spoon half the dressing over the fish; keep the other half separate for serving.

5. After the vegetables have roasted for 25 minutes, place the fish on the lower rack. Roast everything for another 8–12 minutes, until the fish reaches 140°F in its thickest part and the potatoes are tender. Remove either pan earlier if ready. Rest the fish for 3 minutes.

6. Divide the roasted vegetables and apples between two plates. Set the rockfish alongside, spoon over the baking-dish juices, and drizzle with the reserved cider-mustard dressing.

Want more detail? See the temperature guide.

Ingredients

• Organic Red Lentils

  1 cup dry (about 7 ounces) $3.99
• Organic Kabocha Squash

  1 pound whole, yielding about 12 ounces after trimming $2.21
• Yellow onion

  1 small (about 4 ounces) $1.49
• Organic garlic

  2 cloves $6.99
• Unsweetened canned coconut milk

  3/4 cup
• Neutral oil

  1 tablespoon
• Black mustard seeds

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  3/4 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Cinnamon stick

  1 piece, about 2 inches long
• Diamond Crystal kosher salt

  2 1/4 teaspoons, divided
• Lime

  1 $0.69

Instructions

1. Scrub 1 pound whole kabocha squash, halve it, and remove the seeds and stem. Leave the edible skin on and cut the flesh into 3/4-inch cubes; you should have about 12 ounces. Peel and finely dice 1 small yellow onion (about 4 ounces), mince 2 garlic cloves, and cut 1 lime into wedges. Rinse 1 cup dry red lentils in a fine-mesh strainer.

2. Put the rinsed lentils in a medium saucepan with 2 cups water. Add the following:

   • 3/4 teaspoon ground turmeric
   • 1 cinnamon stick, about 2 inches long
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Bring to a gentle boil, then reduce the heat and simmer partially covered for 15–20 minutes, stirring occasionally, until the lentils are very soft. Add water 1/4 cup at a time if they begin to catch.

3. While the lentils simmer, heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the prepared squash and 1 teaspoon Diamond Crystal kosher salt. Cook for 5 minutes, turning occasionally, until browned in spots. Add 1/4 cup water, cover, and reduce the heat to medium-low. Cook for 8–10 minutes, until a knife slides easily through the squash. Transfer the squash to a plate.

4. Return the skillet to medium heat and add 1 teaspoon neutral oil and 1 teaspoon black mustard seeds. Cover briefly until the seeds begin popping, about 30 seconds. Add the prepared onion and cook for 5 minutes, stirring, until softened. Add the prepared garlic, 1 teaspoon ground cumin, and 1/4 teaspoon crushed red pepper; stir for 30 seconds.

5. Stir the onion-spice mixture and 3/4 cup unsweetened coconut milk into the softened lentils. Simmer uncovered for 5 minutes, stirring occasionally, until creamy and spoonable. Remove the cinnamon stick.

6. Divide the coconut dhal between two shallow bowls and arrange the browned kabocha on top. Serve with the prepared lime wedges for squeezing over at the table.

Want more detail? See the temperature guide.