Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $5.49
• Whole-grain bulgur wheat

  1/2 cup dry (about 3 ounces) $2.99
• Organic green kale

  1 bunch (about 8 ounces trimmed leaves) $2.99
• Organic delicata squash

  1 small (about 1 pound) $1.66
• Yellow onion

  4 ounces (about 1/2 medium) $1.49
• Organic garlic

  2 cloves $6.99
• Lemon

  1 medium $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Dried mint

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 1 small delicata squash, halve lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the skin on. Toss on a large baking sheet with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt.

2. Slice 12 ounces chicken breast horizontally into 2 evenly thick cutlets, pounding any thick spots to about 1/2 inch. Coat with the following and let stand while you finish the vegetable prep:

   • 1 teaspoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper

3. Strip any tough stems from 1 bunch kale to yield about 8 ounces leaves, then chop the leaves. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. Zest 1 lemon, then juice it, keeping the zest and juice separate.

4. Roast the squash for 25–30 minutes, turning halfway through, until tender and browned at the edges. Cook the other components while it roasts.

5. Bring 3/4 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry whole-grain bulgur, cover, and reduce to low heat. Simmer for 10–12 minutes, or according to package directions, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

6. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, until the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing across the grain.

7. Add 2 teaspoons olive oil and the sliced onion to the same skillet. Cook over medium heat for 3 minutes, stirring and loosening the browned bits. Add the minced garlic and cook for 30 seconds. Add the chopped kale, 1/2 teaspoon fine sea salt, and 1/4 cup water. Cover and cook for 4 minutes, then uncover and stir for 1–2 minutes, until the kale is tender and most of the liquid has evaporated.

8. Fluff the bulgur and fold in the lemon zest and 1 teaspoon dried mint. Stir 1 tablespoon of the prepared lemon juice into the kale. Divide the bulgur, kale, and roasted squash between two bowls, top with sliced chicken and its resting juices, and drizzle with the rest of the prepared lemon juice.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  12 ounces, divided into 2 portions $8.99
• Brussels sprouts

  8 ounces $3.99
• Yellow potatoes

  12 ounces $1.69
• Honeycrisp apple

  1 medium, about 6 ounces $2.89
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $0.89
• Garlic

  2 cloves $6.99
• Olive oil

  2 tablespoons
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and line a separate small baking dish with parchment.

2. Cut 12 ounces yellow potatoes into 3/4-inch pieces. Trim and halve 8 ounces Brussels sprouts, quartering any very large ones. Toss on the large baking sheet with 1 1/2 tablespoons olive oil, 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread out with the sprouts cut-side down.

3. Pat 12 ounces rockfish dry and divide into 2 portions. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place in the small baking dish and refrigerate while the vegetables begin roasting.

4. Roast the potatoes and Brussels sprouts on the upper rack for 25 minutes, turning the potatoes after 15 minutes.

5. While the vegetables roast, core 1 medium Honeycrisp apple and cut into 1/2-inch wedges. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice. Mince 2 garlic cloves. Mix the garlic with the lemon zest, 1 tablespoon lemon juice, and 1/2 tablespoon olive oil to make a lemon-garlic dressing.

6. After the vegetables have roasted for 25 minutes, toss the apple wedges into them with 1/4 teaspoon fine sea salt. Spoon the lemon-garlic dressing over the seasoned fish. Put the fish on the lower rack and continue roasting both dishes for 10–12 minutes, until the potatoes are tender and the fish reaches 145°F at its thickest point. Let the fish rest for 2 minutes.

7. Drizzle the roasted vegetables and apples with the remaining 1 tablespoon lemon juice. Divide them between 2 plates, add the rockfish, and spoon the juices from the fish baking dish over each portion.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 ounces) $3.99
• Organic kabocha squash

  1 pound wedge, weighed before removing seeds $2.21
• Yellow onion

  1 small (about 6 ounces) $1.49
• Organic young ginger root

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

  4 cloves $6.99
• Neutral oil

  2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Crushed red pepper flakes

  1/4 teaspoon
• Lime

  1 lime, yielding 1 tablespoon juice $0.69
• Cilantro

  2 tablespoons chopped $0.89

Instructions

1. Scrub the 1-pound kabocha wedge, scoop out its seeds, and cut into 1/2-inch cubes; leave the edible skin on. Dice 1 small yellow onion. Finely grate 1/2 ounce ginger. Mince 2 garlic cloves and thinly slice the other 2 cloves, keeping them separate.

2. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Juice 1 lime to measure 1 tablespoon juice, and chop 2 tablespoons cilantro; set these aside separately.

3. Heat 1 tablespoon neutral oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the grated ginger and minced garlic to the onion along with:

   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1 1/4 teaspoons fine sea salt

   Stir for 30 seconds, just until fragrant.

5. Add the prepared squash, drained lentils, and 3 1/2 cups water. Bring to a boil, then partially cover and simmer gently for 20–25 minutes, stirring occasionally, until the lentils have collapsed and the squash is tender. Mash a few squash pieces against the pot to thicken the stew. If needed, stir in 1/4 cup additional water for a spoonable consistency.

6. During the final few minutes of simmering, combine 1 tablespoon neutral oil and the sliced garlic in a small skillet over medium-low heat. Cook for 2–4 minutes, swirling frequently, until the garlic is pale golden. Remove from the heat and stir in 1/4 teaspoon crushed red pepper flakes; immediately transfer to a small heatproof bowl to prevent the garlic from burning.

7. Remove the stew from the heat and stir in the measured lime juice. Divide between two bowls, spoon the chili-garlic oil over the surface, and finish with the chopped cilantro.

Want more detail? See the temperature guide.