Careme

Ingredients

• Ferndale Market Ground Turkey

  1 lb $5.39
• Long-grain brown rice

  1/2 cup dry (about 3.4 oz) $5.49
• Brussels sprouts

  1 1/2 lb $9.99
• Plain whole-milk yogurt

  1/2 cup $3.89
• Lemon

  1 large, yielding 1 teaspoon finely grated zest and 3 tablespoons juice $3.99
• Garlic

  3 cloves $1.75
• Extra-virgin olive oil

  1 1/2 tablespoons $9.99
• Dried oregano

  1 1/2 teaspoons $2.89
• Extra-fine sea salt

  2 1/4 teaspoons $2.52
• Ground black pepper

  1/2 teaspoon $3.49

Instructions

1. Preheat the oven to 425°F. Rinse 1/2 cup dry brown rice. Combine it with 1 cup water and 1/8 teaspoon extra-fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low heat. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. Season 1 lb ground turkey evenly with 1 teaspoon extra-fine sea salt, gently breaking it apart without compacting it. Refrigerate until ready to cook.

3. Trim 1 1/2 lb Brussels sprouts and halve them lengthwise, quartering any particularly large ones. Toss with the following, then spread cut-side down across two sheet pans:

   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 1 1/8 teaspoons extra-fine sea salt
   • 1/4 teaspoon ground black pepper

   Roast for 25–30 minutes, switching the pans' positions halfway through, until browned and tender.

4. Finely grate 1 teaspoon zest from 1 large lemon, then squeeze 3 tablespoons juice; reserve the zest and juice separately. Mince 3 garlic cloves, keeping 1 minced clove separate from the other 2.

5. Stir together 1/2 cup plain whole-milk yogurt, the 1 separately minced garlic clove, and 1 tablespoon of the measured lemon juice. Set the garlic yogurt aside.

6. About 15 minutes before the rice is ready, heat 1/2 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned turkey and cook for 7–9 minutes, breaking it into small crumbles and allowing it to brown. Stir in the 2 reserved minced garlic cloves, 1 teaspoon dried oregano, and 1/4 teaspoon ground black pepper during the final minute. Cook until the turkey reaches 165°F, then remove from the heat and stir in the reserved 1 teaspoon lemon zest and remaining 2 tablespoons measured lemon juice.

7. Fluff the brown rice and divide between two wide bowls. Arrange the lemon-oregano turkey and roasted Brussels sprouts alongside it, spoon the garlic yogurt over the top, and serve.

Want more detail? See the temperature guide.

Ingredients

• American scallops, thawed if frozen

  12 ounces $26.99
• Egg tagliatelle

  6 ounces $4.99
• Cauliflower

  1 small head, yielding about 1 pound trimmed florets $6.99
• Saffron threads

  1/8 teaspoon $19.99
• Heavy cream

  3/4 cup $6.49
• Low-sodium chicken broth

  1/2 cup $1.99
• Unsalted butter

  2 tablespoons $9.99
• Extra-virgin olive oil

  2 tablespoons $13.99
• Garlic

  2 cloves $1.75
• Lemon

  1, for 1 teaspoon zest and 1 tablespoon juice $3.99
• Parmesan

  1 ounce $2.99
• Italian parsley

  2 tablespoons finely chopped $2.59
• Extra-fine sea salt

  2 tablespoons plus 2 teaspoons, divided $2.52

Instructions

1. Heat the oven to 425°F. Cut 1 small head cauliflower into small florets, yielding about 1 pound after trimming. On a rimmed baking sheet, toss with 1 tablespoon olive oil and 3/4 teaspoon extra-fine sea salt. Spread out and roast for 30–35 minutes, turning once, until deeply golden and tender.

2. While the cauliflower roasts, remove any small, tough side muscles from 12 ounces scallops. Pat the scallops thoroughly dry and refrigerate uncovered while you prepare the sauce.

3. Prepare the sauce ingredients and finishing garnishes:

   • Mince 2 garlic cloves.
   • Zest and juice 1 lemon, measuring 1 teaspoon zest and 1 tablespoon juice.
   • Finely grate 1 ounce Parmesan.
   • Finely chop 2 tablespoons Italian parsley.

   Keep these prepared ingredients separate.

4. Warm 1/2 cup low-sodium chicken broth in a small saucepan until steaming. Lightly crumble 1/8 teaspoon saffron threads into the broth, remove from the heat, cover, and steep for 10 minutes.

