Careme

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces, about 2 small breasts $5.49
• Organic Delicata Squash

  1 pound $2.21
• Traditional White Quinoa

  1/2 cup dry, about 3 ounces $4.48
• Organic Chopped Kale

  4 ounces $4.99
• Organic Garlic

  2 cloves $6.99
• Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $0.89
• Olive oil

  2 tablespoons
• Ground cumin

  2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt

  3 1/2 teaspoons, divided

Instructions

1. Preheat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Pat dry 12 ounces chicken breast, gently pound any thick portions to an even 3/4-inch thickness, and season with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand while preparing the vegetables.

2. Wash 1 pound delicata squash, halve lengthwise, and scoop out the seeds; leave the edible skin on. Cut into 1/2-inch half-moons. Remove any tough stems from 4 ounces chopped kale and tear large leaves into bite-size pieces.

3. Make the spice mixture by stirring together:

   • 2 teaspoons ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

4. Toss the squash with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and half the spice mixture. Spread on one baking sheet without crowding. Roast on the upper rack for 25–30 minutes, turning after 15 minutes, until browned and tender.

5. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Peel and mince 2 garlic cloves. Combine the quinoa and garlic in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

6. Rub the seasoned chicken with 2 teaspoons olive oil and the other half of the spice mixture. Place on the second baking sheet. When the squash has roasted for 10 minutes, put the chicken on the lower rack. Roast for 15–18 minutes, until the center reaches 165°F, then rest for 3 minutes before slicing.

7. During the final 5 minutes of squash roasting, toss the prepared kale with 1 tablespoon water and 1/2 teaspoon Diamond Crystal kosher salt. Distribute it over and around the squash and return to the oven until wilted with lightly crisp edges.

8. Wash and zest 1 medium lemon, then squeeze it. Whisk 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 teaspoon olive oil to make the dressing.

9. Divide the quinoa between two bowls. Arrange the roasted squash and kale alongside, top with the sliced chicken, and spoon the lemon dressing over both bowls.

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Ingredients

• Sablefish Fillet

  12 ounces, cut into 2 portions $14.21
• Organic Leeks

  1 pound, yielding about 12 ounces after trimming $3.49
• Yellow Potato

  12 ounces $1.99
• Organic Garlic

  2 cloves $6.99
• Lemon

  1 medium $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Pat 12 ounces sablefish dry, cut into 2 portions, and season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while preparing the vegetables.

2. Cut 12 ounces yellow potatoes into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides against the pan.

3. Trim the roots and tough dark-green tops from 1 pound leeks, leaving about 12 ounces white and light-green parts. Halve lengthwise, rinse thoroughly between the layers, and cut crosswise into 1-inch pieces. Thinly slice 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the unused lemon into serving wedges.

4. In a small baking dish, combine the following:

   • Prepared leeks and sliced garlic
   • Prepared 1 teaspoon lemon zest and 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Add 1/4 cup water, toss, and cover tightly with foil.

5. Place the potatoes on the upper rack and the covered leeks on the lower rack. Roast both for 25 minutes, turning the potatoes halfway through, until the leeks are tender and the potatoes are beginning to brown.

6. Uncover the leeks carefully and lay the seasoned sablefish on top, skin-side down if skin-on. Return the dish to the oven and roast for 10–12 minutes, until the fish reaches 135°F in the thickest part. Continue roasting the potatoes alongside until golden and tender.

7. Rest the fish for 3 minutes. Divide the leeks and their lemony juices between two plates, place a sablefish portion over each, and add the roasted potatoes alongside. Serve with the prepared lemon wedges.

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Ingredients

• Organic Red Lentils

  3/4 cup dry (about 5 ounces) $3.99
• Organic Green Cabbage

  12 ounces $1.99
• Organic Loose Carrots

  6 ounces $1.99
• Yellow Onion

  1 medium (about 8 ounces) $1.49
• Organic Garlic

  3 cloves (about 0.4 ounce) $6.99
• Organic Young Ginger Root

  1 tablespoon finely grated (about 0.5 ounce) $15.99
• Olive oil

  2 tablespoons
• Salt-free berbere seasoning

  2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons
• Apple cider vinegar

  1 teaspoon

Instructions

1. Finely dice 1 medium yellow onion (about 8 ounces). Mince 3 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the onion separate from the garlic and ginger.

2. Core and thinly slice 12 ounces cabbage. Scrub 6 ounces carrots and slice into thin half-moons.

3. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

4. Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the diced onion and cook for 10–12 minutes, stirring frequently, until very soft and lightly golden. Add a splash of water if it begins sticking.

5. Stir the minced garlic, grated ginger, and 2 teaspoons salt-free berbere into the onion. Cook for 30 seconds, stirring, then add the rinsed lentils, 2 1/2 cups water, and 3/4 teaspoon fine sea salt. Bring to a simmer, partially cover, and cook over low heat for 20–25 minutes, stirring occasionally, until the lentils soften into a thick stew. Add water 1/4 cup at a time if needed to prevent sticking.

6. While the lentils simmer, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced carrots and cook for 3 minutes. Stir in the sliced cabbage, 1/4 teaspoon ground turmeric, 3/4 teaspoon fine sea salt, and 1/4 cup water. Cover and cook over medium-low heat for 12–15 minutes, stirring twice, until tender. Uncover and cook for 2–3 minutes to evaporate excess moisture.

7. Stir 1 teaspoon apple cider vinegar into the finished lentil stew. Divide the stew between two shallow bowls and spoon the golden cabbage and carrots alongside.

Want more detail? See the temperature guide.