Careme

Ingredients

• Boneless Skinless Chicken Breast

  12 ounces $5.49
• Organic Brown Basmati Indian Rice

  1/2 cup dry $6.89
• Organic Green Kale

  1 bunch, about 8 ounces $2.99
• Organic Carrots

  8 ounces $1.79
• Organic Garlic

  2 cloves $6.99
• Lemon

  1 medium $0.89
• Olive oil

  2 tablespoons
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 5/8 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry brown basmati rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low heat. Simmer for 40–45 minutes, until tender and the water is absorbed, then rest covered off the heat for 5 minutes. Prepare the other components while the rice cooks.

2. Pat 12 ounces chicken breast dry and cut horizontally into two evenly thick cutlets, about 1/2 inch thick. Mix the following in a shallow bowl:

   • 1 tablespoon olive oil
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon fine sea salt

   Coat the chicken with the spice mixture and let stand for 10 minutes while you prepare the vegetables.

3. Strip the tough stems from 1 bunch organic green kale, about 8 ounces, and chop the leaves. Scrub 8 ounces carrots and slice into thin half-moons. Peel and finely chop 2 garlic cloves. Zest 1 medium lemon, then squeeze 1 tablespoon juice and cut the rest into serving wedges.

4. Heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

5. Add 1 tablespoon olive oil to the same skillet over medium heat. Add the prepared carrots and 3/4 teaspoon fine sea salt; cook for 3 minutes, stirring. Add the prepared garlic and cook for 30 seconds. Add the prepared kale and 1/4 cup water, cover, and cook for 4–6 minutes, until the carrots are tender and the kale is bright and softened. Uncover and cook for 1–2 minutes to evaporate excess water. Stir in the prepared lemon zest and 1 tablespoon lemon juice.

6. Fluff the rice and divide between two bowls. Arrange the lemony vegetables and sliced chicken alongside it, spoon any chicken resting juices over the rice, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Rockfish Fillet

  12 ounces $8.99
• Organic Delicata Squash

  1 pound $1.66
• Yellow Potato

  10 ounces $1.69
• Cosmic Crisp Apple

  1 medium apple, about 6 ounces $2.59
• Organic Sage

  1 tablespoon finely chopped fresh leaves $2.49
• Lemon

  1 $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Scrub 1 pound delicata squash, halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the skin on. Scrub 10 ounces yellow potatoes and cut into 1/2-inch pieces.

2. On a large rimmed sheet pan, combine the following:

   • Prepared delicata squash
   • Prepared potatoes
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer and roast for 20 minutes, turning once halfway through.

3. While the vegetables roast, core 1 medium Cosmic Crisp apple and cut into 1/4-inch wedges. Toss with 1/2 tablespoon olive oil, 1/4 teaspoon fine sea salt, and 1/2 tablespoon finely chopped fresh sage.

4. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest into wedges for serving. Pat 12 ounces rockfish fillet dry and divide into two portions. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Rub with 1/2 tablespoon olive oil, the lemon zest, and 1/2 tablespoon finely chopped fresh sage. Let stand while the vegetables finish their initial roast.

5. Turn the roasted vegetables and move them toward the edges of the pan. Spread the seasoned apple among them and place the seasoned rockfish in the center, directly against the pan. Roast for 10–14 minutes, until the potatoes are tender and the fish reaches 145°F at its thickest point.

6. Drizzle the fish with the prepared 1 tablespoon lemon juice and let rest for 2 minutes. Divide the fish, squash, potatoes, and apples between two plates, spoon over the pan juices, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic Red Lentils

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

  1 small head, yielding about 1 pound trimmed florets $4.43
• Organic Carrots

  6 ounces $1.79
• Yellow Onion

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

  2 cloves $6.99
• Organic Long Grain White Rice

  1/2 cup dry $4.49
• Neutral oil

  1 tablespoon
• Black mustard seeds

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Seedless tamarind paste, not concentrated extract

  1 tablespoon
• Fine sea salt

  1 3/4 teaspoons

Instructions

1. Cut 1 small head cauliflower into bite-size florets, yielding about 1 pound. Peel 6 ounces carrots and slice into thin half-moons.

2. Finely dice 1 small yellow onion (about 4 ounces). Mince 2 cloves garlic. Rinse 3/4 cup dry red lentils and drain.

3. 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 to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the curry while the rice cooks.

4. Heat 1 tablespoon neutral oil in a large, deep saucepan over medium heat. Add 1 teaspoon black mustard seeds and cover briefly until they begin popping, about 30–60 seconds. Add the diced onion and cook uncovered for 5 minutes, stirring, until softened.

5. Add the minced garlic and the following spices:

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

   Stir for 30 seconds, just until fragrant.

6. Add the drained lentils, sliced carrots, 3 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a boil, then reduce the heat and simmer partially covered for 8 minutes, stirring occasionally.

7. Stir in the cauliflower florets. Simmer partially covered for 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have broken down into a thick sauce. If needed, add up to 1/2 cup water to keep the curry loose and spoonable.

8. Mix 1 tablespoon seedless tamarind paste with 2 tablespoons warm water, then stir it into the curry. Simmer uncovered for 2 minutes; the finished curry should taste earthy, gently spicy, and distinctly tangy.

9. Fluff the rice and divide between two shallow bowls. Spoon the cauliflower-lentil curry alongside and over part of the rice, keeping some golden cauliflower florets visible on top.

Want more detail? See the temperature guide.