Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Pearled farro

  1/2 cup dry (about 3.5 ounces) $7.99
• Organic dino kale

  1 bunch, yielding about 6 ounces after stemming $2.99
• Organic carrots

  8 ounces $1.79
• Organic garlic

  2 cloves $6.99
• Lemon

  1 small, yielding 1 teaspoon zest and 1 tablespoon juice $0.89
• Extra-virgin olive oil

  2 tablespoons, divided
• Diamond Crystal kosher salt

  3 1/4 teaspoons, divided
• Dried oregano

  1 teaspoon, divided
• Ground black pepper

  1/4 teaspoon, divided

Instructions

1. Strip the stems from 1 bunch organic dino kale to yield about 6 ounces of leaves; wash and slice the leaves into thin ribbons. Scrub 8 ounces carrots and cut into thin half-moons. Mince 2 garlic cloves. Zest and juice 1 small lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

2. Pat 12 ounces chicken breast dry and slice horizontally into 2 cutlets about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt, 1/2 teaspoon dried oregano, and 1/8 teaspoon black pepper. Let stand while starting the farro.

3. Combine 1/2 cup dry pearled farro with 2 cups water and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 20–30 minutes, until pleasantly chewy. Add a splash of water if needed to prevent drying out, then drain any excess water.

4. Mix the lemon dressing in a small bowl:

   • 1 teaspoon prepared lemon zest
   • 1 tablespoon prepared lemon juice
   • 2 teaspoons olive oil
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon black pepper

   Set aside for finishing the bowls.

5. While the farro simmers, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a clean plate and rest for 5 minutes before slicing.

6. Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the prepared carrots and cook, stirring, for 3 minutes. Add 1/4 cup water, cover, and cook for 4–5 minutes, until nearly tender. Stir in the prepared garlic for 30 seconds, then add the prepared kale, 1 1/2 teaspoons Diamond Crystal kosher salt, and 2 tablespoons water. Cover for 2 minutes, then uncover and toss for 1–2 minutes, until the kale is tender and excess moisture has evaporated.

7. Fold the cooked farro and lemon dressing into the vegetables, scraping up any browned bits. Divide between 2 bowls, arrange the sliced chicken over the top, and spoon over its resting juices.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  3/4 pound, divided into 2 portions $8.99
• Organic delicata squash

  1 pound $1.66
• Cosmic Crisp apple

  1 large, about 1/2 pound $2.59
• Fresh sage

  1 tablespoon finely chopped leaves $2.49
• Lemon

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

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on.

2. Pat dry 3/4 pound rockfish fillet, check for pin bones, and divide into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while the squash begins roasting.

3. Toss the squash on the prepared pan with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt. Spread into a single layer and roast for 20 minutes, turning once halfway through.

4. While the squash roasts, core 1 large Cosmic Crisp apple, about 1/2 pound, and cut into 1/2-inch wedges. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 2 tablespoons juice. Finely chop enough fresh sage leaves to make 1 tablespoon.

5. Stir together the following to make a sage-lemon oil:

   • 1 tablespoon olive oil
   • 1 tablespoon finely chopped sage
   • 1 teaspoon lemon zest
   • 1/4 teaspoon ground black pepper

   Keep the lemon juice separate for finishing.

6. Toss the apple wedges with 1 teaspoon of the sage-lemon oil and 1/4 teaspoon fine sea salt. Add them to the squash, leaving two clear spaces for the fish. Place the seasoned rockfish in those spaces and spoon the rest of the sage-lemon oil over it.

7. Return the pan to the oven for 10–12 minutes, until the squash is tender, the apple has softened, and the fish reaches 140°F at its thickest point. Rest the fish on the pan for 2 minutes.

8. Divide the roasted squash and apple between two plates and nestle a portion of rockfish alongside each. Drizzle the reserved 2 tablespoons lemon juice over the fish and vegetables, and serve.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  8 ounces $5.99
• Organic green cabbage

  1 pound $1.99
• Long-grain white rice

  3/4 cup uncooked (about 5 ounces) $4.29
• Yellow onion

  4 ounces (about 1/2 medium) $1.49
• Organic carrot

  3 ounces (about 1 small) $1.99
• Organic garlic

  3 cloves $6.99
• Neutral cooking oil

  2 teaspoons
• Soy sauce

  2 teaspoons
• Fish sauce

  1 teaspoon
• Fine sea salt

  3/4 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup uncooked long-grain white rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Remove the tough core from 1 pound green cabbage and cut the leaves into 1/2-inch-wide strips. Thinly slice 4 ounces yellow onion. Scrub 3 ounces carrot and cut into thin matchsticks. Mince 3 cloves garlic.

3. Season 8 ounces ground pork with 1/4 teaspoon fine sea salt, using a light hand because the sauces will add more salt. Heat 2 teaspoons neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned.

4. Add the prepared onion and carrot to the pork. Stir-fry for 3 minutes, then add the prepared garlic and cook for 30 seconds.

5. Add the prepared cabbage in two batches, tossing until it fits in the skillet. Add the following seasonings:

   • 2 teaspoons soy sauce
   • 1 teaspoon fish sauce
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Pour in 3 tablespoons water and stir-fry for 2 minutes. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes, until the cabbage is tender-crisp and the pork reaches 160°F. Keep a little savory cooking liquid in the pan to spoon over the rice.

6. Fluff the rice and divide between two shallow bowls. Spoon the pork-cabbage stir-fry and its juices alongside, keeping the carrot and cabbage visible on top.

Want more detail? See the temperature guide.