Careme

Ingredients

• Ground turkey

  1 lb $5.39
• Whole-grain brown basmati rice

  1/2 cup dry (about 3.4 oz) $4.39
• Cauliflower

  1 small head, yielding about 1 lb trimmed florets $6.99
• Yellow onion

  1 small (about 4 oz) $9.25
• Garlic

  2 cloves $1.75
• Plain whole-milk Greek yogurt

  1/2 cup $4.99
• Lemon

  1/2 lemon, yielding 1 tablespoon juice $3.99
• Canola oil

  2 tablespoons $5.99
• Ground cumin

  1 teaspoon $3.49
• Ground coriander

  1 teaspoon $2.89
• Ground turmeric

  1/2 teaspoon $2.89
• Ground ginger

  1/2 teaspoon $2.89
• Ground black pepper

  1/4 teaspoon $3.49
• Extra-fine sea salt

  1 7/8 teaspoons $2.52

Instructions

1. Heat the oven to 425°F. Trim 1 small head cauliflower into about 1 lb of bite-size florets; dry well for better browning.

2. Gently mix 1 lb ground turkey with 1 teaspoon extra-fine sea salt. Refrigerate while you start the rice and prepare the cauliflower.

3. Rinse 1/2 cup dry brown basmati rice. Combine in a small saucepan with 1 cup water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 35–40 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes.

4. Toss the prepared cauliflower on a large rimmed baking sheet with:

   • 1 tablespoon canola oil
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric
   • 3/4 teaspoon extra-fine sea salt

   Spread in a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

5. Make the yogurt sauce: grate 1 garlic clove into a small bowl, then stir in 1/2 cup plain Greek yogurt and 1 tablespoon lemon juice from 1/2 lemon. Refrigerate until serving.

6. Peel and finely dice 1 small yellow onion, about 4 oz, and mince 1 garlic clove. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the diced onion and cook for 5–6 minutes, stirring, until softened.

7. Add the minced garlic to the skillet along with:

   • 1/2 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground black pepper

   Stir for 30 seconds. Add the salted turkey and cook over medium-high heat for 7–9 minutes, breaking it into small crumbles, until lightly browned and cooked to 165°F. Stir in 2 tablespoons water, scraping up the flavorful browned bits, and remove from the heat.

8. Fluff the rice and divide between two bowls. Arrange the spiced turkey and roasted cauliflower alongside it, then spoon the lemon-yogurt sauce over each bowl.

Want more detail? See the temperature guide.

Ingredients

• Nelson Grass Farm Pork Tenderloin

  1.1 pounds $18.50
• Brussels sprouts

  12 ounces $9.99
• Potatoes

  1 pound $8.90
• White button mushrooms

  8 ounces $4.49
• Yellow onion

  4 ounces $9.25
• Heavy cream

  3/4 cup $6.49
• Unsalted butter

  4 tablespoons $9.99
• Canola oil

  2 tablespoons $5.99
• Low-sodium chicken broth

  1/2 cup $1.99
• Dried thyme leaves

  1/2 teaspoon $2.89
• Extra-fine sea salt

  5 1/2 teaspoons, divided $2.52
• Ground black pepper

  1/2 teaspoon $3.49

Instructions

1. Preheat the oven to 425°F with racks in the middle and upper third. Pat 1.1 pounds pork tenderloin dry and remove any silverskin. Season all over with 1 teaspoon extra-fine sea salt and 1/4 teaspoon ground black pepper. Let stand while preparing the vegetables, about 15 minutes.

2. Put 4 cups cold water in a medium saucepan. Peel 1 pound potatoes and cut into 1-inch chunks, placing them directly into the water as you cut to prevent browning. Use a pan narrow enough that the water covers the potatoes.

3. Trim and halve 12 ounces Brussels sprouts. Thickly slice 8 ounces white button mushrooms, and finely dice 4 ounces yellow onion, keeping the vegetables separate.

4. Toss the Brussels sprouts with 1 tablespoon canola oil and 1/2 teaspoon extra-fine sea salt on a rimmed baking sheet. Arrange cut sides down and roast on the upper rack for 25–30 minutes, until deeply browned and tender.

