Careme

Ingredients

• Ground Turkey - Ferndale

  12 ounces $5.39
• Long-grain brown rice

  1/2 cup dry $5.49
• Winter squash, such as butternut

  About 1 1/2 pounds whole, yielding 1 pound peeled and seeded $4.99
• Yellow onion

  4 ounces $9.25
• Garlic

  2 cloves $1.75
• Canola oil

  2 teaspoons $5.99
• Extra-fine sea salt

  1 7/8 teaspoons, divided $2.52
• Ground cumin

  1 teaspoon $3.49
• Smoked paprika

  1 teaspoon $3.49
• Dried oregano

  1/2 teaspoon $2.89
• Plain whole-milk Greek yogurt

  1/4 cup $4.99
• Lime

  1 $3.99

Instructions

1. Preheat the oven to 425°F. Season 12 ounces ground turkey with 3/4 teaspoon extra-fine sea salt and refrigerate while you prepare the other components.

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

3. Peel and seed about 1 1/2 pounds whole winter squash to yield 1 pound flesh; cut into 1/2-inch cubes. Peel 4 ounces yellow onion and cut into thick wedges. Toss on a large rimmed baking sheet with 1 teaspoon canola oil and 1 teaspoon extra-fine sea salt. Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges.

4. Mince 2 garlic cloves. Zest 1 lime, then halve it. Stir 1/4 cup plain Greek yogurt with the lime zest and the juice of one lime half. Add 1–2 teaspoons water to make a drizzle; cut the other lime half into wedges.

5. When the rice has about 15 minutes left, heat 1 teaspoon canola oil in a nonstick skillet over medium-high heat. Add the seasoned turkey and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned.

6. Reduce the skillet heat to medium and add:

   • The 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Stir for 30 seconds, then add 2 tablespoons water. Cook for 2–3 minutes, stirring, until the turkey reaches 165°F and stays moist rather than dry.

7. Fluff the rice and divide between two bowls. Arrange the roasted squash and onion alongside the smoky turkey, spoon over the lime-yogurt drizzle, and serve with the lime wedges.

Want more detail? See the temperature guide.

Ingredients

• Pork tenderloin

  1.1 lb $18.50
• Brussels sprouts

  12 oz $9.99
• Potatoes

  12 oz $8.90
• Heavy cream

  3/4 cup, divided $6.49
• Unsalted butter

  3 tablespoons, divided $9.99
• Extra-virgin olive oil

  1 1/2 tablespoons, divided $9.99
• Fresh sage leaves

  1 tablespoon finely chopped $3.50
• Yellow onion

  1 oz, about 2 tablespoons finely chopped $9.25
• Garlic

  2 cloves $1.75
• Dry white wine

  1/4 cup
• Low-sodium chicken broth

  1/4 cup $1.99
• Fine sea salt

  2 1/8 teaspoons, divided $2.52
• Ground black pepper

  1/2 teaspoon, divided $3.49

Instructions

1. Heat the oven to 425°F. Pat 1.1 lb pork tenderloin dry, remove any silverskin, and season all over with 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let stand while you prepare the vegetables, about 15 minutes.

2. Trim and halve 12 oz Brussels sprouts. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange cut-side down.

3. Peel 12 oz potatoes and cut into 1-inch chunks. Peel 2 garlic cloves, leaving them whole. Finely chop 1 oz yellow onion to yield about 2 tablespoons, and finely chop enough fresh sage leaves to measure 1 tablespoon; keep the onion and sage separate.

4. Set the potatoes and garlic in a steamer basket over 1 inch of simmering water in a covered saucepan. Steam for 20–25 minutes, until the potatoes crush easily with a fork. Meanwhile, roast the Brussels sprouts for 22–28 minutes, until deeply browned and tender.

5. While the vegetables cook, heat an ovenproof skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the seasoned tenderloin for 5–6 minutes, turning to brown all sides. Transfer the skillet to the oven and roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and rest for 8 minutes; reserve the skillet and its browned bits.

6. Return the empty potato saucepan to low heat and add the following:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 5/8 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Warm gently until the butter melts. Add the steamed potatoes and garlic, then mash until smooth. Cover and keep warm off the heat.

7. Carefully place the reserved skillet over medium-low heat; its handle will be hot. Melt 1 tablespoon unsalted butter, then add the prepared onion and cook for 3 minutes, stirring. Add the prepared sage and stir for 30 seconds. Pour in 1/4 cup dry white wine, scrape up the browned bits, and simmer for 2–3 minutes until reduced by about half.

8. Add 1/4 cup low-sodium chicken broth to the skillet and simmer for 2 minutes. Stir in 1/2 cup heavy cream and 1/8 teaspoon ground black pepper. Simmer gently for 3–5 minutes, until the sauce lightly coats a spoon. Stir in the pork's resting juices.

9. Slice the rested tenderloin into thick medallions. Divide the mashed potatoes and Brussels sprouts between two warm plates, arrange the pork alongside, and spoon the sage cream sauce over the pork.

Want more detail? See the temperature guide.

Ingredients

• Cooked garbanzo beans

  2 cans (15 ounces each), drained and rinsed $1.49
• Carrots

  12 ounces $5.99
• Yellow onion

  4 ounces (1 small) $9.25
• Garlic

  3 cloves $1.75
• Extra-virgin olive oil

  1 tablespoon $9.99
• Ground cumin

  2 teaspoons $3.49
• Ground coriander

  1 teaspoon $2.89
• Cayenne pepper

  1/8 teaspoon, optional $2.89
• Fine sea salt

  3/4 teaspoon $2.52
• Low-sodium chicken broth

  2 cups $1.99
• Lemon

  1/2 medium lemon $3.99
• Crusty bread

  3 ounces

Instructions

1. Prepare the vegetables and chickpeas:

   • Peel 12 ounces carrots and cut into 1/4-inch half-moons.
   • Peel and finely dice 4 ounces yellow onion.
   • Peel and mince 3 garlic cloves.
   • Drain and rinse 2 cans (15 ounces each) garbanzo beans.

   Keep the garlic separate from the other vegetables.

2. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrots with 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, stirring occasionally, until the onion softens.

3. Stir the prepared garlic and the following spices into the vegetables:

   • 2 teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1/8 teaspoon cayenne pepper, optional

   Cook, stirring, for 30 seconds, just until fragrant.

4. Add the prepared chickpeas, 2 cups low-sodium chicken broth, and 1 cup water. Bring to a boil, then reduce to a steady simmer. Cook partially covered for 18–22 minutes, until the carrots are tender.

5. While the soup simmers, tear 3 ounces crusty bread into bite-size pieces and divide between two deep bowls. Squeeze 1/2 medium lemon, reserving its juice.

6. Mash roughly one-third of the chickpeas against the side of the pot with a sturdy spoon, leaving plenty whole. Stir the mashed chickpeas back into the soup and simmer for 2 minutes to lightly thicken. Turn off the heat and stir in the reserved lemon juice.

7. Ladle the hot soup over the bread, dividing the carrots and chickpeas evenly. Let stand for 1 minute so the bread absorbs some broth, then serve.

Want more detail? See the temperature guide.