Careme

Ingredients

• Ground pork

  12 oz $5.99
• Organic napa cabbage

  12 oz $1.99
• Jasmine rice, dry

  1/2 cup $4.49
• Yellow onion

  1/2 medium $1.49
• Organic carrot

  1 medium, about 3 oz $1.79
• Organic garlic

  2 cloves $2.69
• Green onions

  2 $1.39
• Fine sea salt

  1 1/8 tsp
• Neutral cooking oil

  2 tsp
• Soy sauce

  2 tsp
• White vinegar

  1 tbsp
• Sugar

  1 tsp

Instructions

1. Season 12 oz ground pork with 3/4 tsp fine sea salt and set aside while you prep the vegetables.

2. Prep the vegetables:

   • Thinly slice 12 oz napa cabbage.
   • Dice 1/2 medium yellow onion.
   • Cut 1 medium carrot (about 3 oz) into thin matchsticks.
   • Mince 2 garlic cloves.
   • Thinly slice 2 green onions, keeping the pale and green parts separate.

   Keep the sliced cabbage separate from the other vegetables.

3. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 tsp fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes.

4. Stir together 2 tsp soy sauce, 1 tbsp white vinegar, and 1 tsp sugar to make the stir-fry sauce.

5. While the rice cooks, heat a large skillet over medium-high heat. Add the seasoned pork and cook for about 6 minutes, breaking it into small pieces, until browned and the center reaches 160°F. Transfer it to a bowl.

6. Add 2 tsp neutral cooking oil to the skillet. Cook the diced onion, carrot matchsticks, and pale green onion slices for 3 minutes, stirring often. Add the minced garlic and stir for 30 seconds.

7. Add the sliced cabbage and 1/4 tsp fine sea salt. Stir-fry for about 4 minutes, until the cabbage is tender but retains a little crunch. Return the cooked pork to the skillet, pour in the stir-fry sauce, and toss for 1–2 minutes until hot.

8. Fluff the rice and divide it between two bowls. Spoon the pork and cabbage stir-fry alongside it and finish with the green onion tops.

Want more detail? See the temperature guide.

Ingredients

• Organic acorn squash

  1 medium squash, about 1½ pounds $1.66
• Ground pork

  8 ounces $5.99
• Bi-color corn

  1 ear $1.12
• Sweet onion

  ½ medium onion $1.79
• Roma tomato

  1 medium tomato $2.89
• Organic dino kale

  5 ounces $2.99
• Organic garlic

  1 clove $2.69
• Lime

  1 lime $0.69
• Olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  2½ teaspoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil and season with 1 teaspoon Diamond Crystal kosher salt. Set cut-side down on a baking sheet and roast for 25–30 minutes, until a fork slips easily into the flesh.

2. While the squash roasts, dice ½ medium sweet onion and 1 medium Roma tomato. Cut the kernels from 1 ear of corn.

3. Strip and chop 5 ounces dino kale, then mince 1 garlic clove.

4. Season 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Let stand for 10 minutes while the squash roasts.

5. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the diced onion and corn kernels for 3 minutes. Add the seasoned pork and cook, breaking it up, for about 5 minutes, until it reaches 160°F. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and the diced tomato; cook for 2 minutes more. Set the filling aside.

6. In a second skillet, heat 2 teaspoons olive oil over medium heat. Add the chopped kale and ½ teaspoon Diamond Crystal kosher salt; cook for 3 minutes. Add the minced garlic and cook for 1–2 minutes more, until the kale is tender.

7. Turn the roasted squash halves cut-side up and mound the filling inside. Bake for 6 minutes, then let stand for 3 minutes.

8. Plate one stuffed squash half per person with the kale alongside. Halve 1 lime and squeeze it over both plates.

Want more detail? See the temperature guide.

Ingredients

• Coho salmon fillet

  1 lb, cut into two portions $14.21
• Organic delicata squash

  1 medium squash, about 1 lb $1.66
• Organic long-grain white rice

  1/2 cup dry $4.49
• Slicing cucumber

  1 medium $0.99
• Neutral oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 1/2 teaspoons total
• Soy sauce

  1 tablespoon
• Honey

  1 tablespoon plus 1 teaspoon
• Rice vinegar

  2 tablespoons
• Ground ginger

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve the 1 delicata squash, scoop out the seeds, and cut it into 1/2-inch crescents. Toss with 1 tablespoon neutral oil and 1 teaspoon Diamond Crystal kosher salt; spread on a sheet pan and roast for 18 minutes.

2. Pat dry the 1 lb coho salmon, cut into two portions, and season with 1 teaspoon Diamond Crystal kosher salt. Set aside while the squash roasts.

3. Rinse 1/2 cup dry rice. Bring it to a simmer in a covered saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Cook on low for 15 minutes, then turn off the heat and leave covered for 5 minutes.

4. Thinly slice 1 medium cucumber. Toss with 1 tablespoon rice vinegar, 1 teaspoon honey, and 1/4 teaspoon Diamond Crystal kosher salt; let pickle while the other components cook.

5. Make the glaze by stirring together:

   • 1 tablespoon soy sauce
   • 1 tablespoon honey
   • 1 tablespoon rice vinegar
   • 1/4 teaspoon ground ginger

   Set it beside the oven.

6. After the squash has roasted for 18 minutes, turn the crescents and make room for the salmon on the pan. Roast for 6 minutes, brush the salmon with the glaze, then roast for another 5–7 minutes, until the thickest part reaches 125°F. Rest the salmon for 3 minutes.

7. Fluff the rice and divide it between two plates. Add the roasted squash and salmon, then arrange the cucumber pickle alongside.

Want more detail? See the temperature guide.