Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Organic Italian farro, whole-grain

  1/2 cup dry (about 4 ounces) $2.99
• Organic Dino kale

  1 large bunch, yielding about 8 ounces after stemming $2.99
• Organic shallots

  2 ounces $4.43
• Organic garlic

  2 cloves $6.99
• Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $0.89
• Organic fresh oregano

  1 tablespoon chopped leaves $2.99
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  4 1/4 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Rinse 1/2 cup dry whole-grain farro. Bring 4 cups water and 2 teaspoons Diamond Crystal kosher salt to a boil in a saucepan. Add the farro, partially cover, and simmer until pleasantly chewy, about 40–50 minutes. Start checking at 35 minutes and add water if needed; drain when tender. Prepare the other components while it cooks.

2. Pat 12 ounces chicken breast dry and slice horizontally into cutlets about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let stand while you prepare the vegetables.

3. Strip the tough stems from 1 large bunch Organic Dino kale to yield about 8 ounces leaves. Wash, drain, and slice the leaves into thin ribbons. Peel and thinly slice 2 ounces shallots, and mince 2 garlic cloves.

4. Whisk together the lemon-oregano dressing in a large serving bowl:

   • 1 teaspoon finely grated lemon zest
   • 2 tablespoons fresh lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon chopped fresh oregano leaves
   • 1/4 teaspoon black pepper

5. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for about 3–5 minutes per side, adjusting the heat as needed, until golden and the thickest part reaches 160°F. Transfer to a clean plate and rest for 5 minutes before slicing.

6. Add 1 teaspoon olive oil and the sliced shallots to the same skillet over medium heat. Cook for 2–3 minutes, stirring and scraping up the browned bits. Add the minced garlic and stir for 30 seconds. Add the sliced kale, 3/4 teaspoon Diamond Crystal kosher salt, and 3 tablespoons water. Cover and cook for 4 minutes, then uncover and cook for 2–3 minutes more, until tender and the excess moisture has evaporated.

7. Toss the drained farro and cooked kale mixture with the lemon-oregano dressing. Divide between two bowls, arrange the sliced chicken on top, and spoon any resting juices over the chicken.

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Ingredients

• Sablefish Fillet

  12 ounces, cut into 2 portions $14.21
• Organic Delicata Squash

  1 small squash, about 1 pound whole, yielding about 12 ounces after trimming $2.21
• Cosmic Crisp Apple

  1 large apple, about 8 ounces $2.59
• Olive oil

  1 tablespoon plus 1 teaspoon
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon
• Dijon mustard

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Organic Thyme

  1 teaspoon fresh leaves $2.49

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Halve the 1-pound delicata squash lengthwise, scoop out the seeds, and cut crosswise into 1/2-inch half-moons; leave the tender skin on. Core the 1 large Cosmic Crisp apple and cut it into 1/2-inch wedges.

2. Pat the 12 ounces sablefish dry and season evenly with 3/4 teaspoon fine sea salt. Refrigerate while the squash begins roasting.

3. Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast for 15 minutes.

4. Strip and measure 1 teaspoon fresh thyme leaves. Stir together the glaze in a small bowl:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon fresh thyme leaves

   Set aside.

5. Toss the apple wedges with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt. Turn the squash, add the apples, and clear two spaces for the fish. Place the seasoned sablefish skin-side down in those spaces and spoon the glaze over the fish.

6. Roast for 10–14 minutes, until the squash is tender, the apples are lightly browned, and the sablefish reaches 135°F in the thickest part. Transfer the fish to plates and let rest for 3 minutes.

7. Divide the roasted squash and apples between the plates beside the sablefish. Spoon the warm pan juices over the fish and serve.

Want more detail? See the temperature guide.

Ingredients

• Ground pork

  12 ounces $5.99
• Organic napa cabbage

  1 pound $2.29
• Organic long-grain brown rice

  1/2 cup dry $4.49
• Organic young ginger root

  1 tablespoon finely grated, about 1/2 ounce $15.99
• Organic garlic

  3 cloves $6.99
• Green onions

  2 stalks $0.99
• Fine sea salt

  1 3/8 teaspoons, divided
• Reduced-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Gochugaru

  1 teaspoon
• Honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon, divided

Instructions

1. Rinse 1/2 cup dry brown rice and drain. Cut 1 pound napa cabbage into bite-size pieces, keeping the thick white stems separate from the leafy tops. Rinse the cabbage and dry thoroughly so it stir-fries rather than steams.

2. Combine the rinsed rice with 1 1/4 cups water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Continue the preparation while the rice cooks.

3. Finely grate enough young ginger to measure 1 tablespoon. Mince 3 garlic cloves. Thinly slice 2 green onions, separating the white and green parts.

4. Gently mix 12 ounces ground pork with 3/4 teaspoon fine sea salt. Refrigerate until ready to cook.

5. Stir together the sauce in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon gochugaru
   • 1 teaspoon honey
   • 1 teaspoon toasted sesame oil

6. About 15 minutes before the rice will be ready, heat a large, wide skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the seasoned pork. Press it into an even layer and leave undisturbed for 2 minutes, then break into small pieces and cook for another 3–4 minutes. Add the prepared ginger, garlic, and green onion whites; stir-fry for 1 minute. The pork should reach 160°F. Transfer the pork mixture to a bowl.

7. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage stems and 1/2 teaspoon fine sea salt; stir-fry for 3 minutes. Add the prepared cabbage leaves and stir-fry for another 2–3 minutes, until wilted but still slightly crisp.

8. Return the pork mixture to the skillet and add the sauce. Toss over medium-high heat for 1–2 minutes, until glossy and hot, allowing excess liquid to evaporate rather than covering the pan.

9. Fluff the cooked rice and divide between two bowls. Spoon the pork and cabbage over the rice, finish with the prepared green onion tops, and serve.

Want more detail? See the temperature guide.