Careme

Ingredients

• Boneless skinless chicken thighs

  12 oz $12.99
• Organic broccoli

  1 large head, about 1 lb $5.99
• Whole-grain farro

  1/2 cup dry
• Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $0.99
• Peeled garlic

  2 cloves $5.99
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fresh flat-leaf parsley

  2 tablespoons chopped
• Diamond Crystal kosher salt

  3 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Position racks in the upper and lower thirds and line a large rimmed baking sheet with parchment. Set out a small baking dish for the chicken.

2. Rinse 1/2 cup dry whole-grain farro. Put it in a small saucepan with 2 cups water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, then cover partially and simmer gently for 35–40 minutes, until tender but pleasantly chewy. Drain any excess water.

3. Pat 12 oz boneless skinless chicken thighs dry. Finely grate 1 garlic clove. In the small baking dish, coat the chicken with the following:

   • 1/2 tablespoon olive oil
   • 1 grated garlic clove
   • 1/2 teaspoon dried oregano
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon ground black pepper

   Spread the thighs open in a single layer and let them season while you prepare the broccoli.

4. Cut 1 large head broccoli, about 1 lb, into medium florets. Peel the tough exterior from the stalk and slice the tender center 1/4 inch thick. Toss everything on the lined baking sheet with 1 tablespoon olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt; spread out well.

5. Place the broccoli on the upper rack and the chicken on the lower rack. Roast for 20–25 minutes, turning the broccoli halfway through, until its edges are browned and the chicken reaches 175°F in the thickest part. Transfer the chicken to a board and rest for 5 minutes.

6. While the trays roast, finely grate the second garlic clove and zest and juice 1 medium lemon. Whisk the dressing together in a large bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons chopped flat-leaf parsley

   Set aside until the farro is ready.

7. Toss the warm, drained farro with the lemon-herb dressing. Slice the rested chicken across the grain. Divide the dressed farro between two bowls, arrange the roasted broccoli and chicken alongside it, and spoon any chicken resting juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Nicky Farms Wagyu Ground Beef

  1 lb $10.99
• Yellow potatoes

  1 lb $4.99
• Organic yellow onions

  8 oz $3.99
• Organic crimini mushrooms

  8 oz $3.99
• Peeled garlic

  2 cloves $5.99
• Unsalted butter

  4 tablespoons
• Heavy cream

  1/4 cup
• Gruyère cheese

  3 oz
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/4 teaspoon
• Tomato paste

  1 tablespoon
• All-purpose flour

  1 tablespoon
• Dried thyme

  1/2 teaspoon
• Unsalted beef broth

  1/2 cup
• Dijon mustard

  1 teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Thinly slice 8 oz yellow onions. Slice 8 oz crimini mushrooms and mince 2 garlic cloves, keeping them separate. Peel 1 lb yellow potatoes and cut into 1-inch chunks. Grate 3 oz Gruyère, setting aside 1 oz for the mash and 2 oz for the topping.

2. Gently break 1 lb Wagyu ground beef into large crumbles and season with 1 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while the onions cook.

3. Melt 1 tablespoon unsalted butter in a large skillet over medium-low heat. Add the sliced onions and 1/4 teaspoon fine sea salt. Cook for 30–35 minutes, stirring occasionally, until deeply golden. If the pan begins to scorch, add 1 tablespoon water at a time and scrape up the browned bits. Transfer the caramelized onions to a bowl.

4. While the onions cook, put the potato chunks in a saucepan and cover with cold water by 1 inch. Bring to a boil, then simmer for 15–20 minutes until completely tender. Reserve 1/4 cup cooking water, drain thoroughly, and return the potatoes to the warm saucepan.

5. Mash the drained potatoes with the following:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 1 oz grated Gruyère
   • 3/4 teaspoon fine sea salt

   Stir until smooth, adding 2 tablespoons reserved potato water to make a soft, spreadable mash. Cover and keep warm off the heat.

6. Heat the oven to 425°F. Melt 1 tablespoon unsalted butter in the skillet over medium-high heat. Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until browned and their moisture has evaporated. Add the minced garlic and cook for 30 seconds. Transfer to the bowl with the onions.

7. Add the seasoned beef to the skillet over medium-high heat. Cook for 5–6 minutes, breaking it into small crumbles, until browned. Spoon off excess rendered fat, leaving approximately 1 tablespoon in the skillet.

8. Stir 1 tablespoon tomato paste, 1 tablespoon all-purpose flour, and 1/2 teaspoon dried thyme into the beef. Cook, stirring, for 1 minute. Add 1/2 cup unsalted beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon red wine vinegar. Return the onion-mushroom mixture to the skillet and simmer for 4–5 minutes, until thick and glossy rather than soupy.

9. Spread the beef filling in a 2-quart baking dish. Spoon the potato mash over it and spread to the edges. Rake the surface lightly with a fork and scatter with the reserved 2 oz Gruyère.

10. Bake for 20–25 minutes, until the topping is deeply golden, the edges are bubbling, and the center reaches 165°F. Rest for 10 minutes.

11. Divide between two warm plates, lifting each portion from the bottom so every serving has beef filling, creamy potato, and golden cheese crust.

Want more detail? See the temperature guide.

Ingredients

• Organic crimini mushrooms

  8 oz $3.99
• Organic green cabbage

  1/2 medium head, about 1 lb $3.99
• Organic yellow onion

  1 medium, about 6 oz $3.99
• Peeled garlic

  3 cloves $5.99
• No-salt-added canned white beans

  1 can (15 oz), drained and rinsed
• Unsalted walnuts

  1/2 cup (2 oz)
• Olive oil

  1 tablespoon
• Ground coriander

  1 teaspoon
• Ground blue fenugreek

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons
• Red wine vinegar

  1 tablespoon

Instructions

1. Prepare the vegetables:

   • 8 oz crimini mushrooms: wipe clean, trim, and quarter.
   • 1/2 medium head green cabbage, about 1 lb: remove the core and cut into thin, short ribbons.
   • 1 medium yellow onion, about 6 oz: peel and dice.
   • 3 garlic cloves: finely mince.

2. Finely grind 1/2 cup walnuts in a small food processor, stopping before they turn into nut butter. Alternatively, mince them very finely with a knife. Drain and rinse 1 can (15 oz) no-salt-added white beans.

3. Heat 1 tablespoon olive oil in a wide, heavy pot over medium-high heat. Add the prepared mushrooms and cook for 7–8 minutes, stirring occasionally, until browned and their released moisture has evaporated.

4. Add the prepared onion and cabbage with 1 1/2 teaspoons fine sea salt. Reduce the heat to medium and cook for 8 minutes, stirring frequently, until the cabbage begins to soften. Add 2 tablespoons water if the pot starts to catch.

5. Add the prepared garlic and the following spices:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground blue fenugreek
   • 1/4 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. Stir in the drained beans and 2 1/2 cups water, scraping up the browned bits. Bring to a simmer, partially cover, and cook gently for 12 minutes, until the cabbage is tender.

7. Whisk the ground walnuts with 1/2 cup warm liquid scooped from the pot. Stir this walnut mixture into the stew and simmer uncovered for 4 minutes, stirring frequently, until lightly thickened. Lightly mash a few beans against the side of the pot for additional body.

8. Remove from the heat and stir in 1 tablespoon red wine vinegar. Divide between two deep bowls, arranging some browned mushrooms on top, and serve hot.

Want more detail? See the temperature guide.