Careme

Ingredients

• Green cabbage

  10 ounces $0.99
• Carrots

  4 ounces $1.29
• Gala apple

  1 medium (about 6 ounces) $2.49
• Diamond Crystal kosher salt

  1 1/2 teaspoons
• Apple cider vinegar

  1 1/2 tablespoons
• Olive oil

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Freshly ground black pepper

  1/8 teaspoon
• Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine

  1 bottle (750 ml) $9.99

Instructions

1. Thinly shred 10 ounces green cabbage. Peel and coarsely grate 4 ounces carrots.

2. Toss the cabbage and carrots with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes, then gently squeeze out and discard the excess liquid so the slaw stays crisp rather than watery.

3. Core and cut 1 medium Gala apple (about 6 ounces) into thin matchsticks.

4. Whisk together the dressing:

   • 1 1/2 tablespoons apple cider vinegar
   • 1 tablespoon olive oil
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/8 teaspoon freshly ground black pepper

   Toss the dressing with the salted vegetables and apple. Let stand for 5 minutes.

5. Divide the coleslaw between two plates and serve alongside brats or sausages.

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Ingredients

• green acorn squash

  1½ lb (about 1 medium) $1.49
• red hothouse bell pepper

  1 pepper $1.67
• red onion

  ½ lb (about 1 medium) $1.19
• lemon

  1 $1.29
• olive oil

  1½ tablespoons
• fine sea salt

  1½ teaspoons
• ground cumin

  ¾ teaspoon
• ground coriander

  ½ teaspoon
• smoked paprika

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Halve and seed the 1½ lb acorn squash, then cut it into ½-inch-thick wedges.

2. Core the 1 red bell pepper and cut it into wide strips. Peel the ½ lb red onion and cut it into wedges.

3. Zest the 1 lemon, then juice it; set both aside.

4. On a large rimmed baking sheet, toss the squash, pepper, and onion with:

   • 1½ tablespoons olive oil
   • 1½ teaspoons fine sea salt
   • ¾ teaspoon ground cumin
   • ½ teaspoon ground coriander
   • 1 teaspoon smoked paprika

   Spread in a single layer, using two pans if crowded.

5. Roast for 25–30 minutes, turning once, until the squash is tender and the edges of the vegetables are browned.

6. Toss the roasted vegetables with the prepared lemon zest and juice. Plate alongside brats or sausages.

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Ingredients

• Gold potatoes

  1 lb $5.29
• Crimini mushrooms

  6 oz $4.99
• Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Unsalted butter

  1 tablespoon
• Heavy cream

  1/2 cup
• Whole milk

  1/4 cup
• Gruyère

  2 oz
• Diamond Crystal kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Grease a small baking dish, about 7 by 5 inches, with 1 teaspoon unsalted butter.

2. Scrub and slice 1 lb gold potatoes about 1/8 inch thick. Slice 6 oz crimini mushrooms and finely mince 2 oz shallots.

3. Melt 2 teaspoons unsalted butter in a skillet over medium-high heat. Cook the prepared mushrooms and shallots for about 8 minutes, until browned and their moisture has evaporated. Season with 1/2 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper.

4. Put the sliced potatoes in a saucepan with:

   • 1/2 cup heavy cream
   • 1/4 cup whole milk
   • 2 cloves garlic, finely minced
   • 1 teaspoon fresh thyme leaves
   • 1 1/2 teaspoons Diamond Crystal kosher salt

   Bring to a gentle simmer and cook for about 8 minutes, stirring occasionally, until the potatoes begin to soften.

5. Layer half the creamy potatoes and some of their liquid in the baking dish. Add the mushroom mixture, then the rest of the creamy potatoes and liquid. Grate 2 oz Gruyère over the top.

6. Bake for 22–24 minutes, until the potatoes are tender and the top is golden. Rest for 5 minutes, then spoon onto two plates alongside brats or sausages.

Want more detail? See the temperature guide.