Careme

Ingredients

• Ground Turkey - Ferndale

  1 lb $5.39
• Brussels sprouts

  1 lb $9.99
• Tri-color quinoa

  1/2 cup dry $4.79
• Plain whole-milk Greek yogurt

  1/3 cup $4.99
• Lemon

  1 medium, yielding 1 teaspoon zest and 3 tablespoons juice $3.99
• Garlic

  2 cloves $1.75
• Extra-virgin olive oil

  2 teaspoons $9.99
• Dried oregano

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

  1 7/8 teaspoons, divided $2.52
• Ground black pepper

  1/4 teaspoon $3.49

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Gently mix 1 lb ground turkey with 1 teaspoon extra-fine sea salt in a bowl; refrigerate while preparing the vegetables.

2. Trim 1 lb Brussels sprouts and halve them lengthwise, quartering any especially large ones. Finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 3 tablespoons juice. Mince 2 garlic cloves, keeping them separate.

3. Toss the sprouts on the baking sheet with:

   • 1 teaspoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon extra-fine sea salt

   Arrange cut-side down in a single layer. Roast for 25–30 minutes, until browned and tender.

4. Meanwhile, rinse 1/2 cup dry tri-color quinoa in a fine-mesh sieve. Combine it 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 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Make the lemon-yogurt sauce by stirring together:

   • 1/3 cup plain whole-milk Greek yogurt
   • 1 tablespoon lemon juice
   • 1 minced garlic clove

   Stir in 1 tablespoon water to make a spoonable sauce.

6. While the quinoa cooks, heat 1 teaspoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the seasoned turkey, pressing it into an even layer. Let brown undisturbed for 3 minutes, then break it into bite-size crumbles and cook for 4–6 minutes more.

7. Add the following to the turkey:

   • 1 minced garlic clove
   • 1 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Stir for 1 minute, until fragrant and the turkey reaches 165°F. Remove from the heat and stir in 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.

8. Fold 1 tablespoon lemon juice and 1/2 teaspoon lemon zest into the quinoa. Divide the quinoa between two bowls, arrange the turkey and roasted sprouts alongside it, and spoon the lemon-yogurt sauce over each bowl.

Want more detail? See the temperature guide.

Ingredients

• Pork tenderloin

  1.1 lb $18.50
• Cremini mushrooms

  12 oz $5.49
• Potatoes

  12 oz $8.90
• Heavy cream

  1 cup, divided $6.49
• Gruyère cheese

  1 oz $9.99
• Unsalted butter

  2 tablespoons, divided $9.99
• Canola oil

  2 teaspoons $5.99
• Low-sodium chicken broth

  1/2 cup $1.99
• Garlic

  2 cloves, divided $1.75
• Fresh thyme leaves

  2 teaspoons, divided $3.25
• Extra-fine sea salt

  1 3/4 teaspoons, divided $2.52
• Ground black pepper

  1/2 teaspoon, divided $3.49

Instructions

1. Heat the oven to 400°F. Trim any silver skin from 1.1 lb pork tenderloin and pat dry. Season all over with 1 teaspoon extra-fine sea salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon fresh thyme leaves. Refrigerate while preparing the vegetables.

2. Peel 12 oz potatoes and slice into 1/8-inch rounds. Finely chop 2 garlic cloves, keeping them separate, and grate 1 oz Gruyère. Wipe 12 oz cremini mushrooms clean, trim the stem ends, and quarter them.

3. Butter a shallow, approximately 1-quart baking dish with 1 tablespoon unsalted butter. In a bowl, combine the following:

   • 1/2 cup heavy cream
   • 1/4 cup water
   • 1 finely chopped garlic clove
   • 1/2 teaspoon fresh thyme leaves
   • 1/2 teaspoon extra-fine sea salt
   • 1/8 teaspoon ground black pepper

   Add the sliced potatoes and toss to coat. Arrange them in overlapping layers in the buttered dish, pour over the cream mixture, and scatter the grated Gruyère on top.

4. Cover the gratin tightly with foil and bake for 35 minutes. Uncover and bake for another 20–25 minutes, until the potatoes are tender when pierced and the top is golden. Let stand for 5–10 minutes before serving.

5. When you uncover the gratin, heat 2 teaspoons canola oil in an ovenproof skillet over medium-high heat. Add the seasoned tenderloin and sear for about 6 minutes, turning to brown all sides. Transfer the skillet to the oven alongside the gratin and roast for 12–18 minutes, until the pork reaches 145°F in the thickest part. Transfer the pork to a cutting board and rest for 8 minutes.

6. While the pork rests, carefully return the skillet to medium-high heat; its handle will be hot. Add 1 tablespoon unsalted butter and the quartered mushrooms. Cook for 7–9 minutes, stirring occasionally, until browned and their released moisture has evaporated.

7. Add the second finely chopped garlic clove and 1 teaspoon fresh thyme leaves to the mushrooms; stir for 30 seconds. Pour in 1/2 cup low-sodium chicken broth, scrape up the browned bits, and simmer for 2–3 minutes. Add the remaining 1/2 cup heavy cream, 1/4 teaspoon extra-fine sea salt, and 1/8 teaspoon ground black pepper. Simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in the pork's collected resting juices.

8. Cut the pork into thick slices. Divide the potato gratin between two warm plates, arrange the pork alongside, and spoon the mushrooms and thyme cream sauce over and around the meat.

Want more detail? See the temperature guide.

Ingredients

• Organic red lentils

  3/4 cup dry (about 5 oz) $4.59
• Winter squash, preferably butternut

  1 1/2 lb, yielding about 1 lb peeled and seeded flesh $4.99
• Coconut milk

  3/4 cup plus 1 tablespoon (half a 13.5-oz can) $2.29
• Yellow onion

  1 small (about 4 oz) $9.25
• Garlic

  2 cloves $1.75
• Canola oil

  1 tablespoon $5.99
• Ground cumin

  1 teaspoon $3.49
• Ground turmeric

  1/2 teaspoon $2.89
• Ground ginger

  1/2 teaspoon $2.89
• Red pepper flakes

  1/8 teaspoon $2.89
• Cinnamon stick

  1 small, about 2 inches long $6.99
• Extra-fine sea salt

  1 1/4 teaspoons, divided $2.52
• Lime

  1/2 lime $3.99

Instructions

1. Peel and seed 1 1/2 lb winter squash to yield about 1 lb flesh, then cut the flesh into 1/2-inch cubes. Finely dice 1 small yellow onion (about 4 oz) and mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. Heat 1 tablespoon canola oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring, until softened but not deeply browned.

3. Add the minced garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground ginger
   • 1/8 teaspoon red pepper flakes
   • 1 small cinnamon stick, about 2 inches long

   Stir for 30 seconds, just until fragrant.

4. Add the prepared squash, rinsed lentils, 1 1/4 teaspoons extra-fine sea salt, and 2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce. If the mixture begins sticking before the squash is tender, add water 1/4 cup at a time.

5. Stir in 3/4 cup plus 1 tablespoon coconut milk and simmer uncovered for 5 minutes, stirring occasionally. Lightly mash a few squash cubes against the side of the pan to make the curry creamy while leaving most pieces intact.

6. Remove the cinnamon stick. Cut 1/2 lime into two wedges. Divide the curry between two shallow bowls and serve with the lime wedges for squeezing over each portion.

Want more detail? See the temperature guide.