Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $5.99
• Organic Delicata Squash

  1 pound $1.66
• Red Onion

  1 medium, about 6 ounces $1.99
• Organic Garlic

  2 cloves $2.69
• Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  2 teaspoons

Instructions

1. Preheat the oven to 425°F with a rack in the upper-middle position. Pat 1 pound boneless skinless chicken thighs dry, unfold them, and season all over with 1 teaspoon fine sea salt. Let them stand while you prepare the vegetables.

2. Wash 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on. Peel 1 medium red onion, about 6 ounces, and cut into 1/2-inch wedges, keeping some root attached so they hold together.

3. Peel and finely mince 2 garlic cloves. Wash 1 lemon, finely grate 1 teaspoon zest, and squeeze 1 tablespoon juice. Cut the unused portion of the lemon into serving wedges.

4. Make the spice blend in a small bowl:

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

   Stir until evenly combined.

5. On a large rimmed sheet pan, toss the prepared squash and onion with 1 tablespoon olive oil, 1 teaspoon fine sea salt, and half the spice blend. Spread into a single layer, leaving spaces for the chicken.

6. In a bowl, coat the salted chicken with 1 tablespoon olive oil, the other half of the spice blend, the minced garlic, and the prepared lemon zest. Nestle the thighs among the vegetables, keeping everything in one layer.

7. Roast for 25–30 minutes, turning the squash and onion after 15 minutes, until the vegetables are tender and browned and the chicken reaches 175°F in its thickest part. Transfer the chicken to a plate and rest for 5 minutes.

8. Drizzle the roasted vegetables with the prepared 1 tablespoon lemon juice and gently toss. Divide the chicken, squash, and onion between two plates, spoon over the pan juices, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

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

  1/2 medium head (about 1 pound trimmed florets) $3.49
• White basmati rice

  1/2 cup dry $4.29
• Yellow onion

  1 small (about 4 ounces) $1.49
• Roma tomatoes

  2 medium (about 8 ounces) $2.89
• Organic garlic

  2 cloves $2.69
• Fresh ginger

  2 teaspoons finely grated
• Canola oil

  2 tablespoons
• Fine table salt

  1 5/8 teaspoons
• Cumin seeds

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1/2 medium head cauliflower into small florets, yielding about 1 pound. Toss on a large baking sheet with 1 tablespoon canola oil and 3/4 teaspoon fine table salt; spread in a single layer.

2. Prepare the curry vegetables, keeping the tomatoes separate from the aromatics:

   • 1 small yellow onion (about 4 ounces), finely diced
   • 2 garlic cloves, minced
   • 2 teaspoons fresh ginger, finely grated
   • 2 medium Roma tomatoes (about 8 ounces), diced

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

3. Roast the cauliflower for 25 minutes, turning once halfway through, until browned at the edges and tender. Make the rice and curry while it roasts.

4. Rinse 1/2 cup dry basmati rice. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff.

5. Meanwhile, heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant. Add the prepared onion and cook for 6 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and stir for 30 seconds.

6. Add the prepared tomatoes along with the following seasonings:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper
   • 3/4 teaspoon fine table salt

   Cook for 5 minutes, stirring and crushing the tomatoes, until they form a thick, fragrant mixture.

7. Stir the rinsed lentils and 2 1/2 cups water into the tomato mixture. Bring to a boil, then simmer uncovered over medium-low heat for 18–22 minutes, stirring occasionally, until the lentils break down into a creamy curry. If it becomes too thick before the lentils soften, add 1/4 cup water.

8. Divide the rice and lentil curry between two shallow bowls. Arrange the roasted cauliflower over the curry, keeping its browned edges visible, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• King salmon fillet, skin on

  12 ounces, cut into 2 portions $24.29
• Brussels sprouts

  12 ounces $3.32
• Organic fingerling potatoes

  12 ounces $5.99
• Organic lemon

  1 small, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Organic sage

  6 leaves $2.99
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  3/8 teaspoon

Instructions

1. Heat the oven to 425°F. Wash and halve 12 ounces fingerling potatoes lengthwise, quartering any particularly thick ones. Trim and halve 12 ounces Brussels sprouts. Keep the vegetables separate.

2. Pat 12 ounces skin-on king salmon dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Set aside while the vegetables begin roasting.

3. On a large rimmed baking sheet, toss together:

   • The prepared fingerling potatoes
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Arrange cut-side down on one half of the sheet and roast for 10 minutes.

4. In a bowl, toss together:

   • The prepared Brussels sprouts
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Add them cut-side down to the empty half of the baking sheet. Roast both vegetables for another 20 minutes, until the potatoes are tender and the sprouts have deeply browned edges.

5. While the vegetables roast, zest and juice 1 small organic lemon, measuring 1 teaspoon zest and 1 tablespoon juice for the sauce; save any excess for another use. Pat 6 sage leaves dry.

6. During the final 10 minutes of roasting, heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Place the seasoned salmon skin-side down and press gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Flip and cook for 1–3 minutes, until the thickest part reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

7. While the salmon rests, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add the prepared sage leaves and cook for 2–3 minutes, swirling, until the butter smells nutty and its milk solids turn golden brown. Remove from the heat, let bubbling subside briefly, then carefully stir in the measured lemon juice and zest.

8. Divide the roasted potatoes and Brussels sprouts between two warm plates. Set the salmon alongside, skin-side up. Spoon the lemon-sage brown butter around the salmon and over the vegetables, keeping the crisp skin uncovered. Finish each plate with the sage leaves and serve immediately.

Want more detail? See the temperature guide.