Careme

Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

Roasted acorn squash makes a striking late-September dinner, filled with warmly spiced lamb, pearl couscous, and Washington apple.

Drink pairing: A glass of Grenache complements the lamb and warm spices without overpowering the squash.

Heat the oven to 425°F. Halve 1 large acorn squash lengthwise, scoop out the seeds, and lightly score the cut flesh.
Season 8 oz ground lamb with 1 teaspoon Diamond Crystal kosher salt. Refrigerate it while you prepare the other ingredients.
Dice 1 small Gala apple and 1/2 small yellow onion; mince 2 garlic cloves. Zest 1 lemon, then squeeze its juice into a separate cup.
Rub the squash with 1 tablespoon olive oil and 1 teaspoon Diamond Crystal kosher salt. Set it cut-side down on a baking sheet and roast until tender, 30–35 minutes.
While the squash roasts, bring 2/3 cup water to a boil with 1/4 teaspoon Diamond Crystal kosher salt. Stir in 1/3 cup dry pearl couscous, cover, and simmer gently until tender, about 10–12 minutes.
Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the diced apple and onion with 1/4 teaspoon Diamond Crystal kosher salt for about 4 minutes, until softened; add the minced garlic and stir for 30 seconds.
Add the seasoned lamb to the skillet, breaking it up as it browns. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground cinnamon. Cook until the lamb reaches 160°F, about 6–8 minutes.
Stir the cooked couscous and lemon zest into the lamb filling. Turn the tender squash halves cut-side up, mound in the filling, and return them to the oven for 5 minutes.
Place one stuffed squash half on each plate and spoon the lemon juice over the filling.

Sweet fall squash melts into ginger-spiced red lentils for a vibrant, comforting curry over fluffy brown rice.

Drink pairing: A chilled Riesling balances the ginger and gentle heat.

Prepare the vegetables and aromatics:
- Peel 1 1/4 lb whole butternut squash and cut the roughly 12 oz of flesh into 1/2-inch cubes.
- Dice 1/4 lb yellow onion.
- Dice 1/4 lb Roma tomato.
- Mince 2 garlic cloves.
- Grate 1 tablespoon ginger.
Keep each prepared ingredient separate.
Rinse 1/2 cup brown rice. Bring it to a boil in a covered saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Reduce to low and simmer, covered, for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Start the curry while the rice cooks.
Heat 1 tablespoon neutral oil in a second saucepan over medium heat. Add 1 teaspoon brown mustard seeds and 1/2 teaspoon cumin seeds; stir for about 30 seconds, until the mustard seeds begin to pop.
Add the prepared onion and 1/2 teaspoon Diamond Crystal kosher salt. Cook for 3 minutes, stirring occasionally. Add the prepared tomato, garlic, and ginger with 1/2 teaspoon ground turmeric and 1/4 teaspoon red pepper flakes; cook for 2 minutes, stirring.
Stir in 1/2 cup dry red lentils, the prepared squash, 1 3/4 teaspoons Diamond Crystal kosher salt, and 2 1/2 cups water. Bring to a simmer, then cook uncovered for 18–20 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick curry.
Stir 1 teaspoon apple cider vinegar into the curry. Fluff the rested rice, spoon it into two bowls, and top with the curry.

Teriyaki pork tops warm rice and a crisp apple-cabbage slaw for a quick bowl built around late-September Washington produce.

Drink pairing: Off-dry Riesling balances the savory pork and tangy apple slaw.

Preheat the oven to 425°F. Cut a 12-ounce portion from the teriyaki-seasoned pork filet, pat it dry, and place it on a lined sheet pan. The pork is already seasoned, so do not add salt.
Thinly shred 12 ounces green cabbage, core and thinly slice 1 Gala apple, and finely grate 1 teaspoon ginger. Set these slaw ingredients aside.
Rinse 3/4 cup dry jasmine rice under cool running water until the water runs mostly clear.
Roast the pork for 22–27 minutes, until its center reaches 145°F. Rest for 5 minutes, then slice thinly.
While the pork roasts, put the rinsed rice in a small saucepan with 1 1/8 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.
While the rice simmers, toss the prepared slaw ingredients with 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1/2 teaspoon fine sea salt. Let the slaw stand for at least 10 minutes.
Fluff the rice and divide it between two bowls. Top with the sliced pork and apple-cabbage slaw.

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