Careme

Ingredients

• Ground chicken

  1 pound $6.99
• Organic delicata squash

  1 medium (about 12 ounces trimmed) $1.66
• Cherry tomatoes

  6 ounces $4.43
• Couscous

  1/2 cup dry $10.49
• Garlic

  2 cloves $2.69
• Lemon

  1 (about 2 tablespoons juice) $1.29
• Olive oil

  2 tablespoons
• Morton kosher salt

  2 3/8 teaspoons
• Ground cumin

  1 1/2 teaspoons
• Smoked paprika

  1 teaspoon
• Red pepper flakes

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Spread 1 pound ground chicken in a shallow bowl, sprinkle with 1 1/4 teaspoons Morton kosher salt, and mix gently. Let stand for 10 minutes while you prepare the vegetables.

2. Halve 1 medium organic delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch-thick half-moons. Toss the prepared squash with 1 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread on a baking sheet.

3. Halve 6 ounces cherry tomatoes, mince 2 cloves garlic, and juice 1 lemon to yield about 2 tablespoons juice. Keep each prepared ingredient separate.

4. Roast the squash for 22–25 minutes, turning once, until tender and browned at the edges. Prepare the couscous and chicken while it roasts.

5. Bring 3/4 cup water to a boil in a small saucepan. Stir in 1/2 cup dry couscous and 1/8 teaspoon Morton kosher salt. Cover, remove from the heat, and let stand for 5 minutes; then fluff with a fork.

6. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the presalted chicken and break it into small crumbles. Cook for 7–9 minutes, until browned and the largest crumbles reach 165°F. Stir in the minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes; cook for 1 minute, then stir in 1 tablespoon lemon juice.

7. Toss the halved tomatoes with 1/4 teaspoon Morton kosher salt and 1 tablespoon lemon juice.

8. Divide the couscous between two bowls. Spoon the chicken alongside it, add the roasted squash and tomatoes, and serve.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  10 ounces $5.99
• Radiatori pasta

  6 ounces $2.87
• Organic rainbow chard

  1 bunch (about 8 ounces) $3.49
• Cherry tomatoes

  12 ounces $4.43
• Yellow onion

  1 small $1.49
• Garlic

  2 cloves $2.69
• Organic lemon

  1/2 lemon $1.29
• Olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  4 tablespoons plus 1 5/8 teaspoons

Instructions

1. Dice 1 small yellow onion, mince 2 garlic cloves, and halve 12 ounces cherry tomatoes.

2. Strip the leaves from 1 bunch (about 8 ounces) rainbow chard. Thinly slice the stems and roughly chop the leaves.

3. Season 10 ounces ground pork with 1 1/8 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you start the pasta water.

4. Bring 2 quarts water to a boil in a medium pot.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared onion and chard stems, season with 1/2 teaspoon Diamond Crystal kosher salt, and cook for about 4 minutes, until softened.

6. Add the seasoned pork and prepared garlic to the skillet. Break up the pork and cook for 6 minutes, until browned and cooked through.

7. Add the prepared tomatoes to the skillet. Reduce the heat to medium and let them soften into a sauce while the pasta cooks.

8. Stir 4 tablespoons Diamond Crystal kosher salt into the boiling water. Add 6 ounces radiatori and cook until 1 minute shy of the package time. Reserve 1/2 cup pasta water, then drain.

9. Add the prepared chard leaves to the skillet and stir for 2 minutes, until wilted. Add the drained pasta and 1/4 cup reserved pasta water; toss for 1 minute until glossy, adding more reserved water only if needed. Zest and juice 1/2 lemon into the pasta and toss again.

10. Divide the pasta between two bowls, spooning any pork and chard left in the skillet over the top.

Want more detail? See the temperature guide.

Ingredients

• Coho salmon fillet, skin on

  1 lb $14.21
• Organic delicata squash

  1 lb $1.66
• Organic green beans

  12 oz $3.99
• Organic lemon

  1 $1.29
• Italian parsley

  2 tbsp chopped $1.49
• Olive oil

  3 tbsp
• Morton kosher salt

  2 3/4 tsp
• Freshly ground black pepper

  1/2 tsp

Instructions

1. Preheat the oven to 425°F. Halve and seed 1 lb delicata squash, then slice it into 1/2-inch crescents. On one half of a large rimmed baking sheet, toss the squash with 1 tbsp olive oil, 3/4 tsp Morton kosher salt, and 1/4 tsp black pepper. Spread it in a single layer, leaving the other half of the sheet free.

2. Pat 1 lb salmon dry and cut it into 2 portions. Season with 1 1/4 tsp Morton kosher salt and 1/4 tsp black pepper; refrigerate while the squash begins roasting.

3. Trim 12 oz green beans.

4. Chop 2 tbsp parsley. Zest and juice 1 lemon, then whisk its zest and juice with the parsley and 2 tsp olive oil to make a dressing.

5. Roast the squash for 13–15 minutes, until it begins to brown.

6. Toss the green beans with 1 tbsp olive oil and 3/4 tsp Morton kosher salt. Spread them on the open half of the baking sheet, turn the squash, and roast both vegetables for another 10–12 minutes, until tender with browned edges.

7. As soon as the green beans go into the oven, heat 1 tsp olive oil in a skillet over medium-high heat. Cook the salmon skin-side down for about 6–8 minutes, until crisp. Flip and cook for about 2 minutes more, pulling it at 125°F. Rest for 3 minutes while the vegetables finish roasting.

8. Plate the hot salmon, squash, and green beans. Spoon the parsley-lemon dressing over everything.

Want more detail? See the temperature guide.