Careme

Ingredients

• Ground turkey

  1 pound $5.39
• Cultivated wild rice

  1/2 cup dry (about 3 ounces) $9.99
• Winter squash, such as butternut

  1 1/2 pounds whole, yielding about 1 pound peeled and seeded $4.99
• Fresh cranberries

  1/2 cup (about 2 ounces) $4.99
• Yellow onion

  1 small (about 4 ounces) $9.25
• Canola oil

  2 teaspoons $5.99
• Pure maple syrup

  2 tablespoons $5.49
• Rubbed sage

  1/2 teaspoon $2.79
• Ground black pepper

  1/2 teaspoon $3.49
• Fine sea salt

  2 teaspoons, divided $2.52
• Low-sodium chicken broth

  1/4 cup $1.99

Instructions

1. Heat the oven to 425°F. Rinse 1/2 cup dry wild rice. Put it in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook for 40–45 minutes, until tender with a pleasant chew and many grains have split. Drain any excess water, cover, and let stand for 5 minutes. Continue with the other components while it cooks.

2. Gently mix 1 pound ground turkey with 1 teaspoon fine sea salt. Refrigerate while you prepare the vegetables.

3. Peel and seed 1 1/2 pounds whole winter squash, yielding about 1 pound flesh, and cut into 3/4-inch cubes. Toss on a rimmed baking sheet with the following:

   • 1 teaspoon canola oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and roast for 25–30 minutes, turning once, until tender and browned at the edges.

4. Finely dice 1 small yellow onion, about 4 ounces. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Add the onion and 1/8 teaspoon fine sea salt; cook for 4–5 minutes, stirring, until softened.

5. Add the seasoned turkey to the skillet with 1/2 teaspoon rubbed sage and 1/4 teaspoon ground black pepper. Cook over medium-high heat for 7–9 minutes, breaking the meat into small crumbles, until it reaches 165°F. Stir in 1/4 cup low-sodium chicken broth and simmer for 1–2 minutes to keep the turkey juicy. Cover off the heat.

6. Combine 1/2 cup fresh cranberries, 2 tablespoons maple syrup, and 1/4 cup water in a small saucepan. Bring to a simmer and cook uncovered for 6–8 minutes, stirring occasionally, until the berries burst and the topping is spoonable.

7. Divide the wild rice between two bowls. Arrange the roasted squash and sage turkey alongside it, spoon over the warm cranberry topping, and serve.

Want more detail? See the temperature guide.

Ingredients

• Bone-in pork chops

  2 chops, about 1.5 pounds total $25.00
• Brussels sprouts

  12 ounces $9.99
• Polenta corn grits

  1/2 cup (about 3 ounces) $5.29
• 2% milk

  1/2 cup $6.29
• Parmesan cheese

  2 ounces, finely grated $2.99
• Unsalted butter

  3 tablespoons $9.99
• Extra-virgin olive oil

  2 tablespoons $9.99
• Heavy cream

  1/2 cup $6.49
• Low-sodium chicken broth

  1/3 cup $1.99
• Fresh sage

  1 tablespoon finely chopped leaves $3.50
• Garlic

  2 cloves $1.75
• Lemon

  1/2 lemon, yielding 1 teaspoon zest and 2 teaspoons juice $3.99
• Fine sea salt

  2 3/8 teaspoons $2.52
• Ground black pepper

  1/2 teaspoon $3.49

Instructions

1. Pat 2 bone-in pork chops, about 1.5 pounds total, dry and season all over with 1 3/4 teaspoons fine sea salt. Let stand for 30 minutes while you prepare the sides. Heat the oven to 425°F with a rack in the middle.

2. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any especially large ones. Finely chop enough fresh sage to measure 1 tablespoon, mince 2 garlic cloves, and finely grate 2 ounces Parmesan. Zest and juice 1/2 lemon, measuring out 1 teaspoon zest and 2 teaspoons juice; keep these prepared ingredients separate.

