Careme

Ingredients

• mild Italian chicken sausage

  8 ounces $5.99
• whole-grain rotini

  6 ounces dry $1.33
• organic kale

  6 ounces $3.00
• yellow onion

  4 ounces $0.89
• garlic

  2 cloves $0.79
• lemon

  1/2 lemon $1.29
• olive oil

  1 tablespoon
• Morton kosher salt

  2 tablespoons plus 1/2 teaspoon

Instructions

1. Strip the leaves from 6 ounces organic kale and slice them thinly.

2. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. Zest and juice 1/2 lemon, keeping the zest and juice together.

3. Remove the casings from 8 ounces mild Italian chicken sausage and crumble the meat.

4. Bring 1 1/2 quarts water to a boil. Add 2 tablespoons Morton kosher salt and 6 ounces whole-grain rotini. Cook according to the package, about 9–11 minutes. Before draining, reserve 3/4 cup pasta water.

5. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook, breaking it up, for 6–8 minutes, until it reaches 165°F. Transfer it to a plate.

6. In the same skillet, cook the prepared onion with 1/2 teaspoon Morton kosher salt for 3 minutes. Add the prepared garlic and stir for 30 seconds. Add the prepared kale and 1/4 cup reserved pasta water; cook for 3–4 minutes, until the kale is tender.

7. Return the sausage to the skillet. Add the drained rotini and prepared lemon zest and juice; toss for 1–2 minutes, adding up to 1/2 cup more reserved pasta water until lightly sauced.

8. Divide the pasta between two bowls, with the kale and sausage distributed throughout.

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Ingredients

• Boneless skinless chicken breast

  8 ounces $3.99
• La Preferida® dry lentils

  ½ cup $1.59
• Butternut squash

  1 pound peeled and seeded (about 1½ pounds whole) $1.49
• Yellow onion

  ½ pound $0.89
• Carrots

  ¼ pound $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  4 teaspoons
• Ground cumin

  1 teaspoon
• Paprika

  1 teaspoon
• Ground cinnamon

  ¼ teaspoon
• Organic lemon

  1 $1.29

Instructions

1. Dice 8 ounces chicken breast into ¾-inch pieces and toss with 1 teaspoon Diamond Crystal kosher salt. Set aside while you prepare the vegetables.

2. Peel, seed and dice 1 pound butternut squash into ¾-inch cubes. Dice ½ pound yellow onion and ¼ pound carrots; mince 2 garlic cloves.

3. Heat 1 teaspoon olive oil in a medium pot over medium-high heat. Sear the chicken for 1–2 minutes, just until lightly browned on the outside; transfer it to a plate to finish cooking later.

4. Add 2 teaspoons olive oil to the pot. Cook the prepared onion and carrots for 5 minutes, stirring occasionally. Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon paprika and ¼ teaspoon ground cinnamon; stir for 1 minute.

5. Rinse ½ cup dry lentils. Add them to the pot with 3 cups water and 3 teaspoons Diamond Crystal kosher salt. Bring to a boil, then cover and simmer gently for 15 minutes.

6. Add the prepared squash and simmer gently for 10–12 minutes, until nearly tender. Return the chicken and any juices to the pot; simmer for 2–3 minutes more, until the lentils and squash are tender and the chicken is opaque throughout. Squeeze in the juice of 1 organic lemon.

7. Ladle the stew into two bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh coho salmon fillet

  12 ounces $12.99
• Fresh Brussels sprouts

  1 pound $2.99
• Honeycrisp apple

  1 medium (about 8 ounces) $2.49
• Shallots

  2 ounces $3.99
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Dijon mustard

  2 teaspoons
• Honey

  1 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large sheet pan with parchment.

2. Trim and halve 1 pound Brussels sprouts, and thinly slice 2 ounces shallots. Spread them on the sheet pan and toss with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt.

3. Pat 12 ounces coho salmon dry, remove any pin bones, and cut into two portions. Season the flesh with 3/4 teaspoon fine sea salt; set aside while you prepare the other ingredients and start roasting the vegetables.

4. Zest 1 lemon and squeeze out 2 tablespoons juice. Core and thinly wedge 1 medium Honeycrisp apple (about 8 ounces); toss the wedges with 1 tablespoon of the lemon juice and 1/2 tablespoon olive oil.

5. Whisk together the glaze:

   • Zest from the lemon
   • 1 tablespoon lemon juice
   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon black pepper

   Set it beside the sheet pan.

6. Roast the Brussels sprouts and shallots for 15 minutes, until they begin to brown.

7. Take out the pan and turn the vegetables. Add the apple wedges and make space for the salmon, skin-side down. Brush the salmon with the glaze and roast for 10–13 minutes, until its thickest part reaches 125°F. Rest for 3 minutes.

8. Divide the roasted vegetables and apple between two plates. Top with the salmon and spoon over any pan juices.

Want more detail? See the temperature guide.