Careme

Ingredients

• boneless skinless chicken thighs

  1 lb $5.99
• organic butternut squash

  1 1/2 lb whole (about 1 lb peeled and seeded) $1.66
• yellow onion

  1 medium (about 6 oz) $1.49
• organic carrots

  4 oz $1.79
• vine-on tomatoes

  2 medium (about 10 oz) $2.79
• organic garlic

  2 cloves $2.69
• organic long-grain white rice

  1/2 cup dry $4.49
• Diamond Crystal kosher salt

  7 1/2 teaspoons, divided
• olive oil

  1 tablespoon
• ground cumin

  1 teaspoon
• sweet paprika

  1 teaspoon
• ground coriander

  1/2 teaspoon
• red pepper flakes

  1/4 teaspoon
• organic lemon

  1/2 lemon (about 1 tablespoon juice) $1.29
• Italian parsley

  2 tablespoons chopped $1.49

Instructions

1. Cut 1 lb boneless skinless chicken thighs into bite-size pieces. Toss with 1 3/4 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes while you prep the vegetables.

2. Prep the stew vegetables:

   • Peel, seed and cut 1 1/2 lb whole organic butternut squash into 3/4-inch cubes (about 1 lb prepared).
   • Dice 1 medium yellow onion (about 6 oz).
   • Dice 4 oz organic carrots.
   • Chop 2 medium vine-on tomatoes (about 10 oz).
   • Mince 2 cloves organic garlic.

   Toss the squash cubes with 2 teaspoons Diamond Crystal kosher salt; keep the vegetables separate for cooking.

3. Rinse 1/2 cup dry organic long-grain white rice. Bring it to a boil with 1 cup water and 1 1/4 teaspoons Diamond Crystal kosher salt in a small covered saucepan. Reduce to low and cook for 18 minutes; turn off the heat and let stand, covered, for 5 minutes.

4. Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the diced onion, carrots and 2 1/2 teaspoons Diamond Crystal kosher salt; cook for 4 minutes, stirring occasionally. Add the minced garlic and stir in:

   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds, until fragrant.

5. Add the seasoned chicken to the pot and stir for 3 minutes, until its exterior is no longer pink.

6. Add the chopped tomatoes, salted squash and 1 cup water. Bring to a simmer, cover and cook for about 15 minutes, stirring once or twice, until the squash is tender and the chicken reaches 175°F. During the simmer, squeeze 1/2 organic lemon to yield about 1 tablespoon juice and chop 2 tablespoons Italian parsley.

7. Stir the lemon juice and parsley into the stew. Fluff the rice and spoon the stew over it in two bowls.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  12 ounces $5.99
• Organic Napa cabbage

  12 ounces $1.99
• Jasmine white rice

  1/2 cup dry $4.49
• Green onions

  3 $1.39
• Garlic

  2 cloves $2.69
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Low-sodium soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground ginger

  1 teaspoon
• Neutral cooking oil

  2 teaspoons

Instructions

1. Thinly slice 12 ounces Napa cabbage. Slice 3 green onions, keeping the white and green parts separate, and mince 2 garlic cloves.

2. Sprinkle 12 ounces ground pork with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you make the sauce and start the rice.

3. Stir together the sauce ingredients:

   • 2 teaspoons low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon brown sugar
   • 1 teaspoon ground ginger

   Set the sauce aside.

4. Put 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Add the salted pork and cook for 6–8 minutes, breaking it into small pieces, until browned and 160°F. Transfer it to a plate.

6. Add 1 teaspoon neutral oil and the sliced cabbage to the skillet. Sprinkle with 1/2 teaspoon Diamond Crystal kosher salt and stir-fry for 3 minutes. Add the sliced green onion whites and minced garlic; stir-fry for 1 minute more.

7. Return the cooked pork to the skillet. Pour in the sauce and toss for 1 minute, until the cabbage is crisp-tender and everything is coated.

8. Fluff the rice and divide it between 2 bowls. Spoon the pork and cabbage stir-fry over it and finish with the sliced green onion greens.

Want more detail? See the temperature guide.

Ingredients

• Coho salmon fillet

  12 ounces, cut into 2 portions $14.21
• Organic delicata squash

  12 ounces, trimmed weight $1.66
• Sushi white short-grain rice

  1/2 cup dry $2.39
• Green onions

  2 $1.39
• Organic garlic

  1 clove $2.69
• Fresh ginger

  1 teaspoon grated
• Reduced-sodium soy sauce

  1 tablespoon
• Honey

  2 teaspoons
• Rice vinegar

  1 teaspoon
• Neutral oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 1/3 teaspoons

Instructions

1. Heat the oven to 425°F. Wash 12 ounces delicata squash, halve it lengthwise, scoop out the seeds, and cut it into 1/2-inch crescents.

2. Rinse 1/2 cup dry short-grain rice until the water runs mostly clear. Thinly slice 2 green onions for serving.

3. Pat 12 ounces coho salmon dry, cut it into 2 portions, and season with 3/4 teaspoon Diamond Crystal kosher salt. Let it stand while you prepare the glaze.

4. Make the soy-ginger glaze: whisk together

   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar
   • 1 teaspoon grated fresh ginger
   • 1 garlic clove, minced

   Set aside.

5. Toss the squash with 2 teaspoons neutral oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Spread it on a baking sheet and roast for 12 minutes.

6. Meanwhile, put the rinsed rice in a small saucepan with 3/4 cup water and 1/3 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it stand, covered, for 10 minutes.

7. Turn the squash crescents. Coat a second small baking sheet with 1 teaspoon neutral oil, set the salmon on it, and place it in the oven alongside the squash. Roast the salmon for 6–9 minutes, then brush it with the soy-ginger glaze and roast for another 4–5 minutes, until its thickest part reaches 125°F. The squash should be tender and browned.

8. Rest the salmon for 3 minutes. Fluff the rice, divide it between two plates, and arrange the salmon and delicata crescents alongside it. Finish with the sliced green onions.

Want more detail? See the temperature guide.