Careme

Ingredients

• Boneless skinless chicken thighs

  1 lb $12.99
• Delicata squash

  1 lb
• Peeled garlic

  2 cloves $5.99
• Lime

  1 $0.99
• Olive oil

  2 tablespoons
• Salt-free chili powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Morton kosher salt flakes

  2 1/4 teaspoons

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper. Scrub 1 lb delicata squash, trim the ends, halve lengthwise and scoop out the seeds. Cut into 1/2-inch-thick half-moons; leave the tender skin on.

2. Pat 1 lb boneless skinless chicken thighs dry. Season all over with 1 1/4 teaspoons Morton kosher salt flakes and let stand while you prepare the seasoning.

3. Finely mince 2 cloves peeled garlic. Halve 1 lime, reserving one half for the seasoning and cutting the other half into serving wedges. Stir together the smoky seasoning:

   • 2 tablespoons olive oil
   • 2 cloves garlic, minced
   • Juice of 1/2 lime
   • 2 teaspoons salt-free chili powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Mix until evenly combined.

4. Toss the sliced squash with half the smoky seasoning and 1 teaspoon Morton kosher salt flakes. Spread over one side of the sheet pan in a single layer.

5. Rub the seasoned chicken with the other half of the smoky seasoning. Arrange on the other side of the sheet pan, unfolded and with space between the pieces.

6. Roast for 25–30 minutes, turning the squash halfway through, until its edges are browned and the chicken reaches 175°F in the thickest part. Transfer the chicken to a plate and rest for 5 minutes; if needed, leave the squash in the oven during the rest to finish becoming tender.

7. Divide the roasted squash and chicken between two plates. Spoon any pan juices over the chicken and serve with the reserved lime wedges.

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Ingredients

• Organic Jewel Sweet Potato

  3/4 lb $9.99
• Organic Cauliflower

  1/2 medium head, about 12 oz $4.99
• Canned chickpeas

  1 can (15 oz), drained and rinsed
• Organic Yellow Onion

  1 small onion, about 4 oz $4.99
• Peeled Garlic

  3 cloves, about 1/2 oz $5.99
• Fresh ginger

  1 tablespoon finely grated
• Neutral cooking oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Canned diced tomatoes

  1 cup, including juices
• Unsweetened canned coconut milk

  1/2 cup
• Morton kosher salt flakes

  1 1/2 teaspoons
• Garam masala

  1/2 teaspoon
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $0.99

Instructions

1. Scrub 3/4 lb sweet potato and cut into 1/2-inch cubes. Cut 1/2 medium cauliflower head (about 12 oz) into small florets, and thinly slice its tender stem.

2. Dice 1 small onion (about 4 oz). Mince 3 garlic cloves (about 1/2 oz), and grate enough fresh ginger to measure 1 tablespoon.

3. Drain and rinse 1 can (15 oz) chickpeas. Squeeze 1/2 lemon to measure 1 tablespoon juice; set both aside.

4. Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and cook for 1 minute.

5. Add the following spices to the skillet:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, until fragrant.

6. Add the prepared sweet potato and cauliflower, then stir in the following:

   • 1 cup canned diced tomatoes, including juices
   • 1/2 cup unsweetened canned coconut milk
   • 1 1/2 teaspoons Morton kosher salt flakes
   • 3/4 cup water

   Bring to a gentle simmer. Cover and cook over medium-low heat for 18–22 minutes, stirring twice, until the sweet potato is tender and the cauliflower yields easily to a fork. The salt quantity allows for the salt already present in the canned ingredients.

7. Stir the prepared chickpeas and 1/2 teaspoon garam masala into the curry. Simmer uncovered for 5 minutes to heat the chickpeas and slightly thicken the sauce. Turn off the heat and stir in the measured lemon juice.

8. Divide the curry between two shallow bowls, spooning the coconut-tomato sauce over the vegetables and chickpeas.

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Ingredients

• Nicky Farms Wagyu Ground Beef

  1 lb $10.99
• Organic crimini mushrooms

  8 oz $3.99
• Organic baby arugula

  2.5 oz $4.99
• Organic Bosc pear

  1 small pear, about 6 oz $4.99
• Peeled garlic

  2 cloves $5.99
• Brioche burger buns

  2
• Aged cheddar

  2 oz
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  4 teaspoons
• Dried thyme

  1/2 teaspoon
• Morton kosher salt flakes

  2 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Gently shape 1 lb Wagyu ground beef into two patties about 3/4 inch thick, slightly wider than the buns. Make a shallow indentation in each center and refrigerate while preparing the other components.

2. Wipe and slice 8 oz crimini mushrooms. Mince 2 peeled garlic cloves. Core and thinly slice 1 small Bosc pear, about 6 oz. Wash and thoroughly dry 2.5 oz baby arugula. Slice 2 oz aged cheddar and split 2 brioche burger buns.

3. Whisk the salad dressing in a large bowl:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons Dijon mustard
   • 1/2 teaspoon Morton kosher salt flakes

   Keep the prepared pear and arugula separate until serving.

4. Heat a large skillet over medium-high heat. Melt 1 tablespoon unsalted butter, add the prepared mushrooms, and cook for 7–9 minutes, stirring occasionally, until browned and their released liquid has evaporated. Add the prepared garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon Morton kosher salt flakes, and 1/4 teaspoon ground black pepper. Cook for 1 minute, then transfer the mushrooms to a bowl and cover loosely to keep warm.

5. Wipe out the skillet and return it to medium-high heat. Immediately before cooking, season both sides of the patties with 1 1/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon ground black pepper in total. Cook for about 4–5 minutes per side, without pressing, until the centers reach 160°F. Add the prepared cheddar during the final minute and cover briefly to melt. Transfer to a plate and rest for 3 minutes.

6. While the burgers rest, carefully pour excess fat from the skillet into a heatproof container. Reduce the heat to medium and toast the prepared buns cut-side down for 1–2 minutes.

7. Toss the prepared pear and arugula with the dressing. Spread 2 teaspoons Dijon mustard across the toasted buns, add the cheddar-topped patties, and spoon some buttery mushrooms over each burger. Plate with the rest of the mushrooms alongside and the pear-arugula salad.

Want more detail? See the temperature guide.