Careme

Ingredients

• Mild Italian chicken sausage

  8 oz $5.99
• Italian penne rigate

  6 oz $1.99
• Organic lacinato kale

  1 bunch $3.00
• Roma tomatoes

  1/2 lb $1.29
• Yellow onion

  1/4 lb $0.89
• Garlic

  2 cloves $2.49
• Lemon

  1/2 lemon $1.29
• Olive oil

  1 tablespoon
• Table salt

  2 tablespoons plus 1/4 teaspoon

Instructions

1. Strip the leaves from 1 bunch of lacinato kale and slice them thinly; finely chop any tender stems.

2. Dice 1/2 lb Roma tomatoes and 1/4 lb yellow onion, then mince 2 garlic cloves. Zest and juice 1/2 lemon. Remove the casings, if present, from 8 oz chicken sausage.

3. Bring 2 quarts water to a boil and stir in 2 tablespoons table salt. Add 6 oz penne and cook until al dente, about 10–12 minutes. Reserve 1/4 cup pasta water, then drain.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Crumble in the prepared sausage and cook, stirring, for 6–8 minutes, until browned and 165°F. Transfer it to a plate.

5. Add the diced onion to the skillet and cook for 3 minutes. Stir in the minced garlic for 30 seconds, then add the diced tomatoes and cook for 3 minutes, until they begin to soften.

6. Add the prepared kale and 1/4 teaspoon table salt. Cook for 3–4 minutes, stirring, until the kale is tender. Return the sausage to the skillet.

7. Add the drained pasta, reserved pasta water, lemon zest and juice. Toss over medium heat for 1–2 minutes, until the pasta is lightly coated. Divide between two bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• boneless pork loin

  12 oz $2.69
• green cabbage

  8 oz $0.99
• tomatillos

  8 oz $2.99
• poblano pepper

  1 medium pepper (about 5 oz) $3.49
• yellow onion

  4 oz $0.89
• lime

  1
• small corn tortillas

  6
• neutral oil

  1 tablespoon
• Morton kosher salt

  2 1/8 teaspoons
• ground cumin

  1 teaspoon
• dried oregano

  1 teaspoon
• smoked paprika

  1/2 teaspoon

Instructions

1. Slice 12 oz pork loin across the grain into 1/2-inch strips. Season it with:

   • 7/8 teaspoon Morton kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon dried oregano
   • 1/2 teaspoon smoked paprika

   Set aside for at least 10 minutes while you prepare the vegetables.

2. Thinly shred 8 oz green cabbage. Toss with 1/2 teaspoon Morton kosher salt and the juice of 1/2 lime; set aside to soften slightly.

3. Husk and halve 8 oz tomatillos. Stem and halve 1 medium poblano pepper, removing the seeds, then peel and cut 4 oz yellow onion into wedges.

4. Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Char the prepared tomatillos, poblano and onion for 8–10 minutes, turning occasionally, until softened and browned in spots. Transfer to a cutting board, roughly chop, then stir in 3/4 teaspoon Morton kosher salt and the juice of the other 1/2 lime to make the salsa.

5. Add 2 teaspoons neutral oil to the skillet. Cook the seasoned pork in a single layer, turning once, for 5–7 minutes until browned and it reaches 145°F. Transfer to a plate and rest for 3 minutes.

6. While the pork rests, warm 6 small corn tortillas in the dry skillet for about 1 minute per side.

7. Fill the warm tortillas with the rested pork, cabbage and charred tomatillo salsa. Serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $12.99
• Fresh Brussels Sprouts - Order by the Pound

  ¾ lb $2.99
• Private Selection® Petite Fingerling Gourmet Potatoes

  ¾ lb $3.99
• Large Fuji Apple

  1 medium apple (about ½ lb) $1.49
• Jumbo Yellow Onions

  ¼ lb $0.89
• Fresh Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Morton kosher salt

  2¼ teaspoons
• Unsalted butter

  1 tablespoon
• Honey

  2 teaspoons
• Apple cider vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F. Pat 1 lb coho salmon dry, season with 1 teaspoon Morton kosher salt, and refrigerate while you prepare the vegetables.

2. Halve ¾ lb fingerling potatoes lengthwise. Toss with 2 teaspoons olive oil and ½ teaspoon Morton kosher salt; spread cut-side down on a large baking sheet.

3. Trim and halve ¾ lb Brussels sprouts. Toss with 2 teaspoons olive oil and ½ teaspoon Morton kosher salt; set aside.

4. Dice 1 medium Fuji apple and ¼ lb yellow onion. Zest 1 lemon, squeeze 1 tablespoon juice from one half, and cut the other half into serving wedges.

5. Roast the potatoes for 10 minutes. Add the Brussels sprouts to the baking sheet, leaving room around them, and roast for 5 minutes more.

6. Rub the salmon with 1 teaspoon olive oil and place it on a separate baking sheet. After the Brussels sprouts have roasted for 5 minutes, put the salmon baking sheet in the oven. Roast for 10–12 minutes, until the salmon reaches 125°F; remove both sheets and rest the salmon for 3 minutes.

7. While the salmon roasts, heat 1 teaspoon olive oil in a skillet over medium heat. Add the diced apple and onion and cook for about 5 minutes, stirring, until softened. Stir the prepared lemon zest and juice into the apple-onion mixture along with:

   • 1 tablespoon unsalted butter
   • 2 teaspoons honey
   • 2 teaspoons apple cider vinegar
   • ¼ teaspoon Morton kosher salt

   Simmer for 2 minutes.

8. Divide the salmon, potatoes, and Brussels sprouts between two plates. Spoon the warm apple-lemon sauce over the salmon and serve with the lemon wedges.

Want more detail? See the temperature guide.