3. Start the polenta while the pork salts. Bring 2 cups water and 1/2 cup 2% milk to a gentle boil in a medium saucepan. Whisk in 1/2 cup polenta corn grits and 1/8 teaspoon fine sea salt. Reduce the heat to very low and cook uncovered for 30–35 minutes, stirring frequently, until tender and creamy. If it thickens before becoming tender, stir in hot water 2 tablespoons at a time.

4. While the polenta cooks, toss the prepared Brussels sprouts on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 22–28 minutes, until deeply browned and tender. Toss with the measured lemon zest and lemon juice, then keep warm.

5. After the pork has salted for 30 minutes, blot away surface moisture and season with 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the chops for 3 minutes per side. Add 1 tablespoon unsalted butter and spoon the melted butter over the chops briefly. Transfer the skillet to the oven and roast for approximately 6–12 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer the chops to a warm plate and rest for 5 minutes.

6. Finish the tender polenta by stirring in 1 tablespoon unsalted butter and the prepared Parmesan. Cover and keep over the lowest heat, stirring occasionally; loosen with a splash of hot water if needed.

7. Using an oven mitt to handle the hot skillet, pour off excess fat, leaving the browned bits. Set over medium-low heat and add 1 tablespoon unsalted butter, the prepared sage, and the prepared garlic. Cook for 30–45 seconds until fragrant. Add 1/3 cup low-sodium chicken broth and scrape up the browned bits; simmer for 2 minutes. Stir in 1/2 cup heavy cream and simmer gently for 3–4 minutes, until lightly thickened. Stir in the pork's resting juices.

8. Spoon the Parmesan polenta onto two warm plates. Add a pork chop to each, arrange the roasted Brussels sprouts alongside, and spoon the sage cream over the pork, leaving some browned crust visible.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 oz) $4.59
• Cauliflower

  1 small head, about 1 1/2 lb whole, yielding about 1 lb trimmed $6.99
• Long-grain white rice

  1/2 cup dry $5.49
• Coconut milk

  1/2 of a 13.5-oz can, well stirred $2.29
• Yellow onion

  1/2 medium onion (about 4 oz) $9.25
• Garlic

  2 cloves $1.75
• Canola oil

  1 tablespoon $5.99
• Black or brown mustard seeds

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon $2.89
• Ground cumin

  1/2 teaspoon $3.49
• Ground coriander

  1 teaspoon $2.89
• Ground cinnamon

  1/8 teaspoon $2.89
• Fine sea salt

  1 1/4 teaspoons, divided $2.52
• Lime

  1 tablespoon juice (about 1/2 lime) $3.99

Instructions

1. Peel and finely dice 1/2 medium yellow onion (about 4 oz). Peel and mince 2 garlic cloves, keeping them separate from the onion.

2. Trim 1 small cauliflower head, about 1 1/2 lb whole, into small, bite-size florets. Thinly slice the tender stalk, aiming for about 1 lb prepared cauliflower.

3. Rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear; drain.

4. Rinse 1/2 cup dry long-grain white rice. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Make the dhal while the rice cooks.

5. Heat 1 tablespoon canola oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon black or brown mustard seeds, cover briefly to contain splattering, and let them pop for 30–60 seconds. Add the prepared onion and cook for 5–6 minutes, stirring, until softened and lightly golden. Stir in the minced garlic and cook for 30 seconds.

6. Reduce the heat to medium-low and stir in the following spices:

   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/8 teaspoon ground cinnamon

   Cook, stirring, for 20 seconds. Add the rinsed lentils, 1/2 of a well-stirred 13.5-oz can coconut milk, 1 teaspoon fine sea salt, and 2 cups water. Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally.

7. Fold the prepared cauliflower into the dhal. Cover partially and simmer gently for 12–15 minutes, stirring occasionally, until the lentils are creamy and the cauliflower is tender. If the mixture becomes too thick before the cauliflower is ready, add water 2 tablespoons at a time.

8. Stir 1 tablespoon lime juice into the dhal. Fluff the rice and divide it between two shallow bowls. Spoon the coconut dhal alongside, arranging several cauliflower florets on top, and serve.

Want more detail? See the temperature guide.