Careme

Ingredients

• Organic Eggplant

  12 oz $3.49
• Organic Sungold Cherry Tomatoes

  1 pint, about 10 oz $4.43
• Boneless Skinless Chicken Breast

  8 oz $5.49
• Organic Penne Rigate Pasta

  6 oz $1.99
• Organic Garlic

  3 cloves $6.99
• Organic Basil

  1/4 oz $2.99
• Extra-virgin olive oil

  3 tablespoons
• Fine sea salt

  2 tablespoons plus 1 3/4 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Red pepper flakes

  1/8 teaspoon

Instructions

1. Preheat the oven to 450°F. Trim 12 oz eggplant and cut into 3/4-inch cubes. Toss on a large rimmed baking sheet with 2 tablespoons olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer.

2. Halve 1 pint Sungold cherry tomatoes (about 10 oz). Mince 3 garlic cloves and thinly slice 1/4 oz basil leaves, keeping each ingredient separate.

3. Cut 8 oz chicken breast into 3/4-inch pieces. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Wash your hands and clean the cutting board after handling the chicken.

4. Roast the eggplant for 20–25 minutes, turning halfway through, until browned and creamy inside. Meanwhile, cook the pasta and skillet components.

5. Bring 2 quarts water to a boil in a medium-large pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz penne. Cook for 1 minute less than the package’s al dente time. Reserve 3/4 cup pasta water before draining.

6. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and the thickest pieces reach 165°F. Transfer to a clean plate.

7. Reduce the skillet heat to medium. Add the minced garlic and 1/8 teaspoon red pepper flakes; stir for 30 seconds. Add the halved tomatoes and 1/2 teaspoon fine sea salt. Cook for 6–8 minutes, stirring and gently crushing some tomatoes, until juicy and softened. If the pan becomes dry, add 1/4 cup plain water.

8. Add the drained penne, roasted eggplant and cooked chicken with its collected juices to the tomato sauce. Pour in 1/4 cup reserved pasta water and toss over medium heat for 1–2 minutes, until the pasta is al dente and glossy. Add more reserved pasta water, 1 tablespoon at a time, up to the remaining 1/2 cup, only as needed to loosen the sauce.

9. Remove from the heat and fold in the sliced basil. Divide between two shallow bowls, arranging some golden tomatoes and browned eggplant on top.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $6.49
• Organic Zucchini Squash

  1 pound $2.77
• Couscous

  1/2 cup dry (about 3 ounces) $7.81
• Organic Lemon

  1 large, yielding 3 tablespoons juice $1.29
• Organic Garlic

  2 cloves $6.99
• Italian Parsley

  2 tablespoons chopped $1.49
• Tahini

  2 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 5/8 teaspoons, divided
• Ground cumin

  1/2 teaspoon
• Ground coriander

  1/2 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Squeeze 1 large lemon to obtain 3 tablespoons juice, mince 2 garlic cloves, and chop enough Italian parsley to measure 2 tablespoons; keep these separately for the components below.

2. Pat 12 ounces chicken thighs dry, unfold them, and season all over with 3/4 teaspoon fine sea salt. In a bowl, combine the following marinade ingredients:

   • 1 tablespoon lemon juice
   • 1 minced garlic clove
   • 1 teaspoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon black pepper

   Coat the chicken in the marinade and refrigerate for 10 minutes while preparing the zucchini.

3. Trim 1 pound zucchini and cut into 3/4-inch half-moons. On a large rimmed baking sheet, toss with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt. Spread in one layer and roast for 22–25 minutes, turning halfway through, until browned and tender.

4. While the zucchini roasts, whisk 2 tablespoons tahini with the remaining 2 tablespoons lemon juice and the remaining 1 minced garlic clove. Whisk in 2 tablespoons cold water until smooth and pourable; set the lemon-tahini sauce aside.

5. Heat a large nonstick skillet over medium-high heat. Add the marinated chicken, laying the thighs flat, and cook for 5–7 minutes per side, reducing the heat if the spices darken too quickly, until the thickest part reaches 170°F. Transfer to a board and rest for 5 minutes.

6. While the chicken cooks, bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

7. Slice the rested chicken across the grain. Divide the couscous between two shallow bowls, arrange the roasted zucchini and chicken alongside it, and spoon any resting juices over the couscous. Drizzle with the lemon-tahini sauce and finish with the prepared parsley.

Want more detail? See the temperature guide.

Ingredients

• Coho Salmon Fillet

  12 oz skin-on, cut into 2 equal portions $15.29
• Organic Delicata Squash

  1 small squash, about 1 lb $2.49
• Organic Gala Apple

  1 medium apple, about 6 oz $2.21
• Organic Sage

  12 fresh leaves, about 0.1 oz $2.99
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1 3/4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and position a rack in the middle. Halve the 1 lb delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons; leave the edible skin on.

2. Pat the 12 oz salmon dry, check for pin bones, and season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while the vegetables begin roasting.

3. Toss the squash on a large rimmed baking sheet with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread in one layer with flat sides touching the pan. Roast for 20 minutes.

4. While the squash roasts, core the 1 medium apple and cut it into 1/2-inch-thick wedges. Toss with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt. Flip the squash after its initial roasting time, add the apple wedges in a single layer, and roast for another 12–15 minutes, until both are tender with browned edges.

5. As soon as the apple goes into the oven, remove the salmon from the refrigerator and blot its skin dry. Heat the remaining 2 teaspoons olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–6 minutes, until the skin is crisp. Flip and cook for 1–3 minutes more, targeting 125°F in the thickest part. Transfer skin-side up to a warm plate and rest for 3 minutes while making the sauce.

6. Take the skillet off the heat and carefully wipe out any dark residue with a paper towel held in tongs. Return it to medium-low heat and add 2 tablespoons unsalted butter and 12 fresh sage leaves. Swirl for 2–3 minutes, until the butter smells nutty, its milk solids turn golden brown, and the sage crisps. Remove from the heat and carefully stir in 2 teaspoons apple cider vinegar; it will sputter.

7. Arrange the roasted squash and apple in overlapping arcs on two warm plates. Nestle a salmon portion beside each, skin-side up. Spoon the sage brown butter around the fish and over the vegetables, keeping the crisp skin uncovered, and finish with the sage leaves.

Want more detail? See the temperature guide.