Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

A quick Tuscan-inspired pasta pairs savory ground pork with lacinato kale and tomatoes for a cozy fall dinner.

Health: Whole-grain penne adds fiber but gives the pasta a heartier texture.

Drink pairing: A medium-bodied Sangiovese complements the pork and tomato; sparkling water with lemon works well too.

Sprinkle 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Let it stand while you prepare the vegetables, about 10 minutes.
Prepare the produce:
- Dice 2 oz yellow onion.
- Dice 8 oz Roma tomatoes.
- Strip the stems from 4 oz lacinato kale leaves and chop the leaves.
- Mince 2 garlic cloves.
- Zest 1/2 lemon and squeeze out about 1 tablespoon juice.
Keep the zest and juice for finishing.
Bring 1 quart water to a boil in a medium pot. Add 2 tablespoons plus 3/4 teaspoon Diamond Crystal kosher salt, then 6 oz whole-grain penne. Stir well and cook until just tender, about 9–11 minutes; drain.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned pork, 1/2 teaspoon fennel seeds, and 1/4 teaspoon crushed red pepper flakes. Break up the pork and cook until browned and cooked through, about 6 minutes. Transfer it to a plate.
Add the diced onion to the skillet with 1/2 teaspoon Diamond Crystal kosher salt. Cook for 3 minutes, then stir in the minced garlic for 30 seconds.
Add the diced tomatoes, chopped kale, and 1 teaspoon Diamond Crystal kosher salt. Cook, stirring, until the tomatoes soften and the kale wilts, about 5 minutes. Add 1/4 cup water if the skillet looks dry.
Return the pork to the skillet. Toss with the drained penne and cook for 1 minute to bring everything together. Stir in the lemon zest and juice, then divide between two warm bowls.

Smoky chicken and sweet roasted butternut squash fill quick tacos topped with crunchy lime cabbage—a colorful way to use Washington fall produce.

Drink pairing: A crisp Riesling balances the smoky spices and bright lime.

Heat the oven to 425°F. Peel and seed 1 lb butternut squash, then cut it into 1/2-inch cubes.
Thinly shred 6 oz green cabbage. Toss with the juice of 1/2 lime and 1/4 teaspoon fine sea salt; set aside as lime slaw.
Slice 12 oz chicken breast into 1/2-inch strips. Toss with:
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Set the seasoned chicken aside while the squash starts roasting.
Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1 teaspoon smoked paprika. Spread on a baking sheet and roast for 8 minutes.
Spread the seasoned chicken on a second baking sheet. Put it in the oven alongside the squash and roast both for 14 minutes, turning the squash once, until the chicken reaches 165°F and the squash is tender. Rest the chicken for 3 minutes.
While the chicken rests, warm 6 small corn tortillas in batches in a dry skillet over medium heat, about 30 seconds per side.
Divide the chicken and squash among the warm tortillas. Top with lime slaw and serve with the remaining 1/2 lime cut into wedges.

Roasted coho salmon gets a Pacific Northwest fall finish from crisp Brussels sprouts, golden potatoes, and a warm Honeycrisp apple pan sauce.

Drink pairing: A lightly oaked Chardonnay complements the salmon and tart-sweet apple sauce.

Preheat the oven to 425°F. Scrub 3/4 lb Yukon Gold potatoes and cut into 3/4-inch pieces.
Trim and halve 1 lb Brussels sprouts. Core and dice 1/2 lb Honeycrisp apple, finely dice 1/4 lb yellow onion, and strip and chop 2 teaspoons fresh thyme leaves.
Toss the potatoes with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt on a large sheet pan. Spread them out and roast for 12 minutes.
While the potatoes roast, toss the Brussels sprouts with 1 tablespoon olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt. Cut 1 lb coho salmon into two portions, pat dry, and coat with 1 teaspoon olive oil and 2 teaspoons Diamond Crystal kosher salt.
Add the Brussels sprouts to the sheet pan in a single layer beside the potatoes. Roast for 6 minutes, then put the salmon on a separate small pan and add it to the oven. Roast for 12–14 minutes, until the salmon reaches 125°F and the vegetables are browned and tender.
While the salmon roasts, heat 1 teaspoon olive oil in a small skillet over medium heat. Cook the diced onion and apple for about 6 minutes, stirring, until softened and lightly golden. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, the chopped thyme, and 2 tablespoons water; simmer for 2 minutes. Swirl in 1 tablespoon unsalted butter to finish the apple sauce.
Rest the salmon for 3 minutes. Plate each portion with the roasted potatoes and Brussels sprouts, and spoon the warm apple sauce alongside the salmon.

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Planned by Careme.