Careme

Ingredients

• Boneless skinless chicken thighs

  1 lb $12.99
• Organic cauliflower

  1 medium head, yielding about 1 lb trimmed florets $5.99
• Medium bulgur

  1/2 cup
• Plain low-fat yogurt

  3/4 cup
• Peeled garlic

  2 cloves $5.99
• Lemon

  1 $0.99
• Olive oil

  1 tablespoon
• Sweet paprika

  1 teaspoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 1/2 teaspoons

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. In a small ovenproof baking dish, combine 1/2 cup medium bulgur, 1 cup water, and 1/4 teaspoon Morton kosher salt flakes. Cover tightly with foil and place on the lower rack. Bake for 35–40 minutes, until tender and the water is absorbed.

2. Finely grate 2 garlic cloves. Zest 1 lemon, then halve it. Cut one lemon half into wedges and reserve the other half for the sauce.

3. Pat 1 lb boneless skinless chicken thighs dry and season all over with 1 1/4 teaspoons Morton kosher salt flakes. In a bowl, combine the following:

   • 1/4 cup plain low-fat yogurt
   • Half the grated garlic
   • All the lemon zest
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Add the chicken and coat thoroughly. Set aside while preparing the cauliflower.

4. Trim 1 medium head cauliflower into evenly sized, approximately 1 1/2-inch florets, yielding about 1 lb. On a large rimmed sheet pan, toss the florets with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon Morton kosher salt flakes. Spread over roughly two-thirds of the pan.

5. Arrange the yogurt-coated chicken on the open portion of the sheet pan, unfolding the thighs so they lie flat. Roast on the upper rack for 25–30 minutes, turning the cauliflower once, until browned and the chicken reaches 175°F. Let the chicken rest for 5 minutes.

6. While the sheet pan roasts, combine 1/2 cup plain low-fat yogurt, the reserved grated garlic, and the juice from the reserved lemon half. Keep this sauce separate from the bowl that held the raw chicken.

7. Fluff the cooked bulgur and divide between two plates. Add the roasted cauliflower and chicken, spoon the yogurt sauce alongside, and serve with the reserved lemon wedges.

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Ingredients

• Nicky Farms Wagyu Ground Beef

  1 lb $10.99
• Crimini Mushrooms Sliced

  8 oz $3.99
• Organic Yellow Onion

  4 oz $3.99
• Christopher Ranch Peeled Garlic

  2 cloves $5.99
• Japanese short-grain white rice

  3/4 cup
• Unsalted butter

  3 tablespoons
• Panko breadcrumbs

  1/4 cup
• Whole milk

  2 tablespoons
• Large egg

  1
• Neutral oil

  1 teaspoon
• Dry red wine

  1/3 cup
• Ketchup

  2 tablespoons
• Worcestershire sauce

  2 teaspoons
• Soy sauce

  2 teaspoons
• Morton kosher salt flakes

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Finely dice 4 oz yellow onion and mince 2 cloves garlic, keeping them separate. Check 8 oz sliced crimini mushrooms for any grit and wipe clean. Keep 1 lb Wagyu ground beef refrigerated while preparing the onion.

2. Melt 1 tablespoon unsalted butter in a large skillet over medium-low heat. Add the diced onion and cook, stirring occasionally, for 12 minutes until soft and lightly golden. Transfer to a large mixing bowl and cool for 10 minutes; reserve the skillet.

3. In a small bowl, combine 1/4 cup panko breadcrumbs with 2 tablespoons whole milk. Let soften for 5 minutes while the onion cools.

4. Add the following to the cooled onion:

   • 1 lb Wagyu ground beef
   • The soaked panko mixture
   • 1 large egg
   • 1 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Mix gently just until cohesive. Shape into four oval patties about 1 inch thick, pressing a shallow indentation into each center. Refrigerate for 15 minutes. The meat seasoning is slightly reduced to account for the salty sauce.

5. While the patties chill, rinse 3/4 cup Japanese short-grain white rice and drain well. Put it in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes, then fluff and keep covered.

6. Heat 1 teaspoon neutral oil in the reserved skillet over medium-high heat. Add the chilled patties and brown for 3 minutes per side. Transfer to a plate; they will finish cooking in the sauce. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet.

7. Add 1 tablespoon unsalted butter and the prepared mushrooms to the skillet. Cook over medium-high heat for 7–8 minutes, stirring occasionally, until browned. Add the prepared garlic, 1/2 teaspoon Morton kosher salt flakes, and 1/4 teaspoon black pepper; cook for 30 seconds.

8. Pour in 1/3 cup dry red wine and scrape up the browned bits. Simmer for 3 minutes, until reduced by about half.

9. Stir the following into the mushroom-wine mixture:

   • 2 tablespoons ketchup
   • 2 teaspoons Worcestershire sauce
   • 2 teaspoons soy sauce
   • 1/2 cup water

   Return the patties and their accumulated juices to the skillet. Cover and simmer gently over medium-low heat for 8–12 minutes, until the centers reach 160°F.

10. Transfer the hambagu steaks to a warm plate and rest for 3 minutes. Meanwhile, simmer the mushroom sauce uncovered until lightly thickened. Remove from the heat and swirl in 1 tablespoon unsalted butter until glossy.

11. Divide the steamed rice between two plates. Place two hambagu steaks beside each portion and spoon the mushrooms and rich butter sauce generously over the steaks.

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Ingredients

• Acorn squash

  1 medium-small squash, about 1 1/2 pounds
• 80% lean ground beef

  8 ounces $8.99
• Organic crimini mushrooms

  8 ounces $3.99
• Organic Opal apple

  1 small apple, about 4 ounces $4.99
• Peeled garlic

  2 cloves $5.99
• Long-grain white rice

  1/3 cup uncooked
• Walnuts

  1/4 cup
• Olive oil

  1 tablespoon
• Morton kosher salt flakes

  2 teaspoons
• Ground cinnamon

  1/2 teaspoon
• Ground allspice

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve the 1 acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 2 teaspoons olive oil and 1/2 teaspoon Morton kosher salt flakes. Place cut-side down on a baking sheet and roast for 30–35 minutes, until the flesh is easily pierced with a knife.

2. While the squash roasts, gently mix 8 ounces ground beef with 5/8 teaspoon Morton kosher salt flakes. Set aside while you prepare the filling ingredients.

3. Quarter and thinly slice 8 ounces crimini mushrooms. Core and cut 1 small apple into 1/4-inch dice. Mince 2 garlic cloves and roughly chop 1/4 cup walnuts.

4. Rinse 1/3 cup long-grain white rice. Put it in a small saucepan with 2/3 cup water and 1/8 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff.

5. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the seasoned beef and cook for 4–5 minutes, breaking it into small crumbles. Spoon off excess rendered fat, leaving a thin coating in the skillet.

6. Add the prepared mushrooms and apple to the beef. Cook for 7–9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the prepared garlic and these seasonings:

   • 3/4 teaspoon Morton kosher salt flakes
   • 1/2 teaspoon ground cinnamon
   • 1/4 teaspoon ground allspice
   • 1/4 teaspoon ground black pepper

   Cook for 1 minute, until fragrant and the beef reaches 160°F.

7. Fold the cooked rice and prepared walnuts into the beef-and-mushroom mixture. Turn the roasted squash halves cut-side up and gently loosen a little flesh inside each cavity with a fork, leaving the shells intact. Mound the filling into the halves; place any excess beside them on the baking sheet. Bake for 7 minutes to bring everything together.

8. Let the stuffed squash stand for 2 minutes. Plate one half per person, spooning any extra filling alongside.

Want more detail? See the temperature guide.