Careme

Ingredients

• Fully cooked cheddarwurst

  2 links, about 6 ounces total
• Krusteaz Honey Cornbread & Muffin Mix

  7.5 ounces, half of a 15-ounce box
• Broccoli crown

  12 ounces $3.49
• Carrots

  8 ounces $1.69
• Milk

  1/3 cup
• Beaten egg

  1 1/2 tablespoons, about half a large egg
• Neutral cooking oil

  4 tablespoons plus 1/2 teaspoon, divided
• Diamond Crystal Salt flakes

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 400°F with racks in the upper and lower thirds. Line a large rimmed baking sheet with parchment and place paper liners in 6 wells of a muffin tin.

2. Cut 12 ounces broccoli crown into approximately 1 1/2-inch florets; peel the tender stalk and slice it thinly. Scrub 8 ounces carrots and cut into 1/4-inch-thick diagonal slices.

3. Toss the prepared vegetables with 1 1/2 tablespoons neutral cooking oil, 1 teaspoon Diamond Crystal Salt flakes, and 1/4 teaspoon ground black pepper. Spread them on the baking sheet in a single layer.

4. Make the cornbread batter by stirring together just until combined:

   • 7.5 ounces Krusteaz Honey Cornbread & Muffin Mix
   • 1/3 cup milk
   • 1 1/2 tablespoons beaten egg
   • 2 tablespoons plus 2 teaspoons neutral cooking oil

   Divide the batter evenly among the 6 lined muffin wells.

5. Put the vegetables on the upper rack and the muffins on the lower rack. Roast the vegetables for 10 minutes, then turn them and add 2 fully cooked cheddarwurst links, about 6 ounces total, to the baking sheet. Continue roasting for 12–15 minutes, until the vegetables are tender and browned and the sausages are sizzling and heated through. Remove the muffins after 18–22 minutes total, when golden and a toothpick inserted into the center comes out clean.

6. Let the muffins cool for 5 minutes while finishing the sheet pan. Cut one cheddarwurst link into bite-size pieces and divide it between the two kids; for young children, quarter it lengthwise before cutting crosswise rather than serving round coins.

7. Plate the other cheddarwurst link for the adult. Give the adult about half the vegetables and 3 muffins, and give each child about one-quarter of the vegetables and 1 muffin. Split the final muffin according to appetite.

Want more detail? See the temperature guide.

Ingredients

• Dover sole fillets, skinless and boneless

  12 oz
• Yukon Gold Potatoes

  1 lb $1.49
• Organic Fennel

  1 bulb, yielding about 10 oz trimmed, plus any fronds $5.99
• Organic Lemon

  1 $2.00
• Unsalted butter

  4 tablespoons
• Olive oil

  2 tablespoons
• All-purpose flour

  1/4 cup
• Diamond Crystal Salt flakes

  4 1/8 teaspoons
• Black pepper

  1/2 teaspoon
• Sonoma-Cutrer Sonoma Coast Chardonnay

  1 bottle $22.99

Instructions

1. Preheat the oven to 425°F and set a rack in the middle.

2. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 1 bulb organic fennel to yield about 10 oz, reserve any fronds, and cut the bulb into 1/2-inch wedges, leaving a little core attached to hold them together.

3. Arrange the potatoes and fennel on separate halves of a large rimmed baking sheet. Season with:

   • 1 tablespoon olive oil, divided evenly between the vegetables
   • 1 5/8 teaspoons Diamond Crystal Salt flakes for the potatoes
   • 1 teaspoon Diamond Crystal Salt flakes for the fennel
   • 1/4 teaspoon black pepper, divided evenly between the vegetables

   Toss each vegetable to coat and spread in a single layer. Roast for 30–35 minutes, turning after 20 minutes, until the potatoes are golden and tender and the fennel is caramelized. Remove either vegetable early if it finishes first.

4. While the vegetables roast, squeeze 2 tablespoons juice from 1 organic lemon and cut the unsqueezed portion into serving wedges. Finely chop the reserved fennel fronds.

5. About 10 minutes before the vegetables finish, pat 12 oz Dover sole fillets dry. Season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Spread 1/4 cup all-purpose flour on a plate, lightly coat the fillets, and shake off excess flour.

6. Heat the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Lay the sole flat in the pan without overlapping; cook in two batches if necessary. Cook for about 2 minutes on the first side, then carefully turn and cook for 1–2 minutes more, until the thickest part reaches 140°F. Transfer to warm plates.

7. Reduce the heat to medium and add the remaining 3 tablespoons unsalted butter to the skillet. Swirl for 1–2 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice.

8. Divide the roasted potatoes and fennel between the two plates alongside the sole. Spoon the lemon-browned butter over the fish, scatter with the chopped fennel fronds, and serve immediately with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.5 oz) $4.29
• Butternut squash

  1 small squash, about 1 1/2 lb whole, yielding 1 lb peeled and seeded flesh $1.49
• Yellow onion

  1 small onion, about 4 oz $0.99
• Ginger root

  1 tablespoon finely grated (about 1/2 oz) $4.99
• Long grain rice

  1/2 cup dry $3.79
• Canned unsweetened coconut milk

  1/2 cup
• Neutral cooking oil

  1 tablespoon
• Black mustard seeds

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Diamond Crystal Salt flakes

  2 1/2 teaspoons, divided
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel, halve and seed 1 small butternut squash, about 1 1/2 lb whole. Cut the resulting 1 lb flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion, about 4 oz. Finely grate enough ginger root to measure 1 tablespoon.

2. Rinse 1/2 cup dry red lentils in a fine-mesh sieve and drain.

3. Rinse 1/2 cup dry long grain rice. Place it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal Salt flakes. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Cook the curry while the rice simmers.

4. Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon black mustard seeds and cook for 30–60 seconds, until they begin to pop, partially covering the pan to contain splatters. Add the diced onion and cook for 5 minutes, stirring frequently, until softened.

5. Add the grated ginger and the following spices:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. Add the cubed squash, rinsed lentils, 2 1/4 teaspoons Diamond Crystal Salt flakes and 2 cups water. Bring to a gentle boil, then reduce the heat and simmer partially covered for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down. If the curry becomes too thick before the squash softens, add water 1/4 cup at a time.

7. Stir in 1/2 cup canned unsweetened coconut milk and simmer uncovered for 3 minutes. Remove from the heat and stir in 2 teaspoons apple cider vinegar.

8. Fluff the rested rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside or over the rice and serve hot.

Want more detail? See the temperature guide.