5. Melt 1 tablespoon unsalted butter in a wide sauté pan over medium-low heat. Add the prepared garlic and cook for 1 minute without browning. Add the saffron broth and 3/4 cup heavy cream. Simmer gently for 5–7 minutes, stirring occasionally, until lightly thickened. Reduce the heat to its lowest setting.

6. Bring 2 quarts water to a boil in a pasta pot and add 2 tablespoons plus 1/2 teaspoon extra-fine sea salt. Add 6 ounces egg tagliatelle and cook according to the package directions, about 4–6 minutes, until just al dente. Reserve 1/2 cup pasta water, then drain. While the pasta cooks, season the dried scallops with 3/4 teaspoon extra-fine sea salt.

7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned scallops in one uncrowded layer and sear without moving for about 2 minutes. Turn, add 1 tablespoon unsalted butter, and cook for another 1–2 minutes, spooning the butter over them, until the centers reach 125°F. Transfer to a warm plate and rest for 2 minutes.

8. Add the drained tagliatelle, roasted cauliflower, prepared Parmesan, lemon zest, and lemon juice to the saffron cream. Toss gently over low heat for 1–2 minutes, adding 2 tablespoons reserved pasta water to make a silky sauce. If needed, add more reserved pasta water 1 tablespoon at a time, up to 6 additional tablespoons. Avoid boiling.

9. Divide the creamy tagliatelle and cauliflower between two warm shallow bowls. Arrange the scallops on top, spoon over their buttery skillet juices, and finish with the prepared parsley. Serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Acorn squash

  1 medium-small squash, about 1½ pounds
• Cooked garbanzo beans

  1 can (15 ounces), drained and rinsed $1.89
• Long-grain white rice

  ⅓ cup dry $5.49
• Yellow onion

  1 small (about 4 ounces) $9.25
• Garlic

  2 cloves $1.75
• Extra-virgin olive oil

  2 tablespoons $9.99
• Extra-fine sea salt

  1½ teaspoons, divided $2.52
• Ground cumin

  1 teaspoon $3.49
• Ground allspice

  ¼ teaspoon $8.99
• Tahini

  3 tablespoons $10.19
• Lemon

  1 medium, yielding 2 tablespoons juice $3.99
• Italian parsley

  2 tablespoons chopped $2.59

Instructions

1. Heat the oven to 425°F and line a baking sheet with parchment. Carefully halve 1 acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 1 tablespoon olive oil and ½ teaspoon extra-fine sea salt. Place cut-side down on the prepared baking sheet.

2. Before cooking, prepare the filling and garnishes:

   • Finely dice 1 small yellow onion (about 4 ounces).
   • Mince 2 garlic cloves.
   • Drain and rinse 1 can (15 ounces) garbanzo beans.
   • Chop 2 tablespoons Italian parsley.
   • Squeeze 1 medium lemon to yield 2 tablespoons juice.

   Keep these ingredients separate.

3. Roast the squash for 30–35 minutes, until a knife slides easily through the flesh. While it roasts, prepare the rice, filling, and sauce. Leave the oven on after roasting.

4. Rinse ⅓ cup dry long-grain white rice. Place it in a small saucepan with ⅔ cup water and ¼ teaspoon extra-fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the prepared onion and ½ teaspoon extra-fine sea salt; cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Add the prepared garlic, 1 teaspoon ground cumin, and ¼ teaspoon ground allspice; stir for 30 seconds.

6. Add the prepared chickpeas and ¼ cup water to the skillet. Simmer for 3–4 minutes, lightly crushing a few chickpeas to help bind the filling. Fold in the cooked rice and cook for 1 minute, until moist but not soupy. Remove from the heat and stir in 1 tablespoon of the prepared parsley.

7. Whisk together 3 tablespoons tahini, the prepared lemon juice, ¼ teaspoon extra-fine sea salt, and 2 tablespoons water. If needed, whisk in up to 1 additional tablespoon water to make a pourable sauce.

8. Turn the roasted squash halves cut-side up. Gently loosen a little flesh inside each cavity with a fork without piercing the skin, then mound the chickpea-rice filling into the halves. Bake for 5–7 minutes, until piping hot.

9. Place one stuffed squash half on each plate. Drizzle with the lemon-tahini sauce and scatter with the remaining 1 tablespoon prepared parsley.

Want more detail? See the temperature guide.