5. Add 1 tablespoon extra-fine sea salt to the potato cooking water. Bring to a boil, then simmer for 15–20 minutes, until very tender. Drain thoroughly and return the potatoes to the warm pan over low heat for 1 minute to evaporate excess moisture.

6. While the vegetables cook, heat 1 tablespoon canola oil in an ovenproof skillet over medium-high heat. Sear the seasoned tenderloin for 5–6 minutes total, turning to brown it on all sides. Add 1 tablespoon unsalted butter, spoon the melted butter over the pork, and transfer the skillet to the middle oven rack. Roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and loosely tent with foil. Rest for about 18 minutes while making the sauce.

7. While the pork roasts, warm 1/4 cup heavy cream and 2 tablespoons unsalted butter in a small saucepan over low heat for 2–3 minutes. Mash them into the drained potatoes with 1/2 teaspoon extra-fine sea salt. Cover and keep warm off the heat.

8. Once the pork is resting, carefully return its skillet to the stovetop over medium-high heat; the handle will remain hot. Add 1 tablespoon unsalted butter and the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned. Add the diced onion and cook for 3–4 minutes, until softened.

9. Add the following to the mushroom skillet:

   • 1/2 cup low-sodium chicken broth
   • 1/2 teaspoon dried thyme leaves
   • 1/2 teaspoon extra-fine sea salt
   • 1/4 teaspoon ground black pepper

   Scrape up the browned bits and simmer for 2 minutes. Stir in 1/2 cup heavy cream and simmer gently for 4–6 minutes, until the sauce coats a spoon. Stir in the juices collected beneath the resting pork.

10. Slice the pork into thick medallions. Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Arrange the pork beside the potatoes and spoon the mushroom cream sauce over the pork, leaving the crisp sprouts uncovered.

Want more detail? See the temperature guide.

Ingredients

• Cooked garbanzo beans

  1 (15-ounce) can $1.49
• Winter squash, such as butternut

  1½ pounds whole, yielding about 1 pound peeled and seeded $4.99
• Yellow onion

  6 ounces (1 medium) $9.25
• Garlic

  2 cloves $1.75
• Diced tomatoes

  1 (14.5-ounce) can $1.79
• Extra-virgin olive oil

  2 tablespoons $9.99
• Ground cumin

  1 teaspoon $3.49
• Ground coriander

  1 teaspoon $2.89
• Ground paprika

  1 teaspoon $3.29
• Cayenne pepper

  ⅛ teaspoon, optional $2.89
• Extra-fine sea salt

  1¾ teaspoons, divided $2.52
• Lemon

  ½ lemon, yielding 1 tablespoon juice $3.99

Instructions

1. Peel and seed 1½ pounds winter squash, then cut the resulting approximately 1 pound flesh into ½-inch cubes. Refrigerate any unused squash from a larger purchase.

2. Peel and dice 6 ounces yellow onion. Peel and finely chop 2 garlic cloves. Drain and rinse 1 (15-ounce) can garbanzo beans. Squeeze ½ lemon to obtain 1 tablespoon juice and set the juice aside.

3. Heat 2 tablespoons extra-virgin olive oil in a medium heavy pot over medium heat. Add the diced onion and ½ teaspoon extra-fine sea salt; cook for 6 minutes, stirring occasionally, until softened.

4. Add the chopped garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon ground paprika
   • ⅛ teaspoon cayenne pepper, optional

   Stir for 30 seconds, until fragrant.

5. Add the prepared squash, drained garbanzo beans, 1 (14.5-ounce) can diced tomatoes with their juices, 1¼ teaspoons extra-fine sea salt, and 1½ cups water. Bring to a boil, then reduce the heat and partially cover. Simmer for 18–22 minutes, stirring occasionally, until the squash is easily pierced with a fork.

6. Mash a few spoonfuls of squash and chickpeas against the side of the pot to thicken the broth. Stir in the prepared lemon juice.

7. Ladle into two deep bowls, distributing the squash and chickpeas evenly, and serve hot.

Want more detail? See the temperature guide.